Zucchini Pancakes
Moist and fluffy zucchini pancakes that are perfect for breakfast or brunch, infused with fresh zucchini and sweet spices.
Ingredients
Main Ingredients
- 1 large zucchini, grated (about 2 cups) Fresh, firm zucchini is key here. Look for medium-sized zucchinis with smooth skin.
- 3/4 cup buttermilk, room temperature You can make your own by adding a tablespoon of lemon juice or vinegar to a cup of milk.
- 1/3 cup light brown sugar, packed For a lighter option, substitute with granulated sugar or a sugar alternative.
- 2 tablespoons unsalted butter, melted and cooled slightly Always allow it to cool slightly before adding to prevent cooking the eggs.
- 1 teaspoon vanilla extract Adds sweetness and flavor harmony.
- 1 large egg, room temperature Room temperature eggs mix better into your batter.
- 1 cup all-purpose flour You can substitute half of it with whole wheat flour for added nutrition.
- 2 teaspoons ground cinnamon A warming spice that elevates the flavor profile.
- 1 1/2 teaspoons baking powder Helps the pancakes to rise and become fluffy.
- 1/2 teaspoon baking soda Aiding in the leavening process.
- 1 teaspoon kosher salt Balances the flavors beautifully.
- to taste maple syrup, for topping Pairs perfectly with pancakes.
Instructions
Preparation
- Gently wrap the grated zucchini in a paper towel or a clean towel and squeeze out any excess water. Discard the liquid and set the zucchini aside.
- In a large bowl, add the buttermilk, brown sugar, melted butter, vanilla, and egg. Whisk together until smooth.
- Gently fold in the grated zucchini until well combined.
- In a separate bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
- Fold the dry mixture into the zucchini mixture until just combined; avoid overmixing.
- Allow the batter to rest for 5-10 minutes.
Cooking
- Spray a nonstick skillet with cooking spray and heat over medium heat.
- Pour 1/3 cup of batter into the skillet. Cook for 3-4 minutes or until bubbles form on the surface.
- Carefully flip the pancake and cook for another 3-4 minutes until golden brown.
- Repeat with the remaining batter, adjusting heat as necessary.
Serving
- Serve warm, piled high, and drizzled with maple syrup or your choice of toppings.
Notes
Squeeze out extra moisture from the grated zucchini. Allow batter to rest for fluffier pancakes. Store leftovers in the fridge for up to 3 days or freeze for a month. Customize with nuts or chocolate chips.