Why You’ll Love This Zucchini Oat Pancakes
- A Brilliant Way to Use Up Zucchini. If you’ve ever found yourself staring down a giant zucchini, wondering what on earth to do with it, this recipe is your answer. You’ll be surprised how much one medium zucchini can disappear into a batch of delicious pancakes.
- They’re Naturally Hearty and Satisfying. Thanks to the oats, these pancakes have a wonderful, substantial texture that keeps you full for hours. They’re the opposite of those light, airy pancakes that leave you hungry an hour later.
- Incredibly Versatile Toppings. Because the pancake base itself isn’t too sweet, you can really play around. Love a classic breakfast? Maple syrup and butter. Feeling fancy? Whipped ricotta and honey. Need a protein boost? A fried egg on top is divine.
- Meal-Prep Friendly. These pancakes freeze like a dream. Make a double batch on Sunday, and you’ve got a quick, healthy breakfast ready to go for the busy week ahead. Just pop them in the toaster to reheat.
Ingredients & Tools
- 1 cup old-fashioned rolled oats
- 1 cup whole wheat pastry flour (or all-purpose)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp fine sea salt
- 1 cup milk (any kind you like)
- 1 large egg
- 2 tbsp maple syrup or honey
- 2 tbsp melted coconut oil or unsalted butter, plus more for cooking
- 1 tsp pure vanilla extract
- 1 ½ cups finely shredded zucchini (from about 1 medium zucchini)
Tools: A good box grater, a large mixing bowl, a whisk, a non-stick skillet or griddle, and a spatula.
The ingredients here are pretty straightforward, but a couple of stars really make this recipe sing. The oats provide a lovely, nutty heartiness, and the zucchini… well, it brings moisture and a touch of green goodness. Using whole wheat pastry flour keeps them light, but all-purpose works perfectly if that’s what you have on hand.
Serves: 3-4 (makes about 10-12 pancakes) | Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Don’t Skip Squeezing the Zucchini. This is the most important step! Zucchini holds a ton of water. If you don’t squeeze it out, you’ll end up with soggy, dense pancakes. A good, firm squeeze in a clean kitchen towel makes all the difference.
- What’s the Deal with Oats? We’re using old-fashioned rolled oats here, not instant or steel-cut. They provide the perfect texture—they soften just enough but still give the pancakes a lovely, wholesome bite.
- Can I Make These Gluten-Free? Absolutely! Just make sure your oats are certified gluten-free, and swap the whole wheat flour for your favorite 1:1 gluten-free baking blend. The results are just as fantastic.
- The Pan Temperature is Key. You want your skillet or griddle to be properly preheated over medium heat. Too hot, and the outside will burn before the inside cooks; too low, and they’ll be pale and greasy. A flick of water should sizzle and evaporate quickly.
How to Make Zucchini Oat Pancakes
Step 1: Prep Your Zucchini. First things first, grab your zucchini and a box grater. Shred it using the side with the smaller holes—this gives you a finer texture that blends seamlessly into the batter. Once shredded, pile it into the center of a clean kitchen towel. Gather the edges of the towel and twist it tightly over the sink, squeezing with all your might. You’ll be amazed at how much liquid comes out. Honestly, this might be the most satisfying part of the process. Set the dry, squeezed zucchini aside.
Step 2: Combine the Dry Ingredients. In your large mixing bowl, whisk together the rolled oats, whole wheat pastry flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk it really well—this ensures the leavening agents are evenly distributed so your pancakes rise beautifully and you don’t get a bitter bite of baking soda in one pancake. You’ll notice the mixture smells warm and fragrant from the spices already.
Step 3: Mix the Wet Ingredients. In a separate bowl or a large measuring jug, whisk together the milk, egg, maple syrup, melted coconut oil (or butter), and vanilla extract. Whisk until it’s smooth and fully combined. The melted fat might try to clump up a bit when it hits the cold milk, but just keep whisking—it will incorporate.
Step 4: Bring It All Together. Now, pour the wet ingredients into the bowl with the dry ingredients. Switch to a spatula or a wooden spoon and gently stir until the flour is just moistened. A few lumps are totally fine—overmixing is the enemy of fluffy pancakes! Finally, fold in the squeezed zucchini until it’s evenly distributed throughout the batter. The batter will be thick, but that’s exactly what we want.
