Why You’ll Love This Zucchini Bread Pancakes

• A Brilliant Two-for-One Breakfast. You get the nostalgic, heartwarming flavor of classic zucchini bread, but in a fun, stackable pancake form that’s ready in under 20 minutes. It’s the perfect way to satisfy a specific craving without heating up the whole oven.
• Unbelievably Moist and Tender. The secret weapon here is, of course, the zucchini. It releases just enough moisture as it cooks to create a pancake that’s incredibly soft and almost custardy in the center, without being the least bit soggy. You’ll notice the difference with the very first bite.
• A Sneaky Veggie Boost. It feels a little like a superpower, turning a vegetable into a beloved breakfast. It’s a fantastic way to add nutrients and fiber to your morning, especially if you’re trying to get a few more greens into your family’s diet—they’ll be none the wiser!
• Incredibly Versatile. This batter is a wonderful canvas. Feel like adding chocolate chips? Go for it. A handful of walnuts for crunch? Absolutely. A dash of nutmeg? Why not! You can easily customize these to match your perfect zucchini bread profile.

Ingredients & Tools

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1 large egg
• 1/4 cup brown sugar, packed
• 1 cup buttermilk (see tips for substitution!)
• 2 tbsp melted butter, cooled slightly (or neutral oil)
• 1 tsp vanilla extract
• 1 cup finely grated zucchini (from about 1 medium zucchini, no need to peel)

Tools: A large mixing bowl, a griddle or large non-stick skillet, a box grater, and a spatula.

The real stars here are the zucchini and the buttermilk. The zucchini provides that signature moisture, while the buttermilk, combined with the baking soda, creates a super-light and fluffy texture. Using brown sugar instead of white adds a deeper, caramel-like sweetness that really echoes the flavor of baked zucchini bread.

Serves: 2-3 (makes about 8-10 pancakes) | Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes

Before You Start: Tips & Ingredient Notes

• To Squeeze or Not to Squeeze? This is the big question! For the absolute best texture, I highly recommend gently squeezing the excess water from your grated zucchini. Just place it in a clean kitchen towel or a few layers of paper towels and give it a light press. You’ll be amazed at how much liquid comes out! This prevents the pancakes from becoming watery.
• The Buttermilk Factor. Buttermilk is key for a tender crumb and a slight tang. If you don’t have any, don’t worry! Make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then filling it with regular milk to the 1-cup line. Let it sit for 5 minutes until it curdles slightly. It works like a charm.
• Grating is Key. Use the fine side of your box grater. This creates small, soft shreds that blend seamlessly into the batter, ensuring every bite is consistent and you don’t get long, stringy pieces of zucchini.
• Don’t Overmix! This is the golden rule of pancake making. A few lumps in the batter are totally fine—in fact, they’re desirable. Overmixing develops the gluten in the flour and leads to tough, chewy pancakes. We want light and fluffy!

How to Make Zucchini Bread Pancakes

Serving Suggestions

Complementary Dishes

• Crispy Turkey Bacon or Sausage — The savory, salty crunch is the perfect counterpoint to the sweet, spiced, and soft pancakes. It creates a classic breakfast plate that feels complete and utterly satisfying.
• Fresh Berry Compote — Instead of just maple syrup, try a quick compote. Simply simmer some mixed berries with a touch of maple syrup or honey until they break down into a saucy consistency. The bright, tart fruitiness cuts through the richness beautifully.
• Whipped Honey Cinnamon Butter — Soften some butter and whip it with a drizzle of honey and a pinch of cinnamon. Let it melt gloriously over the warm stack for an extra layer of cozy flavor.

Drinks

• A Strong Cup of Coffee — The bitterness of a good dark roast coffee is a match made in heaven with the sweet, spiced notes of the pancakes. It’s the ultimate weekend morning pairing.
• Cold Glass of Milk — Sometimes, the classic choice is the best. A cold glass of milk is wonderfully comforting and helps balance the warmth of the cinnamon.
• Chai Latte — If you want to double down on the spice theme, a creamy chai latte echoes the cinnamon in the pancakes and makes the whole meal feel like a special occasion.

