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Zucchini Pancakes

Um, hello breakfast!

A giant stack of extra fluffy zucchini pancakes, stuffed with melty gooey chocolate chips - These disappear so quickly whenever I make them:

A giant stack of extra fluffy zucchini pancakes, stuffed with melty gooey chocolate chips and covered in hot maple syrup – These always disappear so quickly!

Can every meal be breakfast, please?

Imagine eating a stack of these for breakfast, lunch, and dinner every single day. I could get used to that. The zucchini keeps these pancakes incredibly soft and moist even without any oil or fat in the recipe, and you really can’t taste the sneaky zucchini in here at all. They’ll remind you of eating homemade zucchini bread, just in the form of pancakes!

A giant stack of extra fluffy zucchini pancakes, stuffed with melty gooey chocolate chips and covered in hot maple syrup - These disappear so quickly whenever I make them:

Did you know Saturday was National “Sneak Some Zucchini Onto Your Neighbor’s Porch” Day?

A little over a year ago, when I was moving into my apartment, one of my new neighbors saw me out in the hall and introduced himself, asking if I needed help with the precariously balanced boxes in my arms. I thanked him and said I was fine but that it was nice to meet him. Maybe my nice-to-meet-you smile is too big… I don’t know… but suddenly out of nowhere, a girl appeared from the doorway of their apartment, scowled at me, and said emphatically, “I’m Emily, and I’m his WIFE” as if she thought I’d been trying to steal her husband.


For obvious reasons, I decided it was best to skip National “Sneak Some Zucchini Onto Your Neighbor’s Porch” Day this year and keep the zucchini all to myself. 😉

A giant stack of extra fluffy zucchini pancakes, stuffed with melty gooey chocolate chips and covered in hot maple syrup - These disappear so quickly whenever I make them:

P.S. That’s not even close to being the weirdest thing that’s happened to me since moving to DC.

Sometimes I think I should give up cookbooks and write soap operas instead. I have so much material!

Zucchini Pancakes

Total Time: 20m
Yield: 10-12 pancakes
Print This Recipe [mrp_rating_result show_count="false" show_rich_snippets="false"]


  • 1 tsp pure vanilla extract
  • 1 1/2 tsp white or apple cider vinegar
  • pinch stevia, or 1 1/2 tbsp pure maple syrup
  • 1/4 cup milk of choice (Decrease by 1 1/2 tbsp if using maple syrup) (60g)
  • 1/3 cup finely grated zucchini, loosely packed (60g)
  • 1 tbsp oil OR more milk of choice
  • 1/2 cup spelt, white, or Arrowhead Mills gf flour (65g)
  • 3 tbsp rolled oats (15g)
  • optional 1/4 tsp cinnamon
  • scant 1/4 tsp salt
  • 1 tsp baking powder
  • mini chocolate chips, optional


Whisk together the first 6 ingredients in a bowl. In a separate bowl, stir together all remaining ingredients, then pour wet into dry and whisk to form a batter. (If batter is too thin—which might be the case, depending on the flour you’ve used—just add a little extra flour until you achieve a pancake-like batter.) For fluffiest results, refrigerate the batter at least 15 minutes before proceeding. Grease a medium skillet and place over medium heat. Once hot, drop on small ladles of batter. When the edges begin to look dry, flip and cook one additional minute before removing from the skillet. It may be necessary to re-grease the skillet between batches to prevent sticking. You can freeze extra pancakes if desired, placing a layer of parchment or wax paper between each pancake.

*View Zucchini Pancakes Nutrition Facts*


Cinnamon Pancakes

Cinnamon Roll Pancakes – with a good-for-you “no sugar” cinnamon roll swirl

Published on August 10, 2015

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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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    • Kathryn says

      Sorry I took all day to report back! I made these for breakfast this morning using homemade oat flour. It worked out beautifully! The only thing was after letting the batter sit for about a minute while I greased the griddle, it thickened up more than normal pancake batter should. Another tablespoon or two of milk would have done the trick, but I didn’t add it. They had the taste and texture you would expect from normal pancakes though, save for the zucchini part. Very delicious recipe! I recommend it 🙂

  1. Wendy@TheNomadicVegan says

    These sound awesome! Except that they’re not oatmeal, and every time I think about having something different for breakfast I’m always like, nah, I gotta have my oatmeal. But hmm, maybe these are healthy enough to be dinner??

