You don’t even have to have an abundance of zucchini right now to justify making these Zucchini Bread Pancakes. Thick, fluffy, buttery pancakes with zucchini, nutmeg, and cinnamon. The result? A phenomenal tasting pancake, reminiscent of Zucchini Bread, but much more fluffy and moist!
They are absolutely worth an extra trip to the store/farmer’s market to grab some zucchini!
Who loves brunch? Who loves a brunch recipe that takes hardly any time or effort and incorporates some of that beautiful, fresh summer produce? Um, EVERYONE?! I thought I knew a good pancake when I saw one – but these are life-changing!
The zucchini and spices bring the flavor to a whole new level – and the pancake batter cooks up perfectly – it’s buttery and light, filling, and SO SO SO delicious.
Have I mentioned how delicious these are? It’s worth repeating.
A Few Pancake Tips:
- Don’t over mix your batter! We want to keep the lumps!
- Spraying your pancake flipper with nonstick spray makes flipping pancakes easier
- Using a griddle is a game-changer for cooking pancakes! We have this one
and LOVE it. You can cook more pancakes at once – perfect for feeding a crowd – and it has a warming drawer! - If your pancakes are browning too quickly (and approaching black) on the bottom, turn down your heat
- Get your plates, syrup, forks, etc. out before you start cooking so you can start eating those hot pancakes immediately!
- If you don’t have a griddle with a warming drawer, keep the cooked pancakes on a cookie sheet covered with foil to keep warm until it’s time to eat
and LOVE it. You can cook more pancakes at once – perfect for feeding a crowd – and it has a warming drawer!
Once you’ve made these pancakes, there’s no going back. You’re going to crave them every day of the week! Let me suggest a remedy for this – make a double batch, and freeze half for weekday mornings! Simply reheat in the toaster.
I used to do that ALL the time in college for a quick breakfast!
You absolutely must serve these pancakes with warm, real maple syrup and a big pat of butter!
These feel indulgent, but the addition of zucchini and a little whole wheat flour keep them from landing completely in the dessert category!
Make these now! Use up that abundance of fresh zucchini! Treat yo self on a Monday night!
Did you make this recipe? Snap a photo and leave a comment!
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Zucchini Bread Pancakes
Ingredients
- 1 cup all purpose flour
- 1/2 cup white whole wheat flour
- 1/2 tsp salt
- 4 teaspoons baking powder
- 2 tbsp granulated sugar
- 1/4 tsp nutmeg
- 1/2 tsp cinnamon
- 1 cup milk
- 1 egg
- 3 tbsp melted butter
- 1 medium zucchini, grated About 1 1/2 cups
- extra butter or nonstick spray for cooking
For Serving:
- maple syrup
- butter
Instructions
- Make the batter: Whisk together the dry ingredients (flours, salt, baking powder, sugar, and spices). Add the milk, egg, melted butter, and zucchini. Whisk 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 high heat).
- Make the 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. Only pour out a few at a time - if you crowd the pan or they won't cook evenly. Once little bubbles start to form and pop, flip the pancakes! (This will only take a few minutes, so don't walk away!)Tips: Spraying your flipper with nonstick spray makes flipping pancakes easier. Another way to check doneness is to lift the edge with your flipper - if the bottom is a nice golden brown, flip it! 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.
- 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 up to 2 weeks. Reheat by popping them in the toaster.
Notes
Nutrition
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Heather says
These are excellent. I made them w finely shredded Rampicante squash. Wow!!
Stephanie Simmons says
Thanks, Heather! Glad they were a hit.
Amber says
Best pancakes…no, best breakfast I’ve ever had! These are so moist and good for you with the addition of zucchini. Thank you for this amazing recipe!
Stephanie Simmons says
Amber, your comment made my day! So glad you loved these – they’re definitely one of our favorites. 🙂
sima Al safadi says
Delicious and easy to follow recipe ! I used 2 small eggs instead of the one egg and turned out great ! Thanks for sharing 🙂
Stephanie Simmons says
Glad you enjoyed – these are my favorite pancakes! 🙂
Kim says
How many pancakes per 1 serving = the 246 calories?
