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Scrumptious! My family gobbled these up. My husband and 4 1/2 year old daughter came back for seconds and thirds! This recipe will be a staple. Thanks so much!
Kelsey K.
I sorta miss my blog.
I told myself I wouldn’t do any regular posting during my 21-day eCookbook challenge to keep myself on task and increase my odds of finishing on time (which I still am, and I’d love it if you signed up to get an email notification and discount when the eCookbook is done!) but let’s tell the truth here. There is a definite limit to the amount of thought that should be given to creamy cauliflower sauce in three short weeks. And besides, I miss taking pictures, sharing food, talking to you. That whole thing.
There was a morning somewhere between Day 7 and Day 10 where I woke up and mentally prepared myself to make four creamy cauliflower sauce pastas before lunch. Ready, set, go. And then this message came from my brain:
forget sauce. make something that has nothing to do with your eCookbook and is yummy to eat for breakfast and involves these greenies.
My mind went back to the most golden-delicious zucchini pancakes that I made way back during that time when Pinch of Yum was new-ish I wasn’t quite as serious with my recipe testing. Nowadays, I feel this responsibility to try my recipes at least once if not 700000 times before posting it just to make sure that it is just how I want it, and/or because I become obsessed with the actual food. But back at that time, I was just having fun and I had no real concept that people would rely on the recipes to turn out well. I just liked sharing what I was trying in the kitchen.
Exhibit A: zucchini pancakes. Cuz see, while I LOVED them back then, people would leave comments like, “Hey, this is a weird recipe and it didn’t turn out.” Not really that exactly, but basically, that. You can go look at them if you want. They were featured on Tasty Kitchen a while back, and again, more of the same confusion.
So it’s been on my to-re-do list for a while now, and now that I got the zucchinis from my in-laws (thankz l+v) I made it happen.
This time around I made the recipe 5 times. The first three were attempts to “fix” the original, and the last two just were starting over from scratch, semi-combining my favorite classic dinner pancake recipes with the zucchini pancakes idea.
I try to reserve this statement for only the most special posts, and this is just the moment I’ve been waiting for to whip out this claim: these pancakes are my favorite breakfast everrrrr. And Bjork’s current favorite, too. They are lightly sweet, just about as fluffy as zucchini pancakes can get IMO, and have great texture from a heaping spoonful of flaxmeal that snuck its way in there. Oh, hey double-whammy-healthy.
I smell a pancake win, topped with cottage cheese and blueberries and honey. <—- You must.
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Zucchini Pancakes
- Total Time: 30 minutes
- Yield: 8–10 pancakes 1x
Description
These zucchini pancakes are light and fluffy, made with flax and honey. Perfect and healthy for a filling summer breakfast!
Ingredients
- 1 cup flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs, separated
- 1 cup buttermilk
- 1 tablespoon honey
- 2 tablespoons melted butter
- 1 cup coarsely shredded zucchini
- 2 tablespoons flaxmeal
Instructions
- Whisk the flour, baking soda, and salt together in a mixing bowl. Beat the egg yolks.
- Add the egg yolks and buttermilk to the dry ingredients in the bowl and stir until just combined. Add the honey, melted butter, zucchini, and flaxmeal. Stir to combine.
- Vigorously whisk the egg whites and fold them into the batter. Heat a griddle to medium heat (the best setting on the stove was medium, and the best setting on my electric griddle was close to 400 degrees).
- Pour the batter onto the hot griddle and wait until bubbles form on the top of the pancakes and the edges look dry. Flip once, cook for another few minutes, and remove from heat. Top the pancakes with syrup and butter or my personal favorite: cottage cheese, blueberries, and honey.
Notes
If the pancakes look too thin or crooked around the outside, add 1-2 tablespoons of flour. I found this to be helpful in keeping the shape of the pancakes more uniform.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Breakfast
- Cuisine: American
Keywords: pancake recipe, zucchini recipe, zucchini pancakes, healthy pancake recipe
Hi Lindsay,
I had leftover grated zucchini from making zucchini bread and used it to make your zucchini pancakes. They were delicious!! I did not have buttermilk and used 5 1/2 oz of greek yogurt with 2 1/2 oz of milk I also skipped the flaxseed. Still the pancakes turned out great. Thank you for the recipe.
When you say to whisk the egg whites vigorously, what texture are we aiming for? Foaming? Soft peaks? Thanks!
No need to whisk until soft peaks. Foaming will be great!
Do you think these would store well? Or freeze so I can prep for the week?
Yep, we think it’d work to prep these in advance and either store in the fridge and reheat or freeze them. Enjoy!
Scrumptious! My family gobbled these up. My husband and 4 1/2 year old daughter came back for seconds and thirds! This recipe will be a staple. Thanks so much!
Yay! So happy to hear this, Kelsey!
These look great! I don’t have any flax meal. Is there a substitute?
I’ve seen a lot of recipes that include zucchini, and I wonder if the taste of the zucchini comes through these pancakes. I know you can’t taste it in zucchini bread, but I’m not sure about other foods. I’d love to be able to add veggies (which I don’t like) to my food without tasting them.
I couldn’t taste it at all. Just sweet deliciousness. Even my veggie-adverse for year old loved them and kept asking for more.
I’d say this is similar to zucchini bread in that you can’t really taste it. 🙂 Hope you enjoy them!
These turned out great with mild changes. I used my food processor to shred then chop finely zucchini and carrots. I used 2Tbs honey and subbed coconut oil for the butter. I cooked in coconut oil also. Also might want to make a note for newbie cooks that the egg whites need to be whipped to stiff peaks to fold into batter otherwise batter will be runny.
It is worth a try, looks interesting
This is a great recipe! Had extra zucchini on hand and wanted to make the kids a healthy breakfast. I made a gluten-free and dairy-free version for our diets here – substituted GF flour, dairy-free milk (make “buttermilk” with a splash of lemon juice), dairy-free butter. My daughter also has an egg intolerance so I used an egg replacer. And they still came out delicious despite all of the tweaking. Thanks for sharing!
Great to know this works even with those alternative ingredients! 🙂
We made these this morning and they were a HUGE hit! I loved that they didn’t have a ton of sugar, like a lot of baked zucchini recipes seem to. Will definitely be making them again in the future. Thanks!
My kids loved these! Thank you! The only thing I did different was using whole milk instead of buttermilk but only because I didn’t have buttermilk on hand. 🙂
These were amazing!!! I made them for my son this morning because I’m trying to sneak more veggies in his diet. They turned out fluffy and slightly sweet, I added chocolate chips which were delicious : ) I could eat them all plain!
I love your addition of chocolate chips! yummay!
These are my go-to pancakes any time I have zucchini (like now!). They are the best and fluffiest when made with all purpose flour, but they are also great (and healthier) when made with whole wheat pastry flour. I usually compromise and do half and half. Love these pancakes!
I love hearing that! Thanks for the comment Heather!
I made these this morning for breakfast and WOW were they yummy! I’ve bookmarked your blog and now I’ll have to check out your ecookbook. 🙂
Thanks Angela! Glad you liked them!
These required some major doctoring. The original batch was eggy, oily and flat. Required about double the flour, some cinnamon, vanilla, some sugar & some baking powder. Thanks for the starting place.
These are my all-time favorite pancakes! I wrote about them and linked to your recipe today in my blog post https://myoverflowingcup.com/5-sweet-ways-to-use-the-zucchini-in-your-kitchen/ Thanks so much!
Thank you Heather! 🙂
Hi! I was wondering if this recipe is ok if you’re trying to lose weight? Because what is 142 calories? 1 pancake without toppings?
I also have a more general question about the website; are these just tasty recipes, or are they also both tasty and low carb?
Thanks! xx
Made them (with whole wheat) and loved them: http://www.ahintofhoney.com/2013/09/whole-wheat-zucchini-pancakes/
Thanks for a great recipe!
Glad to hear it! 🙂
These are amazingly delicious and fluffy! I made them this morning and ate 6 (not proud of that, but whatever)! I added a handful of chopped, toasted walnuts, splash of vanilla, and a pinch of cinnamon. They were light and fluffy and cooked perfectly. Thanks for the recipe.
Sounds perf with all your additions. Thanks Lisa!
Love this recipe as well as the Cinnamon Sugar Zucchini Coffee Cake!!!
Noticed your comment about the extra layer of yummy goodness in the
middle of the cake… I’ve always done this with my Mom’s sour cream coffee cake and started doing the same thing to my sister in law’s chocolate rum cake… which calls for a layer of pecans to be place on the bottom of the bundt pan….. I do so then add an additional bunch of crushed nuts (I use whole ones on what will become the top) to the middle before adding the final amount of batter!!!!
When Jake and Molly were kids I was always looking to sneak veggies into their food, so I once made them zucchini pancakes. They have never let me live that down!!!! But I am sure they would have loved yours. They look delish!
Hahah! That’s great! I can hardly imagine Molly turning down any kind of pancake though 🙂
Lindsay,
I made these today and they were perfect! So good, actually, I think I’ll make them tomorrow too!
I am at that early stage in my blog where I mostly just document recipes that I love. I can definitely see redoing some of them later down the road. I am so glad you put all that work into this one, it truly is amazing.
Just made these for breakfast and they are seriously the best pancakes I’ve ever made…hub and I both enjoyed them with the cottage cheese-blueberries-honey topping. Thanks for a recipe that we will make again and again!
amazing Pancake… I never tried before, because it’s not a common vegetable in Indonesia. But now I live in Germany, sometimes I don’t know what should I make with zucchini, this would be great way to cook it. Thanks for the recipe.
Hi! Do you think you could edit this and post the vegan substitutions for the various animal product ingredients considering this was submitted and posted to findingvegan? Thanks!
Hi Melissa! Sorry about the confusion. I have a tech support admin who helps me with submissions and I forgot to let her know not to submit this one to Finding Vegan.