Zucchini Pancakes-these healthy zucchini pancakes remind me of zucchini bread, but in pancake form. Top with butter and maple syrup for a real breakfast treat!
I really hope you aren’t sick of zucchini because I have another zucchini recipe for you today, Zucchini Pancakes! These light and fluffy hot cakes are a family favorite! Our boys request them all of the time, they don’t even care they are made with a green vegetable:)
Don’t be scared, the pancakes taste similar to zucchini bread, which is a very good thing. They are perfectly spiced, slightly sweet, and so good with butter and pure maple syrup.
This is the perfect recipe for using up your summer squash. I guarantee a stack won’t last long!
- Flour– I like to use white whole wheat flour for this recipe, but whole wheat flour or all-purpose flour works well too. If you need the pancakes to be gluten-free, you can also use all-purpose gluten-free flour. I like Cup4Cup brand.
- Baking powder and baking soda– make sure they are fresh!
- Salt– a little for flavor!
- Spices– cinnamon and nutmeg to bring out that zucchini bread flavor
- Sugar– I use brown sugar and a little granulated sugar.
- Buttermilk– at room temperature
- Butter– Melt the butter and let it cool to room temperature.
- Eggs– You need two large eggs.
- Vanilla extract– a splash!
- Zucchini– Use a box grater to grate the zucchini. I don’t peel the zucchini.
- Maple syrup– for serving!
How to Make Zucchini Pancakes
Let’s get this pancake party started!
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugars.
- In a separate bowl, whisk together room temperature buttermilk, melted butter, eggs, and vanilla extract. Pour liquid ingredients over dry ingredients, stirring until just combined. Fold in the zucchini.
- Heat a griddle or pan to medium heat. Spray with cooking spray. Pour about a 1/3 cup of batter onto heated skillet. Cook until surface of pancakes have some bubbles and a few have burst, about 3 minutes.
- Flip carefully with a spatula, and cook until browned on the underside. Continue making pancakes until the batter is gone.
- Serve pancakes warm with butter and maple syrup! YUM!
How to Freeze
These pancakes freeze beautifully! I love keeping a stash in the freezer for lazy or busy mornings.
To freeze the zucchini pancakes, place the cooled pancakes on a sheet pan or large plate, making sure they aren’t touching. Put the pancakes in the freezer for 30 minutes, until frozen. Then you can place the pancakes in a freezer bag or container and freeze for up to 2 months.
To reheat the frozen pancakes, place in the microwave and reheat for 20-30 seconds, per pancake.
Looking for more zucchini recipes, we’ve got you covered! Check out our favorite zucchini recipes! You will want to make them all!
More Pancake Recipes
Put your summer zucchini to good use and make a giant stack of whole wheat zucchini pancakes! These pancakes freeze well too!
- Prep Time
- 15 minutes
- Cook Time
- 15 minutes
- Total Time
- 30 minutes
- 2 1/4 cups white whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 3/4 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons brown sugar
- 1 tablespoon granulated sugar
- 2 cups buttermilk, at room temperature
- 4 tablespoons unsalted butter, melted and cooled
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup grated zucchini
- Maple syrup and butter, for serving
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugars.
In a separate bowl, whisk together buttermilk, melted butter, eggs, and vanilla extract. Pour liquid ingredients over dry ingredients, stirring until just combined. Fold in the zucchini.
Heat a griddle or pan to medium heat. Spray with cooking spray. Pour about a 1/3 cup of batter onto heated skillet. Cook until surface of pancakes have some bubbles and a few have burst, about 3 minutes. Flip carefully with a spatula, and cook until browned on the underside.
Continue making pancakes until the batter is gone. Serve pancakes with butter and maple syrup, if desired.
We use white whole wheat flour, but you can use all-purpose flour, whole wheat flour, or gluten-free flour. The pancakes can be frozen for up to 2 months.
Photos by Molly
Thanks for Sharing!
If you make this recipe, please leave a star rating and comment below! You can also share a picture on Instagram! Tag @twopeasandpod and use the hashtag #twopeasandtheirpod.