Published: · Modified: by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 19 Comments
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"Veggie-fy" your morning pancakes with these light and fluffy whole wheat zucchini pancakes. They're a snap to make!
The words "zucchini pancakes" always summon images of crispy pan-fried patties similar to traditional Hanukkah potato latkes, or our favorite Leftover Mashed Potato Patties. As much as I love the idea of crispy zucchini, whether in the form of patties or baked zucchini fries, these pancakes are actually a variation of our usual Sunday morning fare, subbing grated zucchini for berries. 
If your family claims to be "allergic" to zucchini, don't be deterred. Like many baked goods that star summer's favorite squash, these pancakes don't have a strong zucchini taste. Unless your family spots the green flecks, they'll likely have no clue that the pancakes are veggie-filled.
That is, until you do the obnoxious "Woohoo! You ate zucchini and loved it!" happy dance. Then the jig is up.
As with all of my pancake recipes, I used whole wheat pastry flour, both for the extra fiber and the texture. It's not nearly as dense as most regular whole wheat flours, so produces a lighter product. If you can't find whole wheat pastry flour, you could substitute a half-and-half mixture of regular whole wheat flour and all-purpose flour (nutritional information would be altered slightly if you do so).
Drizzle on the maple syrup and chopped nuts, and you're ready to go for an easy, healthy breakfast or dinner.
Other healthy zucchini recipes:
Baked Zucchini Fries with Pesto Yogurt Dipping Sauce
Printable Recipe
Whole Wheat Zucchini Pancakes Recipe
"Veggie-fy" your morning pancakes with these light and fluffy whole wheat zucchini pancakes. They're a snap to make!
4.50 from 2 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: Vegetarian, Whole Wheat Recipe
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 30 minutes minutes
Servings: 20 Servings
Calories: 58kcal
Author: Dara Michalski | Cookin' Canuck
Ingredients
- 2 cups whole wheat pastry flour
- 2 tablespoons baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- 2 eggs
- 1 ½ cups nonfat milk or 2%
- 1 tablespoon pure maple syrup
- ¾ cup grated zucchini
- and for serving
For Serving:
- pure maple syrup
- chopped nuts
Instructions
In a large bowl, whisk together the flour, baking powder, cinnamon, and salt.
In a medium-sized bowl, whisk the eggs, milk and maple syrup.
Pour the egg mixture into the flour mixture and stir to combine.
Stir in the grated zucchini.
Heat a nonstick or cast-iron skillet over medium heat, or heat a griddle to 375 degrees F. Lightly coat the skillet with cooking spray.
Using a ¼-cup measuring cup, scoop the batter into the skillet, a few pancakes at a time. When the pancakes start to bubble on top, flip them over and cook until the pancakes are cooked through all the way.
Repeat with the remaining batter. Serve the pancakes with maple syrup and fresh fruit, if desired.
Notes
Weight Watchers Points: 3 (Points+), 2 (Old Points)
Nutrition
Serving: 1Pancakes | Calories: 58kcal | Carbohydrates: 11g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 74mg | Potassium: 214mg | Fiber: 1g | Sugar: 2g | Vitamin A: 70IU | Vitamin C: 0.8mg | Calcium: 84mg | Iron: 0.6mg
Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.
Disclosure: This post contains links to my Amazon affiliate page. Any revenue made from sales through these links helps to support this blog. Thank you!
More Breakfast Recipes
- Easy Breakfast Tostadas
- Sheet Pan Omelet
- Strawberry Smoothie (without yogurt)
- Homemade Turkey Breakfast Sausage Patties
Reader Interactions
Comments
Mom of 5
My family and I say "Thank you!" I made these last night and my kids loved them. They had no idea there was zucchini inside until I told them after dinner.
Reply
Darby
The ingredients and the instructions don't match. It says to add apples, nuts and ginger but I don't see that in the ingredient list or how much
Reply
Dara
Oh, good grief! I'm so sorry about that, Darby! The recipe directions have been corrected now. Thank you for your patience.
Reply
Colleen (Souffle Bombay)
Ok...I still have nightmares from my childhood involving me and a plate of potato pancakes. I sat and sat at the dinner table long after everyone left....finally I put syrup on them to try and get them down and THAT was a mistake. lol! Then years later I hear of zucchini bread and was horrified at the thought...flashing back to those pancakes. When my husband finally convinced me to try zucchini bread I was amazed! Ot was delicious...I have a feeling I would also love your pancakes. The ingredients make sense to me. And I'll bet that my zucchini-bread-loving-man would gobble them up!
Reply
Samantha Voor
Thanks so much for the feature as another great Zucchini Recipe! Love your page 🙂
Reply
Paula-bell'alimento
I think we're going to add this to our summer brinner rotation!
Reply
Angie
I love this! Maybe I can get my husband to enjoy a pancake breakfast with these beauties. Neither one of us like how unhealthy traditional pancakes are, so we rarely eat them.
Reply
Jessica | Nourished by Nutrition
These look lovely! I am always adding zucchini into my oatmeal but next time I make pancakes I'll have to give these a try. I love your wholesome recipe!
Reply
Martha @ A Family Feast
These pancakes look so fluffy - and another great idea for using up our garden zucchini!
Reply
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