Why You’ll Love This Zucchini Apple Pancakes

• A brilliant way to use up produce. This recipe is honestly a lifesaver for that one giant zucchini from the garden or those apples that have seen better days. It turns them into something truly celebratory instead of letting them languish in the crisper drawer.
• They’re surprisingly satisfying. Unlike some fluffy pancakes that leave you hungry an hour later, the shredded zucchini and apple add bulk and fiber, making these pancakes wonderfully filling. They’ll keep you powered through a busy morning.
• The texture is everything. You get little pockets of soft, sweet apple, a subtle crunch from the zucchini if you don’t squeeze it completely dry, and a beautifully tender crumb. It’s a really fun, multi-dimensional eating experience.
• They’re incredibly versatile. Feel like adding walnuts? Go for it. A dash of ginger? Absolutely. They’re a fantastic base recipe that you can customize to your heart’s content, making them a new favorite every time.

Ingredients & Tools

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 large egg, lightly beaten
• 3/4 cup buttermilk (see tips for substitution!)
• 2 tbsp maple syrup or honey
• 1 tsp vanilla extract
• 1 cup grated zucchini (from about 1 medium zucchini)
• 1 cup grated apple (from about 1 large apple, any variety you like)
• Butter or neutral oil for cooking

Tools: A large mixing bowl, a box grater, a clean kitchen towel or paper towels, a whisk, a large non-stick skillet or griddle, and a spatula.

The real stars here are, of course, the zucchini and apple. You’ll notice I don’t peel the apple—the skin adds a lovely color and a bit of texture. And that little bit of salt? It’s not just for flavor; it really helps balance the natural sweetness of the apple and maple syrup.

Serves: 2-3 (makes about 8-10 pancakes) | Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes

Before You Start: Tips & Ingredient Notes

• To squeeze or not to squeeze? This is the big question. You definitely want to wring out the grated zucchini in a towel to remove excess water. For the apple, I’m a little more relaxed—a gentle squeeze is plenty. A little moisture from the apple actually helps keep the pancakes tender.
• Buttermilk is key, but… It gives a fantastic tang and helps activate the baking soda for a lovely lift. No buttermilk? No problem. Add 1 tablespoon of lemon juice or white vinegar to a measuring cup, then fill to the 3/4 cup line with regular milk. Let it sit for 5 minutes until it curdles slightly. Good as gold!
• What kind of apple? Honestly, use what you have! Granny Smith will give a brighter, tarter punch, while a Gala or Fuji will be sweeter and mellower. I love a mix for complexity. The trick is to grate it just before mixing to prevent too much browning.
• Don’t overmix the batter. A few lumps are totally fine—in fact, they’re desirable! Overmixing develops the gluten in the flour and can lead to tough, rubbery pancakes. Stir until the flour is *just* incorporated.

How to Make Zucchini Apple Pancakes

Serving Suggestions

Complementary Dishes

• Crispy turkey bacon or sausage — The savory, salty crunch is a perfect counterpoint to the sweet, soft pancakes. It creates a really satisfying breakfast plate.
• A simple fruit salad with mint — Something light and fresh like berries or melon helps cut through the richness and adds a bright, clean note to the meal.
• Soft-scrambled eggs with chives — For a truly decadent brunch, the creamy, savory eggs complement the spiced sweetness of the pancakes beautifully.

Drinks

• A hot cup of strong coffee — The bitterness of the coffee is a classic pairing that really makes the warm spices in the pancakes sing.
• Cold, creamy oat milk — A dairy-free option that’s wonderfully soothing and highlights the subtle sweetness without overpowering it.
• Sparkling apple cider — For a festive, non-alcoholic treat that echoes the apple flavor in the pancakes in a fun, bubbly way.

Something Sweet

• A generous drizzle of warm maple syrup — It’s the classic for a reason. It seeps into all the nooks and crannies, enhancing the moisture and spice.
• A dollop of Greek yogurt and a sprinkle of cinnamon — This adds a lovely tang and creaminess, making the pancakes feel a little more sophisticated and balanced.
• A spoonful of almond butter — For a nutty, protein-packed topping that adds a deep, rich flavor and makes the meal even more substantial.

Top Mistakes to Avoid

• Mistake: Not squeezing the zucchini enough. This is probably the number one reason for soggy, gummy pancakes. That zucchini holds a shocking amount of water, and if you don’t get most of it out, it’ll steam the pancakes from the inside instead of letting them fry up nicely.
• Mistake: Cooking on too high heat. I’ve messed this up before too—impatience gets the better of me! If the pan is too hot, the outside will burn before the middle has a chance to cook through, leaving you with a raw, doughy center. Medium heat is your friend.
• Mistake: Pressing down on the pancakes with the spatula. Resist the urge! This doesn’t make them cook faster; it just squeezes out the precious air bubbles that make them light and fluffy. Let them be.
• Mistake: Using a batter that’s too runny. This batter should be thick and spoonable, not pourable. If it’s too thin, the pancakes will spread too much and be difficult to flip. The moisture from the zucchini and apple is usually perfect, but if it seems wet, add a tablespoon more flour.

Expert Tips

• Tip: Grate the apple directly into the mixed wet ingredients. This little hack helps prevent the apple from browning while you finish prepping everything else. The acid in the buttermilk acts as a natural barrier.
• Tip: Let the batter rest for 5 minutes. After you’ve mixed it, just walk away. This allows the flour to fully hydrate and the baking powder to start working its magic, resulting in a more tender and evenly cooked pancake.
• Tip: Test your pan’s temperature with a “sacrificial” pancake. Cook one small pancake first. It tells you if the heat is right and gives you a chance to taste and adjust seasoning before committing to the whole batch.
• Tip: Freeze them for a quick breakfast! These pancakes freeze beautifully. Let them cool completely, then layer them between parchment paper in a freezer bag. To reheat, just pop them in the toaster—it’s faster than the microwave and keeps them from getting soggy.

FAQs

Can I make these gluten-free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free baking blend. I’ve had great success with brands that include xanthan gum. The texture might be a touch more delicate, but they’ll be just as delicious. Just be extra gentle when mixing and flipping.

Can I make the batter the night before?
I wouldn’t recommend it, honestly. The baking powder will lose its oomph overnight, and the zucchini and apple will release more water, making the batter too wet and the pancakes dense. The grating and squeezing part is quick—it’s best to do it fresh in the morning.

My pancakes are turning out green inside. Is that normal?
Yes, completely! It’s just the natural color from the zucchini skin. It doesn’t affect the taste at all. If you’re making them for skeptical kids, you could peel the zucchini first, but you’ll lose some of the nutrients and a bit of that lovely texture.

Can I add nuts or other mix-ins?
Please do! Chopped walnuts or pecans would be fantastic for a bit of crunch. A handful of chocolate chips would make them a real treat. Just fold them in at the very end with the zucchini and apple. A little goes a long way so you don’t overwhelm the batter.

Why did my pancakes turn out flat?
This usually points to old leavening agents. Baking powder and baking soda lose their potency over time. If yours have been in the pantry for more than 6 months, it’s probably time for a fresh box. That’s the most common culprit for pancake flatness.