breakfast/ In The Kitchen/ pancakes/ recipe

Zucchini Bread Pancakes

These Zucchini Bread Pancakes are a delicious way to use up any extra zucchini you have around! They’re hearty and SO good!

I’ve always been very open about my love of pancakes and zucchini. There’s no sense in hiding a love affair if it’s a good one right? Then I thought what would happen if I brought two loves together and made them one? Voila…Zucchini Bread Pancakes. I used my basic oatmeal pancake recipe as a base, then I added grated fresh zucchini. I love how they turned out! –

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When you think about it, zucchini bread is delicious, so why wouldn’t the same flavours work in a pancake? Well, let me tell you that they do in fact work. These pancakes are so good. So good that even the self proclaimed zucchini haters in my family love them, and will eat many.

These are great for breakfast but I also like to serve them up sometimes for backwards dinner! I do that sometimes, because some days when Dad isn’t home for dinner, I get a little more relaxed with my meal planning. Does this ever happen to you? Who ever decided that pancakes weren’t acceptable for dinner? I think they are a perfectly acceptable dinner idea and my kids love the change in routine!

Zucchini Bread Pancakes {A Pretty Life}4

These pancakes are hearty, doughy, and have extra nutrition with the added zucchini and oats. Winner winner pancake dinner.

Zucchini Bread Pancakes

Author: Jo-Anna Rooney

Print Recipe

Description

These Zucchini Bread Pancakes are a delicious way to use up any extra zucchini you have around! They’re hearty and SO good!

Scale

Ingredients

1 cup oats
1 cup all purpose flour (if you want you can use 1/2 cup all purpose (and 1/2 cup whole wheat flour))
1/2 cup brown sugar
2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp cinnamon
3/4 cup plain yogurt (a Balkan or Greek works great (or even sour cream))
3/4 cup milk
2 eggs
1 tsp vanilla
1/4 cup melted butter
1 cup small zucchini (grated (about 1 ))

Instructions

Grate the zucchini. Then between a towel, squeeze out as much liquid as you can. Set aside.
In a bowl combine the oats, flour, sugar, baking powder, baking soda, and cinnamon.
In a separate bowl combine the yogurt, milk, eggs, vanilla and butter.
Stir in the grated zucchini.
Then add the wet ingredients to the dry. Combine.
On a low to medium heat preheated griddle, scoop 1/4 cup of the batter for each pancake.
Serve with syrup or a cinnamon/sugar mix.

Notes

Tip!
I used a small zucchini for this recipe. My thoughts on this are: the more zucchini you use, and the less you wring it out, the more mushy your pancakes will be. So the amount of zucchini you use, is up to you. If you would like them more dry, I would suggest half of a small zucchini.

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These pancakes go really well with syrup, but they are the BEST with a little cinnamon and sugar sprinkled on top!

More delicious zucchini recipes

See them here!

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Have a delicious day!

By Jo-Anna Rooney

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About Jo-Anna Rooney

I'm Jo-Anna Rooney, the creator, director, creator, baker, maker and home decorator here at A Pretty Life! Sharing a simple home life through uncomplicated home tips, home decor and fresh and easy recipes.

21 Comments

Katie

July 13, 2011 at 2:24 PM

this is pure BRILLIANCE!

🙂

Anonymous

August 13, 2012 at 1:37 AM

How much is one small zucchini? I have a huge one that I need to use… 1 cup? Thanks!

Reply
A Pretty Life in the Suburbs
August 13, 2012 at 1:58 AM
I would say 1 cup sounds about right – so measure out one cup grated, then squeeze it out so your pancakes aren’t too soggy! I hope they turn out for you!
Jo-Anna

Emily Grace

November 23, 2012 at 3:42 PM

Are the oats required?

Bodo

August 25, 2016 at 1:54 PM

Mmmm! Delicious and nutritious! It’s so important to keep healthy through the food you eat.

Zucchini Bread Pancakes