Zucchini Bread Pancakes? Yes please! Pancakes are our go-to on the weekends, and they are always homemade! And with back-to-school in two short days (insert tears), we’ll be soaking every last minute with stacks of pancakes (with veggies snuck in here, sneaky mommy move) and extra cuddles.
A couple of interesting things about zucchini for your fellow food geeks. Zucchini, which is a type of summer squash, is actually a fruit! One cup of zucchini has only 19 calories (it’s about 95% water) and is a source of vitamin C, vitamin A, potassium and fibre. Keep the skin on your zucchini as it contains extra nutrients and look for zucchini that is firm with smooth skin and ideally smaller (4-8″ long) for cooking. Bigger zucchini are still ok for recipes like this or a zucchini bread (try this vegan version, my Apple Zucchini Bread my Double Chocolate Zucchini Bread that will knock your socks off) where you grate it into the mixture. Like all produce, we try to buy organic whenever possible.
I hope you all have the BEST long weekend!
xo
Tori
Zucchini Bread Pancakes
Moist, fluffy and perfectly spiced, these healthy pancakes are the perfect answer to a garden that is over-flowing with zucchini!
Ingredients
- 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
Instructions
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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.
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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.
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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.
How many pancakes do you usually get using 1/3 cup per pancake?
Thanks! 🙂
About 8-10 … great question I missed adding that!
Hi Tori, do you normally squeeze the moisture out of the zucchini before folding in? Thanks!
Hi Katrina no I don’t, but I grate it and use it right away so that the liquid stays in the zucchini!
Makes these for my kids all the time – they are fantastic
Hi Danielle I’m so happy you and your kids like them!! Tori
Hi Tori !! I am vegan what can I substitute for the eggs ?
Hi Mariah! I think you could just leave them out here OR try a egg replacer like Bob’s Red Mills… You may just want to use the Vegan Pancake recipe that I have on the blog and add zucchini and spices to it (I haven’t tried any of these so I’m just guessing here!). Please let me know if you try them!
These turned out so delicious! They give your angel cakes a run for their money 🙂
Have you ever tried this recipe as a skillet pancake and not individual pancakes?
I haven’t! Though it sounds very good…. If you try please let me know!