Something Sweet

• Dark Chocolate Chips — Sprinkle a few onto the pancakes right after you pour the batter onto the griddle. They’ll get melty and create little pockets of rich chocolate—a total game-changer.
• Toasted Walnuts or Pecans — For that authentic zucchini bread experience, scatter some toasted, chopped nuts over the top. They add a wonderful crunch and nutty depth.
• A Drizzle of Maple Syrup and a Dusting of Powdered Sugar — You can’t go wrong with the classics. The maple syrup seeps into the pancakes, and the powdered sugar makes them look as beautiful as they taste.

Top Mistakes to Avoid

• Mistake: Using a high heat. It’s tempting to crank the heat to cook them faster, but this will give you pancakes that are burnt on the outside and raw in the middle. Medium heat is your friend—it allows the inside to cook through before the outside gets too dark.
• Mistake: Pressing down on the pancakes with the spatula. I’ve done this too, thinking it will help them cook faster. But all it does is squeeze out the air bubbles, resulting in dense, sad pancakes. Let them be! Flip them gently and let them cook undisturbed.
• Mistake: Not letting the griddle get hot enough. If your griddle isn’t properly preheated, the pancakes will spread too much and won’t develop that lovely golden-brown crust. Wait for the water droplet test to sizzle.
• Mistake: Overcrowding the pan. Give each pancake some breathing room. This makes them easier to flip and ensures the heat circulates evenly, cooking them uniformly.

Expert Tips

• Tip: Rest the batter (briefly!). If you have an extra 5 minutes, let the mixed batter sit on the counter. This allows the flour to fully hydrate and the baking powder to start working, which can lead to a slightly fluffier pancake.
• Tip: Keep them warm in the oven. To serve everyone at once, preheat your oven to 200°F (95°C) and place cooked pancakes in a single layer on a baking sheet. This keeps them perfectly warm without making them soggy.
• Tip: Freeze for later! These pancakes freeze exceptionally well. Let them cool completely, then layer them between parchment paper in a freezer bag. To reheat, just pop them in the toaster for a quick and easy weekday breakfast.
• Tip: Test your baking powder. If your pancakes aren’t rising well, your baking powder might be old. To test it, mix a teaspoon with a little hot water. If it doesn’t fizz vigorously, it’s time for a new can.

FAQs

Can I make the batter the night before?
I wouldn’t recommend it for the best results. The baking powder will lose its potency overnight, and the zucchini will continue to release water, making the batter too thin and resulting in flat pancakes. For a make-ahead option, it’s better to mix the dry ingredients and wet ingredients (except the zucchini) in separate containers the night before. In the morning, grate the zucchini, combine everything, and cook. It only takes a few minutes!

Can I use whole wheat flour?
Absolutely! You can substitute up to half of the all-purpose flour with whole wheat flour. The pancakes will be a bit heartier and have a nuttier flavor, which is actually quite delicious. If you use 100% whole wheat, the texture will be denser, so I’d recommend the half-and-half approach for a lighter result.

My pancakes are turning out greenish inside. Is that normal?
Yes, completely normal! You’re mixing green zucchini into a pale batter—a little green tint is inevitable and a sign you’ve used plenty of the good stuff. It doesn’t affect the taste at all. If the color bothers you, you could peel the zucchini before grating, but you’d be missing out on some nutrients and a bit of color.

How can I tell when to flip them?
The key sign is bubbles. Once you pour the batter, watch the surface. After a couple of minutes, you’ll see little bubbles forming and popping. When the bubbles start to hold their shape and the edges of the pancake look matte and set (rather than wet and glossy), it’s time to flip. Lift a corner gently to peek at the color first—it should be a golden brown.

Can I add mix-ins like chocolate chips or nuts?
Please do! This batter is a fantastic base for customization. Fold in up to 1/2 cup of your favorite add-ins right after you incorporate the zucchini. Chocolate chips, blueberries, chopped toasted walnuts or pecans, or even a handful of oats would all be wonderful. Just be mindful that adding juicy fruit like blueberries might make the batter a little wetter.