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Fluffy Zucchini Pancakes

stack of fluffy zucchini pancakes on a plate topped with butter and pancake syrup
Servings: 6
These zucchini pancakes turn one leftover zucchini into a stack of pillowy buttermilk pancakes with a hint of fresh lemon. They're easy to make and can be served sweet or savory.
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Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • Pinch salt
  • 2 cups buttermilk
  • 2 large eggs
  • 3 tablespoons unsalted butter, melted
  • 1 cup grated zucchini
  • 1 lemon, zested

Instructions

Prep:

  • Grate the zucchini on top of a couple of paper towels. Then, wrap the grated zucchini with the paper towels and squeeze any excess water into the sink. Unfold the paper towel and set the grated zucchini aside.

Make the pancake batter:

  • In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt. Make a well in the center.
  • Pour the buttermilk into the middle of the bowl, and add the eggs and melted butter. Whisk the eggs first, breaking them up into the buttermilk, then work from the outside of the bowl in. Mix until the flour is incorporated. The batter should be thick but airy and slightly lumpy.
  • Add the grated zucchini and the lemon zest to the batter bowl. Fold them into the batter gently.
    side by side image of zucchini pancake batter. on left is adding the grated zucchini into the bowl and on the right is after mixing with the batter

Cook the pancakes:

  • Heat a large non-stick griddle, cast-iron pan, or non-stick pan over medium heat. Once the surface is hot, grease it with oil or butter and immediately pour ⅓ cup of batter per pancake.
  • Cook the first side for 2 to 3 minutes, until bubbles rise to the surface, the edges become defined, and the bottoms are golden brown. Flip the pancakes over and cook for another 2 minutes, or slightly less. Do not press down with a spatula.
    side by side image of cooking zucchini pancakes on a griddle. first side is on the left after flipping on the right
  • Remove the pancakes and serve immediately, or keep them warm in a 200°F preheated oven until the remaining batter is cooked.

Serve & store:

  • Serve these zucchini pancakes with a pat of butter and a little maple syrup. These can go savory and served with fried eggs.
    stack of fluffy zucchini pancakes on a plate topped with butter and pancake syrup, sliced to show the fluffy texture poked on a fork
  • Refrigerate leftover pancakes in an airtight container for up to 4 days or freeze for up to 2 months. Reheat in the microwave or toaster.

Notes

  • Make your own buttermilk by adding 2 tablespoons of white vinegar or fresh lemon juice to a large measuring cup. Add enough regular milk to fill it to the 2-cup line. Stir, then let the mixture sit for 5 minutes before using.
two images showing how to make buttermilk

Nutrition

Serving: 3 pancakes | Calories: 276kcal | Carbohydrates: 42g | Protein: 9g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 73mg | Sodium: 521mg | Potassium: 212mg | Fiber: 2g | Sugar: 8g | Vitamin A: 297IU | Vitamin C: 10mg | Calcium: 172mg | Iron: 2mg
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