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Whole Wheat Spiced Zucchini Pancakes

  • Author: by Mary
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 minutes
  • Yield: 2 1x


  • 1 cup white whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp ground ginger
  • 2 Tbsp maple syrup
  • 2 eggs
  • 3 Tbsp unsalted butter, melted and cooled
  • ¾ cup milk
  • 1 tsp vanilla
  • 2 cups shredded zucchini (excess liquid squeezed out)
  • butter for cooking
  • syrup for topping


  1. Whisk together the flour, baking powder, salt, cinnamon, nutmeg, and ground ginger.
  2. In a separate bowl, whisk together the maple syrup, eggs, melted butter, milk, and vanilla.
  3. Combine the wet and dry ingredients, gently folding in the shredded zucchini.
  4. Heat a griddle over medium heat. It’s ready when a drop of cold water sizzles vigorously when dropped onto the surface of the pan.
  5. Melt 1 tsp butter into the pan, and pour 1/3 cup of batter into the center of the pan. Cook for about 3 minutes before flipping — edges should look dry and the center should have bubbles — and cook for another two minutes on the other side. Depending on your settings, these times will vary. Each side should be golden-brown!
  6. Keep cooked pancakes in the oven at 200F until you’ve cooked all of the batter. Serve with warm maple syrup and vanilla yogurt!