Zucchini Pancakes

4.81 from 36 votes

Recipe from Two Peas and Their Pod

Put your summer zucchini to good use and make a giant stack of whole wheat zucchini pancakes! These pancakes freeze well too!

Prep Time15

Cook Time15

Total Time30

Course: Breakfast

Cuisine: American

Servings:

Calories: 318kcal

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, 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

Instructions

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.

Notes

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.

Nutrition