Zucchinis, zucchinis, zucchinis.  Being the peak of summer produce you will find them everywhere;  the grocery store, farmer’s markets, roadside stands.  Or maybe, like us, you have generous neighbors that leave bagfuls on your doorstep.  What I love most about zucchini is that you can so easily save it.  Just grate it and stick it in the freezer to use in the colder months, when all the treasured produce of summer is gone.

zucchini pancakes

My boys love zucchini bread.  This time of year I am making a couple loaves a week.  Most of the time, they are halfway through a loaf before it is even cool.

One morning as I was making pancakes, contemplating what to do with the numerous zucchini on my kitchen counter, I had an idea.  Why not use them in pancakes? And make those pancakes taste like the zucchini bread my boys love?  So that’s what I did…and they loved them.

zucchini pancakes

The added cinnamon in the batter will fill your kitchen with it’s warm scent as the pancakes rise on the griddle.  A great way to start the morning….

Zucchini Pancakes

makes about 12 medium sized pancakes

2 cups/8 oz Whole Wheat Pastry Flour

2 teaspoons baking powder

1 teaspoon salt

2 teaspoons cinnamon

8-10 oz vanilla soy milk (depending on how thick you like your batter…I went with 10 oz)

2 tablespoons ground flaxseeds + 6 tablespoons water (equivalent of 2 eggs)

1 teaspoon vanilla

2 tablespoons butter, melted (or 2 tablespoons oil–safflower, vegetable)

2 oz/ 1/2 cup zucchini, grated

2 tablespoons maple syrup or apple juice

If using a griddle heat it to 325 degrees.

In a large mixing bowl combine flour, baking powder, salt and cinnamon.

In a measuring cup or small bowl whisk together flaxseed and water until it is the consistency of an egg yolk (a blender or immersion blender work well for this too).  Add this mixture along with the rest of the wet ingredients (including zucchini) to the dry ingredients in your large bowl.  Mix just until combined.

Don’t over-mix or you’ll have tough, rubbery pancakes.

zucchini pancakes

Pour the batter onto the heated griddle, about a 1/4 cup each.  Cook the pancakes for a couple of minutes, or until you see bubbles rising on the surface.  Slide a spatula under the pancake and flip it over.  Allow pancakes to cook for a couple more minutes, or until golden brown.

zucchini pancakes

Add a little butter and maple syrup…

zucchini pancakes


10 Responses to Zucchini Pancakes

  1. Nichole says:

    As a child growing up in Maine, it seemed that our kitchen counters were always covered with zucchini in the summer. My mother grated and grated and made so many different things.

    But pancakes? Never. And now I feel robbed. 😉
    I’ll be making these this week. They look fabulous.

    • Alison says:

      I remember having A LOT of zucchini bread. I hope you like them, they smell so good when they are baking up.

  2. Such a great idea! I love that you use flax instead of eggs! I will try this with a mix of almond & buckwheat flour I think! Thanks for the inspiration:)

  3. I love all of the zucchini! Yum! Pancakes are the perfect way to enjoy them. :-) Mmm!

  4. These look awesome. I’ve only had savory zucchini pancakes before but I know I’ll love sweet ones way better 😀 Can’t wait to try them.

    • Alison says:

      Thanks Heidi! I’m not sure I’ve ever had savory zucchini pancakes. Hmm…might be something new to try.

  5. Cat in Palma says:

    Ooh gorgeous. And here’s hoping to see your zucchini bread recipe, too! Zucch it up!

  6. polwig says:

    Beautiful pancakes, healthy and delicious. I think this is zucchini bread in a pancake form.

  7. i wish my tomatoes would grow into a jungle! its almost the end of summer and i haven’t harvested a single tomato!

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