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Zucchini Pancakes Recipe

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4.2 from 14 reviews

These Zucchini Pancakes are a delicious and wholesome breakfast option combining tender zucchini with warm spices and a fluffy whole wheat batter. Perfectly cooked on a griddle until golden brown, they’re served with butter and maple syrup for a comforting, nutritious start to the day.

Ingredients

Dry Ingredients

  • 2 1/4 cups white whole wheat flour (or all-purpose flour)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon coarse salt
  • 3/4 teaspoon cinnamon
  • 2 tablespoons brown sugar
  • 1 tablespoon granulated sugar

Wet Ingredients

  • 2 cups buttermilk (at room temperature)
  • 4 tablespoons unsalted butter (melted and cooled)
  • 2 large eggs (at room temperature)
  • 1 teaspoon vanilla bean paste

Add-ins and Serving

  • 1 cup grated zucchini
  • Maple syrup (for serving)
  • Butter (for serving)

Instructions

  1. Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, brown sugar, and granulated sugar until evenly combined.
  2. Combine wet ingredients: In a separate bowl, whisk the buttermilk, melted butter, eggs, and vanilla bean paste until smooth. Pour the wet mixture over the dry ingredients and stir gently until just combined; avoid overmixing. Fold in the grated zucchini carefully.
  3. Heat and prepare skillet: Preheat a griddle or skillet over medium heat and lightly spray it with cooking spray to prevent sticking.
  4. Cook pancakes: Pour approximately 1/3 cup of batter onto the heated skillet for each pancake. Cook for about 3 minutes, until bubbles form on the surface and some burst. Flip the pancakes carefully with a spatula and cook until the underside is golden brown.
  5. Finish and serve: Continue cooking the remaining batter in the same way until all pancakes are done. Serve warm with butter and maple syrup as desired.

Notes

  • Use freshly grated zucchini and squeeze out excess moisture to avoid soggy pancakes.
  • If you prefer thinner pancakes, add a little more buttermilk to the batter.
  • Cook pancakes over medium heat to ensure they cook through without burning.
  • These pancakes can be kept warm in an oven set to low heat until ready to serve.
  • Substitute whole wheat flour with all-purpose flour if preferred for a lighter texture.

Find it online: https://recipeplenty.com/zucchini-pancakes-recipe/