stack of zucchini bread pancakes on a white plate with white coffee cup in background

Zucchini Bread Pancakes

You know when it’s the peak of summer and zucchini seems to take over every garden, farmers market, and restaurant menu? I love that time of year. Come August, my diet is largely tomatoes, zucchini, and peaches. I love making zucchini bread every summer, but I also enjoy finding new ways to cook with zucchini, and this recipe for fluffy zucchini bread pancakes is going into my Recipe Hall of Fame.

These pancakes are everything you love about the flavor of zucchini bread, but with the crunchy craggy bits that you get with pancakes sizzled in butter. The warm, spicy cinnamon makes them perfect for autumn, and they are made a wee bit healthier with the addition of whole wheat flour. The slightly sweet and tangy maple yogurt is my favorite new way to top pancakes. But, you could simply slather these zucchini bread pancakes with butter and maple syrup and you will still be blown away by their incredible flavor.

three zucchini bread pancakes in a skillet

Step-By-Step Instructions

  1. In a large bowl, whisk together eggs, olive oil, sugar, buttermilk and vanilla until smooth. Stir in zucchini.
  2. In a smaller bowl, combine flours, salt, baking soda, baking powder, and cinnamon. Stir dry ingredients into zucchini batter, mixing until just combined. Don’t overmix!
  3. If not serving pancakes immediately, prep baking sheet with two pieces of foil to store and keep cooked pancakes covered and warm.
  4. Heat a large, heavy skillet over medium heat. Once hot, melt a pat of butter in pan and swirl it around until it sizzles.
  5. Scoop 1/4-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.
  6. Transfer pancakes to prepared baking sheet to keep warm. Repeat with remaining batter.
  7. To make maple yogurt: In a small bowl, whisk together yogurt, maple syrup, and nutmeg. Serve with pancakes.
close up of yogurt and maple syrup in a white bowl sprinkled with nutmeg
zucchini pancake batter being mixed together with a rubber spatula in a bowl


These zucchini bread pancakes, inspired by Smitten Kitchen, need to go on your Make Immediately recipe list.  Light and fluffy, they also scream, “Fall is finally here!”  If you, like me, have never been a fan of dowsing pancakes in maple syrup, I highly recommend that you try the maple yogurt. Rich, tangy, and just sweet enough, it pairs beautifully with these cinnamon-infused pancakes.

a large stack of zucchini bread pancakes with a large piece cut out in front arranged on a white plate with fork
a large stack of zucchini pancakes with a square of butter on top arranged on a white plate with white coffee cup in background and blue napkin next to it

Recipe Tips For Success

  • No buttermilk on hand? No problem! It’s super easy to make homemade buttermilk. For this recipe, mix together 1/4 cup of whole milk (or any non-dairy milk) and 1/4 tbsp. of lemon juice. Stir and let it rest for 5 minutes.
  • Don’t overmix your pancake batter. When in doubt, it’s better to undermix than overmix. Overmixing prevents pancakes from becoming light and fluffy, AND it creates gluten, which can make pancakes chewy.
  • Make sure your pan/griddle is nice and hot before you start. This ensures golden brown pancakes. If you find that pancakes are cooking too quickly and/or are starting to burn, turn down your heat.
zucchini bread pancakes on a white plate with fork with white coffee cup in background

Enjoy your week, and feel free to drop me a line in the comments – I would love to hear if you try this recipe! Or tag me on Instagram @maryannehoekstra to let me know how it turned out! Also, if you are enjoying my blog, please consider recommending it to your friends. They can subscribe here.

More Breakfast Ideas!

Zucchini Bread Pancakes

Light and fluffy pancakes packed with zucchini and warm cinnamon. The maple yogurt topping is the perfect accompaniment to these incredible pancakes!
5 from 3 votes
Prep Time 5 mins
Cook Time 20 mins
Course Breakfast, breakfast for dinner, brunch
Cuisine American
Servings 8 pancakes

Ingredients
  

  • 2 eggs
  • 3 tablespoons olive oil
  • 2 tablespoons light brown sugar
  • 1/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 2 cups shredded zucchini about 1 1/2 medium zucchini
  • 1/2 cup all-purpose flour
  • 1/2 cup whole-wheat flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • butter or oil for coating skillet

For maple yogurt topping:

  • 6 tbsp Greek yogurt
  • 2 tbsp maple syrup
  • 1/8 tsp ground nutmeg (optional)

Instructions
 

  • In a large bowl, whisk together eggs, olive oil, sugar, buttermilk and vanilla until smooth. Stir in zucchini.
  • In a smaller bowl, combine flours, salt, baking soda, baking powder, and cinnamon. Stir dry ingredients into zucchini batter, mixing until just combined. Don't overmix!
  • If not serving pancakes immediately, prep baking sheet with two pieces of foil to store and keep cooked pancakes covered and warm.
  • Heat a large, heavy skillet over medium heat. Once hot, melt a pat of butter in pan and swirl it around until it sizzles.
  • Scoop 1/4-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.
  • Transfer pancakes to prepared baking sheet to keep warm. Repeat with remaining batter.
  • To make maple yogurt: In a small bowl, whisk together yogurt, maple syrup, and nutmeg. Serve with pancakes.
Keyword pancakes, zucchini, zucchini bread

8 Comments

  1. 5 stars
    Oh my goodness, I literally have so many zucchini’s right now and we are sick of zucchini bread. I was looking for ideas for what else to do with them and came across your recipe. It’s genius! Thanks for sharing.

  2. Oooo these look so tasty and so healthy! I’m always looking for great ways to use up zucchini, I’ll be adding this to my list to try!

  3. 5 stars
    Oh my gosh, I’m an American who’s been living in the UK for 20 years. Would you believe that zucchini (known as courgetts) bread in not a thing here? Definitely going to make these pancakes!

  4. 5 stars
    This is such an amazing idea! My kids loved it!

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