Preheat a griddle over medium heat. In a large bowl, whisk together eggs, milk, sugar, oil, and vanilla.
On top of wet ingredients, add dry ingredients (whole wheat flour, all-purpose flour, baking powder, cinnamon, baking soda, nutmeg, salt). Gently mix the dry ingredients together before stirring in to wet ingredients until just combined. Do not overmix.
Fold in shredded zucchini.
If desired, grease or butter your griddle.
Drop batter by 1/4 cup portions onto preheated griddle and cook for 5-6 minutes or until pancakes have a cooked/dry appearance around the edges. Flip and continue to cook for 4-5 minutes or until cooked through. Reduce heat to medium-low if they are cooking too quickly on the outside.
Makes 13-15 pancakes
This is a thick batter and they take a little longer to cook than thinner pancakes. You also may not see as many bubbles develop on the surface before flipping.
This recipe would also work well with all all-purpose flour.
Love chocolate? Try adding 1/2 cup chocolate chips to the batter, or sprinkling them on each pancake after pouring batter.
Like nuts in your zucchini bread? Try adding 1/2 cup chopped walnuts to the batter, or sprinkling them on each pancake after pouring batter.