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+ servings

Zucchini Pancakes

Put your summer zucchini to good use and make a giant stack of whole wheat zucchini pancakes! These pancakes freeze well too!
4.64 from 11 votes

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

Calories: 318kcal, Carbohydrates: 43g, Protein: 11g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 83mg, Sodium: 395mg, Potassium: 366mg, Fiber: 5g, Sugar: 10g, Vitamin A: 486IU, Vitamin C: 4mg, Calcium: 199mg, Iron: 1mg