Print Recipe
5 from 1 vote

Golden Sweet Zucchini Pancakes

Course: Breakfast
Cuisine: American
Keyword: Golden Sweet Zucchini Pancakes
Calories: 351kcal


  • 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


  • In a bowl, whisk together flour, salt, baking soda, cinnamon and nutmeg.
  • 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.
  • Heat a large skillet or griddle to medium heat. Spray with cooking spray or coat with a little oil.
  • 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.
  • Serve with yogurt and strawberries or you favorite pancake toppings.


Calories: 351kcal | Carbohydrates: 38g | Protein: 12g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 97mg | Sodium: 369mg | Fiber: 4g | Sugar: 13g