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Healthy Zucchini Pancakes you can freeze!

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!
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.