Zucchini Bread Pancakes

Raven Higheagle


Fluffy buttermilk pancakes loaded with fresh shredded zucchini, cinnamon, nutmeg, and brown sugar. Zucchini Bread Pancakes are a perfect summer breakfast and a great way to use up some of those garden veggies!

I can’t think of a better way to start a Saturday.

Hot fluffy buttermilk paNCAKESSSSS!!!! [Oprah voice]

Shredded zucchini in pancakes works a lot like shredded zucchini in bread. It’s moist, it’s sweet, and it’s happy to be covered in brown sugar, cinnamon, and nutmeg.

Oh! I forgot to tell you about the pecans! I added pecans to the batter. The crunch is perfect.

☆☆☆☆☆ 0 votes
Serves 4 to 6
10 Min
10 Min


1 c
whole wheat flour
1 c
all purpose flour
2 Tbsp
brown sugar
2 tsp
baking powder
1 1/2 tsp
1/2 tsp
1/2 tsp
kosher salt
2 c
whole fat buttermilk
2 large
eggs, lightly beaten
1 tsp
pure vanilla extract
1 c
finely shredded zucchini (see note)
1/2 c
chopped pecans or walnuts
butter and syrup for serving


1In a large bowl whisk together the flours, brown sugar, baking powder, cinnamon, nutmeg, and salt.
22Pour in the buttermilk, eggs, and vanilla.
3Stir until just combined, making sure to scrape the bottom of the bowl so there are no pockets of dry mix.
4Stir in the shredded zucchini and pecans.
5Heat a griddle or skillet over medium high heat (I usually set the electric griddle to about 375 degrees)
6I like to butter the griddle for pancakes. It gives them a slight buttery crisp on top.
7Pour the batter onto the griddle to make your pancakes.
8I find that a 1/4 cup measure works perfectly for scooping batter and pouring.
9Let the first side cook until bubbles appear.
10Flip and cook on the second side for 1-2 minutes. Repeat until you've used all the batter.
11Serve with butter and syrup!
Make sure you zucchini is shredded finely so that it will break down in the cooking process.
13I don't peel my zucchini. I love the green. But it's a matter of preference. You can peel yours if you'd like.

About this Recipe