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Zucchini Bread Pancakes

  • Author: shaemakes
  • Prep Time: 15 min
  • Cook Time: 5 min
  • Total Time: 20 min
  • Yield: 8 servings 1x


Buttermilk pancakes with a zucchini bread twist! The perfect way to disguise some vegetables for your picky eaters!


  • 2 cups all purpose flour
  • 1/4 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 2 cups grated zucchini
  • 1 tsp pure vanilla extract
  • 2 cups buttermilk
  • 2 large eggs
  • 1/2 cup melted salted butter
  • Olive oil for frying


  1. In a medium sized bowl, whisk together dry ingredients.
  2. Warm the buttermilk in the microwave for 45-60 seconds until warm.
  3. In a separate medium sized bowl, add buttermilk, eggs, melted butter and vanilla extract. Whisk until combined.
  4. Add wet mixture to the dry mixture and stir gently until no flour streaks remain. Do not over mix.
  5. Shred your zucchini and then add it to the center of some cheese cloth or a thin dish towel. Squeeze all of the excess liquid out of the zucchini.
  6. Add the shredded zucchini to the batter and gently fold it in to combine.
  7. Over medium/low heat, heat a large skillet. Add olive oil to the skillet just until it covers the entire bottom of your pan. It shouldn’t be more than an 1/8 of an inch deep.
  8. Once oil is hot, reduce heat to medium low and dollop 1/2 cup pancake batter into the skillet. Depending on the size of your skillet, you can fit 2-3 pancakes into the pan.
  9. Cook pancakes until bubbles start to rise to the surface and pop, about 2-3 minutes. Carefully flip pancakes and cook for another 2-3 minutes.
  10. Serve hot with maple syrup and toppings of your choosing.

Keywords: breakfast, pancakes, buttermilk pancakes, zucchini, zucchini pancakes, zucchini bread