Zucchini Pancakes

Put your summer zucchini to good use and make a giant stack of whole wheat zucchini pancakes! These pancakes freeze well too!


  •  2 1/4 cups white whole wheat flour
  •  2 teaspoons baking powder
  •  1/2 teaspoon baking soda
  •  1/2 teaspoon coarse salt
  •  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 large eggs, at room temperature
  •  1 teaspoon vanilla extract
  •  1 cup grated zucchini
  •  Maple syrup and butter, for serving


  1. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugars.
  2. 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.
  3. 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.

  4. Continue making pancakes until the batter is gone. Serve pancakes with butter and maple syrup, if desired.


    You Can Read Full Here : https://www.twopeasandtheirpod.com/whole-wheat-zucchini-pancakes/

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