Step 5: Cook to Perfection. Heat your skillet or griddle over medium heat. Add a small pat of butter or a drizzle of oil and let it get hot. For each pancake, drop about ¼ cup of batter onto the hot surface. You’ll see little bubbles start to form on the surface after about 2-3 minutes. Wait until the edges look set and the bubbles begin to pop and stay open. That’s your cue to flip! Cook for another 2 minutes or so on the second side, until golden brown and cooked through.
Step 6: Keep Them Warm. As you cook the pancakes, transfer them to a wire rack set on a baking sheet in a low-temperature oven (about 200°F / 95°C). This keeps them warm and crisp for everyone to eat at the same time, without them getting soggy. Nobody likes a cold pancake!
Serving Suggestions
Complementary Dishes
- Crispy Turkey Bacon or Sausage — The savory, salty crunch is a perfect counterpoint to the slightly sweet, soft pancakes. It creates a really balanced breakfast plate.
- A Simple Fruit Salad — A mix of fresh berries, sliced peaches, or even some orange segments adds a bright, juicy element that cuts through the heartiness of the oats.
- Soft-Scrambled Eggs — For a truly protein-packed meal, serve these pancakes alongside some creamy, softly scrambled eggs. It’s a brunch-worthy combination that feels incredibly indulgent.
Drinks
- A Strong Cup of Coffee — The robust, bitter notes of a good dark roast coffee are a classic pairing that just works. It complements the warm spices in the pancakes beautifully.
- Cold Glass of Milk — Sometimes, the simple things are the best. A cold glass of milk is a nostalgic and delicious partner, especially if you’re serving these to kids.
- Freshly Squeezed Orange Juice — The bright acidity and sweetness of OJ wakes up your palate and provides a refreshing contrast to the meal.
Something Sweet
- Warm Maple Syrup and Butter — You can’t go wrong with the classics. The melted butter and rich syrup seeping into the nooks and crannies is pure breakfast heaven.
- Whipped Honey-Cinnamon Ricotta — Just whip some ricotta with a drizzle of honey and a pinch of cinnamon for a sophisticated, protein-rich topping that feels luxurious.
- Berry Compote — Gently simmer some frozen mixed berries with a touch of maple syrup until they break down into a saucy compote. It’s far more flavorful than plain syrup.
Top Mistakes to Avoid
- Mistake: Not squeezing the zucchini enough. I’ve messed this up before too, thinking a light press was sufficient. It’s not. Soggy zucchini leads to gummy, undercooked centers. Really wring it out!
- Mistake: Overmixing the batter. When you see the last bits of flour disappear, stop stirring! Overmixing develops the gluten in the flour, resulting in tough, chewy pancakes instead of light, fluffy ones.
- Mistake: Flipping too early. Impatience is the pancake’s enemy. Wait for those bubbles to form and pop on the surface. If you flip too soon, you’ll have a messy, uncooked top.
- Mistake: Crowding the pan. Give each pancake enough space so you can easily get your spatula underneath for a clean flip. Crowding makes flipping difficult and can lead to uneven cooking.
Expert Tips
- Tip: Let the batter rest for 5 minutes. After you’ve mixed everything, just walk away for a few minutes. This allows the oats to soak up some of the liquid, which gives you a thicker, easier-to-scoop batter and a more tender final texture.
- Tip: Use a cookie scoop for perfectly shaped pancakes. A trigger-release ice cream scoop or large cookie scoop ensures every pancake is the same size, which means they’ll all cook at the same rate. It’s a little pro-hack for a perfect stack.
- Tip: Add a handful of mix-ins. Feel free to fold in a handful of chocolate chips, blueberries, or even some chopped nuts into the batter right before cooking. It’s an easy way to customize the recipe to your taste.
- Tip: Test one pancake first. Before you commit to a whole batch, cook one “test” pancake. This lets you adjust the heat if needed and confirm the flavor is just right before you make the whole stack.
FAQs
Can I make the batter the night before?
I wouldn’t recommend making the entire batter ahead of time, as the baking powder will lose its potency and the oats will make the batter too thick. However, you can do some prep! Shred and squeeze the zucchini the night before, store it in an airtight container in the fridge, and mix your dry ingredients in a bowl. In the morning, you just combine the wet ingredients and mix everything together—it cuts the prep time in half.
