If you’re looking for a delightful way to sneak some veggies into your breakfast or brunch routine, this Zucchini Pancakes Recipe is an absolute must-try. Imagine tender, golden pancakes with just the right hint of cinnamon and a subtle crunch from fresh shredded zucchini. They are fluffy, flavorful, and unexpectedly addictive, offering a perfect balance of sweet and savory that will make you eager for the next batch. Whether you’re serving these as a wholesome morning treat or a light snack, they bring a joyful twist to classic pancakes that everyone will love.
Ingredients You’ll Need
The magic behind this Zucchini Pancakes Recipe lies in its simple, wholesome ingredients that come together effortlessly. Each component plays a vital role, whether it’s lending moisture, texture, or that irresistible flavor that makes these pancakes stand out on your plate.
- 1 cup flour: Provides the sturdy base that holds everything together perfectly.
- 1 tbsp sugar: Adds a delicate sweetness to balance the mild zucchini flavor.
- 1 teaspoon baking soda: Gives the pancakes a light, airy texture.
- 1 tsp baking powder: Works with baking soda to ensure fluffiness and rise.
- 1/2 tsp salt: Enhances all the other flavors subtly.
- 1/4 tsp cinnamon: Imparts a warm, comforting aroma that elevates the pancakes.
- 1 tablespoon melted butter: Richness and moisture that keep pancakes from drying out.
- 1 egg (lightly beaten): Acts as a natural binder and adds protein.
- 1/2 tsp vanilla: Brings a sweet floral note that complements the zucchini.
- 3/4 cup milk: Ensures the batter has just the right consistency for cooking.
- 1 cup zucchini (shredded): The star ingredient adds fresh, green goodness and a subtle crunch.
How to Make Zucchini Pancakes Recipe
Step 1: Prepare the Zucchini
Start by placing your freshly shredded zucchini into a cheesecloth or a clean napkin, then squeeze firmly to remove as much liquid as possible. This step is crucial because it prevents your pancakes from turning soggy and helps maintain a nicely crisp exterior once cooked.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, salt, and cinnamon. This dry mix will give your pancakes the perfect lift and flavor foundation while balancing sweetness and spice.
Step 3: Combine Wet Ingredients with Zucchini
To the dry mix, add the melted butter, lightly beaten egg, vanilla extract, milk, and your well-drained zucchini. Stir everything together gently until just combined. Be careful not to overmix; a few lumps in the batter is perfectly fine and keeps your pancakes tender.
Step 4: Heat the Skillet
Place a skillet over medium heat and let it warm up nicely. A well-heated pan ensures your pancakes get that beautiful golden crust you’re aiming for.
Step 5: Prepare the Pan
Lightly spray the skillet with non-stick cooking spray or brush with a touch more melted butter to prevent sticking. This allows your pancakes to flip effortlessly later on.
Step 6: Cook the Pancakes
Pour about a ¼ cup of batter onto the skillet for each pancake. Space them apart so they can cook evenly without merging. Watch closely as bubbles start to form in the center—that’s your cue to flip.
Step 7: Flip and Finish Cooking
Carefully flip the pancakes once the bubbles in the center burst, revealing that golden edge underneath. Cook on the other side until it’s just as golden and cooked through. You’ll know they’re done when they’re springy to the touch and smell irresistibly fragrant.
Step 8: Serve Warm
Remove the pancakes from the skillet and serve them while they’re nice and warm. Freshly made zucchini pancakes are best enjoyed straight off the griddle, maintaining their tender texture and fresh flavor.
How to Serve Zucchini Pancakes Recipe
Garnishes
A sprinkle of powdered sugar, a dollop of Greek yogurt, or a drizzle of honey perfectly complement the delicate sweetness and warmth of these zucchini pancakes. Fresh herbs like chopped chives or parsley can add a lovely pop of color and a subtle savory note if you prefer.
Side Dishes
Pair these pancakes with crispy bacon or sausage for a hearty contrast, or keep things light with a fresh fruit salad or a vibrant green side salad. They also make an excellent match for a creamy avocado spread or a spoonful of tangy sour cream.
