Zucchini Pancakes
Updated May 12, 2026
Quick Summary
These fluffy zucchini pancakes are the perfect way to use up summer zucchini! Made with white whole wheat flour, warm spices, buttermilk, and freshly grated zucchini, these pancakes are soft, cozy, and taste a little like zucchini bread in pancake form. They are easy to make, freezer-friendly, and delicious served with butter and maple syrup for breakfast or brunch.
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Every summer, we end up with more zucchini than we know what to do with, and these zucchini pancakes are always one of the first recipes I make (after I've made my chocolate zucchini bread).
They are soft, fluffy, perfectly spiced, and such a delicious way to use fresh zucchini for breakfast. If you love cozy breakfast recipes and easy zucchini recipes, these pancakes are a must-make.
I've been making these zucchini pancakes for years because they are simple, dependable, and always a hit with family. The grated zucchini keeps the pancakes incredibly moist, while the cinnamon, nutmeg, and vanilla give them warm zucchini bread-inspired flavor. I also use white whole wheat flour to add a little extra wholesome goodness while still keeping the pancakes light and fluffy.
We especially love these pancakes during the summer when zucchini is everywhere, but honestly, they are good any time of year. They are perfect for slow weekend breakfasts, brunch with friends, or breakfast-for-dinner nights when you want something easy and comforting. Serve them warm with butter and maple syrup and watch them disappear fast.
If you are looking for the best zucchini pancakes recipe to make with fresh zucchini, this is the one to try. I know you'll be making them on repeat all season long!
Ingredients (with Helpful Notes)
- Flour: I like to use white whole wheat flour for this recipe, but whole wheat flour or all-purpose flour works well too. If you need the pancakes to be gluten-free, you can also use all-purpose gluten-free flour. I like Cup4Cup brand. Regular all-purpose flour will also work.
- Baking powder + baking soda: The combination helps create light, fluffy pancakes with great rise.
- Cinnamon and nutmeg: These warm spices give the pancakes cozy zucchini bread vibes.
- Brown sugar and granulated sugar: Just enough sweetness to enhance the flavor without making the pancakes overly sweet.
- Buttermilk: Buttermilk creates tender pancakes and adds a slight tangy flavor. Make sure it is at room temperature for the best results.
- Unsalted butter: Melted butter adds richness and helps keep the pancakes moist.
- Eggs: Room temperature eggs mix into the batter more evenly and help create a fluffy texture.
- Vanilla extract: Adds warm flavor and pairs perfectly with the spices and zucchini.
- Zucchini: Use freshly grated zucchini. There is no need to peel it first. If your zucchini seems extra watery, gently pat it dry with paper towels before adding it to the batter.
- Maple syrup and butter: The perfect finishing touch for serving!
Tips for Making the Best Zucchini Pancakes
- Freshly grated zucchini works best. Avoid pre-shredded zucchini because it tends to be dry and coarse. If your zucchini is super watery, wring it out a little in paper towels or a clean kitchen towel.
- Don't overmix the batter. Stir until the ingredients are just combined to keep the pancakes tender and fluffy.
- Use medium heat when cooking the pancakes. If the heat is too high, the outside will brown too quickly before the centers are cooked through.
- Let the batter rest for a few minutes before cooking. This helps the flour hydrate and gives you fluffier pancakes.
- Use a measuring cup or cookie scoop to portion the batter evenly so the pancakes cook at the same rate.
- Wait for bubbles to form on the surface before flipping the pancakes.
- If you are making pancakes for a crowd, keep cooked pancakes warm on a baking sheet in a 200°F oven while you finish the batch.
How to Store, Freeze, and Reheat
Storing: Store leftover zucchini pancakes in an airtight container in the refrigerator for up to 4 days.
Freezing: Let the pancakes cool completely. Arrange them in a single layer on a baking sheet and freeze until solid. Transfer the pancakes to a freezer bag or freezer-safe container and freeze for up to 2 months.
Reheating: You can reheat pancakes in the microwave, toaster, skillet, or oven.
- Microwave: Heat for 20 to 30 seconds until warm.
- Toaster: Great for slightly crisp edges.
- Skillet: Warm over low heat with a little butter.
- Oven: Place pancakes on a baking sheet and warm at 325°F until heated through.
Frozen pancakes can be reheated straight from the freezer.
Zucchini Pancakes
Ingredients
- 2 1/4 cups white whole wheat flour (or all-purpose flour)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 3/4 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons brown sugar
- 1 tablespoon granulated sugar
- 2 cups buttermilk, at room temperature
- 4 tablespoons unsalted butter, melted and cooled
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup grated zucchini
- Maple syrup and butter, for serving
Instructions
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugars.
- In a separate bowl, whisk together buttermilk, melted butter, eggs, and vanilla extract. Pour liquid ingredients over dry ingredients, stirring until just combined. Fold in the zucchini.
- Heat a griddle or pan to medium heat. Spray with cooking spray. Pour about a ⅓ cup of batter onto heated skillet. Cook until surface of pancakes have some bubbles and a few have burst, about 3 minutes. Flip carefully with a spatula, and cook until browned on the underside.
- Continue making pancakes until the batter is gone. Serve pancakes with butter and maple syrup, if desired.
Notes
- Zucchini: No need to peel. If it's very watery, lightly blot with paper towels so the pancakes stay fluffy.
- Flour: White whole wheat flour keeps these zucchini pancakes light and tender. All-purpose flour also works.
- Buttermilk: Room temperature buttermilk blends best and helps create soft, fluffy pancakes.
- Mixing: Stir just until combined—don't overmix or the pancakes will be dense.
- Cooking: Use medium heat and flip when bubbles form on the surface.
- Storing: Refrigerate leftovers in an airtight container for up to 4 days.
- Freezing: Freeze cooled pancakes in a single layer, then transfer to a freezer bag for up to 2 months.
- Reheating: Warm in the microwave, toaster, or skillet until heated through.
- Serving: Delicious with butter and maple syrup, or topped with fruit or yogurt.
Nutrition
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Variations
These zucchini pancakes are easy to customize! Here are a few fun variations:
- Add chocolate chips for chocolate chip zucchini pancakes.
- Stir chopped pecans or walnuts into the batter for extra crunch.
- Add lemon zest for a bright, fresh flavor.
- Use a 1:1 gluten-free flour blend to make gluten-free zucchini pancakes.
- Add blueberries for a fruity twist.
- Sprinkle mini chocolate chips on top for kids.
- Swap the cinnamon and nutmeg for pumpkin pie spice in the fall.
What to Serve with Zucchini Pancakes
These pancakes pair well with:
- Crispy bacon or sausage
- Fresh fruit or fruit salad
- Yogurt
- Scrambled eggs or frittata
- Hash browns or breakfast potatoes
- Smoothies
They are perfect for breakfast, brunch, or even breakfast-for-dinner nights.
More Pancake Recipes to Make
- Best Buttermilk Pancakes
- Blueberry Pancakes
- Banana Pancakes
- Easy Blender Pancakes
- Chocolate Chip Pancakes
- Pumpkin Pancakes