If you’re looking for a delightful twist on a classic breakfast staple, this Zucchini Pancakes Recipe is an absolute must-try. Light, fluffy, and bursting with subtle sweetness and a hint of cinnamon, these pancakes bring a wonderfully fresh and moist texture thanks to the shredded zucchini. They’re perfect for those who want to sneak a bit of veggie goodness into their morning meal without sacrificing flavor or fun. Whether you’re serving them to family or sharing with friends, these pancakes are sure to become a favorite in your recipe rotation.
Ingredients You’ll Need
The ingredients for this recipe are refreshingly simple but play a crucial role in balancing taste and texture. Each one enhances the pancakes to make them delightfully moist, fluffy, and flavorful, while the zucchini adds a lovely natural color and nutritional boost.
- 1 cup flour: Provides the structure and body for the pancakes.
- 1 tbsp sugar: Adds just the right touch of sweetness to complement the zucchini.
- 1 teaspoon baking soda: Helps the pancakes rise and become light and airy.
- 1 tsp baking powder: Gives an extra lift for fluffy pancakes.
- 1/2 tsp salt: Balances the flavors and enhances the sweetness.
- 1/4 tsp cinnamon: Adds a warm, comforting spice that pairs perfectly with the zucchini.
- 1 tablespoon melted butter: Brings richness and helps keep the pancakes moist.
- 1 egg (lightly beaten): Binds the ingredients and contributes to the fluffy texture.
- 1/2 tsp vanilla: Infuses subtle sweetness and depth of flavor.
- 3/4 cup milk: Creates the batter’s perfect consistency and tenderness.
- 1 cup zucchini (shredded): Adds moisture, texture, and a fresh veggie twist that makes these pancakes uniquely delicious.
How to Make Zucchini Pancakes Recipe
Step 1: Prepare the Zucchini
Start by shredding the zucchini, then place it in a cheesecloth or clean cloth napkin and squeeze it tightly to remove as much excess liquid as possible. This step is key to prevent your pancakes from becoming soggy and helps them cook evenly.
Step 2: Mix Dry Ingredients
In a large bowl, combine the flour, sugar, baking soda, baking powder, salt, and cinnamon. Mixing these dry ingredients first ensures that the leavening agents and flavors are evenly distributed throughout your batter.
Step 3: Combine Wet Ingredients and Zucchini
Add the melted butter, beaten egg, vanilla, milk, and shredded zucchini to the dry mix. Stir gently just until combined—a few lumps are totally okay here. Overmixing can make the pancakes tough, so keep it light and easy.
Step 4: Heat the Skillet
Preheat a skillet over medium heat. Getting the pan nice and warm is important to achieve that perfect golden brown color and a slight crisp on the outside while the inside stays tender.
Step 5: Prepare the Pan
Lightly spray the skillet with non-stick cooking spray. This helps the pancakes release easily and keeps them from sticking without adding extra fat.
Step 6: Cook the Pancakes
Pour about ¼ cup of batter onto the hot skillet for each pancake. Give them a little space so they can spread out and cook evenly.
Step 7: Flip at the Right Moment
Wait until you see bubbles forming and starting to pop in the center of the pancake before flipping. This signals that the underside is nicely cooked, and it’s time to turn them over. Cook the other side until golden brown.
Step 8: Serve Warm
Remove the pancakes from the skillet and serve immediately while they’re still warm—this is when their flavors and textures shine the brightest.
How to Serve Zucchini Pancakes Recipe
Garnishes
These pancakes are fantastic on their own, but adding fresh garnishes like a dollop of Greek yogurt, a sprinkle of chopped herbs such as chives or parsley, or a drizzle of maple syrup brings an extra layer of flavor and freshness.
Side Dishes
Pair these pancakes with crispy bacon, sautéed mushrooms, or a fresh fruit salad to round out your breakfast or brunch plate beautifully. The slight savory undertone of the zucchini works wonderfully alongside both sweet and savory sides.
Creative Ways to Present
Stack your zucchini pancakes high and alternate layers with cream cheese or ricotta for a playful, indulgent twist. For a fun brunch centerpiece, serve mini zucchini pancakes as finger foods alongside an array of dips like sour cream and smoked salmon spread.
