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Zucchini Pancakes

Fluffy and delicious, these zucchini pancakes are a comforting breakfast option that incorporate healthy ingredients and sweet spices.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Breakfast, Brunch
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large large zucchini, grated (about 2 cups) Use organic if possible for better flavor.
  • 3/4 cup buttermilk, room temperature Regular milk can be used with a splash of vinegar.
  • 1/3 cup light brown sugar, packed Adjust sweetness to your liking.
  • 2 tablespoons unsalted butter, melted and cooled slightly Coconut oil can be used for a dairy-free version.
  • 1 teaspoon vanilla extract
  • 1 large large egg, room temperature
  • 1 cup all-purpose flour Can be substituted with gluten-free flour.
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • to taste Maple syrup, for topping

Method
 

Preparation
  1. Gently wrap the grated zucchini in a paper towel or clean towel and squeeze out excess water.
  2. In a large bowl, add the buttermilk, brown sugar, melted butter, vanilla, and egg. Whisk until smooth and bubbly.
  3. Fold in the grated zucchini until fully incorporated.
  4. In a separate bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt until well-blended.
  5. Fold the flour mixture into the zucchini mixture until just combined. Let the batter rest for 5-10 minutes.
Cooking
  1. Preheat a nonstick skillet or griddle over medium heat and spray lightly with cooking spray.
  2. Using a measuring cup, pour 1/3 cup of batter into the skillet to form a 4-inch pancake.
  3. Cook for 3-4 minutes until bubbles appear on the surface, and the bottom is golden brown.
  4. Carefully flip the pancake and cook for another 3-4 minutes until golden brown on both sides.
  5. Repeat with remaining batter, wiping out the pan between batches if needed.
  6. Serve warm with a drizzle of maple syrup or your favorite toppings.

Notes

Storage: Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days. They can also be frozen for up to 2 months.