Zucchini Pancakes – Family Fresh Meals
Why make ordinary pancakes when you can make Zucchini pancakes?! The shredded zucchini adds volume and texture to the pancakes without overpowering any of the other ingredients.
Serve your zucchini pancakes warm with maple syrup for breakfast for brunch. It’s the perfect way to sneak in additional greens into your family’s diet!
Recipe Notes:
- Ensure the pancakes are completely cool before storing them in the fridge or freezer. You may like to flash freeze leftover pancakes before adding them to a Ziploc bag for longer storage.
- Don’t over-stir the pancake batter; otherwise, they won’t be fluffy and light but tough and dense.
- It’s a good idea to wipe the skillet clean between pancake batches so that no remaining pieces of pancake burn in the skillet.
- To achieve uniform pancakes, use a measuring spoon or cookie scoop when adding batter to the heated skillet.
- Keep a watch on the pancakes while they cook. You must flip them once bubbles start to form.
Yes, you can. Leftover zucchini pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Line the container with parchment paper and place pieces of parchment paper between the stored pancakes if you intend to stack them.
These zucchini pancakes can be stored in an airtight container or Ziploc bag in the freezer for up to 2 months. Thaw in the fridge and reheat in the microwave or oven.
Enjoy your pancakes with maple syrup, salted butter. Since these pancakes are more sweet than savory, you could also enjoy them with whipped cream or a sweet sugar glaze.
If your zucchini pancakes have turned out soggy, it’s usually an indication that not enough moisture has been removed from the shredded zucchini. Zucchini naturally holds a lot of moisture which is why it’s so important to follow the recipe steps and squeeze as much liquid out of the zucchini before adding to the rest of the ingredients.
Zucchini Pancakes
- Place shredded zucchini in a cheesecloth or cloth napkin and squeeze to remove excess liquid.
- In a large bowl, combine flour, sugar, baking soda, baking powder, salt and cinnamon.
- Add melted butter, lightly beaten egg, vanilla, milk and zucchini to bowl. Mix until just combined.
- Heat a skillet over medium heat. Spray with non-stick cooking spray.
- Pour ¼ cup of batter onto a hot skillet.
- Flip the pancake when the bubbles in the center of the pancake begin to burst. 8. Remove from the skillet when the underside is golden brown.
- Serve while warm.
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Zucchini Pancakes
Why make ordinary pancakes when you can make Zucchini pancakes?! The shredded zucchini adds volume and texture to the pancakes without overpowering any of the other ingredients.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Serves:9 pancakes
Hover over “serves” value to reveal recipe scaler
Ingredients
- 1 cup flour
- 1 tbsp sugar
- 1 teaspoon baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 1 tablespoon melted butter
- 1 egg lightly beaten
- 1/2 tsp vanilla
- 3/4 cup milk
- 1 cup zucchini shredded
Instructions
-
Place shredded zucchini in a cheesecloth or cloth napkin and squeeze to remove excess liquid.
-
In a large bowl, combine flour, sugar, baking soda, baking powder, salt and cinnamon.
-
Add melted butter, lightly beaten egg, vanilla, milk and zucchini to bowl. Mix until just combined.
-
Heat a skillet over medium heat.
-
Spray with non-stick cooking spray.
-
Pour ¼ cup of batter onto a hot skillet.
-
Flip the pancake when the bubbles in the center of the pancake begin to burst. 8. Remove from the skillet when the underside is golden brown.
-
Serve while warm.
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Nutrition Information:
Calories: 90kcal (5%)Carbohydrates: 14g (5%)Protein: 3g (6%)Fat: 3g (5%)Saturated Fat: 1g (5%)Polyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 26mg (9%)Sodium: 325mg (14%)Potassium: 90mg (3%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 130IU (3%)Vitamin C: 2mg (2%)Calcium: 60mg (6%)Iron: 1mg (6%)
Nutrition Disclaimer
Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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