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
Scale
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.
