Description
Delightfully fluffy pancakes infused with the essence of zucchini bread, perfect for breakfast, brunch, or dessert.
Ingredients
Scale
- 1 medium zucchini, grated
- 1 ½ cups all-purpose flour (or whole wheat flour)
- 2 tsp baking powder
- 2 large eggs
- 1 cup milk (dairy or non-dairy)
- ½ cup brown sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
- Grate the zucchini and squeeze out excess moisture using a clean kitchen towel.
- In a large mixing bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, whisk the eggs and brown sugar until fluffy, then mix in the milk and vanilla extract.
- Gradually combine the dry ingredients with the wet mixture, folding in the grated zucchini until just combined.
- Preheat a non-stick skillet over medium heat and lightly grease with butter or cooking spray.
- Pour about ¼ cup of batter onto the skillet for each pancake and cook until bubbles form, about 3-4 minutes. Flip and cook until golden brown.
- Serve warm with maple syrup, nuts, or yogurt.
Notes
Allow batter to rest for 5-10 minutes before cooking for best texture. Avoid overcrowding the pan when cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 16g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 50mg
Keywords: pancakes, zucchini, breakfast, brunch, comfort food