How to Make Fluffy Zucchini Pancakes 

Light and fluffy zucchini pancakes are packed with shredded zucchini and warm cinnamon. They're everything you love about the flavor of zucchini bread, but with the crunchy bits that you get with pancakes sizzled in butter. This is a healthy pancake recipe that uses whole-wheat flour and a smidge of brown sugar. Enjoy them for breakfast, brunch, or even "breakfast-for-dinner"!

Ingredients Needed

– Eggs – Olive oil – Light brown sugar – Buttermilk – Vanilla extract – Shredded zucchini – All-purpose flour – Whole-wheat flour – Salt – Baking soda – Baking powder – Ground cinnamon

Recipe Instructions

In a large bowl, whisk together eggs, olive oil, sugar, buttermilk and vanilla until smooth. Stir in zucchini.

Recipe Instructions

In a smaller bowl, combine flours, salt, baking soda, baking powder, and cinnamon. Stir dry ingredients into zucchini batter, mixing until just combined.

Recipe Instructions

Heat a large, heavy skillet over medium heat. Once hot, melt a pat of butter in pan and swirl it around until it sizzles.

Recipe Instructions

Scoop ¼-cup dollops of batter into pan. Cook until bubbles appear on the surface, about 2 to 3 minutes. Flip pancakes and cook another minute or two, until golden underneath.

Recipe Instructions

To make maple yogurt: In a small bowl, whisk together yogurt, maple syrup, and nutmeg. Serve with pancakes.


I create easy recipes that are mainly vegetarian and vegan. And I have a huge sweet tooth, so dessert is never far behind!  Sign up to get recipes delivered to your inbox!