Light, wholesome, and bursting with garden-fresh flavor, these Zucchini and Oatmeal Pancakes are about to become your next breakfast obsession. Imagine fluffy pancakes that sneak in a generous helping of veggie goodness, a hearty dose of oats, gentle hints of cinnamon, and just the right touch of natural sweetness. Easy enough for busy mornings, yet impressive when you want to show off at brunch, this recipe is the perfect way to enjoy the best of both worlds in every bite.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of these pancakes is in their simplicity—each ingredient is thoughtfully chosen to create a lush, satisfying texture and layered flavors. Even if you’re new to veggie-filled breakfasts, you’ll find everything here works in remarkable harmony.
- Rolled oats: Provide a hearty, whole-grain base and satisfying bite.
- Milk (dairy or plant-based): Soaks the oats and brings the batter together; use what you love.
- Grated zucchini (excess moisture squeezed out): Adds tenderness, moisture, and a subtle earthy flavor—don’t skip wringing out the extra liquid!
- Egg: Binds the batter, giving a fluffy lift to each pancake.
- Maple syrup or honey: Offers gentle natural sweetness without overpowering the other flavors.
- Vanilla extract: Lends warmth and a fragrant note to the pancakes.
- Cinnamon: Infuses a cozy depth and a hint of spice that pairs beautifully with both oats and zucchini.
- Salt: Balances sweetness and enhances all the other flavors.
- Baking powder: The secret to extra-pillowy, light pancakes.
- Olive oil or butter (for cooking): Ensures golden, crisp edges and keeps pancakes from sticking.
- Optional: Ground flaxseed or chia seeds: A nutritious boost for extra fiber and omega-3s that blends right in.
How to Make Zucchini and Oatmeal Pancakes
Step 1: Prepare the Oats
Start by combining your rolled oats and milk in a mixing bowl. Let this mixture sit for 5 to 10 minutes—just enough time for the oats to soak up the milk and soften, which helps gives the Zucchini and Oatmeal Pancakes their signature hearty-yet-tender texture. This quick soak ensures your pancakes never come out dense or dry.
Step 2: Mix in the Veggies and Flavorings
Next, stir in the grated zucchini (making sure to squeeze out as much excess liquid as you can), followed by the egg, maple syrup or honey, vanilla extract, cinnamon, salt, and baking powder. Stir everything together until you have a cohesive batter. If you love an extra nutritional punch, now’s the time to sprinkle in ground flaxseed or chia seeds.
Step 3: Heat the Skillet
Place a nonstick skillet or griddle over medium heat, then add a little olive oil or butter. Swirl it around to coat the surface and get excited—the golden magic is about to happen! This sizzling step promises the perfect crispy edges that make Zucchini and Oatmeal Pancakes absolutely irresistible.
Step 4: Cook the Pancakes
Pour about 1/4 cup of batter onto the hot skillet for each pancake. Cook for 2 to 3 minutes on the first side, until you see bubbles and the edges are set. Flip with confidence and cook another 2 to 3 minutes, until golden on both sides and cooked through. Repeat with the remaining batter, adjusting heat as needed so they don’t brown too fast.
Step 5: Serve Warm
Once your pancakes are perfectly golden and steaming hot, transfer them to a plate and serve right away. They’re wonderful plain, but a dollop of creamy yogurt, a handful of fruit, or a dreamy drizzle of maple syrup will make your Zucchini and Oatmeal Pancakes next-level delicious.
How to Serve Zucchini and Oatmeal Pancakes
Garnishes
Give your Zucchini and Oatmeal Pancakes an upgrade with toppings like fresh berries, toasted nuts, a curl of lemon zest, or a generous scoop of Greek yogurt. For a sweeter treat, add a dusting of cinnamon sugar or a swirl of honey—you can’t go wrong with a little extra flair!
Side Dishes
These pancakes shine alongside a classic fruit salad or a bowl of sliced citrus. For bigger brunch gatherings, serve them with eggs (any style) or a simple green salad. The subtle flavors mean they blend seamlessly with other breakfast favorites.
