These are truly the best zucchini pancakes (and maybe the best overall pancakes) you will ever taste! They are a twist on a traditional pancake with added zucchini for a touch of moisture and a little spice from ground cinnamon. Enjoy your zucchini pancakes with a pat of butter and a generous drizzle of maple syrup for the perfect finishing touch! If you have more zucchini (which I can predict you do with how it grows in abundance), try my Banana Zucchini Muffins, too!
Zucchini Pancakes Ingredients & Substitutions
- Zucchini: Simply put, zucchini adds some moisture and maybe a super subtle earthy flavor. It steps up the nutritional value of the pancakes by adding fiber and vitamins. I really mean it when I say these might be my favorite pancakes ever!
- Buttermilk: Buttermilk reacts with the baking soda to create a light and fluffy texture. It also adds a little tanginess to the flavor. If you don’t have any on hand, make your own buttermilk to use.
- Brown Sugar: Light brown sugar provides a sweetness and slight molasses flavor. I think it complements the zucchini and cinnamon really well.
- Cinnamon: I love the warmth of the cinnamon in the pancakes.
- Leavening Agents: For the fluffiest pancakes, make sure your baking powder and baking soda are fresh (not expired). In addition, to get the fluffiest pancakes, let the batter rest for 5-10 minutes before cooking.
Do I Have to Seed and Peel the Zucchini?
Depending on the size of the zucchini, you may or may not need to seed it. If you are using zucchini over 2 pounds, slice the zucchini in half lengthwise and remove the seeds with a spoon before grating. As for peeling, I did not, and I didn’t even notice any green in the pancakes. However, you certainly can peel the zucchini if preferred!
Can I Make The Pancake Batter Ahead Of Time?
Sure! Once you get the batter mixed, you can store it, covered, in the refrigerator. It will last up to 24 hours. So, whip up a batch before you go to bed, and the batter will be ready to go when you are ready to enjoy breakfast or brunch! (I don’t mind pancakes for dinner, either!)
Delicious Topping Ideas For Zucchini Pancakes
I love these pancakes with a little bit of butter and maple syrup, but there are many more toppings you could try! Here are more of my favorites:
- Fresh berries
- Greek yogurt
- Honey
- Whipped cream
- Peanut butter, almond butter, or your favorite nut butter
- Chocolate chips (I like to melt them over the warm pancakes…yum!)
- Sliced banana
- A dusting of confectioners’ sugar
- Chopped nuts (like walnuts, pecans, almonds, hazelnuts, or cashews)
Storing & Reheating Zucchini Pancakes
Although zucchini pancakes are best enjoyed hot right after cooking, you can save extras to eat later. First, let the pancakes cool completely. Then, store them in a sealed container in the refrigerator for up to five days. To freeze them, separate each pancake with parchment paper and store them in a freezer-safe bag or container. Don’t forget to label and date them; they’ll stay good for up to 2 months in the freezer. When you’re ready to enjoy, heat the pancakes in the microwave. Or, warm them in the oven at 350°F for 8-10 minutes, covering them with aluminum foil.
More Breakfast Recipes
Zucchini Pancakes
Ingredients
- 1 large zucchini, grated (about 2 cups)
- ¾ cup (184 g) buttermilk, room temperature
- ⅓ cup (67 g) light brown sugar, packed
- 2 tablespoons unsalted butter, melted and cooled slightly
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 1 cup (125 g) all-purpose flour
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- maple syrup, for topping
Instructions
- Gently wrap the grated zucchini in a paper towel or a clean towel and squeeze out any excess water. Discard the liquid and set the zucchini aside.
- To a large bowl add the buttermilk, brown sugar, melted butter, vanilla, and the egg. Whisk to combine.
- Gently fold in the grated zucchini and mix until incorporated.
- In a separate medium bowl whisk together the flour, cinnamon, baking powder, baking soda, and salt.
- Fold the flour mixture into the zucchini mixture and mix until just combined. Allow the batter to rest for 5-10 minutes while you prepare the skillet.
- Spray a nonstick skillet or griddle with cooking spray and heat over medium heat, about 300°F.
- When hot, pour ⅓ cup of batter into the skillet. If necessary, spread the batter out more, to about a 4-inch diameter.
- Working in batches, being careful not to overcrowd the skillet or griddle, cook the pancakes for 3-4 minutes, or until the bubbles begin popping on top of the pancake and they are golden brown on the bottom.
- Gently, but quickly, flip over the pancakes. Cook an additional 3-4 minutes until the other side is also golden brown.
- Wipe out the pan with a paper towel, and repeat with the remaining pancake batter.
- Serve warm, topped with maple syrup (or your favorite toppings).
Video
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
I loved these pancakes! I can't wait to try them at home.
Elizabeth
Oh, my! I didn't know what to expect from these pancakes. They were outstanding! I loved every single bite (and I had a few).
Bella
For what these are, they are really good! I would add some pecans on top.
Annabelle
These pancakes have a lot of moisture, and I thought they gave an almost 'french toast-like' feel. I really liked the amount of cinnamon in them.
Selena
Wow! These are delicious! I can't wait to see if my family can figure out what's in them! It's a great recipe for all of that zucchini you might have!
I just found these yummy sounding pancakes! Do you have any guesstimate on nutritional values? I’m trying to cut back on carbs and was wondering how these Zucchini Pancakes compare to regular Pancakes. 🥞😄🥞
I love the fresh taste of zucchini in everything. Wouldn’t these be delish with whole wheat flour and cinnamon? I’ll try both ways this weekend.
Been making zucchini pancakes for years by using boxed pancake mix. First I grate the zucchini and add an egg. Then I add the pancake mix until the texture looks right.
Great idea. 🙂
HI WHAT MAKES THIS Panckae a buttermilk pancke? why is it call so?
My kids loved the original recipe but I see it’s been completely changed. Is there anywhere I can find the original? (The one that was posted prior to July 2024 that had sugar in it)
This is the old recipe:
Ingredients
▢1 cup granulated sugar
▢3 cups all-purpose flour
▢4 teaspoons baking powder
▢1 teaspoon baking soda
▢pinch salt
▢4 eggs
▢1 cup milk
▢1/2 teaspoon vanilla
▢2 1/2 cups shredded zucchini, drained
Instructions
Heat a skillet to 325-350°F.
In a large bowl, place sugar, flour, baking powder, baking soda, and salt. Whisk together. Add in eggs, milk, and vanilla.
Mix until fully incorporated. Fold in zucchini.
Using a 1/4 measuring cup, pour batter onto heated griddle.
When the pancake is full of bubbles, flip to other side and cook for approximately one more minute.
Serve immediately.
How many calories are in this?
This is the best zucchini pancake recipe I have ever tried. I kept asking my husband what does this taste like, what does this taste like. And he finally said it tastes like cinnamon spice bread! which is a huge compliment because that is his favorite bread that I make! I have tried so many zucchini pancakes recipes and this one really is the best. I wouldn’t change anything