Easy Cinnamon Roll Zucchini and Buttermilk Pancakes
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Imagine everything you love about a warm cinnamon roll, that swirl of buttery cinnamon sugar, the soft, tender texture but turned into a stack of fluffy pancakes. These easy cinnamon roll zucchini and buttermilk pancakes deliver exactly that, with one delicious secret: shredded zucchini folded right into the batter for extra moisture and softness you won’t even taste.
The buttermilk keeps these pancakes light and tender, while a ribbon of cinnamon sugar gets swirled into each one as it cooks, creating those signature pockets of gooey cinnamon roll flavor in every bite. Each pancake has all the cozy flavors of a cinnamon roll, ready the time it takes to make a regular batch of pancakes. Add a drizzle of cream cheese glaze on top or maple syrup, and you’ve got a breakfast that tastes like dessert but sneaks in a serving of veggies too.
Why You’ll Love This Recipe
Easy: Unlike cinnamon rolls, there is no proof time or rolling out dough. And you can make the pancake batter in bowl for a simple and easy clean up!
Flavorful: The fluffy buttermilk pancakes with grated zucchini and cinnamon sugar swirled into each pancake ends up tasting so much like a cinnamon roll. The cinnamon sugar even gets a little crispy on the edges while cooking, adding a sweet crunch to the pancake that is so irresistible.
Seasonal: This is a fun and family friendly recipe to use up zucchini in the summertime!
What I Love:
- These pancakes sneak in some vegetables without the family even knowing they are there! My kids had no idea that there was grated zucchini in the pancake batter! They actually said they were the best pancakes I have made yet!
Ingredients
All-Purpose Flour: A simple all-purpose flour is best in this pancake recipe. You can also use wheat flour or a 50/50 mixture of wheat and all purpose. The texture will be just a little denser and heartier when going with wheat flour.
Baking powder and soda: The leavening agents used to help make these pancakes fluffy.
Sugar: Adds a touch of sweetness and helps with the texture of the pancakes.
Salt: Enhances the flavors.
Vanilla Extract: Adds some vanilla flavor to the pancake batter.
Eggs: Provides structure.
Buttermilk: Helps create fluffy and light pancakes. See notes below what you can do if you do not have buttermilk.
Zucchini: Grated zucchini sneaks vegetables into these cinnamon roll pancakes. You will need about one zucchini.
Cinnamon: Just a touch of cinnamon goes into the pancake batter.
Cinnamon Swirl: Made up of butter, brown sugar and cinnamon.
How to make cinnamon roll zucchini and buttermilk pancakes: Step-by-Step Instructions
- In a large mixing bowl, add the flour, salt, sugar, baking powder, baking soda and cinnamon. Whisk together. Create a hole in the center of the flour mixture to add your wet ingredients.
- Add the egg to the center of the flour mixture. Whisk the eggs to break the yolks, being careful not to incorporate the flour yet. Add in the buttermilk, vanilla extract, cooled melted butter, and grated zucchini into the center of the flour. Gently combine the wet and dry ingredients together, being careful not to overmix. Let the batter rest while you make the cinnamon sugar butter.
- For the cinnamon sugar swirl, combine the melted butter, cinnamon and brown sugar together in a bowl. Stir until fully combined. Add the cinnamon sugar butter mixture to a piping bag or zip lock bag. You can also skip the bag, and just spoon the cinnamon butter onto the batter.
- Heat a large griddle or skillet greased with butter to medium heat. Add a ladle of pancake batter (you can make 8-10 small pancakes or 4-5 large pancakes) to the heated griddle.
- If using a piping bag or zip lock bag, cut off one corner of the bag. Gently add a spiral of cinnamon butter over each pancake. You can also carefully spoon the cinnamon over the pancakes.
- Cook the pancakes until the edges are set and the bottom of the pancake is golden brown. Flip and cook the other side of the pancake is brown. Repeat until all batter has been cooked.
- Enjoy the pancakes with maple syrup, whipped cream or a cream cheese glaze.
Sara’s Tip
Take the time to gently squeeze out the extra liquid in the grated zucchini before mixing into the buttermilk batter. I tested this recipe without removing the liquid the first time I made these pancakes. When I left the extra liquid, the pancakes tasted amazing but they were not as fluffy as the pancakes where I removed extra liquid.
