If you are on the lookout for a wholesome, hearty breakfast that brings together the subtle sweetness of zucchini with the comforting texture of oats, this Zucchini and Oatmeal Pancakes Recipe is going to be your new kitchen favorite. It’s a delightful way to sneak in some veggies without sacrificing the fluffy pancake goodness we all crave. The pancakes are lightly spiced with cinnamon, naturally sweetened, and offer a lovely balance between moistness from zucchini and a slight chewiness from the oatmeal, making every bite a warm hug on your plate.
Ingredients You’ll Need
These pantry-friendly ingredients come together with ease, each playing a vital role in creating the perfect texture, flavor, and color for the pancakes. They keep this recipe simple yet incredibly satisfying.
- Rolled oats (1 cup): Ground into oat flour, they add nutrition and a gentle chewiness to the batter.
- Whole wheat flour (½ cup): Adds nuttiness and structure while keeping the pancakes wholesome.
- Baking powder (1 teaspoon): Ensures your pancakes rise nicely and stay light.
- Baking soda (½ teaspoon): Helps with browning and adds tenderness.
- Salt (½ teaspoon): Balances flavors perfectly.
- Ground cinnamon (1 teaspoon): Brings warmth and a subtle spice that complements zucchini beautifully.
- Brown sugar or maple syrup (1 tablespoon): Provides a touch of natural sweetness.
- Milk (1 cup): Dairy or non-dairy, it hydrates the batter and contributes to tenderness.
- Large egg (1): Binds ingredients for structure and fluffiness.
- Vanilla extract (1 teaspoon): Enhances the sweetness and aroma.
- Melted butter or oil (1 tablespoon): Adds richness and helps with cooking.
- Finely grated zucchini (1 cup, moisture squeezed out): The star veggie adding moisture, color, and subtle flavor without overpowering.
- Optional – chopped walnuts or raisins (¼ cup): For extra texture and bursts of flavor.
How to Make Zucchini and Oatmeal Pancakes Recipe
Step 1: Create the Oat Flour
Start by pulsing the rolled oats in a blender or food processor until you get a coarse flour consistency. This oat flour forms the gentle base of your batter and gives these pancakes their signature texture and wholesome charm.
Step 2: Mix the Dry Ingredients
In a large bowl, combine the oat flour, whole wheat flour, baking powder, baking soda, salt, and ground cinnamon. This blend of dry ingredients is key to achieving those fluffy but sturdy pancakes with just the right hint of spice.
Step 3: Whisk the Wet Ingredients
In a separate bowl, whisk together the milk, egg, vanilla extract, brown sugar or maple syrup, and melted butter or oil. This mixture adds moisture and flavor, bringing life to the dry ingredients once combined.
Step 4: Combine and Fold in Zucchini
Pour the wet ingredients into the dry ones and stir gently until just combined. Avoid overmixing to keep the pancakes tender. Next, fold in the finely grated zucchini (make sure its moisture is well squeezed out) and any optional add-ins like walnuts or raisins for added delight.
Step 5: Rest the Batter
Let the batter rest for about 5 minutes. This brief pause allows it to thicken slightly, resulting in pancakes that hold together beautifully and cook evenly.
Step 6: Cook the Pancakes
Heat a nonstick skillet or griddle over medium heat and lightly grease it. Pour about ¼ cup of batter per pancake onto the skillet. Cook each pancake for 2 to 3 minutes per side, watching for bubbles to form on the surface and edges to set before flipping. Cook until both sides are a gorgeous golden brown.
Step 7: Serve Warm
Serve your zucchini and oatmeal pancakes warm with your favorite toppings for a breakfast that feels both nourishing and indulgent.
How to Serve Zucchini and Oatmeal Pancakes Recipe
Garnishes
A great way to elevate these pancakes is with fresh garnishes. Think a dollop of creamy yogurt, a sprinkle of chopped nuts for crunch, or a handful of fresh berries to add bursts of tartness and color. A light drizzle of maple syrup or honey can add just the right touch of sweetness without overpowering.
Side Dishes
Pairing your zucchini and oatmeal pancakes with simple sides like fresh fruit salad or a side of crispy turkey bacon offers a delicious balance. If you want a plant-based approach, a scoop of nut butter alongside fresh apple slices complements the flavors perfectly while boosting protein.
