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Fluffy Zucchini Bread Pancakes Recipe (Easy & Delicious)

Fluffy Zucchini Bread Pancakes

Tender buttermilk pancakes filled with lightly squeezed zucchini and flavored with cinnamon, nutmeg, and vanilla. This easy recipe makes about 10–12 pancakes and brings the cozy flavor of zucchini bread to the breakfast table.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups (188 g) All-purpose flour
  • 2 tablespoons Packed light brown sugar or granulated sugar
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Fine salt
  • 1 teaspoon Ground cinnamon
  • 1/4 teaspoon Ground nutmeg
Wet Ingredients
  • 1 large Large egg
  • 1 1/4 cups (300 ml) Buttermilk
  • 2 tablespoons Unsalted butter, melted and slightly cooled
  • 1 teaspoon Vanilla extract
Produce
  • 1 cup Finely shredded zucchini, lightly squeezed

Method
 

Step-by-Step
  1. Wash and finely grate the zucchini. Place it in a clean towel or several layers of paper towel and gently squeeze away excess moisture, leaving some water behind so the pancakes stay tender.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.
  3. In a second bowl, whisk the egg, buttermilk, melted and slightly cooled butter, and vanilla extract until smooth.
  4. Pour the wet mixture into the dry mixture and stir just until combined. A few small lumps are fine, and avoiding extra stirring helps keep the pancakes light.
  5. Fold in the shredded zucchini gently, stopping as soon as it is distributed through the batter. Let the batter rest for about 5 minutes.
  6. Heat a lightly buttered or oiled griddle or nonstick skillet over medium heat. Use approximately 1/4 cup batter for each pancake.
  7. Cook each pancake for about 2–3 minutes, or until bubbles appear on the surface and the edges look set. Adjust the heat if the bottoms brown too quickly.
  8. Flip the pancakes and cook for another 1–2 minutes, until golden brown and cooked through. Continue with the remaining batter, lightly greasing the pan as needed.
  9. Serve the pancakes warm with butter, maple syrup, chopped pecans or walnuts, or a dusting of powdered sugar.

Notes

Lightly squeeze the zucchini rather than wringing it completely dry. For extra zucchini-bread flavor, add 1/2 teaspoon ground ginger or 1/2 cup chopped toasted walnuts or pecans. If buttermilk is unavailable, combine 1 1/4 cups milk with 1 tablespoon lemon juice or vinegar and let it stand for 5–10 minutes before using.