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Sweet Zucchini Pancake Recipe


Sweet Zucchini Pancake Recipe

Sweet Zucchini Pancakes.

2008 Jessica Harlan licensed to About.com, Inc.
This pancake recipe is inspired by the flavors of zucchini bread. With grated zucchini, whole wheat flour and cornmeal, it's a healthy and hearty breakfast. This pancake recipe goes great with either warm maple syrup (the real stuff, natch) or a compote of apples or other fall fruits.

Prep Time: 5 minutes

Cook Time: 8 minutes

Total Time: 13 minutes


  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup cornmeal
  • 2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 tablespoons butter, melted
  • 1 1/4 cup milk
  • 1 cup grated zucchini, excess water squeezed out
  • Nonstick cooking spray


  1. Heat an electric griddle to medium-high heat. In a mixing bowl, combine flour, whole wheat flour, cornmeal brown sugar, baking powder, cinnamon and salt. Stir with a whisk to combine.

  2. Place the eggs in a second mixing bowl and beat with a whisk until they're smooth an uniform in color. Add melted butter, milk and grated zucchini, mix with a whisk until the mixture is evenly combined. Gradually pour egg mixture into the bowl with the dry ingredients, and whisk just until completely combined. Mixture will be somewhat thin.

  3. Spray the hot griddle with nonstick cooking spray. Using a ladel, spoon batter onto the griddle to form pancakes. Batter will spread, so be sure to leave enough room around each pancake. Cook on one side until the tops are mostly dry and the underside is turning golden, about 5 minutes. Then flip pancakes over and cook til bottom is browned, an additional 3 minutes. Serve immediately, with maple syrup or fruit compote.

This Sweet Zucchini Pancake Recipe makes about 12 pancakes (4 inches each), enough for 3 to 4 people.

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