Healthy Greek yogurt zucchini pancakes so soft, sweet, and fluffy, you’ll want them for breakfast everyday! Top with fresh berries, a drizzle of honey, or good old fashioned maple syrup – no matter how you dress them up, this stack is sure to please any pancake lover 😉
Question for you: Am I the crazy zucchini lady yet? I mean, with the Nutella stuffed chocolate chunk zucchini muffins, the Crispy zucchini sticks, and now zucchini pancakes, I just feel like we’ve been talking zucchini recipes non-stop, but really, I think it’s more in my head than anything else… Summer is all about going bonkers with zucchini, right? Yep. I thought so. Ok. Let the zucchini bombarding resume!
So let’s talk about these pancakes! I actually was surprised at just how much we loved these babies! I mean, zucchini isn’t exactly what I think of when I start dreaming up ideas to stuff inside my pancakes, but we had a few green guys in the fridge that really needed some attention, so I figured what the heck and gave it a whirl. You guys. I am SO happy I did. Not only did we eat the entire batch between the two of us, but in making this recipe, I’m pretty sure I found our new favorite breakfast for this Summer. Talk about a win!
So what did we love about these pancakes SO much? Good question 😉 Well, to start with, they are healthy. I knoooow ———-> BORING. But I really do love a healthy breakfast that tastes just good (this can be hard…), so finding one is just exciting! These pancakes are packed with a heaping cup of zucchini, whole wheat flour, and protein rich Greek yogurt. This means they’re going to taste great AND keep your belly full all morning. And this is coming from a girl who gets the hangries very easily 😉 I promise you won’t catch a case of those after a morning of these!
So know that I’ve bored you with the health and nutrition details – you guys are still here, right (?) – let’s talk flavor and texture! Two very important factors in a pancake recipe. First up is flavor! If you’ve never had a zucchini pancake and/or you’re not a fan of zucchinis, don’t worry! I still think you’ll enjoy this recipe. I am not the biggest zucch fan, but these pancakes are really delicate in flavor and definitely don’t taste like a pile of vegetables 😉 They’re actually quite sweet and mild, making them a great candidate for dressing up with your favorite fruits or toppings. We added raspberries and light drizzle of maple syrup and found that combination to be divine!
The texture is dreamily soft and fluffy and pretty much everything you could possibly want a pancake to be in that department. I think I’ll let the photo below do the rest of that talking on this one – check out that interior! Yum-may!
Another great thing about this recipe is how quickly and easily the pancakes come together – we’re talking minutes of prep, friends! I love that because when I want breakfast, I want it fast, ya know? Also the batter doesn’t need to rest or sit overnight or any of that fuss. Once it’s whipped up, just scoop it into a hot skillet and you’re on your way to pancake-in-your-face-town. Yeeees! Let’s all buy one-way tickets there… like, right now.
These pancakes are best fresh off the skillet, so be sure you and your guests are ready to eat, and more importantly, ready to be wowed by the power of zucchini! I promise these pancakes have major WOW power 😉 xo
- 3/4 cup + 2 tablespoons whole wheat flour (you may substitute AP flour if desired)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional, but adds a nice pop of flavor)
- 2 large eggs, separated
- 1 cup full-fat Greek yogurt
- 1 teaspoon vanilla extract
- 2 tablespoons dark brown sugar
- 1 tablespoon honey (optional, but if you don't add it sub in an extra tablespoon of brown sugar)
- 1 cup coarsely shredded zucchini
- Butter, for the pan (I typically use 2-3 tablespoons for one batch of pancakes)
- In a large bowl whisk together the flour, baking powder, salt, and cinnamon.
- In a separate bowl whisk together the egg yolks, Greek yogurt, vanilla, brown sugar, and honey.
- Add flour mixture to the wet mixture, and stir just to combined; do not over mix! The batter will be thick, so don't worry if there are a lot of clumps left.
- Add egg whites to a large bowl or the body of a stand mixer fitted with the whisk attachment. Beat the egg whites on high speed until soft peaks begin to form.
- With a rubber spatula fold egg whites into flour/yogurt mixture, stirring until fully incorporated. Stir in zucchini, mix until just incorporated. Always be sure to watch your mixing, as over-mixed batter = rubbery, tough results.
- Melt 1 tablespoon of butter in a large skillet over medium heat.
- Ladle 1/3 cup scoops of the batter into the skillet, only cooking a few at a time so they don't blend together.
- Cook pancakes until the edges begin to brown and the top of the batter bubbles, then flip and cook for another 1-2 minutes. Repeat for all pancake batter.
- Top pancakes with honey, syrup, berries, or anything else your little heart desires! Serve at once.