Whole Wheat Zucchini Pancakes
Updated August 21, 2020
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Pin ItI 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 ⅓ 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
Zucchini Pancakes
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 ⅓ 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
Nutrition
Photos by Molly
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