    • Johanna Anderson says

      I am exactly the same. Always always porridge for breakfast.

      Five days ago I discovered the best Recipe ever vegan pancakes, using chickpea flour, anyhow ever since I have made them every single day I was just like a random email amongst my other meals except, three days ago and then discovered I could put grated carrot into the perfect pancake batter. So I might try the same better but adding courgette, based on this recipe and the fact it can be done and probably tastes pretty good!

  2. Lauren says

    Please respond : Allergic to the oats part
    What can I substitute it with ?
    Can wholemeal spelt flour be used?

    • Chocolate Covered Katie says

      You can definitely use wholemeal spelt flour. That’s what I use. Unfortunately for the oats, you will have to experiment. But be sure to report back if you try something that works, such as quinoa flakes perhaps!

  3. Angela Gilmore says

    I thought it was going to be national sneak zucchini into your pancakes day when I started reading this. I am going to have to try these with my son, he won’t touch zucchini yet. Though I’d have to remove the chocolate, I hate to admit it but my son hates chocolate. I know I know, I’m dealing with it one day at a time :).

  4. Kathi says

    oh Katie, you are so creative. I love all of your ideas. Actually after seeing recipes with zucchini as ingredient for banana bread I’ve just been waiting for someone to surprise me with zucchini pancakes et voilà, you listened to my prays. So thanks for that, definitely going to try it out.

  5. Kara says

    Hi Katie, So funny- I was just looking up zucchini pancakes today to make for my one-year-old and I (husband won’t eat them because he knows I make “too healthy” snacks for her). I ended whipping up a mixture of banana, avocado, cinnamon, and eggs (we aren’t vegans) because I couldn’t find one at the time. Now, I have one to go off of!!! Thank you! I’m going to try and use almond and/or coconut flour, which I know can be tricky to get the right consistency. 🙂 Thanks again for today’s recipe and others that are so great!!

  6. MLR says

    these are awsome!! I made the batter yesterday and let it sit longer in the fridge )a few hours( and they came out D-lish! I still have some batter left so I’ll have more for today! (yesterday I made ~10)
    I actually used 1 whole big zucchinni for this and quadrupled the recipe 🙂
    I actually think that they would be better without the choc-chips (even though I do love chocolate) but thats just me…

  7. Jonne says

    Woow Katie, these are sooo good! I don’t know if the recipe is a single-serving, but I just ate it all. I love all your recipes I’ve tried. I’m still waiting for the day you’ll disappoint me, but I don’t think that it will ever come.

  8. Courtney Wolfe says

    I made these for breakfast this morning and they were AMAZING! I did need to add just a bit more milk because the batter was super thick and I added dark chocolate chips. My son and I loved them! They are much more filling than standard pancakes. This is definitely a keeper.

  9. Ginny says

    Well, we had a sweet neighbor drop off some zucchini. Guess what I made for breakfast? You got it! Katie, these zucchini pancakes are delicious! The are so good that I think we’ll have these again tomorrow morning! Thanks, Katie, for another winner recipe!

  10. Makayla says

    So yummy!! My little one who has been picky lately tried to stuff an entire pancake in her mouth after trying a bite. Added the chocolate chips for me (so good and sweet I really didn’t need to add syrup) and I loved it. My guy kept stealing bites and said it was like crack. Seriously in love with every recipe I’ve tried of yours. Thank you for sharing.

  11. DCB says

    Having these for breakfast now. So good and really filling in the best way.Feels like a splurge, but there’s a lot of nutrition packed in these. I use ww pastry flour. Worked fine.

  12. Jenn says

    I made these for breakfast this morning, looked at the batter and had 2nd thoughts. I figured I’d put the effort in so I cooked it up and am SO glad I did. They were so moist they didn’t even need toppings! 100% will make again.

    Made them with a small pinch of Stevia and 1tbsp maple syrup (I’m learning to love Stevia)

    Thanks Katie!

  13. Christina says

    Would this recipe work using yellow squash? I have yellow squash to use up. Obviously the color wouldn’t be the same, but would using yellow squash affect the taste or texture?

  14. Jennifer says

    Family loved these, but after I doubled the recipe it was reslly thick, i had to put alot mire almond milk to try thinning it out. I used bobs red mill gluten free baking flour. Should i try a different kind of flour nect time?

  15. Tatyana says

    These are great! Everyone in my family loves them. I cook triple the recipe for 3 of us and it’s all gone in one meal. Thank you!

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