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Keto Zucchini Pancakes (Sweet Version)

4.97 from 130 votes
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This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

These Keto Zucchini Pancakes are sweet breakfast pancakes with a fluffy texture and filled with fall spices and moist shredded zucchini.

They are a delicious Fall keto breakfast to sneak some greens into your plate with only 1.7 grams of net carb per serving. Bonus, these are also gluten-free!

I already shared with you my keto zucchini fritters, a savory zucchini pancake recipe also known as keto zucchini fritters, that I love to serve as a light dinner topped with sour green and herbs.

So now time for a sweet zucchini pancake recipe, the fresh and healthy alternative to sugar-free pancakes.

What Are Zucchini Pancakes?

Zucchini pancakes are not keto zucchini fritters! A keto low-carb zucchini fritter recipe is fried in oil and savory, usually served as a light dinner, keto hash brown swap, or side dish.

However, keto pancakes with zucchini are sweet and fluffy, cooked on a slightly oiled pancake griddle, and served with sugar-free maple syrup and pecans.

They are sweet pancakes with added zucchini to add vitamins and nutrients to your keto breakfast while enjoying a sweet treat.

Keto Zucchini Pancakes

How To Make Zucchini Pancakes


  • Almond flour – don’t swap for coconut flour, or the pancakes will be extremely dry. Learn how to choose your keto flour.
  • Unsweetened almond milk
  • Eggs -Use large eggs.
  • Zucchinis – read my paragraph below to learn how to prepare zucchini. Is Zucchini Keto-friendly?
  • Baking soda or baking powder
  • Vanilla essence
  • Erythritol – or any other similar keto sweetener.
  • Cinnamon
  • Nutmeg
  • Melted coconut oil or melted butter – measured melted.
  • Olive oil to slightly oil the pancake griddle. You can also use avocado oil.
  • Xanthan gum – this ingredient helps the batter hold well together and makes the pancakes easier to flip without breaking apart. Also, you can replace xanthan gum with 1 teaspoon of psyllium husk.

Prepare the zucchini

Zucchinis are great low-carb vegetables. They are made at 95% of water and add many nutrients and vitamins to your keto diet.

But, to prevent zucchinis from releasing their water into a recipe, you must drain the shredded zucchinis first.

Start by trimming the end of the zucchinis, keeping the skin on because we don’t want to lose all their nutritional properties.

Next, shred the zucchini in a food processor or using a box grater. I recommend using the smaller attachment to shred zucchini thinly.

Finally, wrap the shredded zucchini in a clean kitchen towel or cheesecloth and twist to extract excess moisture from the zucchini.

You can also pat dry the zucchini between two pieces of paper towel. It’s a less messy option, as zucchini tend to color your towel green!

Discard the water, or keep it for juice or soup.

Set aside the shredded, drained zucchini in a bowl.

Making the batter with a blender

In the jug of a high-speed blender, add almond flour, eggs, almond milk, baking soda, vanilla extract, erythritol, cinnamon, nutmeg, xanthan gum, and melted coconut oil.

Blend on high speed until the batter is smooth.

Then, transfer the batter into a mixing bowl and stir in grated zucchini. At this point, you can also stir in some delicious adds-on, about 1/4 cup of:

  • Shredded coconut
  • Sugar-free chocolate chips
  • Chopped pecans

Set the batter aside for 10 minutes then it’s ready to cook on a pancake griddle.

How to make Keto Zucchini Pancakes

Making the batter with no blender

If you don’t have a blender, you can combine all the ingredients into a mixing bowl.

Start by beating the liquid ingredients together. Then, stir in the dry ingredients and, finally, the shredded zucchini.

The batter is a bit more grainy without a blender, so make sure you use ultra-fine almond flour to decrease this feeling.


Warm a pancake griddle or crepe pan over medium heat. Slightly grease the surface of the skillet with oil spray, and then add 2 tablespoons of batter per pancake.

Cook the pancakes gently on one side for 2-3 minutes or until the sides start to dry out and turn golden brown.

Then, slide a spatula under the pancake and flip it on the other side to cook for 1-2 extra minutes.

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Serve the pancakes as a delicious dessert or breakfast with a drizzle of sugar-free maple syrup and a few toasted pecans and nuts. I like to also add the following:

  • Unsweetened whipped cream
  • A pinch of cinnamon
  • Shredded coconut

Savory Options

This is also a great recipe for making savory keto zucchini pancakes as an appetizer. To do so, skip the vanilla extract and sweetener.

