Whole Wheat Zucchini Pancakes

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Whole Wheat 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! 

Zucchini Pancakes stacked and topped with maple syrup and butter

Zucchini Pancakes

I really hope you aren’t sick of zucchini because I have another zucchini recipe for you today! And even if you are sick of zucchini, I am sure you still have lots to use up so at least I am giving you a new recipe to try! We can’t let the zucchini go to waste! And I guarantee you will fall in love with zucchini all over again after you make these Whole Wheat Zucchini Pancakes. They are delicious and a great way to use up your summer squash!

Whole Wheat Zucchini Pancakes ready to serve

Zucchini Pancakes Freeze Wonderfully!

I made these healthy zucchini pancakes and decided to make extra for our freezer. I am SO glad I did because these pancakes have saved the day on many occasions.

Our boys love pancakes and ask for them a few times a week. I just pull these zucchini pancakes out of the freezer and heat them up. I feel like super mom for about 5 minutes. Hey, 5 minutes is better than no minutes:) They don’t even know these pancakes are zucchini pancakes because they are SO good! They love them and I love that they are getting in their veggies.

To freeze the zucchini pancakes, cool them completely. Place the 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 the resealable freezer bag and freeze for up to 2 months. To reheat the frozen pancakes, place in the microwave and reheat for 20-30 seconds, per pancake.

Stack of healthy Zucchini Pancakes

Zucchini Pancakes that tastes like zucchini bread

Use that Zucchini for Zucchini Pancakes!

The pancakes remind me of zucchini bread but in pancake form. The recipe calls for a cup of shredded zucchini, and will easily use up 1-2 medium sized zucchinis and more if you double the recipe for freezing.

I like to use white whole wheat flour for this recipe, the pancakes are still nice and fluffy, even though they are whole wheat. You can use all-purpose flour if you wish. Top the pancakes with butter and maple syrup and you are in for a real breakfast treat.

Whole Wheat Zucchini Pancakes are a hit at our house and I think you will enjoy them too! You will probably be begging your neighbors for more zucchini so you can make giant stacks of these pancakes! Make as many as you can because they freeze well and you never know when something as simple as healthy zucchini pancakes will save your day! Happy kids make a happy mom:)

Looking for more zucchini recipes, we’ve got you covered! Check out these zucchini recipes!

If you like this zucchini pancake recipe, you might also like:

Zucchini Pancakes topped with butter and syrup

Whole Wheat Zucchini Pancakes

Put your summer zucchini to good use and make a giant stack of whole wheat zucchini pancakes! These pancakes freeze well too!
4.75 from 4 votes
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes

Ingredients

  • 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
  • 4 tablespoons unsalted butter melted and cooled
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini
  • Maple syrup and butter for serving

Instructions

  1. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugars.
  2. 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.
  3. Heat a griddle or pan to medium heat. Spray with cooking spray. Pour about a 1/2 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.
  4. Note-we use white whole wheat flour, but you can use all-purpose flour or whole wheat flour. These pancakes freeze well. Wrap them in plastic wrap and place in a freezer bag. Will keep in the freezer for up to 2 months.
These Whole Wheat Zucchini Pancakes remind me of zucchini bread but in pancake form. Top with butter and maple syrup for a real breakfast treat. They are healthy, so good and delicious that doesn't even know there is zucchini in it! Try this recipe now!

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. Pancakes are one of my favorite breakfast foods! If I had more freezer space I would make a big batch and freeze them for later (if they made it that far!)

  2. I’m glad to see this recipe as I made zucchini pancakes once and they didn’t turn out. Don’t know if I used too much zucchini or it needed to be squeezed out because of the moisture. They didn’t cook right. Do you need to take out some of the liquid first? Thanks.

  3. I’ve never tried to freeze pancakes. Do you have to put waxed paper between each one so they don’t stick together? How do you heat them up? Wouldn’t want to serve them on your eyelet looking plate, though. Pretty as they are, my husband’s use of syrup would surely overflow that cut out design!!

    1. Let the pancakes cool completely on a wire cooling rack. Place in a freezer bag or freezer container. You can individually wrap them with plastic wrap or place wax paper in between.

  4. Made these Sunday morning, and they were fabulous! My toddler gobbled them up. And I had leftover ones from the freezer today at work. This recipe has been added to our rotation! Thank you for sharing!

  5. Loved these for a great way to use up some surplus of zucchini this time of year. I made them dairy free by using almond milk + lemon juice in place of buttermilk as well as Earth’s Balance butter and coconut oil in place of the butter. They turned out great and now I have a freezer full of extras.

  6. 5 stars
    5 stars! These were delicious. I couldn’t stop eating them. They needed no butter or sweetener! After I committed to making these I realized I didn’t have all the ingredients! Substituted 2 cups buttermilk with 1cup yogurt plus 1 cup chocolate hazelnut milk. For 2 1/4 cup whole wheat flour, used half sorghum flour.

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