Creative Ways to Present
Stack them sky-high for a fun, towering brunch centerpiece. Or, cut the pancakes into wedges and offer them as a finger-friendly snack on a platter—perfect for kids or potlucks. You can even make mini versions for a playful pancake flight with different toppings on each one.
Make Ahead and Storage
Storing Leftovers
If you somehow end up with extra Zucchini and Oatmeal Pancakes (lucky you!), allow them to cool completely on a wire rack before transferring to an airtight container. Store in the fridge, and they’ll stay fresh for up to three days. This way, you can enjoy a wholesome breakfast with almost zero effort on busy mornings.
Freezing
These pancakes freeze like a dream. Lay them out in a single layer on a baking sheet to freeze individually, then stack with parchment between each one before sealing in a freezer bag. They’ll last up to two months and are a lifesaver when you need a quick breakfast or snack.
Reheating
For best results, reheat straight from the fridge or freezer in a toaster or a dry skillet over medium heat until warmed through and crisp on the edges. The microwave works in a pinch, but reheating on the stovetop restores their fresh-off-the-griddle charm.
FAQs
Can I make these Zucchini and Oatmeal Pancakes gluten-free?
Absolutely! Simply use certified gluten-free rolled oats and make sure any add-ins (like vanilla or baking powder) are gluten-free as well. The pancakes will still hold together and taste fantastic.
What’s the best way to remove water from the grated zucchini?
After grating the zucchini, put it in a clean kitchen towel or paper towel and squeeze out as much liquid as possible. Less moisture means fluffier, not soggy, pancakes every time. It’s a quick but crucial step for perfect results.
Can I prepare the batter in advance?
You sure can! Mix the batter, cover, and store in the fridge for up to 12 hours. Give it a good stir before cooking—if it has thickened up, just add a splash of milk to loosen it a bit.
How can I make these pancakes dairy-free?
Easily! Just use your favorite plant-based milk (like almond, oat, or soy) and cook the pancakes in olive oil or a vegan butter substitute. The Zucchini and Oatmeal Pancakes will be just as moist and flavorful.
What other mix-ins work well in this recipe?
Feel free to get creative! Try stirring in a handful of mini chocolate chips, chopped toasted nuts, or even a few raisins for bursts of sweetness. Just keep the mix-ins modest so the pancakes hold together beautifully.
Final Thoughts
Few breakfasts hit that sweet spot between comfort food and wholesome meal quite like Zucchini and Oatmeal Pancakes. I hope you’ll give them a try—whether for a solo treat or to share with friends and family, they’re bound to bring some seriously happy vibes to your table. Enjoy every bite!
Print
Zucchini and Oatmeal Pancakes Recipe
- Total Time: 25 minutes
- Yield: 6 pancakes 1x
- Diet: Vegetarian
Description
These Zucchini and Oatmeal Pancakes are a healthy and delicious breakfast option that’s easy to make. Packed with nutritious ingredients like zucchini, oats, and flaxseed, these pancakes are both satisfying and flavorful.
Ingredients
For the Pancakes:
- 1 cup rolled oats
- ¾ cup milk (dairy or plant-based)
- 1 cup grated zucchini (excess moisture squeezed out)
- 1 egg
- 1 tablespoon maple syrup or honey
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon olive oil or butter (for cooking)
Optional:
- 1 tablespoon ground flaxseed or chia seeds
Instructions
- Prepare the Batter: In a mixing bowl, combine rolled oats and milk. Let sit for 5–10 minutes to soften the oats. Add grated zucchini, egg, maple syrup or honey, vanilla extract, cinnamon, salt, and baking powder. Stir until well combined. If desired, mix in flaxseed or chia seeds for extra nutrition.
- Cook the Pancakes: Heat a nonstick skillet or griddle over medium heat and lightly grease with olive oil or butter. Pour ¼ cup of batter per pancake onto the skillet. Cook for 2–3 minutes on each side, or until golden brown and cooked through. Repeat with remaining batter.
- Serve: Serve warm with your favorite toppings like yogurt, fruit, or a drizzle of maple syrup.
Notes
- For a smoother texture, you can blend the batter before cooking.
- These pancakes freeze well—just reheat in a toaster or skillet.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 110
- Sugar: 3g
- Sodium: 140mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
