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Zucchini Pancakes

These delightful zucchini pancakes are a perfect blend of sweet and savory, making them a family favorite for breakfast or brunch. Fluffy and light, they are packed with nutrition and can be customized to suit your taste.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 pancakes
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large zucchini, grated (about 2 cups): Choose a fresh zucchini; look for one that’s firm and bright green.
  • 3/4 cup buttermilk, room temperature If you don’t have buttermilk, mix 3/4 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 10 minutes.
  • 1/3 cup light brown sugar, packed For deeper flavor, dark brown sugar works too.
  • 2 tablespoons unsalted butter, melted and cooled slightly Always use unsalted butter for precise control over the saltiness.
  • 1 teaspoon vanilla extract Use pure vanilla extract for the best flavor.
  • 1 large egg, room temperature Bring it to room temperature by letting it sit in a bowl of warm water for about five minutes.
  • 1 cup all-purpose flour You can substitute whole wheat flour for a healthier option.
  • 2 teaspoons ground cinnamon For a warm spice profile; feel free to adjust according to taste.
  • 1 1/2 teaspoons baking powder This will help your pancakes rise beautifully.
  • 1/2 teaspoon baking soda A must for fluffiness!
  • 1 teaspoon kosher salt Adjust to your taste.
  • to taste maple syrup For topping; can also serve with fresh fruits, yogurt, or nut butter.

Method
 

Preparation
  1. Prep the Zucchini: Begin by grating the zucchini. Gently wrap the grated zucchini in a paper towel or a clean kitchen towel and squeeze out excess water.
  2. Mix the Wet Ingredients: In a large mixing bowl, combine the buttermilk, brown sugar, melted butter, vanilla, and egg. Use a whisk to incorporate everything until it’s well blended.
  3. Incorporate the Zucchini: Gently fold in the grated zucchini, ensuring it’s evenly distributed without breaking it down too much.
  4. Mix the Dry Ingredients: In a separate bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
  5. Combine Wet & Dry Mixtures: Carefully fold the dry mixture into the wet zucchini mixture. Mix just until combined—overmixing can lead to dense pancakes.
  6. Rest the Batter: Allow the batter to rest for about 5-10 minutes.
  7. Heat the Skillet: Preheat a nonstick skillet over medium heat.
  8. Cook the Pancakes: Pour 1/3 cup of your pancake batter onto the skillet. Cook for about 3-4 minutes, until bubbles form.
  9. Flip & Finish: Gently flip the pancakes and cook the other side for another 3-4 minutes until golden brown.
  10. Serve Warm: Repeat with the rest of the batter, ensuring to serve warm with maple syrup or your favorite toppings.

Notes

Leftover pancakes can be stored in an airtight container in the refrigerator for 3-4 days. Reheat in the toaster or microwave.