Zucchini bread pancakes are thick and hearty, made with shredded zucchini, warm spices, and toasted walnuts. They land somewhere between a fluffy pancake and a slice of warm zucchini bread.
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You just know it’s going to be good.
âž¡ Zucchini bread pancakes give a boring breakfast a little oomph ~ get added fiber, flavor, and crunch!
âž¡ Shredded zucchini gives these pancakes a moist cushiony texture.
âž¡ This unique pancake recipe brings an element of fun to the breakfast table for back-to-school mornings or busy weekends.
Why I use oat flour in zucchini bread pancakes
A little bit of oat flour gives these pancakes a warm, nutty flavor and a little more substance to create that soft, zucchini bread-like texture.
You can replace the oat flour with more all purpose flour, or with an equal amount of white whole wheat flour or whole wheat pastry flour. Regular whole wheat flour will also work, but the pancakes may be slightly denser.
Sue’s best zucchini bread pancake tips
- EXPECT A THICK BATTER: but if yours is extra thick you can loosen with a bit more buttermilk.
- USE A SCOOP to keep each zucchini bread pancake the same size. A 1/3 to 1/2 cup ice cream scoop works well.
- NUDGE THEM INTO SHAPE: everybody loves a perfectly round pancake! Use the back of the scoop or a spoon to gently spread the batter outward into an even circle. Do this immediately after scooping, and don’t work the batter too much or you will deflate the pancake. After flipping, scrape back any splattered batter into the sides of the pancake to keep the edges neat.
- LEISURELY SERVING: you don’t have to make all the pancakes at once. The batter can sit out for up to 2 hours; after that keep the bowl refrigerated and scoop from it as needed.Â
- GET A HEAD START: mix the wet and dry ingredients separately the night before, and combine them in the morning.
Got one last scoop of batter?
Make a microwave zucchini bread pancake-in-a-mug. Scoop about 1/2 cup of batter into a round mug and microwave for 60 seconds, or until risen and cooked through.
See my other mug pancakes:
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Zucchini Bread Pancakes
Ingredients
dry ingredients
- 1½ cups all-purpose flour
- ½ cup oat flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ cup brown sugar, packed
- 1 tsp cinnamon
- 1/4 tsp mace or nutmeg
wet ingredients
- 1 1/2 cups buttermilk
- 1/2 cup whole milk yogurt
- 2 large eggs
- 3 Tbsp butter, melted and cooled slightly
- 1 tsp vanilla extract
Add-ins
- 1 cup shredded zucchini
- 1/2 cup chopped toasted walnuts
Instructions
- Whisk the dry ingredients together in a large mixing bowl. Make sure to work out any lumps in the brown sugar.
- Whisk the wet ingredients together in a separate bowl until well combined.
- Add the wet ingredients to the dry and fold together until almost completely combined.
- Gently fold in the zucchini and walnuts.
- Cook the pancakes on a hot, lightly greased skillet. The batter will be thick, so nudge it out into a circle after you ladle it out. Flip when the edges are beginning to look a little dry. Note: I use an ice cream scoop to portion out even pancakes.
- Serve with butter and maple syrup. Add crushed walnuts on top if desired.
Notes
Nutrition
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I am going to try these, and wondering what possible substitutions for Zucchini could be?
Let’s see, maybe carrot?
Definitely healthy and they look so so good! Love the zucchini and walnuts- wonder if I could substitute grated pumpkin?
Interesting thought!
it’s totally zucchini time, isn’t it! I love this time of year; in the midwest we get TONS of them, all huge, all delicious. and perfect for making baked goods out of, like these pancakes, which look phenomenal. I never thought about doing that; i typically throw them repeatedly into muffins and bread, but I know someone who would just lose it (in a good way) over these. yay!