Zucchini-Cinnamon Pancakes

Emma Whitley
Emma fearlessly explores bold flavors and perfects her baking craft, sharing her delicious experiments with joy.
Updated: 7/23/2020

Tender and delicious—and chock-full of healthful zucchini—these pancakes are a great breakfast treat.

Serves: 4 Save

Ingredients (12)

  • 3/4 cup white whole-wheat flour
  • 1/4 cup cornmeal
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 egg
  • 1 tablespoon butter, melted
  • 1 cup 2 percent reduced-fat milk
  • 3/4 cup grated zucchini, excess liquid squeezed out
  • Cooking spray

Directions

  1. Combine flour and next 6 ingredients (flour through salt).
  2. In a separate bowl, whisk together egg, butter and milk. Add to flour mixture, and whisk to combine. Stir in zucchini.
  3. Spray griddle with cooking spray. Spoon batter onto griddle (1/4-cup per pancake) and cook over medium heat, flipping when tiny bubbles appear in the pancake. Continue cooking until golden on each side. Great served with maple syrup and blueberries.

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