Make Ahead and Storage
Storing Leftovers
Let any leftover zucchini pancakes cool completely before placing them in an airtight container. Stored in the refrigerator, they will stay fresh for up to 3 days and retain their delicious flavor.
Freezing
You can freeze these pancakes by laying them flat in a single layer on a baking sheet and freezing until solid. Then transfer to a freezer bag. This way, they won’t stick together and can be kept for up to 2 months for quick, tasty breakfasts.
Reheating
Reheat pancakes in a toaster, oven, or on a non-stick skillet over low heat. This method crisps up the edges, bringing back their fresh-from-the-griddle taste without drying them out.
FAQs
Can I use gluten-free flour in this Zucchini Pancakes Recipe?
Absolutely! You can substitute regular flour with your favorite gluten-free blend. Just make sure it contains xanthan gum or similar binding agents to help hold the pancakes together.
Do I have to peel the zucchini before shredding?
No need to peel the zucchini. The skin is thin and adds beautiful green flecks to your pancakes along with extra nutrients.
Can I make these pancakes without cinnamon?
Yes, if cinnamon isn’t your thing, you can simply leave it out or replace it with other spices like nutmeg or ginger for a different flavor profile.
How do I prevent the pancakes from turning soggy?
The most important step is squeezing out as much liquid as possible from the shredded zucchini. This will help maintain a firm, tender texture in the pancakes.
Are these pancakes suitable for kids?
Definitely! The subtle sweetness and soft texture make the zucchini pancakes a kid-friendly way to add veggies into their diet without fuss.
Final Thoughts
There’s something truly comforting about these zucchini pancakes that makes them a standout recipe in any breakfast lineup. I hope you give this Zucchini Pancakes Recipe a try and find as much joy in making and eating them as I have. It’s an easy, delicious way to brighten up your mornings with a healthy twist that everyone will love.
Print
Zucchini Pancakes Recipe
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 9 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Delicious and fluffy zucchini pancakes made with shredded zucchini, a blend of dry ingredients, and lightly cooked on the stovetop. These pancakes are perfect for a nutritious breakfast or a light snack, combining the subtle sweetness of cinnamon and vanilla with the fresh taste of zucchini.
Ingredients
Dry Ingredients
- 1 cup flour
- 1 tbsp sugar
- 1 teaspoon baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp cinnamon
Wet Ingredients
- 1 tablespoon melted butter
- 1 egg (lightly beaten)
- 1/2 tsp vanilla extract
- 3/4 cup milk
- 1 cup zucchini (shredded)
Instructions
- Drain Zucchini: Place shredded zucchini in a cheesecloth or a clean cloth napkin and squeeze out as much excess liquid as possible to prevent soggy pancakes.
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, salt, and cinnamon. Stir until evenly mixed.
- Combine Wet Ingredients: To the dry mixture, add the melted butter, lightly beaten egg, vanilla extract, milk, and the drained shredded zucchini. Mix gently until just combined; avoid overmixing to keep pancakes tender.
- Preheat Skillet: Heat a skillet over medium heat to ensure an even cooking surface for the pancakes.
- Prepare Pan: Spray the skillet lightly with non-stick cooking spray to prevent the pancakes from sticking.
- Cook Pancakes: Using 1/4 cup measuring cup, pour batter onto the hot skillet to form pancakes of uniform size.
- Flip Pancakes: When bubbles start forming and bursting in the center of each pancake, carefully flip them using a spatula. Cook the other side until golden brown.
- Serve: Remove the pancakes from the skillet once both sides are golden brown and serve warm for best flavor and texture.
Notes
- Squeezing the zucchini well is essential to avoid watery batter and soggy pancakes.
- You can substitute all-purpose flour with gluten-free flour if needed, but adjust liquid accordingly.
- For a dairy-free version, substitute milk with almond or oat milk and butter with coconut oil.
- Serve with maple syrup, honey, or yogurt for added flavor.
- Leftover pancakes can be refrigerated and reheated in a skillet or toaster.
