Zucchini Breakfast Pancakes
Zucchini breakfast pancakes taste like your favorite zucchini bread in pancake form. Thick, fluffy pancakes are filled with nutritious shredded zucchini and a pinch of cinnamon.
Servings: 6 pancakes
Calories: 128kcal
Ingredients
- 1 cup (120 g) all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup (135 g) finely shredded zucchini, measured before squeezing liquid out
- 1 large egg
- ¾ cup (180 g) whole milk
- 1 teaspoon vanilla extract
Instructions
- In a bowl, add flour, sugar, baking powder, cinnamon, and salt. Whisk to combine and remove clumps.
- Wrap shredded zucchini in a paper towel or tea towel and gently squeeze over the sink to remove as much excess moisture as possible. (Do not skip this step, pancakes will turn out gummy).
- Add zucchini, egg, milk, and vanilla to dry ingredients and stir until just combined. Do not overmix.
- Heat up a nonstick skillet or griddle of medium to medium-low heat and melt butter in pan.
- Measure about ⅓ cup of batter for each pancake into hot skillet. Once you see bubbles across your pancake and the sides start to look dry, flip the pancake over (this will take around 2 minutes depending on the heat of your skillet). Cook the second side until lightly browned and cooked through in the middle. Repeat with remaining batter.
- If the outside of your pancakes are browning too quickly and centers are not cooked through, turn the heat down slightly.
Recommended Equipment
Notes
- Thick pancakes are best cooked over medium-low heat. This allows the centers to cook through without burning the outside.
- For thinner pancakes, add more milk to thin your batter.
- These pancakes are lightly sweetened and best served with a sweet topping like maple syrup, fruit compote, or fresh fruit and whipped cream.
- Leftover pancakes will keep for 2-3 days in the refrigerator. Leftover pancakes can also be frozen for 1-2 months in a tightly sealed container.
Nutrition Estimate
Serving: 1pancake | Calories: 128kcal | Carbohydrates: 23g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 35mg | Sodium: 264mg | Potassium: 136mg | Fiber: 1g | Sugar: 6g | Vitamin A: 137IU | Vitamin C: 4mg | Calcium: 130mg | Iron: 1mg