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Fluffy Zucchini Pancakes

These Fluffy Zucchini Pancakes are light, soft, and perfectly golden with a tender texture thanks to freshly grated zucchini. Made with simple pantry ingredients, they're a delicious way to add vegetables to breakfast without sacrificing flavor. Whether you're searching for the best fluffy pancake recipe, wondering how to make fluffy pancakes, or looking for a wholesome twist on classic pancakes, this easy recipe is perfect for busy mornings or weekend brunch.
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Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon optional
  • 1½ cups buttermilk
  • 2 large eggs
  • 2 tablespoons unsalted butter melted
  • 1 teaspoon vanilla extract
  • 1½ cups finely grated zucchini excess moisture squeezed out
  • Butter or nonstick cooking spray for the skillet
  • Optional Toppings
  • Maple syrup
  • Butter
  • Greek yogurt
  • Fresh berries
  • Powdered sugar
  • Chopped pecans or walnuts

Method
 

  1. Grate the zucchini using the fine side of a box grater and squeeze out as much excess moisture as possible with a clean kitchen towel.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon (if using).
  3. In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
  5. Fold the grated zucchini into the batter until evenly distributed.
  6. Let the batter rest for 5 minutes to help create extra fluffy pancakes.
  7. Heat a lightly greased nonstick skillet or griddle over medium heat.
  8. Pour about ¼ cup of batter onto the skillet for each pancake.
  9. Cook for 2–3 minutes, until bubbles appear on the surface and the edges begin to set.
  10. Flip and cook for another 1–2 minutes, until golden brown and cooked through.
  11. Serve warm with your favorite toppings.

Notes

  • Squeezing excess moisture from the zucchini prevents watery batter.
  • Letting the batter rest for 5 minutes helps produce taller, fluffier pancakes.
  • Avoid overmixing the batter to keep the pancakes light and tender.
  • For extra nutrition, replace half of the all-purpose flour with whole wheat flour.
  • Refrigerate leftovers for up to 4 days or freeze for up to 3 months.