Description
Delightfully fluffy zucchini pancakes packed with flavor, perfect for breakfast or brunch.
Ingredients
Scale
- 1 large zucchini, grated
- 3/4 cup buttermilk, room temperature
- 1/3 cup light brown sugar, packed
- 2 tablespoons unsalted butter, melted and cooled slightly
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 1 cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- Maple syrup, for topping
Instructions
- Prep the zucchini by wrapping it in a paper towel to squeeze out excess water.
- Mix the wet ingredients: combine buttermilk, brown sugar, melted butter, vanilla extract, and egg in a bowl.
- Incorporate the grated zucchini into the wet mixture.
- Prepare the dry ingredients by whisking together flour, cinnamon, baking powder, baking soda, and salt in a separate bowl.
- Combine the dry ingredients with the zucchini mixture until just combined.
- Rest the batter for 5-10 minutes.
- Cook the pancakes by pouring 1/3 cup of batter onto a preheated skillet, cooking until bubbles form.
- Flip and cook until browned on both sides.
- Repeat with remaining batter.
- Serve warm topped with maple syrup or your favorite toppings.
Notes
Allow ingredients to reach room temperature for best results.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 7g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg