The Best Zucchini Pancakes

I am not lying, these pancakes are on par with the best buttermilk pancakes you have ever had.

They are light.

They are fluffy.

They are sweet and they are filling.

They are everything I wanted in a pancake but never thought I could achieve with the addition of zucchini.  I finally found the perfect recipe!

The BEST Zucchini Pancakes

Ingredients

  • 1 c sugar
  • 3 c flour
  • 4 tsp. baking powder
  • 1 tsp. baking soda
  • pinch salt
  • 4 eggs
  • 1 c milk
  • 1/2 tsp. vanilla
  • 2 1/2 c shredded zucchini (not drained)

Instructions

  1. Heat a skillet to 325-350 degrees.
  2. In a large bowl, place sugar, flour, baking powder, baking soda, and salt. Whisk together. Add in eggs, milk, and vanilla.
  3. Mix until fully incorporated. Fold in zucchini.
  4. Using a 1/4 measuring cup, pour batter onto heated griddle.
  5. When pancake is full of bubbles, flip to other side and cook for approximately one more minute.

*This recipe feeds my family of six, so you can halve it if you have a smaller brood!

Now, my zucchini was large, so I chose to do a rough peel. (Removing most of the dark green skin)  This means that you cannot see the zucchini as much.

And while I told my kids I was making zucchini pancakes, if I hadnt told them I dont think they would have been the wiser!

I also opted to only use butter on mine.  We used organic syrup on the kids, but only a small amount.  The pancakes are so sweet you almost dont need syrup!  Almost.

Let me know if you try them… I am sure you will love them!

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Comments

Brian @ A Thought For Food

I really must give these a try! They look fantastic!

Helene Dsouza I Masala Herb

OMG they look incredible. I was just looking for an american style pancake so I am lucky to have stumbled upon your recipe. Thanks for sharing!

bridget {bake at 350}

Those look so light and airy and perfect!!! And if they count as a serving of veggies, all the better. I may make them for every meal! 😉

Willyn

And absolutely make my mouth watered!!! Can’t wait to try this:)

Brenda @ a farmgirl's dabbles

Wow, you are all about the zucchini lately!!!! These sound awesome!

    Amanda

    I know right? And we still have 15 zucchini left! 🙂

Dana

Hi Amanda! I love your blog. 🙂 I tried this recipe this morning – so happy to have another way to use up the zucchini! I couldn’t get them to look as beautiful as yours, but they tasted delicious! I might try and tweek the recipe to add whole wheat flour, but I was really happy with it. Thank you!

hena tayeb

Now I intrigued. Will try them out over the weekend.

Marta @ What should I eat for breakfast today

I made zucchini pancakes but my had a totally different texture. I think I like yours more, I’m curious if a taste was different as well.

Karen@SurvivingMotherhood

Mmmmm. I have a pancake-lover in my family. Will have to give these a try!

Andrea

We’ll be trying these 🙂 I make zucchini waffles–using the zucchini bread recipe but making them in the waffle iron instead of heating up the oven on those hot days & MMMmmm! You get the edge on every piece instead of just the ends of the loaf! I usually double the amount of zucchini my recipe calls for just to get more veggies in & make it stretch….we like these w butter…hubby adds syrup, too