- 1 cup grated zucchini or summer squash, squeezed very dry
- 2 eggs
- 1 cup milk
- 2 tablespoons melted butter, slightly cooled, plus more for cooking
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- 1.5 teaspoons baking powder
- 1 teaspoon cinnamon
- Maple syrup, applesauce, nut butter, or topping of choice (optional)
- Stir together the zucchini, eggs, milk, butter, and vanilla extract in a medium bowl.
- Gently fold in the flour, baking powder, and cinnamon.
- Heat a nonstick or cast iron skillet over medium heat. Add 1 teaspoon butter and stir to melt and coat.
- Place about 1/4 batter on the pan for each pancake, spreading gently as needed to about 1/2-inch thick. Cook for 3-4 minutes or until you see little bubbles on the surface and that the edges are set. Gently flip over and cook for an additional 3-4 minutes.
- Continue to make the rest of the batch and serve warm with optional toppings.
Let any leftovers cool fully on a wire rack and store in an airtight container in the fridge for up to 3 days and reheat to serve. You can also freeze in a zip top storage bag for up to 3 months. Thaw in the fridge or on a heat-safe plate in the microwave.
To make dairy-free: Use nondairy milk instead of the yogurt and neutral oil in place of the butter.
To make gluten-free: Use cup for cup gluten-free flour.
Be sure to squeeze as much water out of the squash as you can to avoid the pancakes being too moist.
Use 1/2 cup yogurt and an extra egg to make these with more protein. (The pancakes will taste eggier.)
Add a handful of chocolate chips if desired.
I like to make some of the batch in smaller rounds so they are a nice size for my littlest eater to pick up and eat.
Place pancakes on a baking sheet in a 300 degree oven to keep warm while you finish cooking the rest of the batch.
Keywords: zucchini pancakes