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 ⅓ 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
- 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 ⅓ 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.
Have you tried this recipe?
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Photos by Molly
Thanks for Sharing!
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Glad that you have a freezer stash and these could save the day for anyone! pinned!
I could NEVER get sick of zucchini..OR pancakes! So how perfect are these? And the fact that they are whole wheat means I love them even more! Pinned!
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!)
Love these so much! Looking forward to trying them 🙂
DD can’t quite ask for pancakes yet, but her carb-loving self would love these! And mom loves that they’re whole wheat with a veggie snuck in 🙂 Time to try!
What an awesome idea- and I LOVE that you can freeze these!!
These sound great! My little Ethan loves pancakes and zucchini (as do I), so I’m sure they’d be a hit.
Pancake Perfection! Want!
What a nice summer breakfast!
I always have a stash of pancakes or waffles in the freezer. They totally save the day when a quick breakfast (or dinner!) is needed! These zucchini pancakes look fantastic!
Love the zucchini and whole wheat in these!
I could go for a big ol’ stack of these right now! Mmmmm!
These look delicious Maria!
I recently bought two giant zucchin and have grated and frozen it. I will try this recipe soon! Thanks.
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.
What a perfect way to start the day! And I could never be sick of zucchini!
I want a big stack of these right now!
I could eat pancakes every day — especially these ones!!
My kind of pancakes! 🙂
Love zucchini bread and these are just genius! Can’t wait to try them soon!
Yum! I could eat a whole stack of these right now! And tomorrow…and the next day! 🙂
Happy kids = happy mom…true story!!! I’m all about doing the easy simple things that make my kids happy too!!! Love these fun pancakes…especially that they taste like zucchini bread!
I could go for a huge stack of these delicious pancakes right now! love!
Love all the zucchini recipes! I have made sweet and savory dishes so far but not zucchini pancakes…yet! Looks delicious!
These pancakes look amazing Maria!
Yum, Maria! They’d make me happy too. Love these. I don’t ever tire of zucchini recipes- keep ’em coming!!
Not tired of the zucchini recipes at all! We’ve been looking for the perfect whole wheat pancake recipe and these look so tender and fluffy. Lovin’ the addition of zucchini:)
Just made these for dinner with white flour. Easy, delici0us and so filling!
Bring on the zucchini! Loving this recipe and I think we’ll try it tomorrow.
I don’t think I could ever get sick of zucchini! Great recipe, I want some now.
Just pinned! Anxious to try these out!!
I need to make these soon!
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!!
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.
I can never get enough zucchini in the summer! I still need to make zucchini pancakes, these look awesome Maria!
Wow, these look amazing! I don’t particularly care for zucchini raw or sauteed, but love it when it is in stuff. This is a great way to sneak it in!
This looks great… I prefer waffles. Would it work for waffels?
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!
We LOVED these pancakes! I’m wondering if you have ever tried it with grated carrots?
I haven’t, but now I want to:)
These were SO good! My whole family loved them!
Glad they were a hit with the family! We love them too!
These were very yummy and quite filling. Thanks for the recipe!
Bring on the zucchini pancakes!!
People who dont like vegtable would have no idea these have them in.
Can I omit the sugar?
These were a hit! I added bananas and my boys loved them. Thank you for the recipe.
Can I use regular flour?
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.
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.
My family LOVED these pancakes I did use half all purpose and half whole wheat
Why don’t these pancakes have 5 stars??? In my book they totally are. So delicious! Good way to use up the zucchini too.
So tasty! I only had a cup of zucchini on hand so this recipe was perfect for it. Thanks!
Do you need to squeeze out the excess water once you grate the zucchini? Or just grate and add in?
I give it a squeeze so some of the water comes out.
I used almond milk and swerve sweetener and they still turned out great! Thank you for my new favorite recipe.
These we’re fantastic! Even my kiddos that turn up their noses at the mention of zucchini loved them. This will definitely be added to our favorite list.
These we’re fantastic! Even my kiddos that turn up their noses at the mention of zucchini loved them. This will definitely be added to our favorite list. My only substitute was I used all purpose flour instead of whole wheat because I didn’t have any on hand.
These pancakes were a bit, i love them. I just wonder if the batter can be frozen instead of making the rest of the batter.
Glad you liked the pancakes! I’ve never put the batter in the freezer, I always freeze the pancakes.
I’ve made this recipe as is and my family loves them! Usually make them in batch and freeze for breakfast meal prep.
Does this batter save well in the fridge? Looking to make the batter ahead of time and keep it in the fridge until ready to cook the next day and have them fresh for breakfast!
Can you cook them as waffles in a waffle maker?
We loved these. Next time I’d like to try them with peanut butter syrup. My dear friend introduced me to peanut butter on zucchini bread so why not peanut butter syrup on zucchini pancakes?
I would make this again. These are a healthy pancake option. They are not super fluffy. Great with chocolate chips or with raspberries. Could have more cinnamon if you’re looking for more flavor.
Do you remove the seeds from the zucchini?
My family really enjoyed these. I subbed dairy free buttermilk (coconut milk with 2 TSPN ACV), Einkorn flour (half all purpose/half whole wheat), and added a 1/4 of flaxmeal. Mine were not as fluffy as those pictured but likely related to changes I made. They were delicious. Thanks for the great recipe. I’ll make them again.
Thanks for sharing your subs! Glad they worked well for you.
So delicious! Love that I’m feeding my kids vegetable and they LOVE it! Perfect with a glass of cold milk!
Really like these pancakes. Made with all purpose flour. Will try white whole wheat next time. Hoping they freeze well for my elderly mom to heat and eat later.
These are delicious and my kids loved them! I used coconut oil instead of butter and added 1/3 cup chocolate chips for my kids. I would probably use a whole teaspoon cinnamon and 1/2 tsp nutmeg to add more flavor. They came out fluffy just like the pictures and will definitely be making them again.