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Zucchini Pancakes

  • Author: Mindee
  • Prep Time: 5 min
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 6-8 Pancakes 1x
  • Category: Breakfast
  • Method: Griddle
  • Cuisine: American


What do you do with too much zucchini?  How about pancakes! Not savory ones...zucchini bread like ones! Drizzle with a bit of cream cheese syrup and you'll be in heaven!


Units Scale
  • 1 1/4 cups Flour
  • 1/4 cup Sugar
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 2 tsp Ground Cinnamon
  • 1 tsp Vanilla
  • 1/4 cup Olive Oil
  • 2 Eggs
  • 1 cup Buttermilk
  • 1 cup freshly grated Zucchini


  1. Heat your griddle or a large skillet to medium heat.  I set mine to 275 - 300 degrees.
  2. Grate your zucchini and set it aside.
  3. In a large bowl, whisk the dry ingredients, the flour, sugar, baking soda, baking powder, and ground cinnamon together.
  4. Stir in the vanilla, olive oil, eggs, and buttermilk.
  5. Last, fold in the shredded zucchini.
  6. Pour by 1/4 cupfuls onto the preheated griddle, cooking on both sides until golden brown.
  7. Serve cooked pancakes hot with syrup.  


  •  I find that larger zucchini are dryer meaning they don't have much excess liquid. If you're using a small one though you may need to squeeze the excess moisture out by wringing the shreds in a paper towel first.

Keywords: zucchini pancakes, easy zucchini recipes,