Fluffy Whole Wheat Zucchini Bread Pancakes

Fluffy whole wheat zucchini bread pancakes with hints of cinnamon and nutmeg. These pancakes taste like a slice of your favorite classic zucchini bread. Add chocolate chips or pecans if you’d like!

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

I know I said that I was going to bring you a savory recipe today, but pancakes were on my mind. So what’s a girl to do but bring ya the goods.

Side note: I just started watching This is Us and I’m completely obsessed. I know I’m a little late to the game, but after getting Hulu (strictly for Handmaid’s Tale), I found myself searching for other good shows. AND THIS IS US IS SO GOOD.

Fluffy whole wheat zucchini bread pancakes on a plate

Anyway, pancakes here we are. I asked a bunch of you on Insta (<— follow me!) what you wanted for another zucchini recipe and many of you said pancakes and zucchini bread. So I thought why not combine the two and make a beautiful breakfast combo?

Pancakes that taste like bread. Zucchini Bread Pancakes to be exact.

They’re slightly sweet with a hint of cinnamon and nutmeg,

Perfectly fluffy.

Made with whole grains.

Packed with fiber thanks to zucchini. 

My goodness they are GOOD!

Now what you top them with is up to you. I always go with peanut butter (or my homemade pecan butter would be amazing) and a drizzle of pure maple syrup. Keepin’ it classic.

Fluffy whole wheat zucchini bread pancakes on a plate

More waffle and pancake recipes to try:

Fluffy Coconut Flour Pancakes with Wild Blueberry Maple Syrup

Cottage Cheese Banana Oatmeal Protein Pancakes

Whole Wheat Banana Bread Pancakes with Chocolate Chips

Fluffy Whole Wheat Healthy Pumpkin Waffles

Sweet Corn Honey Jalapeño Zucchini Cornbread Waffles with Turkey Bacon & Eggs

I hope you get a chance to make these fluffy pancakes this weekend. xo!

Fluffy Whole Wheat Zucchini Bread Pancakes

4.86 from 7 votes
Course Breakfast, Brunch, Pancakes, Whole Grain
Keyword zucchini bread pancakes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Serves 4
Fluffy whole wheat zucchini bread pancakes with hints of cinnamon and nutmeg. These pancakes taste like a slice of your favorite classic zucchini bread. Add chocolate chips or pecans if you'd like!


  • For the dry ingredients:
  • 1 cup whole wheat pastry flour or white whole wheat flour
  • 2 teaspoons baking powder
  • 1 ¼ teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • For the wet ingredients:
  • 1 heaping cup shredded zucchini, squeezed of excess moisture with a paper towel (from 1 medium zucchini)
  • 1 egg
  • 2 tablespoons pure maple syrup (or honey)
  • 1 tablespoon melted and cooled coconut oil (or sub melted butter)
  • 1 teaspoon vanilla extract
  • ½ cup unsweetened vanilla almond milk
  • Optional: ¼ cup chopped pecans


  1. In a large bowl, whisk together whole wheat pastry flour, baking powder, cinnamon, nutmeg and salt. 
  2. In a separate large bowl, combine shredded zucchini, egg, maple syrup, coconut oil, vanilla and almond milk until smooth and well combined. Fold in pecans if using. 
  3. Add dry ingredients to wet ingredients and mix until just combined. If the batter looks too thick add just a splash more milk. If it’s way to wet, add another tablespoon of flour.
  4. Lightly coat a large nonstick skillet or griddle with coconut oil or butter and place over medium heat. Drop batter by 1/3 cup onto skillet and spread out a bit with a spoon if necessary. Cook until bubbles appear on top, about 2 minutes. 
  5. Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more coconut oil (or butter) and remaining batter. You may need to reduce the heat after the second batch to prevent burning. Serves 4, 2 pancakes each.
Servings: 4 servings, 2 pancakes each
Serving size: 1 serving (2 pancakes)
Calories: 200kcal
Fat: 5.4g
Saturated fat: 3.3g
Carbohydrates: 32.8g
Fiber: 5.3g
Sugar: 7.9g
Protein: 5g

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