Instead, add 2 tablespoons of chopped chives or green onions and a pinch of salt and garlic powder for a delicious savory taste.

Other savory add-ons that you can add up to 1/4 cup are:

  • Shredded cheese or sour cream, sliced green onions, and grated parmesan cheese.
  • Sundried tomatoes or other sundried veggies
  • Bacon bites
  • Garlic Tahini Sauce
  • Cottage Cheese Dip to increase the protein

Storage Instructions

Store the cooked pancakes in the fridge in an airtight container for up to 3 days. Then, rewarm in a hot pancake griddle or a bread toaster or toaster oven.

Of course, you can also freeze these keto zucchini sweet pancakes for later. Thaw in the fridge before serving.

Keto Pancakes

More Keto Zucchini Recipes

I love to bake keto recipes with zucchini to use all my summer garden zucchini or to add greens to my day without too many carbs.

Below I listed my top low-carb zucchini recipes for you to try.

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Almond Flour Zucchini Pancakes

Keto Zucchini Pancakes

1.7gNet Carbs
Almond flour Keto Zucchini Pancakes are fluffy gluten-free pancakes filled with moist zucchini, flavorsome fall spices for a delicious low-carb breakfast, and sneak greens to your day.
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Yield: 10 pancakes (3 tbsp batter each)
Serving Size: 1 pancake (3 tbsp batter each)
4.97 from 130 votes


Dry ingredients

Wet ingredients

Serving ideas for 2 pancakes (not included in nutrition panel)

This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.


  • First, trim zucchini ends, keep their skin on, and shred with the thinner grating attachment of your food processor or hand box grater.
  • Place the shredded zucchinis in a kitchen towel, twist, and squeeze to remove excess water. Discard zucchini water. Measure 1/2 cup of shredded drained zucchinis and set aside in a bowl.
  • In the jug of a high-speed blender, add almond flour, baking soda, cinnamon, nutmeg, erythritol, xanthan gum, eggs, almond milk, melted coconut oil, and vanilla extract
  • Blend on high speed until all the ingredients are combined. Transfer batter into a mixing bowl and stir in the shredded, drained zucchinis. Set aside for 10 minutes to rest the batter.
  • Heat a large non-stick pancake pan or griddle over medium-high heat.
  • Spray olive oil onto the pan and then add 3 tablespoons of batter onto the griddle for each pancake. Don't add more than 3 tablespoons, or the pancakes will be difficult to flip and fragile.
  • Flip the pancakes over with a flat spatula when the sides are set. It takes about 2 minutes. 
  •  Keep cooking on the other side until golden brown.
  • Serve with sugar-free flavored maple syrup, toasted pecans, a pinch of extra cinnamon.
  • Store in the fridge in an airtight container for up to 3 days. Rewarm on a pan, sandwich press, or in the toaster. They can be frozen in an airtight ziplock bag and defrosted in the toaster before serving.
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Nutrition1 pancake (3 tbsp batter each)
Yield: 10 pancakes (3 tbsp batter each)


Serving: 1 pancake (3 tbsp batter each)Calories: 143.8 kcal (7%)Carbohydrates: 3.3 g (1%)Fiber: 1.6 g (7%)Net Carbs: 1.7 gProtein: 4.3 g (9%)Fat: 13.5 g (21%)Saturated Fat: 5.5 g (34%)Polyunsaturated Fat: 0.3 gMonounsaturated Fat: 0.7 gTrans Fat: 0.1 gCholesterol: 37.2 mg (12%)Sodium: 80.3 mg (3%)Potassium: 30.6 mg (1%)Sugar: 0.7 g (1%)Vitamin A: 66.4 IU (1%)Vitamin B12: 0.1 µg (2%)Vitamin C: 1.1 mg (1%)Vitamin D: 0.2 µg (1%)Calcium: 46 mg (5%)Iron: 0.7 mg (4%)Magnesium: 2.4 mg (1%)Zinc: 0.1 mg (1%)
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.

I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.

I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweet As Honey!

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    4 Thoughts On Keto Zucchini Pancakes (Sweet Version)
  1. 5 stars
    I have an abundance of zucchini in my garden, so I’ve been looking for recipes other than zucchini bread – this one is perfect! The pancakes turned out delicious. Thanks for a great recipe!

  2. 5 stars
    These were so delicious. Made a great easy supper with crisp oven-baked bacon. Keeping the pancake size small seems to be the key with almond flour versions. I’m still learning but these smelled like pumpkin bread as they cooked. Thanks for this great recipe.


The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.

The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.

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