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A stack of sliced open zucchini pancakes with maple syrup dripping down.
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Zucchini Bread Pancakes

Zucchini Pancakes are ultra fluffy and moist pancakes that taste just like Zucchini Bread in pancake form! These pancakes come together easily in one bowl and have cozy spices like cinnamon & nutmeg, along with grated zucchini.
Course Breakfast
Cuisine American
Keyword Breakfast Recipes, Brunch Recipes, Pancakes, Zucchini Recipes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 10 4-inch pancakes
Calories 134kcal
Author Stephanie Simmons

Ingredients

  • 3 tbsp salted butter, melted
  • 1 large egg
  • 1 cup buttermilk See subs below
  • 1 medium zucchini, grated About 1 1/2 cups
  • 1 and 1/2 cup all purpose flour 195 grams
  • 1/2 tsp salt
  • 4 teaspoons baking powder
  • 2 tbsp granulated sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • extra butter or nonstick spray for cooking

For Serving:

  • maple syrup
  • butter

Instructions

  • Grate Zucchini: Grate your zucchini on the large holes of a box grater, over a bowl. Set aside.
  • Make the Batter: Melt butter in a medium mixing bowl, then whisk in the egg and milk. Whisk in the grated zucchini. Stir in the dry ingredients until just combined. We WANT lumpy batter, here!  Get out a griddle (heat at 350 degrees) or a large skillet (heat on the stove over medium to medium-high heat). 
  • Cook Pancakes: Once your griddle or pan is heated, grease it well using butter or nonstick spray. Pour the batter onto the griddle using a 1/4 cup or a 1/3 cup (for slightly larger pancakes) measuring cup, using the back of the cup to spread the batter out a bit, since it is thick. Once the pancakes are a little puffy and the underside is golden, flip the pancakes! (This will only take a 1-2 minutes, so don't walk away!) Check the underside by lifting the edge with your flipper.
    Tips: Spraying your flipper with nonstick spray makes flipping pancakes easier (I also use a second spatula to scoot the pancake onto the first one for flipping). If your pancakes are getting darker than you'd like, turn down the heat a bit. Pancakes are done when both sides are golden brown, and no wet batter spots are visible around the edges.
  • Serve + Store: Serve warm with lots of butter and maple syrup! Store leftover pancakes in a ziploc bag in the fridge for up to 2 days. Leftover pancakes can also be frozen, in a ziploc bag, for 1-2 months. Reheat by popping them in the toaster or microwaving as if you were simply heating them up – they'll defrost nicely.

Notes

Zucchini: I don't squeeze liquid out of the grated zucchini, but I do grate it into a separate bowl, and I do leave behind the puddle of liquid left in the bowl. 
Buttermilk Substitute: Add 1 tbsp of lemon juice or white vinegar to a 1-cup glass measuring cup. Pour milk in until you hit the 1 cup mark. Let sit 5 minutes, stir, then use! 
Flour: I sometimes swap 1/2 cup of all-purpose flour for 1/2 cup of white whole wheat flour.
Nutrition Note: Nutrition info is just for one pancake with no toppings. I don’t know how much you’ll add so I can’t calculate that.

Nutrition

Serving: 1pancake | Calories: 134kcal | Carbohydrates: 19g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 347mg | Potassium: 113mg | Fiber: 1g | Sugar: 4g | Vitamin A: 211IU | Vitamin C: 4mg | Calcium: 133mg | Iron: 1mg