Zucchini Bread Pancakes Recipe
Fluffy zucchini bread pancakes with warm spices, shredded zucchini, and a tender homemade texture. Perfect for breakfast or brunch.
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Servings: 4 servings (makes about 12 pancakes)
Calories: 220kcal
Cost: $6
Equipment
- 1 Box grater or food processor For shredding zucchini
- 1 Large non-stick griddle or skillet Cooking pancakes
- 2 Mixing bowls (large & medium) For wet and dry ingredients
- 1 Whisk Mixing
- 1 Rubber spatula Folding ingredients
- 1 ¼ cup measuring cup For portioning batter
- 1 Clean kitchen towel To squeeze out zucchini moisture
Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoon sugar
- 2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 ¼ cups milk Dairy or plant-based
- 2 large eggs
- 3 tablespoon melted butter Or coconut oil
- 1 teaspoon vanilla extract
- 1 cup finely shredded zucchini Drained well
- ½ cup mini chocolate chips or walnuts Optional mix-in
Instructions
- Wash, trim, and grate zucchini. Squeeze out excess moisture in a towel.
- Whisk flour, sugar, baking powder, cinnamon, nutmeg, and salt in a bowl.
- In another bowl, whisk milk, eggs, melted butter, and vanilla.
- Combine wet and dry ingredients. Stir gently until just combined.
- Fold in shredded zucchini (and chocolate chips/walnuts if using).
- Heat skillet over medium, grease lightly. Pour ¼ cup batter for each pancake.
- Cook 2–3 minutes until bubbles form, flip, cook 1–2 minutes until golden.
- Stack, serve with syrup, berries, or powdered sugar.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 150g | Calories: 220kcal | Carbohydrates: 30g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 70mg | Sodium: 280mg | Potassium: 220mg | Fiber: 2g | Sugar: 8g | Vitamin A: 250IU | Vitamin C: 5mg | Calcium: 90mg | Iron: 1.8mg