If getting your kids to eat more vegetables comes easy for you, good for you.  But for the rest of us with kids that whine and decide not to like certain meals because of the vegetables, I feel your pain. I really do.

I am always trying to find ways for my kids to incorporate more vegetables into their diets and my efforts are usually met with grimaces followed by a negative attitude.  This doesn’t stop me from including vegetables and fruit each day.  However, finding creative ways to include vegetables so kids will like them can be challenging.

I had this thought the other day: If my kids will eat zucchini bread, why wouldn’t they eat zucchini pancakes?  The task I had before me was to come up with a scratch zucchini pancake recipe that my kids would not only eat, they would love.

Fortunately for me this proved to be easy.  Like spinach in fruit smoothies, adding shredded zucchini to pancake batter surprisingly doesn’t change the flavor or texture much – hardly noticeable if at all. Tastes the same as regular pancakes and the only difference is that you can visually see green tinged shreds.

What I have for you today is a great zucchini pancake recipe you could serve your family without getting much push back.  If you can get them to try one bite, I believe not only will they love them, they may request them for breakfast again. Enjoy!




Recipe: Zucchini Pancakes

  • Prep Time: 10 min(s)
  • Cook Time: 10 min(s)
  • Total Time: 20 min(s)
  • Servings: 6-8 pancakes

A delicious breakfast pancake made with zucchini.


    1 cup milk

    1 egg

    2 tablespoons butter, melted

    1/2 teaspoon vanilla extract

    1 cup self-rising all purpose flour

    1 tablespoon sugar

    1/2 teaspoon baking soda

    1 small zucchini shredded (approximately 1 cup)

    pancake syrup


    Whisk the milk, egg, butter, and vanilla until well mixed.
    Stir in the flour, sugar, and baking soda until the dry ingredients are incorporated and the batter is smooth.
    Stir in the zucchini.
    Heat a non-stick frying pan on medium heat and coat it with non-stick spray.
    Pour 1/3 cup of the pancake batter onto the pan. Watch for the pancake to form bubbles and the griddle side of the pancake golden, just under one minute.
    Gently flip the pancake over and cook for 30 seconds or until golden.
    Spray non-stick spray between cooking new pancakes.

    Serve with pancake syrup.

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29 Responses to “Zucchini Pancakes”

  1. Jerald Blackstock

    wow the wheat lobby is coming on strong with ways to sell their crap….sales are down, which is a good thing. PBS should know better than to support grains, sugar and dairy.

    • Suzy Caceres

      It’s just a pancake recipe :/ I don’t think it’s a big conspiracy or anything like that. Relax

      • Jerald Blackstock

        according to the docs that wrote grain brain and wheat belly, I would have more anxiety and be less relaxed if I ate grains, especially wheat. Yes. i think it really is a conspiracy in the sense that the recipe is nothing more than product placement. PBS is posting ads/recipes for wheat and sugar for some reason, they didn’t do it by accident, certainly they don’t do it for health reasons. Perhaps it’s done for financial reasons. Perhaps they will respond and let us know how much they were paid to place these products?
        It looks like propaganda, so it probably is.
        Thank you for responding Suzy, even though it was done in a minimizing and trivializing way, thus allowing me to expand on my comments.

        • Texas Bluebonnet

          I actually agree with you about wheat (I have Celiacs), and I’ve read the cookbook version of Wheat Belly. I’ll refrain from what I think about the grain industry/lobby and the government. Instead I’ll ask how you would modify this recipe. I think adding zucchini would be delicious. 2 of my 4 kids are highly allergic to nuts (including coconuts), so I am always challenged to find non-grain, low carb alternatives they can eat. Suggestions?

          • Jerald Blackstock

            ground flax seed. works as a pizza crust too. eggs are a good binder as well. pancakes are usually just a way to get sugar into the diet with toppings, often marketed to kids to get them addicted to high fructose corn syrup, in my opinion and experience with my lifelong battle with the substance. I don’t even bother with em

          • Texas Bluebonnet

            I hear ya on the sugar. I’m really trying to reduce our sugar/carb intake. Never been a big bread fan, but I do love sweet tea, etc. I’ve yet to find a sugar substitute that I like that they can eat. The only one I’ve found that I like is coconut sugar, and that’s out for them. I’ve wasted a ton of money on every variation of stevia, monk fruit, etc., and they all have an aftertaste that ruins it. And, yes, I’ve tried the high quality brands… My latest try was Swerve which was supposed to be the end-all, be-all. The taste was ok, but it has such a strong alcohol note it also was unpalatable to me. Still looking.

