Zucchini Bread Pancakes

I’ve waxed poetic so many times about how much we love pancakes for breakfast in this house. I make them nearly every weekend. Sunday is the only day Marc and I get to just sit and have breakfast together so we love to make them together and enjoy them with a coffee that’s not in a thermos. The zucchini for summer is already showing up in full force at our farmer’s market, so I was inspired to create pancakes based on my family’s recipe for zucchini bread. Let me tell you, these fluffy zucchini bread pancakes are simple and such an awesome way to sneak in more veggies!

The batter was really straightforward. I just whisked my dry ingredients together before I poured in the wet ingredients. The final touch was to fold in lots of grated zucchini, from about two peeled zucchinis.
After that, my trusty griddle did the work for me! I fit 6 at a time and ended up getting 21 pancakes out of the batter by the time I was done. I loved how they bubbled and puffed up as they cooked, it took about 3-4 minutes on each side for them to become golden and gorgeous.
I just piled them up and started plating them as I cooked them. They were so fluffy I could die! Butter and/or maple syrup were the perfect toppings.

Oh my goodness, I loved the warm spices and brown sugar coupled with the mild zucchini. It was just like my family’s wonderful zucchini bread recipe in pancake form. They were so simple too! Hope you all love them, xoxo

Zucchini Bread Pancakes
Zucchini Bread Pancakes
5 from 2 votes
Zucchini Bread Pancakes
Zucchini Bread Pancakes
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

These fluffy zucchini bread pancakes are such a wonderful breakfast or brunch that you can make ahead and freeze! Great for sneaking in veggies.

Course: Breakfast
Cuisine: American
Keyword: Pancakes, Zucchini Bread Pancakes
Servings: 6
Calories: 261 kcal
Author: Jeanie and Lulu’s Kitchen
Ingredients
  • 3 cups all-purpose flour
  • 8 teaspoons baking powder
  • 4 tablespoons dark brown sugar
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1 pinch salt
  • 2 cups milk
  • 2 whole eggs
  • 6 tablespoons butter melted and cooled
  • 2 whole zucchini peeled and grated
Instructions
  1. Combine the flour, baking powder, sugar, cinnamon, nutmeg and salt in a large mixing bowl and whisk them together. Then whisk in the milk, eggs, and butter until you have a thick batter. It can be a little lumpy, no worries. Then switch to a spatula and fold in the grated zucchini. Get out an electric griddle and heat it to 350, then grease it with a pat of butter. Scoop out the desired portions of batter onto the griddle and cook the pancakes for 3-4 minutes on each side, until golden and puffy. Plate them as you make them and serve with warm maple syrup and/or butter! Enjoy!! 

Nutrition Facts
Zucchini Bread Pancakes
Amount Per Serving (3 pancakes)
Calories 261 Calories from Fat 134
% Daily Value*
Total Fat 14.9g 23%
Saturated Fat 8.8g 44%
Cholesterol 92mg 31%
Sodium 182mg 8%
Potassium 926mg 26%
Total Carbohydrates 27.4g 9%
Dietary Fiber 1.7g 7%
Sugars 11.3g
Protein 7g 14%
Calcium 32%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.
These fluffy zucchini bread pancakes are such a wonderful breakfast or brunch that you can make ahead and freeze! Great for sneaking in veggies. #pancakes #zucchini #zucchinibreadpancakes #breakfast #jeanieandluluskitchen

10 thoughts on “Zucchini Bread Pancakes”

  1. Ummm WOW. These look like some of the yummiest pancakes I’ve ever seen! I’ve never made zucchini bread pancakes before but now I definitely need to! Pancakes are one of my favorite things to make. 🙂 can’t believe you got 21 out of the batter!!

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