Whole Wheat Zucchini Pancakes

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!

Pancake Ingredients

• 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 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 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

Photos by Molly

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