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Zucchini Pancakes

These fluffy, golden zucchini pancakes are a delicious and versatile breakfast that can easily transition from sweet to savory, making them a family favorite.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Zucchini Pancakes
  • 1 large zucchini, grated (about 2 cups) Select firm, fresh zucchinis for the best flavor. Smaller ones are sweeter.
  • 3/4 cup buttermilk, room temperature If you don't have buttermilk, you can make a substitute with milk mixed with a tablespoon of vinegar.
  • 1/3 cup light brown sugar, packed Adjust sweetness as desired; you can replace brown sugar with coconut sugar for a healthier alternative.
  • 2 tablespoons unsalted butter, melted and cooled slightly Use high-quality butter (like Kerrygold for a rich taste).
  • 1 teaspoon vanilla extract
  • 1 large egg, room temperature
  • 1 cup all-purpose flour For a gluten-free version, substitute with a 1:1 gluten-free baking flour.
  • 2 teaspoons ground cinnamon Feel free to play with spices—nutmeg or cardamom could be fun additions.
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • Maple syrup, for topping

Method
 

Preparation
  1. Gently wrap the grated zucchini in a paper towel or a clean towel and squeeze out any excess water. Discard the liquid and set the zucchini aside.
  2. In a large bowl, combine the buttermilk, brown sugar, melted butter, vanilla extract, and egg. Whisk together until well mixed.
  3. Gently fold the grated zucchini into the wet mixture until fully incorporated.
  4. In a separate medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
  5. Carefully fold the flour mixture into the zucchini mixture. Mix until just combined; it’s okay if there are some lumps. Let the batter rest for 5-10 minutes.
Cooking
  1. Heat a nonstick skillet or griddle over medium heat, and spray with cooking spray.
  2. Once hot, pour 1/3 cup of batter onto the skillet. Cook for 3-4 minutes until bubbles appear on the surface, and the edges look set.
  3. Carefully flip the pancake and cook for an additional 3-4 minutes until golden brown. Repeat with remaining batter.
Serving
  1. Serve these fluffy zucchini pancakes warm, drizzled with maple syrup.

Notes

Keep an eye on the heat; if it’s too hot, the pancakes may brown before they are cooked through. For even fluffier pancakes, you can separate the egg, beat the white to soft peaks, and fold it in at the final step. Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 2 months. Reheat them in the toaster or microwave.