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Zucchini Bread Pancakes with a heart-shaped butter
5 from 2 votes

Zucchini Bread Pancakes

Moist, fluffy and perfectly spiced, these healthy pancakes are the perfect answer to a garden that is over-flowing with zucchini!

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 3 tablespoons melted butter or vegan butter
  • 1 1/2 cups buttermilk* (see sub in notes)
  • 2 free range eggs
  • 1 teaspoon vanilla
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1/2 teaspoon salt
  • 1 1/2 cups grated zucchini (skin left on)
  • vegetable oil or butter for cooking


  1. Melt the butter and set aside.  In a large bowl, whisk together the buttermilk (or dairy free sub), eggs, and vanilla.  Stir in the butter.

  2. In a medium bowl, whisk together both of the flours, sugar, baking powder, baking soda, cinnamon, nutmeg, allspice and salt.  Stir the dry ingredients into the wet ingredients using a rubber spatula until just combined.  Fold in the zucchini.

  3. Heat a medium frying pan to medium and add the oil or butter to the pan.  Once heated, scoop about 1/3 cup of the pancake batter into the centre of the pan and smooth to form a circle approximately 6 inches in diameter.  Cook until bubbles form at the surface, about 3-4 minutes (you can peek under it with a spatula to see if the bottom has browned nicely, every stove will vary depending on how hot it gets); flip the pancake and cook it on the other side until golden brown, another 3 or so minutes.  Repeat with the remaining pancakes and serve with maple syrup!  You can keep the pancakes warm as you cook them by storing them in an oven-proof dish covered with aluminum foil at 250F.

Recipe Notes

*substitute the buttermilk for almond milk or regular milk mixed with 1 tablespoon of white vinegar, left to stand for 5 minutes before using.