Golden Sweet Zucchini Pancakes

In the fall we love to make pumpkin pancakes.  They are sweet, hearty and are a deliciously filling breakfast.   But for some reason they just don’t seem appropriate to make in the summer.  Isn’t it funny that we kind of create our own food laws even though there really is no one enforcing them?  I guess another food law is that if you grow a garden,  from the months of July – September you must only make food if it has zucchini in it.  Otherwise you will have zucchini literally taking over your life, right?  Well these zucchini pancakes are the summer version of a pumpkin pancake.  They are sweet and hearty and delicious.

Golden Sweet Zucchini Pancakes. Pancakes with power! Did you know zucchini helps with blood sugar metabolism. This is great news for stabilizing moody kids!

You make these pretty much like you would a regular pancake with the exception of the zucchini.   First start by shredding your zucchini.  I like to shred a bunch at a time and then keep it in the fridge to use. as needed.

Golden Sweet Zucchini Pancakes. Pancakes with power! Did you know zucchini helps with blood sugar metabolism. This is great news for stabilizing moody kids!

Better than shredding it yourself is having your incredibly helpful 4 year old shred it.  She loved it, and I loved it!  It is so great having your children be helpful in the kitchen – and it really helps them learn about and love food.  My food processor is so safe and easy to use that it was a great kitchen task for her to do.  Plus when it comes to shredding the billions of zucchini you harvest from your garden, a food processor is a must!!

Golden Sweet Zucchini Pancakes. Pancakes with power! Did you know zucchini helps with blood sugar metabolism. This is great news for stabilizing moody kids!

Once you get your batter mixed up, drop by large spoonfuls onto a greased hot griddle or pan.  Let them cook on one side until the bubbles have popped, and the flip on the other side and cook until golden brown.

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Golden Sweet Zucchini Pancakes. Pancakes with power! Did you know zucchini helps with blood sugar metabolism. This is great news for stabilizing moody kids!

We served ours with plain Greek yogurt and freshly sliced strawberries.  A little bit of summer heaven right there.  The cinnamon and nutmeg give these pancakes a spicy sweet flavor and the zucchini and whole wheat flour make these pancakes a hearty staple.  I froze the pancakes that we didn’t eat and they reheat beautifully.  Perfect for those school mornings when you don’t have a lot of time – pop one in the toaster and you have breakfast to go!

Golden Sweet Zucchini Pancakes. Pancakes with power! Did you know zucchini helps with blood sugar metabolism. This is great news for stabilizing moody kids! Golden Sweet Zucchini Pancakes

 

 

Cuisinart Food Processor

Golden Sweet Zucchini Pancakes

Golden Sweet Zucchini Pancakes
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Serves: 4

Ingredients

  • 1/2 cup – flour, whole wheat
  • 1/2 cup – flour, all-purpose
  • 1/4 teaspoon – salt
  • 1/2 teaspoon – baking soda
  • 1 teaspoon – cinnamon
  • 1/8 teaspoon – nutmeg
  • 2 large – egg
  • 2 tablespoon – olive oil
  • 1 tablespoon – brown sugar
  • 2 tablespoon – milk
  • 1/8 cup – yogurt, plain
  • 1/2 teaspoon – vanilla extract
  • 2 cup – zucchini
Serve With:
  • 1/2 cup – Greek yogurt, plain
  • 1 cup – strawberries

Directions

  1. In a bowl, whisk together flour, salt, baking soda, cinnamon and nutmeg.
  2. In a large bowl, combine eggs, oil, sugar, milk, yogurt and vanilla until smooth.  Shred zucchini and blot the moisture.  Stir in zucchini shreds. Stir dry ingredients into zucchini batter, mixing until just combined.
  3. Heat a large skillet or griddle to medium heat. Spray with cooking spray or coat with a little oil.
  4. Scoop 1/4-cup dollops of batter onto your skillet or griddle. Cook until bubbles appear on the surface, about 2 to 3 minutes. Flip pancakes and cook another minute or two, until golden underneath.
  5. Serve with yogurt and strawberries or you favorite pancake toppings.

Nutrition Facts

  • Nutrition per serving % daily value
  • Calories: 269 13%
  • Fat: 11 g 17%
  • Carb: 33 g 11%
  • Fiber: 3 g 12%
  • Protein: 10 g 20%
  • Sugar: 8 g
written by
Natalie Monson

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Comments(18)
Jeanette says:

Delicious recipe! I do have a hard time with getting pancakes with any veggies in them to cook all the way through (this actually goes for muffins and cookies too). I tried doing the griddle at 375 degrees and flipped when the bubbles popped, but then it seemed to take many more minutes on the other side until they looked done and when I ate them I even thought they did not seem cooked through. Any advice?

Natalie says:

Pumpkin has a different water content that zucchini. I’m not sure if you can just substitute a 1:1 ratio, but if you shred your pumpkin that would probably work the best. If you try it, let us know how it turns out!

Veronika says:

Hello Natalie,
Now that autumn is well and truly on its way I would like to make these pancakes with pumpkin. Do I just shred it and replace the zucchini or is there anything else I need to change? Thank you so much.
Veronika

Bethy m says:

Made this good looking bf and it’s fantastic!!!
Thanks for sharing

Natalie says:

To be honest, I have not used those flours and so I’m quite sure how you would convert.

Natalie says:

Yes, I think you can substitute flours – the texture will be a bit different, but they should turn out fine.

Jenny says:

You can use a coconut based yoghurt. They are dairy free.

Julie says:

Just curious if these could be made gluten free using almond or coconut flour? I’m not very good at making the recipe, but can definitely follow one. Any suggestions on the ratio I could use?

Natalie says:

You could also try just adding in a little applesauce. The yogurt is mostly for the liquid. Give it a try!

Erin says:

Try goat milk yogurt instead or sheep instead of cow. I also need to figure out how to make gluten free. Do you think I could use buckwheat instead of whole wheat and then just use a gf all purpose.

Deb says:

Kefir is considered to be lactose free. There is a vanilla flavored kefir. Then add in some chia seeds to thicken it up a bit or maybe a little more flour if needed, but I don’t think 2 tbsp would make a big difference

Trisha says:

Curious on how I could make these dairy free for my little one who is lactose intolerant? I can swap out the milk easily but what can I use as a yogurt substitute?
Thanks!!

Julia Mathew says:

Before I even got a chance to read, I was in love. Zuccini is the best and I can’t get enough. Thanks for posting!

David says:

Even though I don’t have a food processor, I still want to try this recipe out. It’s pretty delicious and healthy too.

My research skills brought me here. I was so frustrated and stressed already. I can’t get my one year old to eat well especially healthy foods. When I saw your recipes, I know you saved me. 🙂

THOSE LOOK SO GOOD!!! Making some when I get up tomorrow morning!

Deanna says:

These sound delicious! How much brown sugar is in the recipe? Thanks!

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