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–+ servings
Stack of 5 fluffy zucchini pancakes

Zucchini Pancakes

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These easy zucchini pancakes are light, fluffy and perfect! With cozy flavor and sweetness, they're like zucchini bread in pancake form.
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 20 4 1/2-inch pancakes, serves 6
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Ingredients
  

  • 4 tablespoons unsalted butter plus additional for cooking
  • 1 cup grated zucchini grated on the largest side of a box grater; about 1 medium zucchini
  • 1 cup whole wheat flour or additional all-purpose flour
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • 1 ½ cups buttermilk
  • ¼ cup maple syrup plus additional for serving
  • 1 large egg
  • 1 teaspoon pure vanilla extract

Instructions
 

  • Cut the butter into a few pieces, place in a microwave-safe bowl or saucepan, and melt in the microwave or on the stove. Set aside to cool. If you’d like to keep the pancakes warm between batches, place a baking sheet in your oven and preheat the oven to 200°F
  • Place the grated zucchini in a clean dish towel and squeeze well to wring out excess water.
    Zucchini wrapped up in kitchen towel
  • In a mixing bowl, combine the whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, and salt.
    Overhead view of dry ingredients in mixing bowl for zucchini pancakes
  • Make a well in the center of the dry ingredients and add the buttermilk, maple syrup, egg, vanilla, and melted, cooled butter. Whisk together the wet ingredients in the center, then switch to a spatula and fold them into the dry ingredients. Fold in the zucchini until just combined. The batter will be very thick.
    Overhead view of zucchini pancake batter in mixing bowl
  • Heat a large cast iron or nonstick skillet or flat-top griddle over medium heat. Melt a pat of butter (about half a tablespoon) and swirl the skillet to coat.
  • When hot, add the batter, about ¼ cup at a time, and spread the batter into a circle about 4.5 inches in diameter. Repeat with more batter, cooking as many pancakes as will fit in your skillet with at least an inch of space between.
    Overhead view of zucchini batter pancakes on griddle
  • Cook until bubbles develop across the surface of the pancakes, 2 to 4 minutes, then flip and cook for another minute, until golden on the other side. Reduce the heat as necessary to prevent burning.
    Overhead view of zucchini pancakes on griddle
  • Serve the pancakes hot with maple syrup and repeat with the remaining batter. To keep the pancakes warm, place the pancakes on the baking sheet in the preheated oven.

Notes

  • *If using large, late-season zucchini, remove any big seeds before grating
  • **No buttermilk? Combine 1½ cups milk + 1½ tablespoons lemon juice or white distilled vinegar, stir, and let sit 5 minutes
  • TO STORE: Refrigerate zucchini pancakes in an airtight container in the refrigerator for up to 5 days. If I’m making a batch for meal prep, I’ll set them on a wire rack to cool before storing them, which helps keep them from getting soggy during storage.
  • TO REHEAT: Warm up pancakes in the microwave, in a skillet over medium heat, or in a 350ºF oven or toaster oven until heated through.
  • TO FREEZE: Place the pancakes in an airtight container or freezer bag with parchment paper between the layers. They’ll keep in the freezer for up to 3 months; reheat directly from frozen.

Nutrition

Serving: 1(of 20)Calories: 91kcalCarbohydrates: 13gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 17mgPotassium: 123mgFiber: 1gSugar: 4gVitamin A: 126IUVitamin C: 1mgCalcium: 49mgIron: 1mg
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