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Zucchini Pancakes

  • Author: Cindy Gibbs
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 7 large pancakes 1x
  • Category: Breakfast
  • Method: Cook
  • Cuisine: American


These Zucchini Pancakes have all the flavors of your favorite homemade zucchini bread except in the form of thick fluffy pancakes.  I took my already delicious buttermilk pancakes and added zucchini, pecans, cinnamon, vanilla, and brown sugar.  These pancakes don’t even need syrup to be good!     



  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup brown sugar, lightly packed
  • 2 eggs slightly beaten
  • 1 teaspoon pure vanilla
  • 1 tablespoon vegetable oil
  • 1 1/2 cups full-fat buttermilk
  • 1 cup shredded zucchini, (hand-squeezed to remove excess water)


  1. Preheat a griddle to 350 degrees.
  2. Combine dry ingredients in a medium bowl and whisk or use a fork to blend.
  3. In a separate bowl, combine eggs, vanilla, oil, and buttermilk.
  4. Add the flour and wet mixtures together and mix until incorporated but do not over mix. The mixture will be slightly lumpy.  Gently fold in the zucchini.
  5. Brush some butter onto the preheated griddle.
  6. Pour batter, depending on the size you prefer, onto the hot griddle.
  7. Flip pancakes after you see the tops start to form small air bubbles.
  8. Remove from the griddle when the bottoms are golden brown and slather with butter.
  9. Serve with warm maple syrup or the syrup of your choice.

Keywords: zucchini pancakes, pancakes, buttermilk pancakes, zucchini,