          • Jerald Blackstock

            sorbitol is quite bad as well, causes diarrhea and inflames the stomach and intestine linings. Made from wheat usually. No surprise there. After 3 years of no sugar of any kind, I don’t even miss it. The taste buds have re-sensitized to enjoy foods with no sweetener. Sugar just tastes like chemicals now. Took 2 days to adjust to coffee with no sugar. Not a big deal really. small price to pay for a huge benefit.

          • Jerald Blackstock

            just noticed this is the PBS parents page. Should be the PBS child abuse page.

          • Suzy Caceres

            Oh yes. Feeding your kid a pancake is absolutely just as horrible as smacking the lights out of him. Lock us all up! Call the authorities! We’re cooking our kids breakfast, we deserve to rot in a cell!

          • Jennifer Peters-Ahnberg

            Call CPS. I used frozen zucchini and didn’t drain it enough, so I had to add EXTRA FLOUR!

          • allie3

            Seems that if you’ve never fed your kid a pancake, that would be child abuse.

          • Texas Bluebonnet

            I’ll just try to keep using less and less and try to lose the taste for it as well. I’ve also read about combining honey and cinnamon, because the cinnamon offsets the sugar/insulin spike.

          • Texas Bluebonnet

            Again, who would vote down a question about finding ways to reduce sugar/carb intake? I’m just looking for alternatives for our family for where we are in life.

          • Texas Bluebonnet

            Who would vote down a question on wheat and nut flour alternatives when those things cannot be eaten in our house? Strange.

        • Suzy Caceres

          Perhaps they post these recipes because parents (like me) google “how to get kids to eat vegetables.” Just a thought. My kids don’t have celiac so I don’t avoid wheat, I just use whole wheat flour.

        • Julie Miles

          It’s not the grains (or dairy, or meat) that are the problem, it’s that they’ve been processed so much, they barely resemble their original form.

    • Nell Webbish

      Except the whole WHEAT IS EBIL!!! hysteria is proving to be largely BS, just like the previous FAT IS EBIL!! frenzy and FRUCTOSE IS EBIL!! mania proved to be.

      People with allergies should avoid foods that trigger their allergies. People without allergies should eat a balanced diet, all things in moderation, including fat, fructose, sugar, dairy, and wheat.

      Anyone telling you to drop one whole category of food out of your diet is probably either a gullible ignorant who is parroting nonsense or trying to sell you something.

      Go Science!

  2. Sherilyn Kay Scott Giraldi

    Organic brown rice flour makes excellent pancakes.

  3. Barbara Cooper

    You can get quinoa flour. Has anyone tried it?

    • Suzy Caceres

      Quinoa flour is great. My husband is from Peru so we eat a lot of quinoa. But, I don’t use it for pancakes. It won’t fool a picky 8 year old kid. It doesn’t taste the same. It’s worth a try though!

      • Barbara Cooper

        My grandboys have autism & don’t eat wheat or dairy. They eat quinoa tho. So I wondered about that.

  4. Guest

    Perhaps it’s a recipe for those of us who don’t have issues with wheat, dairy, or a little sugar once in awhile.

    • Margaret Elvis

      I agree with you wholeheartedly. It’s like TV. If you don’t enjoy a show then don’t watch it. I’ve never seen so much bellyaching in all m 82 years. I know people have allergies (I fortunately have no allergies to food at all) as I have a g.g.grandaughter not yet 2 who has food allergies. I can guarantee you her mother doesn’t complain every time she sees a recipe that those without allergies may like. During my life I’ve eaten lard, dripping (on bread with pepper and salt), butter, white flour, refined sugar etc. I think one of the problems today is that people don’t get enough exercise to get rid of a lot of the calories etc. that they eat. When I was young I didn’t know one person who was allergic to any foodstuff. I wonder why that has changes so dramatically over the years. Any thoughts on that from anyone? These days we try to eat healthy without giving up anything. Everything in moderation.

  5. Jo Jo

    I personally believe in eating things in their natural state as much as possible. I’d rather use sugar or honey instead of an artificial substitute. I don’t believe in branding a whole food group as evil. I have food allergies too but everyone is different so what works for one might not for another.