Fluffy Zucchini Pancakes — Vegan Zucchini Pancakes

This Zucchini Pancakes recipe creates tender pancakes that are crispy on the outside. Vegan Zucchini Bread Pancakes are perfect for breakfast when topped with maple syrup. It’s a delicious way to start your day out right, time after time.

A stack of zucchini pancakes has syrup drizzling over the top of it. A bowl of syrup and a zucchini sits behind it.
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Have I told you about our smoothie habit? It started at the beginning of the year when Shawn and I started having smoothies most every day. We love them!

However, every now and then, it’s nice to mix things up a little. Especially on the weekends!

That’s where this zucchini pancake recipe comes in handy. Who’s with me that pancakes on the weekends are perfect! Besides, making Zucchini pancakes vegan is so easy!

In fact, sometimes we’ll make a double batch so we can enjoy them throughout the week as well.

A stack of pancakes has melted butter on top. A bowl behind it holds maple syrup. A zucchini sits behind it too.

Why You’ll Love Vegan Zucchini Pancakes

Healthy Zucchini Pancakes breakfast treats are not like any ol’ pancakes. They’re like little zucchini bread, served in pancake form. You can’t go wrong with that! And that means syrup is not required. You can add a little pat o’ vegan butter and just go to town. Or, if you’re like me, you might prefer peanut butter. I think I prefer peanut butter on just about everything. 😊

The real trick to these sweet zucchini pancakes is making sure you press the extra fluid from the zucchini. That makes the perfect zucchini pancake. I also used a griddle. In the past I’ve made pancakes in a skillet and that does work, but there’s nothing like a griddle or electric skillet to make perfect pancakes every time!

Also, zucchinis are healthy! There are some important health benefits you’ll want to take note of. For example, with zucchini you expect the following:

  • Vitamin A
  • Magnesium
  • Folate
  • Omega-3 Fatty Acids
  • Protein
  • Calcium

You want me to go on? I could! That’s the thing I love about veggies — they’re packed with all the nutrients we need!

How to Make Zucchini Pancakes

It’s easy to make this zucchini pancakes recipe!

Let’s start by making the zuchini pancakes batter:

  • Prepare Zucchinis: Cut off the ends of the Zucchini and shred it (including the peel), until you have 1 1/2 cups of shreds. Place the shredded zucchini in 2 – 3 paper towel pieces and then wring it out over the sink, to remove excess fluid.
  • Mix Wet Ingredients: In a mixing bowl, combine the shredded and pressed zucchini, water, ground flaxseed, melted vegan butter, agave nectar, and vanilla. Stir to combine. Move contents over to one side of the bowl.
  • Combine Dry Ingredients: In the other side of the bowl, combine the flour, baking powder, cinnamon, and salt. Stir to combine. Stir to combine the dry ingredients. Then slowly incorporate the shredded zucchini mixture.
  • Add Milk: Pour one half cup of the plant-based milk in with the rest of the ingredients and stir to combine. Then add the remaining milk and stir until just combined.

To Cook the Pancakes

To cook the pancakes, place a skillet over medium to medium-high heat. You can either spray the pan with vegetable cooking spray or use a half teaspoon of vegan butter to coat the pan. 

Once the skillet is hot, pour the pancake batter (using 2 tablespoons of batter per pancake) into the prepared skillet. Cook until bubbles form on the top side of the pancakes. Use a spatula to flip the pancakes and cook on the other side until golden brown. Place cooked pancakes on a plate and repeat this process with the remaining batter.

Serve shredded zucchini pancakes with warm with vegan butter, maple syrup, fruit jam, and or fresh fruit. 

Waiting for Change

I can be so impatient. If something’s supposed to happen, I want it to happen NOW! I wonder if that’s why I like recipes so much? Hmm. Never thought of it that way before, but I might be on to something.

