Go Back
Plate of homemade zucchini pancakes served with a side of yogurt and herbs

Zucchini Pancakes

These soft and fluffy zucchini pancakes are a delightful comfort food, perfect for breakfast or a snack, and a great way to sneak in some veggies.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup grated zucchini Make sure to squeeze out excess moisture.
  • 1 cup all-purpose flour Can be substituted with gluten-free flour.
  • 1/2 cup milk Add more if the batter is too thick.
  • 2 large eggs
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • to taste butter or oil for frying
  • to taste honey or syrup for serving Optional

Method
 

Preparation
  1. Grate the zucchini and squeeze out excess moisture.
  2. In a mixing bowl, combine grated zucchini, flour, milk, eggs, sugar, baking powder, salt, and vanilla extract. Mix until well combined.
Cooking
  1. Heat a skillet over medium heat and add a little butter or oil.
  2. Pour in batter to form pancakes, cooking for about 2-3 minutes on each side until golden brown.
  3. Repeat with the remaining batter.
Serving
  1. Serve warm, drizzled with honey or syrup if desired.

Notes

These pancakes can also be served with fresh fruits like berries or banana slices. For variations, consider adding cheese, herbs, or spices like cinnamon or nutmeg.