Description
Light and fluffy zucchini pancakes with a hint of cinnamon and brown sugar, reminiscent of zucchini bread but with a crispy pancake texture. Served with a creamy maple yogurt topping, they make a healthy and delicious breakfast, brunch, or even breakfast-for-dinner option.
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
6 tablespoons Greek yogurt (for topping)
2 tablespoons maple syrup (for topping)
⅛ teaspoon ground nutmeg, optional (for topping)
Instructions
- In a large bowl, whisk together eggs, olive oil, sugar, buttermilk, and vanilla extract until smooth.
- Stir in the shredded zucchini.
- In a separate bowl, combine all-purpose flour, whole-wheat flour, salt, baking soda, baking powder, and cinnamon.
- Gradually stir the dry mixture into the zucchini batter until just combined. Do not overmix.
- If not serving immediately, prepare a baking sheet lined with foil to keep pancakes warm.
- Heat a large skillet over medium heat. Add butter or oil and let it sizzle.
- Scoop ¼ cup portions of batter into skillet. Cook until bubbles appear on the surface, about 2-3 minutes.
- Flip and cook for another 1-2 minutes until golden underneath.
- Transfer pancakes to baking sheet to keep warm. Repeat with remaining batter.
- For maple yogurt topping: Mix Greek yogurt, maple syrup, and optional nutmeg until smooth. Serve with pancakes.
Notes
- Do not overmix batter for fluffier pancakes.
- Use fresh zucchini for best results; drain well if using frozen.
- For vegan version, substitute flax eggs and non-dairy milk.
- Store leftovers in the fridge up to 3 days or freeze for longer storage.
- Reheat in skillet, toaster oven, or microwave.
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 5g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