Because the nice thing about a recipe is you can change it however you want it to be. In fact, every recipe I look at (even my own), I’m always thinking about ways I change it for the better! I encourage you to do the same. Look at this easy zucchini pancakes recipe and see ways you can make it more suited to you, your tastes, and preferences.

Here, I’ll give you some ideas below just to get the change ball rolling:

  • How about coconut oil instead of the vegan butter
  • Also, you could get even crazier and use peanut or almond butter in place of that vegan butter. I think peanut butter makes everything better! 😍
  • Why not add a sprinkle or two of ground cloves for some added spice
  • Go gluten-free by using gluten-free baking flour
  • Make savory zucchini pancakes by leaving out the sugar. It works!

Do pancakes freeze well?

Pancakes are perfect for meal-prepping because they freeze well. Simply place the pancakes on a platter and place in the freezer. Once the pancakes have frozen, transfer to a freezer bag and return to the freezer where they’ll keep up to 3 months.

What is the best way to reheat pancakes?

Place frozen pancakes in a toaster or toaster oven to reheat. This helps recreate the crispy crust from when they were first made. Toast until cooked through and then serve with your favorite toppings.

Best Vegan Breakfast Recipes

Do you love delicious vegan breakfasts? Me TOO! Here’s my favorite Vegan Ginger Pear Donuts you should definitely try. If you want something super easy, but also decadent, try my Vegan Chocolate Croissant!

See? Sometimes change can be a good thing! Feel free to run with these ideas or think up your own. However you make them, these Vegan Zucchini Pancakes can be served with my Vegan Date Caramel Sauce too. Too delicious!

A stack of pancakes has melted butter on top and a bowl of syrup behind it.

I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!

A stack of zucchini pancakes has maple syrup being drizzled over the top. More maple syrup and a zucchini is in the background.

Vegan Breakfast Zucchini Pancakes

Crispy on the outside, tender on the inside, these Vegan Breakfast Zucchini Pancakes topped with maple syrup will start your day out right, time after time.
5 from 2 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: Vegan Breakfast Zucchini Pancakes
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 5
Calories: 177kcal
Author: Marly

Ingredients

  • 1 small zucchini
  • 1 tablespoon ground flaxseed
  • 3 tablespoons water
  • 1 tablespoon vegan butter , melted
  • 2 tablespoons agave nectar
  • 1 teaspoon vanilla extract
  • 1 1/4 cup whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 1/4 cup plant based milk , vanilla

Instructions

  • Cut off the ends of the Zucchini and shred it (including the peel), until you have 1 1/2 cups of shreds. Place the shredded zucchini in 2 – 3 paper towel pieces and then wring it out over the sink, to remove excess fluid.
  • In a mixing bowl, combine the shredded and pressed zucchini, water, ground flaxseed, melted vegan butter, agave nectar, and vanilla. Stir to combine. Move contents over to one side of the bowl.
  • In the other side of the bowl, combine the flour, baking powder, cinnamon, and salt. Stir to combine. Stir to combine the dry ingredients. Then slowly incorporate the shredded zucchini mixture.
  • Pour one half cup of the plant-based milk in with the rest of the ingredients and stir to combine. Then add the remaining milk and stir until just combined.
  • Heat a skillet over medium to medium-high heat. You can either spray the pan with vegetable cooking spray or use a half teaspoon of vegan butter to coat the pan. 
  • Once the skillet is hot, pour the pancake batter (using 2 tablespoons of batter per pancake) into the prepared skillet. Cook until bubbles form on the top side of the pancakes. Use a spatula to flip the pancakes and cook on the other side until golden brown. Place cooked pancakes on a plate and repeat this process with the remaining batter.
  • Serve warm with vegan butter, maple syrup, fruit jam, and or fresh fruit. 

If you’re into delicious vegan zucchini recipes, check these out:

I love all these vegetarian zucchini recipes! Whatever zucchini recipes vegan inspired you’re eating, enjoy!

Updated by Marly · Permalink