Description

These zucchini buttermilk pancakes are fluffy, warmly spiced, and naturally moist thanks to freshly grated zucchini. A cozy and wholesome breakfast option that pairs beautifully with maple syrup and butter.

Ingredients

Scale

2¼ cups white whole wheat flour (or all-purpose flour)
2 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ tsp cinnamon
¼ tsp nutmeg
2 tbsp brown sugar
1 tbsp granulated sugar
2 cups buttermilk (room temperature)
4 tbsp unsalted butter, melted and cooled
2 large eggs (room temperature)
1 tsp vanilla extract
1 cup grated zucchini (excess moisture squeezed out)
For serving: maple syrup and butter

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Instructions

Mix dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, brown sugar, and granulated sugar.
Mix wet ingredients: In a separate bowl, whisk together the buttermilk, melted butter, eggs, and vanilla extract until smooth and combined.
Combine mixtures: Pour the wet ingredients into the dry and stir gently until just combined. Do not overmix—the batter should be a bit lumpy.
Add zucchini: Fold in the grated zucchini until evenly distributed throughout the batter.
Cook pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or spray. Scoop about ⅓ cup of batter per pancake onto the skillet. Cook for 2–3 minutes, or until bubbles form on the surface and edges look set.
Flip and finish: Flip the pancakes and cook an additional 2–3 minutes, until golden brown and cooked through.
Serve warm: Serve immediately with maple syrup, butter, or your favorite pancake toppings.

Notes

You can use whole wheat flour for added fiber, or substitute dairy-free buttermilk (plant milk + lemon juice) and vegan butter to make it dairy-free. These pancakes freeze well—just reheat in a toaster.

Prep Time: 15 min
Cook Time: 15 min
Category: Breakfast
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 pancake
Calories: 160
Sugar: 6g
Sodium: 280mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 4g
Cholesterol: 40mg