If you’re on the lookout for a delightfully wholesome breakfast that feels like a hug in food form, the Zucchini and Oatmeal Pancakes Recipe is exactly what you need to try next. These pancakes combine the natural sweetness of oats with the subtle earthiness of zucchini, resulting in a light yet satisfying bite that’s packed with fiber and protein. Each pancake offers a tender texture dotted with tiny flecks of green, making your morning plate as colorful as it is tasty. Plus, they’re incredibly easy to whip up, which means you can enjoy a nutritious breakfast any day of the week without fuss.
Ingredients You’ll Need
Preparing this Zucchini and Oatmeal Pancakes Recipe is wonderfully straightforward since it relies on a handful of honest, simple ingredients that each bring something special to the table. From the creamy oats to the fresh zucchini, every component plays a crucial role in flavor, texture, and color.
- Rolled oats (1 cup): Acts as the base, providing fiber and a subtle nutty flavor once blended into oat flour.
- Milk of choice (1 cup): Adds creaminess and moisture, making the batter easy to pour and cook.
- Grated zucchini, squeezed (1 cup): Brings moisture, a mild vegetable sweetness, and a beautiful green tint—just be sure to remove excess liquid to avoid sogginess.
- Large eggs (2): Help bind the ingredients together and add protein for a hearty pancake.
- Maple syrup or honey (2 tablespoons): Offers natural sweetness and depth to balance the earthy zucchini.
- Vanilla extract (1 teaspoon): Provides a warm, aromatic note that enhances the overall flavor.
- Baking powder (1 teaspoon): Gives the pancakes a lovely rise and fluffiness.
- Ground cinnamon (1/2 teaspoon): Introduces subtle spice for cozy warmth.
- Salt (1/4 teaspoon): Elevates all the flavors and cuts through sweetness.
- Melted butter or coconut oil (2 tablespoons + more for cooking): Adds richness and prevents sticking during cooking.
How to Make Zucchini and Oatmeal Pancakes Recipe
Step 1: Prepare the Oat Flour Batter
Start by adding the rolled oats and your choice of milk to a blender. Blend this mixture until it becomes mostly smooth, transforming the oats into a creamy oat flour batter. This step is essential for creating the perfect texture that’s both fluffy and tender.
Step 2: Add the Remaining Ingredients
Next, incorporate the grated zucchini that’s been lightly squeezed to remove any excess moisture — this prevents your pancakes from becoming soggy. Then add the eggs, maple syrup or honey, vanilla extract, baking powder, cinnamon, salt, and melted butter. Blend everything together until the batter is fully combined and smooth.
Step 3: Let the Batter Rest
Allow your batter to rest for about 5 minutes. This resting time helps it thicken slightly, giving your pancakes a better hold and a more satisfying golden crust when they cook.
Step 4: Cook the Pancakes
Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil. Pour about 1/4 cup of batter onto the surface for each pancake. You’ll know it’s time to flip when bubbles form across the surface and the edges look set, usually after 2 to 3 minutes. Flip carefully and cook the other side for another 2 minutes until beautifully golden.
Step 5: Serve Warm and Enjoy!
Serve your pancakes warm, straight off the skillet, and get ready to enjoy every comforting bite of your homemade zucchini and oatmeal creation.
How to Serve Zucchini and Oatmeal Pancakes Recipe
Garnishes
Simple garnishes can really elevate your zucchini and oatmeal pancakes. Dollops of creamy yogurt or a sprinkle of fresh berries provide freshness and a contrasting texture. A drizzle of extra maple syrup or a dusting of powdered cinnamon can add that inviting touch of sweetness and spice.
Side Dishes
Pair your pancakes with a side of light, crisp fruit salad or a handful of toasted nuts for some satisfying crunch. For a more filling breakfast, crispy bacon or a couple of poached eggs are an excellent savory companion that balances out the subtle sweetness of the pancakes.
Creative Ways to Present
Try stacking your pancakes into a tall tower layered with sliced bananas and a smear of nut butter in between each one. Alternatively, serve them with a swirl of berry compote and a sprinkle of toasted coconut to transform this humble dish into a brunch-worthy centerpiece.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover zucchini and oatmeal pancakes, store them in an airtight container in the refrigerator. They’ll keep fresh for up to 3 days, making it easy to enjoy a quick breakfast on busy mornings.
Freezing
To freeze, place cooled pancakes in a single layer on a baking sheet and freeze until firm. Then stack them with parchment paper between each pancake in a freezer-safe bag or container. They can last up to 2 months this way and are perfect for grab-and-go mornings.
Reheating
Reheat frozen or refrigerated pancakes in a toaster, oven, or skillet until warmed through and slightly crisp on the edges. This maintains their delicious texture and ensures you get a fresh-from-the-griddle feel every time.
FAQs
Can I use other types of oats for this recipe?
Rolled oats work best because they blend into a smooth batter without being too coarse, but if you only have quick oats, that will also work. Just note the texture may be slightly different, and steel-cut oats are not recommended.
How do I prevent my zucchini pancakes from turning out soggy?
The key is to squeeze out as much excess moisture from the grated zucchini as possible before adding it to the batter. You can use a clean kitchen towel or cheesecloth to press out the water effectively.
Is this recipe gluten-free?
This depends on the oats you use. Make sure to buy certified gluten-free oats if gluten is a concern, as regular oats might be cross-contaminated during processing.
Can I make this recipe vegan?
Yes! Replace the eggs with flax eggs (mix 2 tablespoons of ground flaxseed with 6 tablespoons of water) and use a plant-based milk and coconut oil instead of butter for a fully vegan-friendly pancake.
How thick should the batter be?
A good batter consistency is pourable but thick, similar to a traditional pancake batter. If it feels too thin after resting, add an extra tablespoon of oats and stir gently to thicken it up.
Final Thoughts
There’s something truly comforting about these zucchini and oatmeal pancakes that makes them a treasured breakfast choice in my kitchen. They are simple to prepare, wholesome, and bursting with flavor—a perfect way to sneak in some veggies while indulging in a cozy morning meal. I hope you give this Zucchini and Oatmeal Pancakes Recipe a try and have as much fun making them as you do savoring every bite!
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 nutritious and delicious breakfast option combining grated zucchini with wholesome rolled oats. Lightly sweetened with maple syrup and infused with cinnamon and vanilla, these pancakes are fluffy and hearty, perfect for a healthy start to your day.
Ingredients
Dry Ingredients
- 1 cup rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup milk of choice
- 1 cup grated zucchini, lightly squeezed of excess moisture
- 2 large eggs
- 2 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter or coconut oil, plus more for cooking
Instructions
- Prepare oat flour batter: Add the rolled oats and milk to a blender and blend until mostly smooth, forming an oat flour batter.
- Add remaining ingredients: To the oat flour batter, add the grated zucchini, eggs, maple syrup, vanilla extract, baking powder, cinnamon, salt, and melted butter. Blend again until fully combined.
- Rest the batter: Let the batter rest for 5 minutes to thicken, allowing the oats and zucchini to absorb moisture.
- Heat skillet: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
- Cook pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2 to 3 minutes until bubbles form on the surface and the edges look set, then flip and cook for another 2 minutes until golden and cooked through.
- Serve: Serve the pancakes warm with your choice of yogurt, fresh fruit, or additional maple syrup.
Notes
- Be sure to squeeze excess moisture from the zucchini to prevent soggy pancakes.
- If the batter is too thin, you can thicken it by adding an extra tablespoon of rolled oats.
- Use a nonstick skillet or griddle for best results and to prevent sticking.
- Adjust sweetness by varying the amount of maple syrup or honey.
