Zucchini Pancakes Recipe

Why You’ll Love This Recipe

If you’re a fan of zucchini bread, you’ll absolutely love these zucchini pancakes. The combination of shredded zucchini, cinnamon, and a slight sweetness from brown sugar creates a flavor profile that’s both comforting and satisfying. The pancakes are light and fluffy, thanks to a mixture of all-purpose and whole-wheat flour, with the zucchini adding moisture and nutrition. The maple yogurt topping is a perfect pairing, adding creaminess and just the right amount of sweetness to each bite. Plus, these pancakes are simple to make, and they come together in no time, making them a great choice for busy mornings.

Ingredients

• 2 eggs

• 3 tablespoons olive oil

• 2 tablespoons light brown sugar

• ¼ cup buttermilk

• 1 teaspoon vanilla extract

• 2 cups shredded zucchini (about 1 ½ medium zucchini)

• ½ cup all-purpose flour

• ½ cup whole-wheat flour

• ¼ teaspoon salt

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 2 teaspoons ground cinnamon

• Butter or oil for coating skillet

For maple yogurt topping:

• 6 tablespoons Greek yogurt

• 2 tablespoons maple syrup

• ⅛ teaspoon ground nutmeg (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large bowl, whisk together the eggs, olive oil, sugar, buttermilk, and vanilla extract until smooth.

2. Stir in the shredded zucchini.

3. In a separate smaller bowl, combine the all-purpose flour, whole-wheat flour, salt, baking soda, baking powder, and cinnamon.

4. Gradually stir the dry ingredients into the zucchini batter, mixing until just combined. Be careful not to overmix!

5. If you’re not serving the pancakes immediately, prepare a baking sheet with two pieces of foil to store and keep the pancakes warm.

6. Heat a large, heavy skillet over medium heat. Once hot, melt a pat of butter and swirl it around the pan until it sizzles.

7. Scoop ¼-cup portions of batter into the skillet and cook until bubbles appear on the surface, about 2-3 minutes.

8. Flip the pancakes and cook for another 1-2 minutes until golden underneath.

9. Transfer the pancakes to the prepared baking sheet to keep warm and repeat with the remaining batter.

10. For the maple yogurt topping: In a small bowl, whisk together the Greek yogurt, maple syrup, and optional nutmeg. Serve with the pancakes.

Servings and Timing

• Servings: 8 pancakes

• Prep Time: 5 minutes

• Cook Time: 20 minutes

• Total Time: 25 minutes

Variations

• Vegan Version: Swap the eggs for flax eggs and use a non-dairy milk such as almond or oat milk. You can also replace the buttermilk with a plant-based version or make your own by adding a teaspoon of vinegar to a non-dairy milk.

• Gluten-Free: Use a gluten-free flour blend instead of all-purpose and whole-wheat flour. Be sure to check that your baking powder and soda are gluten-free as well.

• Add-ins: Try adding a handful of chocolate chips, chopped nuts, or raisins to the batter for extra flavor and texture.

Storage/Reheating

• Storage: Store leftover pancakes in an airtight container in the fridge for up to 3 days.

• Reheating: Reheat the pancakes in a skillet over low heat or in the microwave for about 20-30 seconds per pancake. For a crispier texture, you can reheat them in a toaster oven or on a griddle.

FAQs

1. How can I make these pancakes fluffier?

For fluffier pancakes, make sure not to overmix the batter. Stir until just combined, as overmixing can lead to dense pancakes. Also, make sure your baking powder and baking soda are fresh.

2. Can I freeze zucchini pancakes?

Yes, you can freeze zucchini pancakes. After cooking and cooling them, place them in a single layer on a baking sheet. Once frozen, transfer them to a zip-top bag or airtight container. Reheat them in the microwave or toaster oven when ready to eat.

3. Can I use frozen zucchini in this recipe?

It’s best to use fresh zucchini for this recipe. If you’re using frozen zucchini, make sure to thaw it and drain any excess water before adding it to the batter.

4. Can I make these pancakes ahead of time?

Yes, you can make the pancakes ahead of time. Prepare them as usual, and store them in the fridge for up to 3 days. You can also freeze them for longer storage.

5. Can I use coconut oil instead of olive oil?

Yes, you can substitute coconut oil for olive oil. Coconut oil will add a subtle coconut flavor to the pancakes, which can be a nice variation.

6. Can I add other spices to the batter?

Absolutely! You can experiment with spices like nutmeg, ginger, or cloves to add more depth to the flavor. Just be sure not to overpower the cinnamon.

7. Can I use a non-stick skillet to cook the pancakes?

Yes, a non-stick skillet will work well for cooking these pancakes. Just be sure to use a little butter or oil to prevent sticking and to get a golden, crispy exterior.

8. How do I prevent the pancakes from sticking to the skillet?

Make sure the skillet is properly heated before adding the batter. Use a small amount of butter or oil to coat the pan, and cook the pancakes over medium heat for best results.

9. What is the best way to serve zucchini pancakes?

These zucchini pancakes are great on their own, but they’re even better when served with a topping. Try the maple yogurt topping, fresh berries, or a drizzle of maple syrup.

10. Can I make the batter the night before?

Yes, you can prepare the pancake batter the night before and refrigerate it overnight. Give it a quick stir before cooking the pancakes the next morning.

Conclusion

Zucchini pancakes are a delicious and healthy twist on traditional pancakes. Packed with zucchini, cinnamon, and a touch of sweetness, these pancakes are perfect for any meal of the day. Whether you enjoy them for breakfast, brunch, or dinner, they’re sure to become a family favorite. With a simple recipe and the option for customization, you can easily adjust the pancakes to suit your tastes. Enjoy them with a dollop of maple yogurt for the perfect finishing touch!