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stack of healthy zucchini pancakes on a plate
BreakfastPancakes + Waffles
August 23, 2020

Fluffy Whole Wheat Zucchini Bread Pancakes

Fluffy whole wheat zucchini bread pancakes with hints of cinnamon and nutmeg. These healthy zucchini pancakes are dairy free, naturally sweetened with pure maple syrup and taste just like a slice of your favorite classic zucchini bread. Add chocolate chips or pecans if you’d like!

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

I thought I was going to bring you a savory recipe today, but pancakes were on my mind. So what’s a girl to do but bring ya the goods.

Side note: I watched, not one, but two movies this weekend. Chemical Hearts and Fathers and Daughters, both on Prime. They were pretty heavy, but I enjoyed them and it was the perfect was to decompress and relax.

Speaking of relaxing, what’s better than making a big plate of pancakes, enjoying a cup of coffee and easing into your morning? These zucchini bread pancakes are fluffy and flavorful, they just so happen to be Abra’s favorite pancake. And that’s saying a lot.

stack of healthy zucchini pancakes on a plate topped with pecans

Ingredient in healthy zucchini pancakes

These deliciously fluffy zucchini bread pancakes are made with super simple ingredients that keep them dairy free, naturally sweetened and full of cozy spices for the perfect breakfast. You’ll need:

  • Whole wheat pastry flour: I love making pancakes and baked goods with whole wheat pastry flour because it’s filled with whole grains and keeps them super fluffy. You can also use white whole wheat flour or all purpose flour if you prefer.
  • Cinnamon & nutmeg: a little cinnamon and nutmeg gives these pancakes that cozy zucchini bread flavor.
  • Baking soda & salt: these will help with the fluff factor and flavor.
  • Zucchini: shredded zucchini gives these pancakes plenty of moisture without using a ton of oil or butter. Plus, you can feel good about a veggie for breakfast!
  • Egg: you’ll just need 1 egg in this healthy zucchini pancake recipe. I haven’t tested it with a flax egg but let me know if you do.
  • Maple syrup: we’re naturally sweetening these pancakes with a little pure maple syrup in the batter (and on top, if you’d like!) You can also use honey.
  • Coconut oil: you’ll need 1 tablespoon of coconut oil to make sure these are perfectly moist. You can also use butter or vegan butter.
  • Vanilla: for a little additional flavor.
  • Milk: I like to use unsweetened vanilla almond milk to keep these pancakes dairy free but feel free to use any milk you’d like.
  • Optional: add your favorite mix-ins like chopped pecans or maybe some chocolate chips!

healthy zucchini pancake batter in a bowl

How to make zucchini bread pancakes

These whole wheat zucchini bread pancakes are incredibly easy to make and come together in under 30 minutes.

  1. In a large bowl, whisk together whole wheat pastry flour, baking powder, cinnamon, nutmeg and salt.
  2. In a separate large bowl, combine shredded zucchini, egg, maple syrup, coconut oil, vanilla and almond milk until smooth and well combined. Fold in pecans if using.
  3. Add dry ingredients to wet ingredients and mix until just combined. If the batter looks too thick add just a splash more milk. If it’s way too wet, add another tablespoon of flour.
  4. Lightly coat a large nonstick skillet or griddle with coconut oil or butter and place over medium heat. Drop batter by 1/3 cup onto skillet and spread out a bit with a spoon if necessary. Cook until bubbles appear on top, about 2 minutes.
  5. Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more coconut oil (or butter) and remaining batter. You may need to reduce the heat after the second batch to prevent burning.

Looking for more tips for cooking the best fluffy pancakes? Check out my full guide here!

stack of healthy zucchini bread pancakes topped with pecans on a plate

What makes these zucchini pancakes healthy?

This stack of zucchini bread pancakes is a healthier version of your traditional IHOP pancakes (and even fluffier, promise).

  • They’re made with whole grains thanks to whole wheat pastry flour. I also think regular flour or oat flour might work well.
  • They’re packed with fiber thanks to zucchini. And who doesn’t like getting a boost of veggies in the AM?
  • They’re dairy free using a bit of coconut oil and dairy free milk

Now what you top them with is up to you. I always go with peanut butter (or my homemade pecan butter would be amazing) and a drizzle of pure maple syrup. Keepin’ it classic.

drizzling syrup on a stack of healthy zucchini pancakes

Tips for making zucchini pancakes

  • Be sure to squeeze out all of the excess moisture from your zucchini after shredding it. Measure the shredded zucchini before you squeeze out the moisture.
  • Once you’ve melted your coconut oil make sure it’s cool to the touch (not hot) otherwise it will coagulate the egg.
  • Do not overmix your batter! This will result in a gummy pancake texture.
  • Cook your pancakes over medium heat so that they cook evenly. If you flip your pancakes and they appear to be cooking too fast, feel free to reduce the temp to medium-low so that they don’t burn.

