Zucchini Pancakes
User Reviews
4.8
Zucchini Pancakes
Description
These Zucchini Pancakes blend grated zucchini into a batter of white whole wheat flour, leavening agents (baking powder and soda), cinnamon, nutmeg, brown and granulated sugars, buttermilk, eggs, melted butter, and vanilla extract. The spices and sugars provide warmth and subtle sweetness. The buttermilk and baking soda help create light, tender pancakes with a slightly moist crumb thanks to the zucchini.
The batter is mixed until just combined to maintain a tender texture, and pancakes are cooked on a medium-heated griddle until bubbles appear and edges brown before flipping. The zucchini adds moisture and gentle vegetable flavor without overpowering the spices.
Served warm with butter and maple syrup, these pancakes provide a balanced breakfast or brunch option with a mild vegetable component. They can be frozen for up to two months for convenience.
Various flour types like all-purpose, whole wheat, or gluten-free can substitute for white whole wheat flour without altering the overall approach.
Ingredients
- 2 1/4 cups white whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt coarse
- 3/4 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons brown sugar
- 1 tablespoon granulated sugar
- 2 cups buttermilk at room temperature
- 4 tablespoons unsalted butter melted and cooled
- 2 egg at room temperature, large
- 1 teaspoon vanilla extract
- 1 cup zucchini grated
- maple syrup for serving
- butter for serving
Instructions
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugars.
- In a separate bowl, whisk together buttermilk, melted butter, eggs, and vanilla extract. Pour liquid ingredients over dry ingredients, stirring until just combined. Fold in the zucchini.
- Heat a griddle or pan to medium heat. Spray with cooking spray. Pour about a 1/3 cup of batter onto heated skillet. Cook until surface of pancakes have some bubbles and a few have burst, about 3 minutes. Flip carefully with a spatula, and cook until browned on the underside.
- Continue making pancakes until the batter is gone. Serve pancakes with butter and maple syrup, if desired.
Notes
- White whole wheat flour can be substituted with all-purpose, whole wheat, or gluten-free flour as preferred.
- These pancakes freeze well and can be stored in the freezer for up to 2 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Calories | 318kcal | 16% |
| Carbohydrates | 43g | 14% |
| Protein | 11g | 22% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 83mg | 28% |
| Sodium | 395mg | 16% |
| Potassium | 366mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 486IU | 10% |
| Vitamin C | 4mg | 4% |
| Calcium | 199mg | 20% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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