Think of these Zucchini Pancakes as your favorite zucchini bread recipe made into a stack of thick, fluffy pancakes.They’re sweet, hearty, cinnamon-spiced, and the perfect breakfast for lazy summer weekends! Email Me the Recipe! Enter your email below to save this recipe to your free Well Plated recipe box.Please enable JavaScript in your browser to complete this form.Email Address *OptionsEmail me the recipeSave to my free Well Plated recipe boxHidden Username FieldGo From time to time, we'll send you the best of Well Plated.

We respect your privacy and you can opt out anytime.Already registered? Log in here.Why You’ll Love This Easy Zucchini Pancake Recipe A New Way to Use Zucchini.

Oh yes, there’s Stuffed Zucchini and Zucchini Bread.But now it’s time to add zucchini pancakes to your repertoire! Each batch uses one whole zucchini, or you can make double or triple and freeze them for later so you can enjoy your summer bounty in the fall.THICK and Fluffy.

These are not wimpy, floppy, thin little pancakes.Just LOOK at how thick they are! That’s thanks to the buttermilk, which reacts with the baking soda to create lots of height and lift.(My Fluffy Pancakes also BRING IT in the fluffy department.) Cozy Flavor.

These really do taste like zucchini bread in pancake form, and a lot of the heavy lifting in that department is thanks to the warm cinnamon and vanilla.These mask the taste of the squash, so the only clue that the pancakes ar

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