Whole Wheat Zucchini Pancakes

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These Whole Wheat Zucchini Pancakes are out of this world! (You don’t have to tell your kids they are packed with nutrition.)
How to make Whole Wheat Zucchini Pancakes the whole family will love.

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!Give these Whole Wheat Zucchini Pancakes a try- they are simply amazing!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!

Zucchini Pancakes made with whole wheat flour- a healthy and delicious breakfast recipe!

Supplies I used to whip up these pancakes:

Whole Wheat Zucchini Pancakes

Whole Wheat Zucchini Pancakes

Whole Wheat Zucchini Pancakes
These Whole Wheat Zucchini Pancakes are packed with nutrition, but they taste amazing!
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes

Ingredients

  • 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

Instructions

  1. In a small mixing bowl, whisk together the flour, baking powder, soda, salt, cinnamon, and nutmeg. Set aside.
  2. 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.
  3. Cook till lightly browned on a medium hot skillet that has been oiled. Serve with cinnamon syrup.

Notes

Recipe adapted from Two Peas and Their Pod.

 

More delicious recipes featuring zucchini:

Banana Zucchini Muffins
Chocolate Chip Zucchini Bread
Lemon Poppyseed Zucchini Bread
Zucchini Cookies with Cream Cheese Frosting


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