Name: Zucchini Bread Pancakes – The Ultimate 20-Minute Comfort Breakfast
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup whole wheat flour; 2 tbsp brown sugar; 1 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 tsp cinnamon; 1/4 tsp nutmeg; 3/4 cup buttermilk; 2 large eggs; 2 tbsp melted butter or coconut oil; 1 tsp vanilla extract; 1 cup finely shredded zucchini (excess moisture squeezed out)

Zucchini Bread Pancakes – The Ultimate 20-Minute Comfort Breakfast

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Why You’ll Love This Recipe

Zucchini Bread Pancakes bring all the warmth and flavors of zucchini bread but in the form of light, fluffy pancakes. They’re gently spiced with cinnamon and nutmeg, making each bite feel like a cozy hug. With the added goodness of shredded zucchini, these pancakes offer a great way to sneak in some veggies while enjoying a comforting, satisfying meal. Perfect for a quick weekday breakfast or a relaxing weekend brunch!

Ingredients

1 cup all-purpose flour
1/2 cup whole wheat flour
2 tbsp brown sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
3/4 cup buttermilk
2 large eggs
2 tbsp melted butter or coconut oil
1 tsp vanilla extract
1 cup finely shredded zucchini (excess moisture squeezed out)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a large bowl, whisk together the all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a separate bowl, whisk together the buttermilk, eggs, melted butter (or coconut oil), and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Gently fold in the shredded zucchini, making sure it’s evenly distributed throughout the batter.
Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
Pour 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface, then flip the pancake and cook for another 1–2 minutes until golden brown on both sides.
Serve the pancakes warm with maple syrup, butter, or yogurt.

Servings and Timing

Servings: 8 pancakes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

Add-ins: For extra flavor, stir in chopped walnuts, chocolate chips, or raisins into the batter.
Dairy-Free: Substitute the buttermilk with plant-based milk (like almond milk or oat milk) and use coconut oil instead of butter for a dairy-free version.
Spicy Kick: Add a pinch of ground ginger or cloves to the batter for a spicier twist.
Sweeten it Up: If you like your pancakes a bit sweeter, you can increase the brown sugar or add a tablespoon of honey to the batter.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: You can freeze the pancakes for up to 1 month. To reheat, simply pop them in the toaster or microwave for a quick and easy breakfast.
Reheating: Reheat pancakes in a toaster, microwave, or skillet until heated through.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can use regular milk if you don’t have buttermilk. To mimic the tanginess of buttermilk, add 1 tablespoon of vinegar or lemon juice to the milk and let it sit for a few minutes before using it in the recipe.

Can I make these pancakes ahead of time?

Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a stir before cooking the pancakes.

How do I know when the pancakes are ready to flip?

You’ll know the pancakes are ready to flip when bubbles start to form on the surface, and the edges look set. Flip carefully and cook until golden brown on both sides.

Can I make these pancakes without whole wheat flour?

Yes, you can use all-purpose flour only if you prefer. Whole wheat flour adds extra fiber and a slightly nutty flavor, but you can make the pancakes without it for a lighter version.

Can I use a different oil?

Yes, you can use vegetable oil, olive oil, or even melted coconut oil as a substitute for butter in this recipe.

Conclusion

Zucchini Bread Pancakes are a creative and delicious twist on the classic breakfast treat. With the perfect combination of spices, shredded zucchini, and fluffy pancake texture, these pancakes are a wholesome, comforting breakfast or brunch option. Easy to make in just 25 minutes, they’re perfect for busy mornings or lazy weekends, and you can customize them with your favorite add-ins!

Zucchini Bread Pancakes – The Ultimate 20-Minute Comfort Breakfast