Go Back
–+ servings
Stacks of Zucchini Pancakes on white plates on a wooden table.
Print Recipe
5 from 1 vote

Zucchini Pancakes

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.
Prep Time10 minutes
Cook Time6 minutes
Total Time16 minutes
Course: Breakfast
Cuisine: American
Keyword: zucchini pancakes
Servings: 8 pancakes
Calories: 141kcal
Author: Amanda Rettke--iambaker.net

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

Nutrition

Serving: 1pancake (without toppings) | Calories: 141kcal