Stephanie Simmons says
Hi Kim! Its 2 pancakes per serving. Sorry about that confusion – my nutrition label appears to not be working on this post! It’s supposed to show up under the recipe with detailed nutrition info and a serving size. I’ll look into why it’s not working! Enjoy the pancakes ☺️
Rosena says
I love the idea of zucchini bread pancakes. My family loves pancakes and I’m always looking for ways to include more vegetables, especially in breakfast.
I made these this morning, and they didn’t turn out how I expected I to. It might have something to do with a certain image in my mind about zucchini bread. These were good zucchini pancakes, but they weren’t really like zucchini bread, for me. The batter was really thick (like spread-out-like-bread-dough kind of thick) so I added more milk. I also used coconut oil instead of butter. I think the thing for me was the abundance of baking powder, which did make them beautifully light and fluffy, was enough that I could actually taste baking powder. So they were not only not super sweet (i definitely appreciate pancakes that aren’t too sweet! ), but they were also a bit on the salty side. U definitely want to try these again, but next time I would reduce the salt or baking power amounts, which might sacrifice some fluffiness, but would improve the flavor.
Oh yeah– we ate them with strawberry jam and it was a great pairing!
Stephanie Simmons says
Hi Rosena! So glad you gave these a try! 🙂 I’m sorry they didn’t turn out quite like you were hoping for – I’ll admit, they’re not supposed to be exactly like Zucchini Bread – they just share some similar ingredients and flavors. As for the batter – it’s definitely supposed to be thick, but I’m not sure why yours was quite that thick. Did you squeeze liquid out of your shredded zucchini? That’s something I never do. Also, I haven’t tried these with coconut oil so that’s also something that could affect the recipe. That’s so odd about the baking powder though! I’ve never been able to taste it, haha but everyone’s palate is different! I’m glad you were able to enjoy them even if they weren’t perfect 🙂 Let me know how they go the next time around!
Karly says
These pancakes look amazing!!
Stephanie Simmons says
Thanks so much Karly!
Jyothi (Jo) says
Such beautiful fluffy pancake. I love zucchini bread and pancake made of zucchini bread batter is a lovely idea. Your photos are amazing Stephanie
Stephanie Simmons says
Thanks so much Jyothi!
Marisa Franca says
Well, slap my forehead for not thinking of this before. Zucchini is such a versatile veggie! We make just about everything with zucchini — why not pancakes??? Fantastic idea and I wish I would have thought of it myself. I would have been making this recipe for my kiddos years ago.
Stephanie Simmons says
Well, it’s never too late to start, right!? Haha! I have those moments all the tome ??
Tammy says
This is a really fantastic idea…I love the combo of the sweet and savory. I’m going to try these over the weekend ^_^
Stephanie Simmons says
Thanks Tammy! Let me know how they turn out!
Valerie says
I never tried making a double batch of pancakes and reheating in the toaster, now I need to. My friend loves zucchini, I bet she’ll enjoy these.
Stephanie Simmons says
It’s such an easy way to have a nice breakfast on busy mornings! Thanks, Valmg!
Cathleen @ A Taste of Madness says
I literally NEVER buy zucchini. Mainly because I never know what to do with it, even though it is so versatile. This looks like succh a great use for zucchini.
Stephanie Simmons says
This IS a great use for it! There are soooo many zucchini recipes out there – it is versatile for sure!
Claudia Lamascolo says
I cant believe I never thought about making pancakes with zucchini! What a great idea and I thank you for posting this recipe I cant wait to make these!
Stephanie Simmons says
Thanks so much for your kind comment Claudia! Enjoy! ❤️
Noel Lizotte says
mmm mmmm I have two large zucchinis on the kitchen table! Now I know how I’ll use part of them – thanks so much!
Stephanie Simmons says
Well how perfect is that!? Enjoy! ?
Lane says
It’s like you knew how much zucchini I had! YUM! These are great!
Stephanie Simmons says
Haha I totally read your mind!! Enjoy!
Nellie Tracy says
I’ve been looking for yummy ways to use up all of the zucchini I have! This recipe is absolutely perfect for that!
Stephanie Simmons says
What good timing!! Hope you enjoy these! ❤️