Creative Ways to Present
Stack your zucchini pancakes high and separate each layer with a thin spread of cream cheese or ricotta cheese for a decadent breakfast tower. You can even turn them into mini sandwiches with smoked salmon and dill for an elegant brunch twist that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, just let the zucchini pancakes cool completely and store them in an airtight container in the refrigerator. They will stay fresh for up to three days, making them a fantastic grab-and-go option for busy mornings.
Freezing
These pancakes freeze beautifully! Lay them flat on a baking sheet until frozen solid, then transfer them to a freezer bag or container. When stored properly, they’ll keep well for up to two months without sacrificing taste or texture.
Reheating
To enjoy your zucchini pancakes later, reheat them in a toaster oven or skillet for a crisp exterior, or use the microwave if you’re in a hurry. Reheating this way brings back that fresh-off-the-griddle warmth and makes every bite just as delightful.
FAQs
Can I use other vegetables instead of zucchini?
Absolutely! Grated carrots or sweet potatoes can work well as substitutes, though zucchini’s mild flavor and moisture content make it a perfect match for this recipe.
Do I need to peel the zucchini before shredding?
No need to peel; the skin adds color, nutrients, and texture to the pancakes, so go ahead and shred the zucchini whole.
What if I don’t have baking powder?
You’ll want the pancakes to rise nicely, so it’s best to use both baking powder and baking soda as directed. If you only have baking soda, add a bit of lemon juice or vinegar to activate it.
Can I make these pancakes vegan?
Yes! Substitute the egg with a flaxseed egg and the milk with a plant-based alternative. Use a vegan butter or oil to maintain the tender texture.
How thin or thick should the batter be?
The batter should be a little thicker than regular pancake batter to hold in the zucchini bits but still pourable. If it’s too thick, add a splash more milk to loosen it up.
Final Thoughts
This Zucchini Pancakes Recipe is one of those joyful discoveries that brings simple ingredients to life with fresh flavor and texture. They’re easy to make, versatile, and delicious enough to become a beloved staple in your kitchen. Give them a try—you might find yourself making these tender, tasty pancakes again and again!
Print
Zucchini Pancakes Recipe
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 9 pancakes
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
These Zucchini Pancakes are a delightful way to incorporate veggies into your breakfast or brunch. Soft, fluffy, and lightly spiced with cinnamon, these pancakes combine shredded zucchini with a tender batter to create a wholesome and delicious dish perfect for any meal.
Ingredients
Dry Ingredients
- 1 cup flour
- 1 tablespoon sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
Wet Ingredients
- 1 tablespoon melted butter
- 1 egg, lightly beaten
- 1/2 teaspoon vanilla extract
- 3/4 cup milk
- 1 cup shredded zucchini
Instructions
- Prepare the zucchini: Place the shredded zucchini in a cheesecloth or a clean cloth napkin and squeeze firmly to remove as much excess liquid as possible. This prevents the batter from becoming too watery.
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cinnamon until evenly combined.
- Combine wet ingredients and zucchini: Add the melted butter, lightly beaten egg, vanilla extract, milk, and the squeezed shredded zucchini to the dry ingredients. Gently mix until just combined, being careful not to overmix to keep the pancakes tender.
- Heat the skillet: Place a skillet or frying pan over medium heat and allow it to warm up fully.
- Prepare the cooking surface: Spray the skillet with a non-stick cooking spray to prevent sticking and ensure easy flipping.
- Cook pancakes: Pour 1/4 cup of batter onto the hot skillet for each pancake. Cook until bubbles begin to form and burst in the center, indicating the bottom is set.
- Flip pancakes: Carefully flip each pancake and cook the other side until golden brown, about 1-2 minutes more.
- Serve: Remove pancakes from the skillet and serve warm with your favorite toppings such as syrup, fresh fruit, or yogurt.
Notes
- Removing excess liquid from the zucchini is crucial to prevent soggy pancakes.
- Use shredded zucchini that is finely grated for best texture.
- Do not overmix the batter to maintain fluffiness.
- These pancakes freeze well; reheat gently in a skillet or microwave.
- Can be served savory by omitting sugar and cinnamon and adding herbs or cheese.