How to keep pancakes warm

You can also make these whole wheat zucchini bread pancakes ahead of time and keep them warm in the oven. Simply place oven at 200 degrees F, then add pancakes to a baking sheet or oven-safe plate and place in the oven until ready to serve.

stack of whole wheat zucchini bread pancakes with a bite taken out on a plate

How to freeze pancakes

If you want to make your healthy zucchini pancakes ahead of time and serve them at a later date, you can place the pancakes on a baking sheet so they aren’t touching and place in the freezer for 30 minutes, then place them in freezer safe containers and freeze for up to 3 months. Once ready to reheat, simply add pancakes to a plate and microwave for 30-60 seconds or until warm.

More zucchini recipes to try:

Healthy Zucchini Bread

Heart Healthy Olive Oil Salted Chocolate Chip Zucchini Muffins

Coconut Chocolate Zucchini Smoothie (with sneaky veggies)

Peanut Butter Zucchini Bread Baked Oatmeal

Healthy Marbled Chocolate Zucchini Banana Bread

I hope you get a chance to make these fluffy, healthy zucchini bread pancakes soon! If you make them be sure to leave a comment and a rating so I know how you liked them. You can also share a photo on Instagram with the hashtag #ambitiouskitchen. Enjoy, xo!

Fluffy Whole Wheat Zucchini Bread Pancakes

4.93 from 14 votes
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stack of healthy zucchini pancakes on a plate
Course Breakfast, Brunch, Dairy Free, Pancakes, Whole Grain
Cuisine American
Keyword healthy zucchini pancakes, whole wheat zucchini pancakes, zucchini bread pancakes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Serves 4

Fluffy whole wheat zucchini bread pancakes with hints of cinnamon and nutmeg. These healthy zucchini pancakes are dairy free, naturally sweetened with pure maple syrup and taste just like a slice of your favorite classic zucchini bread. Add chocolate chips or pecans if you'd like!

Ingredients

  • For the dry ingredients:
  • 1 cup whole wheat pastry flour or white whole wheat flour*
  • 2 teaspoons baking powder
  • 1 ¼ teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • For the wet ingredients:
  • 1 heaping cup shredded zucchini, squeezed of excess moisture with a paper towel (from 1 medium zucchini)
  • 1 egg
  • 2 tablespoons pure maple syrup (or honey)
  • 1 tablespoon melted and cooled coconut oil (or sub melted butter)
  • 1 teaspoon vanilla extract
  • ½ cup unsweetened vanilla almond milk (or milk of choice)
  • Optional: ¼ cup chopped pecans

Instructions

  1. In a large bowl, whisk together whole wheat pastry flour, baking powder, cinnamon, nutmeg and salt. 

  2. In a separate large bowl, combine shredded zucchini, egg, maple syrup, coconut oil, vanilla and almond milk until smooth and well combined. Fold in pecans if using. 

  3. Add dry ingredients to wet ingredients and mix until just combined. If the batter looks too thick add just a splash more milk. If it’s way to wet, add another tablespoon of flour.
  4. Lightly coat a large nonstick skillet or griddle with coconut oil or butter and place over medium heat. Drop batter by 1/3 cup onto skillet and spread out a bit with a spoon if necessary. Cook until bubbles appear on top, about 2 minutes. 
  5. Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more coconut oil (or butter) and remaining batter. You may need to reduce the heat after the second batch to prevent burning. Serves 4, 2 pancakes each.

Recipe Notes

How to freeze pancakes: if you want to make these pancakes ahead of time and serve them at a later date, you can place the pancakes on a baking sheet so they aren’t touching and place in the freezer for 30 minutes, then place them in freezer safe containers and freeze for up to 3 months. Once ready to reheat, simply add pancakes to a plate and microwave for 30-60 seconds or until warm.

*If you want to make these gluten free, I suggest using oat flour or an all purpose GF flour for these pancakes. I have not tested a gf version so cannot be sure that they'll work correctly.

Nutrition
Servings: 4 servings, 2 pancakes each
Serving size: 1 serving (2 pancakes)
Calories: 200kcal
Fat: 5.4g
Saturated fat: 3.3g
Carbohydrates: 32.8g
Fiber: 5.3g
Sugar: 7.9g
Protein: 5g

Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats

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