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A stack of zucchini pancakes being topped maple syrup.

Sweet Zucchini Pancakes

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These sweet zucchini pancakes are soft, fluffy, and full of warm spice! Made with cinnamon, nutmeg, and a touch of brown sugar, they’re the perfect cozy breakfast, and a sneaky way to add extra veggies to your morning stack.
Course Breakfast
Cuisine American
Diet Vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings of 2 pancakes each
Calories 209
Author Kim

Ingredients

For the dry ingredients

  • 1 cup (120g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt

For the wet ingredients

  • 1 large egg
  • 1/2 cup buttermilk or milk of choice
  • 2 tablespoons (25g) brown sugar
  • 1 tablespoon melted and cooled butter or coconut oil
  • 1 teaspoon vanilla extract
  • 1 cup (approximately 130g) shredded zucchini (from 1 medium zucchini) blotted (not squeezed) of excess moisture with a paper towel

Instructions

  • In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  • In a separate bowl, stir together the egg, buttermilk, brown sugar, butter, vanilla, and shredded zucchini until the mixture is well combined.
  • Add the wet ingredients to the dry and mix just until combined, be careful not to over-mix.
  • Lightly grease a large nonstick skillet or griddle with coconut oil or butter and set it over medium-low heat. Scoop about 1/4 cup of batter per pancake onto the skillet and spread slightly into a circular shape. Cook until bubbles form on the surface, about 3 minutes.
  • Flip and cook for another 3 minutes, or until golden brown on the bottom. Add a bit more coconut oil or butter, and repeat with the remaining batter. You may need to lower the heat after the first batch to avoid burning. Makes about 8 pancakes, enough for 4 servings (2 pancakes each).

Notes

This recipe has been changed as of 7/29/25. Here is the original protein zucchini pancakes recipe:
  • 1 scoop PEScience Protein Powder (any flavor)*
  • 1 teaspoon baking powder
  • 92 grams egg whites from a carton**
  • 75 grams shredded zucchini***
  1. Heat a large skillet or griddle over medium heat and spray with a nonstick cooking spray.
  2. Add all ingredients to a small mixing bowl. Stir ingredients together until combined.
  3. Pour about 1/4 cup batter for each pancake, onto heated griddle. Will make 4-5 pancakes.
  4. Cook on one side for about 5 minutes, flip and cook on the other side about 3 minutes. Serve with your favorite toppings.
*Other protein powder brands may not yield proper results. Protein powders are definitely different when baking and making pancakes or waffles. I have found this one to work well for baking and making pancakes.
**I measure all ingredients in grams for this recipe. If you don't have a food scale, start with about 1/4 cup egg whites, adding 1 tablespoon at a time until you get the right consistency of pancake batter.
***Liquid from zucchini does not have to be squeezed out. 75 grams of zucchini will be about 1/2 cup.
****These pancakes do not work well as waffles. I have tried and they puffed up too much in my waffle iron.

Nutrition

Serving: 1serving (2 pancakes) | Calories: 209kcal | Carbohydrates: 33g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 57mg | Sodium: 571mg | Potassium: 185mg | Fiber: 1g | Sugar: 8g | Vitamin A: 268IU | Vitamin C: 6mg | Calcium: 180mg | Iron: 2mg