Updated August 21, 2020 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 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
Chocolate Chip PancakesEasy Blender PancakesLemon Ricotta PancakesPumpkin Pancakes
Photos by Molly
Zucchini Pancakes
Nutrition
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