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Fluffy Whole Wheat Zucchini Bread Pancakes
4.8 from 56 votes

Fluffy Whole Wheat Zucchini Bread Pancakes

Fluffy Whole Wheat Zucchini Bread Pancakes combine whole wheat flour, shredded zucchini, warming spices, and nuts for a hearty yet tender pancake. The grated zucchini adds moisture and subtle vegetable flavor, while cinnamon, nutmeg, and vanilla bring sweet-spicy notes reminiscent of zucchini bread. These pancakes have a soft crumb with occasional nutty crunch if pecans are included.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 servings, 2 pancakes each
Calories: 200 kcal
Course: Breakfast, Brunch
Cuisine: American

Ingredients

  • For the dry ingredients:
  • 1 cup whole wheat pastry flour or white whole wheat flour, 113 g
  • 2 teaspoons baking powder
  • 1 ¼ teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • For the wet ingredients:
  • 1 zucchini shredded, squeezed of excess moisture, from 1 medium, heaping cup
  • 1 egg
  • 2 tablespoons pure maple syrup or honey
  • 1 tablespoon coconut oil melted and cooled, or sub melted butter
  • 1 teaspoon vanilla extract
  • ½ cup almond milk unsweetened vanilla, or milk of choice, 120 g
  • pecans optional, chopped, 1/4 cup

Instructions

    Cup of Yum
  1. In a large bowl, whisk together whole wheat pastry flour, baking powder, cinnamon, nutmeg and salt. 
  2. In a separate large bowl, combine shredded zucchini, egg, maple syrup, coconut oil, vanilla and almond milk until smooth and well combined. Fold in pecans if using. 
  3. Add dry ingredients to wet ingredients and mix until just combined. If the batter looks too thick add just a splash more milk. If it’s way to wet, add another tablespoon of flour.
  4. Lightly coat a large nonstick skillet or griddle with coconut oil or butter and place over medium heat. Drop batter by 1/3 cup onto skillet and spread out a bit with a spoon if necessary. Cook until bubbles appear on top, about 2 minutes. 
  5. Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more coconut oil (or butter) and remaining batter. You may need to reduce the heat after the second batch to prevent burning. Serves 4, 2 pancakes each.

Notes

  • Drain shredded zucchini well to avoid excess moisture in the batter, maintaining pancake structure.
  • For gluten-free pancakes, experiment with oat flour or a gluten-free all-purpose flour blend; note texture differences may occur.
  • Adjust batter consistency as needed by adding milk to thin or flour to thicken before cooking.
  • Serve warm with syrup or preferred toppings to highlight the subtle spice notes.

Nutrition Information

Serving 1serving (2 pancakes) Calories 200cal (10%) Carbohydrates 32.8g (11%) Protein 5g (10%) Fat 5.4g (8%) Saturated Fat 3.3g (17%) Fiber 5.3g (21%) Sugar 7.9g (16%)

Nutrition Facts

Serving: 4 servings, 2 pancakes each

Amount Per Serving

Calories 200

% Daily Value*

Serving 1serving (2 pancakes)
Calories 200cal 10%
Carbohydrates 32.8g 11%
Protein 5g 10%
Fat 5.4g 8%
Saturated Fat 3.3g 17%
Fiber 5.3g 21%
Sugar 7.9g 16%

* Percent Daily Values are based on a 2,000 calorie diet.