These Whole Wheat Zucchini Pancakes are out of this world! (You don’t have to tell your kids they are packed with nutrition.)
If you’ve been following me for long, you know how much I love a good zucchini recipe. It is such a versatile vegetable, and I love that it can be used in both sweet and savory recipes. Such a great way to sneak some vegetables into your diet!
I feel like I say this a lot, but this is a new favorite zucchini recipe. Seriously, these pancakes rocked our world!Even though they are whole wheat, they were still nice and fluffy. And I love that the whole wheat has staying power, so my teenage boys won’t be back in the kitchen asking for more food- for an hour at least. 😉
I served them with cinnamon syrup, and it is the perfect syrup for these pancakes. The hint of cinnamon goes perfectly with the spices in the pancakes. If you haven’t tried it yet, I highly recommend it!
Supplies I used to whip up these pancakes:
Whole Wheat Zucchini Pancakes
- 2 1/4 cups freshly ground whole wheat flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 tsp cinnamon
- 1/4 tsp nutmeg
- 3 Tbsp brown sugar
- 2 cups buttermilk
- 1/4 cup melted butter
- 2 eggs
- 1 tsp vanilla
- 1 cup shredded zucchini
- In a small mixing bowl, whisk together the flour, baking powder, soda, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl, whisk the brown sugar, buttermilk, melted butter, eggs, and vanilla. Add the zucchini, then the dry ingredients. Stir gently till just combined.
- Cook till lightly browned on a medium hot skillet that has been oiled. Serve with cinnamon syrup.
Recipe adapted from Two Peas and Their Pod.
Amount Per Serving: Calories: 308Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 86mgSodium: 704mgCarbohydrates: 44gFiber: 5gSugar: 10gProtein: 11g
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