How do I freeze these pancakes?
They freeze beautifully! Let the cooked pancakes cool completely on a wire rack. Then, arrange them in a single layer on a baking sheet and “flash freeze” for about an hour until solid. This prevents them from sticking together. Transfer the frozen pancakes to a freezer bag. They’ll keep for up to 3 months. Reheat directly from frozen in a toaster, toaster oven, or a 350°F oven until warm.
My pancakes are turning out dark on the outside but raw inside. What’s happening?
This usually means your skillet is too hot. The outside is cooking too quickly before the heat can penetrate to the center. The fix is simple: reduce the heat to medium-low. It might take a minute longer per side, but you’ll get that perfect golden brown exterior with a fully cooked, fluffy interior.
Can I use quick oats instead of old-fashioned rolled oats?
You can, but the texture will be different. Quick oats are cut smaller and will absorb more liquid, resulting in a denser, less textured pancake. If it’s all you have, go for it, but old-fashioned oats really give the best result for a hearty bite.
Are these pancakes kid-friendly?
Absolutely! The zucchini is virtually undetectable once cooked, especially if you grate it finely. Kids love the slightly sweet, pancake flavor, and you’ll love that they’re eating a vegetable. Letting them choose their own toppings—like a face made from berries—can make it even more fun.
Zucchini Oat Pancakes
Transform your summer zucchini into fluffy, wholesome Zucchini Oat Pancakes! This easy 30-minute recipe is a game-changer for breakfast or brunch. Hearty, satisfying & freezer-friendly.
Ingredients
Ingredients
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1 cup old-fashioned rolled oats
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1 cup whole wheat pastry flour (or all-purpose)
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2 tsp baking powder
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1/2 tsp baking soda
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1 tsp ground cinnamon
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1/4 tsp ground nutmeg
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1/2 tsp fine sea salt
-
1 cup milk (any kind you like)
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1 large egg
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2 tbsp maple syrup or honey
-
2 tbsp melted coconut oil or unsalted butter (plus more for cooking)
-
1 tsp pure vanilla extract
-
1 ½ cups finely shredded zucchini (from about 1 medium zucchini)
Instructions
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Prep Your Zucchini. First things first, grab your zucchini and a box grater. Shred it using the side with the smaller holes—this gives you a finer texture that blends seamlessly into the batter. Once shredded, pile it into the center of a clean kitchen towel. Gather the edges of the towel and twist it tightly over the sink, squeezing with all your might. You'll be amazed at how much liquid comes out. Honestly, this might be the most satisfying part of the process. Set the dry, squeezed zucchini aside.01
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Combine the Dry Ingredients. In your large mixing bowl, whisk together the rolled oats, whole wheat pastry flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk it really well—this ensures the leavening agents are evenly distributed so your pancakes rise beautifully and you don't get a bitter bite of baking soda in one pancake. You'll notice the mixture smells warm and fragrant from the spices already.02
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Mix the Wet Ingredients. In a separate bowl or a large measuring jug, whisk together the milk, egg, maple syrup, melted coconut oil (or butter), and vanilla extract. Whisk until it's smooth and fully combined. The melted fat might try to clump up a bit when it hits the cold milk, but just keep whisking—it will incorporate.03
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Bring It All Together. Now, pour the wet ingredients into the bowl with the dry ingredients. Switch to a spatula or a wooden spoon and gently stir until the flour is just moistened. A few lumps are totally fine—overmixing is the enemy of fluffy pancakes! Finally, fold in the squeezed zucchini until it's evenly distributed throughout the batter. The batter will be thick, but that's exactly what we want.04
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Cook to Perfection. Heat your skillet or griddle over medium heat. Add a small pat of butter or a drizzle of oil and let it get hot. For each pancake, drop about ¼ cup of batter onto the hot surface. You'll see little bubbles start to form on the surface after about 2-3 minutes. Wait until the edges look set and the bubbles begin to pop and stay open. That's your cue to flip! Cook for another 2 minutes or so on the second side, until golden brown and cooked through.05
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Keep Them Warm. As you cook the pancakes, transfer them to a wire rack set on a baking sheet in a low-temperature oven (about 200°F / 95°C). This keeps them warm and crisp for everyone to eat at the same time, without them getting soggy. Nobody likes a cold pancake!06
