Well Plated · by Erin Clarke★ 5.0 (5)
Zucchini Pancakes
NUTRITION · PER SERVING25M COOK
CAL 4%·PRO 5%
CARBS 12G56% OF CAL
1G FIBER7G OTHER4G TOTAL SUGAR
FAT 3G31% OF CAL
2G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy zucchini pancakes with a tender crumb, like zucchini bread in pancake form. A fun way to use summer zucchini.
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View the full recipe on Well Plated →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 20- 4 tablespoons unsalted butter (plus additional for cooking)
- 1 cup grated zucchini (grated on the largest side of a box grater; about 1 medium zucchini)
- 1 cup whole wheat flour (or additional all-purpose flour)
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 1 ½ cups buttermilk
- ¼ cup maple syrup (plus additional for serving)
- 1 large egg
- 1 teaspoon pure vanilla extract
At a glance
PER SERVING · TIME 25M
CAL 4%·PRO 5%
CARBS 12G56% OF CAL
1G FIBER7G OTHER4G TOTAL SUGAR
FAT 3G31% OF CAL
2G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 106mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 100mg
- Calcium
- 34mg
- Iron
- 0.52mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 106MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.