Recipe FAQS
Do I need to peel the zucchini before grating?
No need to peel the zucchini before grating. The zucchini becomes soft and blends right into the pancakes.
What can I substitute if I do not have buttermilk?
If you do not have buttermilk, you can still make fluffy pancakes. To make your own buttermilk by adding 1 1/2 cups of milk with 1 1/2 tablespoons of vinegar or lemon juice. Stir and let stand for 5-10 minutes before mixing it into the batter.
What if I do not have a piping bag for cinnamon sugar swirl?
There a few ways to add the cinnamon sugar to the pancakes! You can use a zip lock bag and cut off the bottom tip of one the corners. This way works just about the same as a piping bag! I also have just skipped bagging the cinnamon butter and just gently spooned it on the pancakes and then swirled into the uncooked batter. With this method, you may not get that classic cinnamon roll look, but it still taste just as good!
Can the pancakes be frozen?
Yes! You can up a batch of these pancakes and then freeze them to enjoy at a later time. To freeze the pancakes, let the cool completely. Once cooled, stack the pancakes with parchment paper between each pancake. Place into a large zip lock bag or air tight container. Label date and freeze up to 2 months.
When ready to enjoy, place the pancakes(s) frozen into the microwave or oven until heated through.
What to serve with zucchini cinnamon roll pancakes?
These pancakes are delicious on their own or you can add some fresh fruit or protein. We love to serve the pancakes with some simple scrambled or fried eggs.
Looking for more pancake recipes to try? Check out my almond croissant inspired blueberry pancakes or strawberry cheesecake protein pancakes.
If you give these easy cinnamon roll zucchini and buttermilk pancakes a try, let me know your thoughts in the comments below.
And be sure to tag me on Instagram so I can see your creations.
From my kitchen to yours, happy cooking. I hope you love these fluffy cinnamon roll pancakes as much as we do!
Easy Cinnamon Roll Zucchini and Buttermilk Pancakes
Ingredients
- 2 C. (250 g) All-purpose flour
- 2 tsp. (9 g) Baking powder
- 1/2 tsp. (2 g) baking soda
- 2 Tbsp (24 g) Sugar
- 1/2 tsp. (1 g) Cinnamon
- 1/4 C. (57 g) Butter (melted and cooled)
- 1/2 tsp. (3 g) Salt
- 1 1/2 tsp. (6 g) Vanilla extract
- 2 eggs
- 1 1/2 C. (355 ml) Buttermilk
- 1 C. (124 g) Grated zucchini (finely grated)
Cinnamon swirl:
- 1/3 C. (76 g) Butter (melted)
- 1/2 C. (110 g) Brown sugar
- 1 Tbsp. (8 g) Cinnamon
Instructions
- In a large mixing bowl, add the flour, salt, sugar, baking powder, baking soda and cinnamon. Whisk together. Create a hole in the center of the flour mixture to add your wet ingredients.
- Add the egg to the center of the flour mixture. Whisk the eggs to break the yolks, being careful not to incorporate the flour yet. Add in the buttermilk, vanilla extract, cooled melted butter, and grated zucchini into the center of the flour. Gently combine the wet and dry ingredients together, being careful not to overmix. Let the batter rest while you make the cinnamon sugar butter.
- For the cinnamon sugar butter, combine the melted butter, cinnamon and brown sugar together in a bowl. Stir until fully combined. Add the cinnamon sugar butter mixture to a piping bag or zip lock bag. You can also skip the bag, and just spoon the cinnamon butter onto the batter.
- Heat a large griddle or skillet greased with butter to medium heat. Add a ladle of pancake batter (you can make 8-10 small pancakes or 4-5 large pancakes) to the heated griddle.
- If using a piping bag or zip lock bag, cut off one corner of the bag. Gently add a spiral of cinnamon butter over each pancake. You can also carefully spoon the cinnamon over the pancakes.
- Cook the pancakes until the edges are set and the bottom of the pancake is golden brown. Flip and cook the other side of the pancake is brown. Repeat until all batter has been cooked.
- Enjoy the pancakes with maple syrup, whipped cream or a cream cheese glaze.
Video
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
