Fluffy Zucchini Pancakes

These fluffy pancakes are a yummy way to serve vegetables for breakfast and use up zucchini should you find yourself with extra. These can be served plain or with a side of yogurt or applesauce to babies and younger eaters, or with maple syrup—they are very versatile!

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings 8

Calories 256kcal

Author Amy Palanjian

Equipment

Ingredients

1½ cups whole wheat flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
2 eggs
1 cup milk
¼ cup melted butter (slightly cooled, plus more for cooking)
1 teaspoon vanilla extract
1 cup grated zucchini or summer squash, squeezed very dry (about 1 small zucchini)
Maple syrup, applesauce, nut butter, or topping of choice (optional)

US Customary - Metric

Instructions

Stir together the flour, baking powder, cinnamon, and salt in a medium bowl.
Stir together the milk, eggs, butter, and vanilla extract in a separate bowl.
Gently stir the wet ingredients into the dry ingredients. Fold in the zucchini. (If your batter seems too thick, add 2 tablespoons additional milk.)
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.

Notes

To make this as a Sheet Pan Pancake: Preheat oven to 400 degrees F. Line a greased quarter sheet pan with parchment paper. (You can also use a half sheet pan, just spread it out to about 1/2-inch thick. It’s okay if it doesn’t go to the edges.) Pour out batter and spread gently with a spatula. Add toppings such as blueberries or chocolate chips, if desired. Bake for 12-14 minutes or until lightly golden brown and just firm to the touch.
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.
Dairy-free: Use nondairy milk instead of the yogurt and neutral oil in place of the butter.
Gluten-free: Use cup-for-cup gluten-free flour.
Egg-free: Use a store bought egg replacer like the one from Bob's Red Mill.
Be sure to squeeze as much water out of the squash as you can to avoid the pancakes being too moist.
Add a handful of chocolate chips if desired.
Place pancakes on a baking sheet in a 225 degree oven to keep warm while you finish cooking the rest of the batch.

Nutrition