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A short stack of zucchini bread pancakes topped with a pad of butter and syrup on a white plate in front of a glass of milk and a mug of coffee
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5 from 3 votes

Zucchini Bread Pancakes

Love Zucchini Bread so much you wish you could have it all the time? Now you are in luck! Have it with your breakfast with these amazing Zucchini Bread Pancakes!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Servings: 4 servings
Calories: 491kcal
Author: Julie Evink

Ingredients

  • 1. c all purpose flour
  • 3/4 c. whole wheat flour
  • 1 tsp salt
  • 4 tsp baking powder
  • 3 Tbsp sugar
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 1/2 c. milk
  • 2 eggs
  • 2 c. zucchini shredded
  • 1 tsp vanilla
  • 3 Tbsp butter melted

Instructions

  • In a large mixing bowl, combine dry ingredients: flour, salt, baking powder, sugar, cinnamon, and nutmeg. In another bowl, whisk together milk, eggs, zucchini, vanilla, and melted butter. Pour wet ingredients into dry ingredients and stir until well-combined.
  • Coat a griddle with butter or spray with cooking spray and set to medium-high heat. Drop 1/4 c. of batter onto the griddle; cook 1-2 minutes on each side, until brown and cooked through.

Freezing Directions

  • Flash freeze on a baking sheet lined with parchment paper. When frozen, transfer to gallon freezer bag. To defrost, place three pancakes on a plate and microwave for 30-60 seconds, until warm throughout.

Nutrition

Serving: 1g | Calories: 491kcal | Carbohydrates: 75g | Protein: 16g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 113mg | Sodium: 742mg | Potassium: 1155mg | Fiber: 7g | Sugar: 16g | Vitamin A: 765IU | Vitamin C: 21.2mg | Calcium: 377mg | Iron: 4.3mg