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+ servings

Golden Sweet Zucchini Pancakes

Course Breakfast
Cuisine American
Keyword kid friendly, pancakes, vegetarian, zucchini
Prep Time 20 minutes
Cook Time 5 minutes
Servings 8 pancakes
Calories 141kcal


  • 1 cup white whole wheat flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 2 large egg
  • 2 tablespoon olive oil
  • 2 tablespoons sugar
  • 2 tablespoon milk
  • 2 tablespoons yogurt, plain
  • 1/2 teaspoon vanilla extract
  • 1-2 cup zucchini (or one med-large zucchini)


  • 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 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 berries or you favorite pancake toppings.


Calories: 141kcal | Carbohydrates: 17g | Protein: 6g | Fat: 6g | Sodium: 183mg | Fiber: 2g | Sugar: 5g