My youngest eater eats these pancakes plain and my girls dip them in either maple syrup or peanut butter—they are very versatile!
- 1 cup grated zucchini or summer squash, squeezed very dry
- 3 eggs
- 1/2 cup plain whole milk yogurt (or milk)
- 2 tablespoons melted butter, slightly cooled, plus more for cooking
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- Maple syrup, applesauce, nut butter, or topping of choice (optional)
- Stir together the zucchini, eggs, yogurt, 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 milk instead of the yogurt if needed.
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.