Creative Ways to Present
For a brunch spread, stack the pancakes tall and drizzle with a cinnamon-spiced syrup or homemade compote. You can also turn these into savory bites by serving them with a smear of herb cream cheese and smoked salmon or simply top with avocado slices and a squeeze of lemon for a fresh twist.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to three days. To keep their texture intact, separate layers with parchment paper to prevent sticking.
Freezing
These pancakes freeze beautifully! After cooking, let them cool completely and place parchment between layers in a freezer-safe container or bag. Freeze for up to two months for quick mornings ahead.
Reheating
Reheat frozen or refrigerated pancakes in a toaster for a crisp edge and warm center, or gently warm them on a skillet over medium-low heat until heated through. Avoid microwaving if possible, as this can make them soggy.
FAQs
Can I use different types of flour in the Zucchini and Oatmeal Pancakes Recipe?
Yes! While whole wheat flour is great for structure and flavor, you can substitute it with all-purpose flour, spelt flour, or even gluten-free blends depending on your dietary preferences.
Do I need to peel the zucchini for this recipe?
No need to peel the zucchini. The skin is thin and packed with nutrients, plus it adds a lovely speckled green color to your pancakes.
How do I ensure my zucchini pancakes aren’t soggy?
Squeezing out excess moisture from the grated zucchini with a clean towel is crucial. This prevents the batter from becoming too wet and keeps the pancakes light and fluffy.
Can I make this recipe vegan?
Absolutely! Substitute the egg with a flax or chia egg, and use plant-based milk and oil instead of butter to keep this recipe fully vegan-friendly.
What’s a good way to add some extra protein to these pancakes?
Adding chopped nuts like walnuts or serving with Greek yogurt or nut butters are excellent ways to boost protein while complementing the flavors and textures of the pancakes.
Final Thoughts
There’s something truly special about comfort food that also feels good for you, and these Zucchini and Oatmeal Pancakes Recipe tick all those boxes and more. They are quick to make, packed with wholesome ingredients, and endlessly versatile, making them not just a breakfast, but a celebration of wholesome, delicious eating. Give this recipe a go—it might just become your new favorite way to start the day!
Print
Zucchini and Oatmeal Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These Zucchini and Oatmeal Pancakes are a wholesome, delicious way to start your day. Combining the natural sweetness of grated zucchini with hearty oats and whole wheat flour, they create a fluffy and nutritious breakfast option. Perfect for a healthy morning meal, these pancakes are vegetarian-friendly and can be customized with nuts or raisins for added texture and flavor.
Ingredients
Dry Ingredients
- 1 cup rolled oats
- ½ cup whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1 tablespoon brown sugar or maple syrup
- 1 cup milk (dairy or non-dairy)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon melted butter or oil
Main Ingredient
- 1 cup finely grated zucchini (moisture squeezed out)
Optional Add-Ins
- ¼ cup chopped walnuts or raisins
Instructions
- Prepare oat flour: In a blender or food processor, pulse the rolled oats until they become a coarse flour consistency.
- Mix dry ingredients: In a large bowl, combine the oat flour, whole wheat flour, baking powder, baking soda, salt, and ground cinnamon, ensuring they are well blended.
- Combine wet ingredients: In a separate bowl, whisk together the milk, egg, vanilla extract, brown sugar or maple syrup, and melted butter until smooth.
- Form batter: Pour the wet ingredient mixture into the dry ingredients and gently stir until just combined. Avoid overmixing to keep pancakes tender.
- Add zucchini and optional ingredients: Fold in the grated zucchini, along with walnuts or raisins if using. Let the batter rest for 5 minutes to thicken slightly.
- Heat skillet: Preheat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil.
- Cook pancakes: Pour ¼ cup of batter per pancake onto the skillet. Cook for 2–3 minutes until bubbles form on the surface and edges begin to set. Flip carefully and cook another 2–3 minutes until both sides are golden brown.
- Serve: Serve the pancakes warm with your choice of yogurt, syrup, or fresh fruit for a satisfying breakfast.
Notes
- Squeeze the grated zucchini in a clean towel to remove excess water—this helps keep the pancakes fluffy and prevents sogginess.
- These pancakes freeze well; reheat leftovers in a toaster or on a skillet for best texture.
- Add a pinch of nutmeg to the batter for an extra layer of warm spice flavor.
