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)

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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.

For extra flavor, stir in chopped walnuts, chocolate chips, or raisins into the batter.

For a dairy-free version, substitute the buttermilk with plant-based milk (almond or oat milk) and use coconut oil instead of butter.

Add a pinch of ground ginger or cloves for a spicier twist.

If you prefer sweeter pancakes, increase the brown sugar or add a tablespoon of honey to the batter.