These 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 craggy bits that you get with pancakes sizzled in butter. This healthy pancake recipe incorporates whole-wheat flour and has a very small amount of brown sugar for added sweetness. Enjoy them for breakfast, brunch, or even "breakfast-for-dinner"!
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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. Give me All Things Zucchini, like chocolate zucchini bread and stuffed zucchini with rice.
I love the classic zucchini recipes, but I also enjoy finding new ways to cook with them, and these zucchini pancakes are going into my Recipe Hall of Fame.
The warm, spicy cinnamon and fresh zucchini sets these pancakes apart from your everyday buttermilk pancakes. They're a delicious option any time of day, and they're kid-friendly, like my 3 ingredient banana oat pancakes and fluffy lemon pancakes.
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⭐️ Why These Zucchini Pancakes are the Best
- Quick & easy zucchini pancakes made with simple ingredients and ready in just 25 minutes
- Healthy pancake recipe made with whole wheat, fresh zucchini, buttermilk, and eggs; they're high in fiber and protein, keeping you fuller longer
- Light and fluffy pancakes with a crisp exterior and flavored with warm cinnamon
- A delicious way to use your garden zucchini
- Freezer-friendly recipe
- Kid-friendly pancakes
💬 What Does Buttermilk Do To Pancakes?
Using buttermilk in your pancakes serves a couple of purposes:
- Buttermilk has acidity which activates the baking soda, and creates extra fluffy pancakes.
- It also breaks down gluten, which creates light and tender pancakes.
- No buttermilk on hand? No problem! It's super easy to make homemade buttermilk for this recipe: mix together ¼ cup of whole milk (or any non-dairy milk) and ¼ tbsp. of lemon juice. Stir and let it rest for 5 minutes.
🥛 Ingredient Notes
- Light brown sugar - Adds a deeper flavor from molasses
- Buttermilk - Adds a slightly tangy flavor and helps to make our pancakes light and fluffy.
- Shredded zucchini - Adds moisture, texture, and added fiber and nutrition to the pancakes.
- Whole-wheat flour - Makes our pancakes that much healthier by adding whole grains, and adds a slightly nutty flavor.
- Ground cinnamon - This warm and rich spice pairs beautifully with zucchini.
📋 Variations & Substitutions
- Gluten-free option: Substitute your favorite gluten-free flour blend for the total amount of flour (at a 1:1 ratio). Just a heads up that the texture will be different using gluten-free flour, and your pancakes won't be as light and fluffy.
- Make dairy-free: Substitute plant-based/non-dairy milk, butter, and yogurt for a dairy-free option
- Add walnuts: For a nutty flavor and crunchy texture, add ½ cup of toasted walnuts (or your favorite nut).
- Unsalted butter can be substituted for the extra-virgin olive oil.
- Out of maple syrup? Try a maple syrup substitute when making the yogurt.
🥄 How To Make Zucchini Pancakes
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.
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 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.
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 yogurt on the side or dollop on top of pancakes.
👩🏼🍳 Expert Tips
- No buttermilk on hand? No problem! It's super easy to make homemade buttermilk. For this recipe: mix together ¼ cup of whole milk (or any non-dairy milk) and ¼ 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 they're cooking too quickly and/or are starting to burn, turn down your heat.
- How to store: Homemade pancakes are always best eaten right away. But, they can be stored in the refrigerator (covered) for up to 3 days.
- How to freeze: After completely cooled, layer your pancakes on pieces of parchment paper and place in a freezer-safe bag. Store in freezer for up to 3 months. To thaw, place in fridge overnight.
- Serve your zucchini pancakes with my goat cheese frittata or smoothie for a healthy breakfast.
💬 Frequently Asked Questions
Using buttermilk in your pancakes helps to activate the leavening (baking soda and/or baking powder) in the batter, creating a light and fluffy texture.
It's super easy to make homemade buttermilk. For this recipe, mix together ¼ cup of whole milk (or any non-dairy milk) and ¼ tbsp. of lemon juice. Stir and let it rest for 5 minutes. The general rule is: for every 1 cup of milk, add 1 tablespoon of acid (lemon juice or vinegar).
Buttermilk has acidity which activates the baking soda, and creates extra fluffy pancakes. It also breaks down gluten, which creates light and tender pancakes.
🥞 Related Recipes
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Zucchini Pancakes Recipe
Ingredients
- 2 eggs
- 3 Tablespoons olive oil
- 2 Tablespoons light brown sugar
- ¼ cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups shredded zucchini, about 1 ½ medium zucchini
- ½ cup all-purpose flour
- ½ cup whole-wheat flour
- ¼ 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 Tablespoons Greek yogurt
- 2 Tablespoons maple syrup
- ⅛ teaspoon 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 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.
- 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.
Notes
- 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 healthy buttermilk pancakes. If you find that they're cooking too quickly and/or are starting to burn, turn down your heat.
- How to store: Pancakes are always best eaten right away. But they can be stored in the refrigerator (covered) for up to 3 days.
- How to freeze: After completely cooled, layer on pieces of parchment paper and place in a freezer-safe bag. Store in freezer for up to 3 months.
- Recipe inspired by Smitten Kitchen.
Jess says
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.
Gastronotherapy says
Fantastic, Jess! I hope they hit the spot!
Alejandra says
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!
Gastronotherapy says
Thanks, Alejandra! Yes, it's a great way to use summer zucchini!
Keri Bevan says
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!
Gastronotherapy says
That's a real shame, Keri! You need to spread the word there! 🙂
Toni says
This is such an amazing idea! My kids loved it!
Gastronotherapy says
Yay!!
Stephanie says
Just what I was looking for to use up some garden zucchini, the kids loved it and I even forgot to add the brown sugar! This is a keeper!
MaryAnne says
So happy to hear that, Stephanie! I love making them all summer long with my garden zucchini! 😍