Gather all your ingredients. Make sure your buttermilk, eggs, and butter are at room temperature to create the best batter consistency.
Using a grater, shred your zucchini. Place it in a clean kitchen towel and squeeze out excess moisture. This step ensures your pancakes don’t become too soggy.
In a large mixing bowl, whisk together the white whole wheat flour, baking powder, baking soda, coarse salt, cinnamon, ground nutmeg, brown sugar, and granulated sugar until well blended.
In another bowl, combine the buttermilk, melted butter, eggs, and vanilla extract. Whisk until fully combined.
Pour the wet ingredients into the dry ingredients. Gently fold in the grated zucchini until just combined. Be careful not to overmix; a few lumps are perfectly fine!
Heat a non-stick skillet or griddle over medium heat. To test if it’s ready, sprinkle a few drops of water on the surface. If they dance and evaporate quickly, your skillet is hot enough.
Spoon about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown.
Serve your warm pancakes with a drizzle of maple syrup and a pat of butter. For an extra touch, consider adding fresh fruit or a sprinkle of nuts on top!
