Zucchini Pancakes

4.83 from 40 votes

Recipe from Two Peas and Their Pod

Fluffy zucchini pancakes made with white whole wheat flour, warm spices, buttermilk, and fresh zucchini. These easy pancakes taste like zucchini bread in pancake form and are perfect for breakfast or brunch.

Prep Time15

Cook Time15

Total Time30

Course: Breakfast

Cuisine: American

Servings:

Calories: 318kcal

Ingredients

2 1/4 cups white whole wheat flour (or all-purpose 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

Zucchini: No need to peel. If it’s very watery, lightly blot with paper towels so the pancakes stay fluffy.
Flour: White whole wheat flour keeps these zucchini pancakes light and tender. All-purpose flour also works.
Buttermilk: Room temperature buttermilk blends best and helps create soft, fluffy pancakes.
Mixing: Stir just until combined—don’t overmix or the pancakes will be dense.
Cooking: Use medium heat and flip when bubbles form on the surface.
Storing: Refrigerate leftovers in an airtight container for up to 4 days.
Freezing: Freeze cooled pancakes in a single layer, then transfer to a freezer bag for up to 2 months.
Reheating: Warm in the microwave, toaster, or skillet until heated through.
Serving: Delicious with butter and maple syrup, or topped with fruit or yogurt.

Nutrition