Whole Wheat Zucchini Pancakes Recipe

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!

More delicious recipes featuring zucchini:

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

Whole Wheat Zucchini Pancakes

Whole Wheat Zucchini Pancakes

Kara

These Whole Wheat Zucchini Pancakes are packed with nutrition, but they taste amazing!

4.67 from 3 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Course Breakfast

Cuisine American

Servings 6 servings

Calories 324 kcal

Ingredients

  

1x2x3x

• 2 ¼ cups freshly ground whole wheat flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ tsp cinnamon
• ¼ tsp nutmeg
• 3 Tbsp brown sugar
• 2 cups buttermilk
• ¼ cup melted butter
• 2 large eggs
• 1 tsp vanilla
• 1 cup shredded zucchini

Instructions

 

• 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.

Notes

Recipe adapted from Two Peas and Their Pod.

Nutrition

Serving: 2pancakesCalories: 324kcalCarbohydrates: 43gProtein: 11gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 91mgSodium: 600mgPotassium: 296mgFiber: 5gSugar: 11gVitamin A: 538IUVitamin C: 7mgCalcium: 226mgIron: 2mg

Keyword zucchini pancakes

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