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
Scale
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.
