Hidden Veggie Pumpkin Pancakes That Will Convince You to Eat More Vegetables

Every fall, I find myself craving cozy mornings with a plate of warm, fluffy pancakes. Usually, these are indulgent and loaded with butter and syrup, but this year I decided to introduce a secret ingredient that surprised even me: shredded zucchini. It’s sneaky, it adds moisture, and it makes these pumpkin pancakes even more nutritious.

What sets these pancakes apart is the way the pumpkin creates a tender crumb, while the zucchini keeps them from drying out. The aroma of cinnamon and nutmeg mingles with the roasted pumpkin smell, filling my kitchen with autumn nostalgia. This recipe is my ode to making comfort food sneaky healthy and totally crave-worthy.

Pumpkin Zucchini Pancakes

These pumpkin zucchini pancakes are tender, fluffy griddled cakes made by mixing pumpkin puree and shredded zucchini into a pancake batter. The key ingredients provide moisture and nutrition, resulting in golden-brown pancakes with a soft interior and slightly crisp edges. The aroma of cinnamon and nutmeg complements the pumpkin flavor, creating an autumn-inspired breakfast treat.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 1 1/2 cups all-purpose flour
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs beaten
• 1 cup pumpkin puree
• 1/2 cup shredded zucchini squeezed to remove excess moisture
• 2 tablespoons unsalted butter melted, for cooking

Equipment

• Griddle or large skillet
• Mixing bowls
• Whisk
• Grater
• Measuring cups and spoons
• Spatula

Method

 

1. In a large mixing bowl, whisk together the flour, brown sugar, cinnamon, nutmeg, baking powder, and salt until evenly combined. This forms the dry base for your pancake batter.
2. In a separate bowl, beat the eggs and then stir in the pumpkin puree until smooth and well mixed.
3. Add the wet mixture to the dry ingredients, stirring gently until just combined. Do not overmix; some lumps are okay.
4. Fold in the shredded zucchini gently, distributing it evenly throughout the batter. The batter will be slightly thick but pourable.
5. Preheat a griddle or large skillet over medium heat and brush with melted butter until shimmering.
6. Spoon about 1/4 cup of batter onto the hot griddle for each pancake, leaving space between them. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Carefully flip each pancake with a spatula and cook for another 2-3 minutes, until golden brown and cooked through.
8. Transfer the cooked pancakes to a plate and keep warm while you cook the remaining batter, adding more butter to the skillet as needed.
9. Serve the pumpkin zucchini pancakes warm with your favorite toppings, like maple syrup or fresh fruit.

These pumpkin pancakes aren’t just a seasonal treat; they’ve become a weekend staple. The hidden zucchini adds a bit of chaos, but in the best way—more veggies, more flavor, more joy. I love how they turn a simple breakfast into a moment of accidental nutrition.

As the weather cools and cozy mornings become essential, this recipe offers a warm reminder that healthy doesn’t have to mean boring. It’s a perfect balance of flavor and fun, making breakfast feel like an exciting discovery every time.