Go Back

Fluffy Zucchini Pancakes

These Zucchini Pancakes are fluffy, low in sugar and are SO delicious! Pile on the butter and maple syrup and say hello to a delicious, healthier breakfast!

Course Breakfast
Cuisine American
Keyword fluffy zucchini pancakes, zucchini breakfast recipes, zucchini pancakes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people
Calories 247 kcal
Author Haylie


  • 1 large zucchini, grated
  • 1 ripe banana, mashed
  • 1 cup all purpose flour (can use whole wheat)
  • 1/3 cup light brown sugar
  • 1 cup milk (I used whole, can use skim or 2%)
  • 1 egg
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • butter and maple syrup for topping (optional)
  • chocolate chips for topping (optional)


  1. Cut the ends off of the zucchini. Grate the zucchini. Using a strainer or a tea towel, squeeze the excess moisture out of the zucchini. Set aside. 

  2. In a large bowl, mix your flour, brown sugar sugar, baking powder, salt and cinnamon together. Next, add in your mashed banana, milk, and egg. Combine well. Lastly, gently fold in your zucchini. 

  3. Heat a non-stick skillet on low-medium heat and add butter or cooking spray. Using a 1/4 measuring cup, add in your batter. When bubbles begin to form, or after 2-3 minutes have passed, gently flip your pancake. Cook on the other side for another 2 minutes or so or until the bottom has become golden brown. 

  4. Continue to make the pancakes until you have no batter remaining. Serve warm with fresh butter and maple syrup if desired. Enjoy!