Zucchini Pancakes – The healthy expert

Get an extra helping of veggies for breakfast with this easy Zucchini Pancakes recipe. A fluffy breakfast dough paired with shredded zucchini, a hint of cinnamon and chocolate chips makes for a healthy breakfast the whole family will love.

The best zucchini pancakes

Am I seriously considering turning this site into a hidden veg recipe site? yes yes i am

Ever since I was a mom, I’ve been trying to hide veggies in her food. And since there is already an abundance of zucchini growing in our garden, zucchini pancakes are no exception.

These zucchini pancakes are the perfect mix of sweet and savory. Like traditional pancakes, they’re light and fluffy, but with the added benefit of zucchini.

Zucchini is a fantastic source of fiber, as well as vitamin C, potassium and magnesium. These pancakes also freeze well, making them a perfect breakfast option to make ahead. Let’s look at how to make them

Pancakes vs. Donuts

First we need to talk about the difference between pancakes and donuts. Zucchini fritters are absolutely delicious, but unlike pancakes, the zucchini mixture is dipped in the batter, not worked into the batter.

These Zucchini Pancakes are cute and perfect for breakfast. If you’re looking for a hearty zucchini side dish, I highly recommend substituting zucchini for the broccoli in these Broccoli Cheese Cakes.

Ingredients for zucchini pancakes

• all purpose flour – You can also use whole wheat flour or a gluten-free flour mix. You may only need to add a tablespoon more milk at a time.
• baking powder– for rising and for a nice, fluffy pancake
• Cinammon – Cinnamon goes perfectly with zucchini!
• maple syrup – a natural way to add sweetness to your pancakes. You can also drizzle more of this over your pancakes once they’re done.
• eggs – Help your pancakes bind and add protein.
• milk – You can use any milk you want. Both regular milk and any type of non-dairy milk will work.
• Vanilla – Use real vanilla extract.
• Salt– helps to enhance the sweet flavors. Feel free to reduce or remove sodium levels if you’re mindful.
• zucchini – Be sure to remove as much moisture as possible. Check out the instructions below for shredding and straining zucchini.

How to shred zucchini

Shredding your zucchini is pretty easy, but it’s a two-step process.

1. Chop the zucchini with a cheese grater or a micro slicer – Make sure to chop finely unless you like larger chunks.
2. Squeeze the excess liquid from the zucchini – The easiest way to do this is to place the zucchini on a tea towel and squeeze out the remaining liquid over the sink. You can also use several sheets of paper towel, or place them in a colander and use the back of a spoon to squeeze out excess liquid (this takes longer but is effective).

This is an important step in making sure your zucchini pancakes don’t contain too much liquid and that your pancakes don’t fall apart.

How to make zucchini pancakes

STEP 1: MIX DRY INGREDIENTS

In a large bowl, mix together the flour, baking powder, cinnamon, and salt.

STEP 2: MIX THE WET INGREDIENTS + COMBINE WITH THE DRY INGREDIENTS

In a separate bowl, combine maple syrup, milk, eggs, and vanilla extract. Slowly add the wet ingredients to the dry ingredients until just incorporated. Fold in shredded zucchini and chocolate chips, if desired.

STEP 3: COOKING DOUGH

Add 1/2 tablespoon butter or oil until melted in pan. Pour 1/4 cup batter into pan, being careful not to overfill batter. Bake on low-medium for 3-5 minutes or until all bubbles have burst. Then flip the pancakes and cook the other side for 1-2 minutes. Remove from the pan and keep warm in the oven while the remaining pancakes cook. Be sure to add 1/2 tablespoon of butter or oil each time you add new batter.

Zucchini pancake toppings

maple syrup – Nothing says pancakes like a drizzle of maple syrup.

Greek yogurt – a high-protein option that tastes great on pancakes

Fresh fruit or berries – I love combining my zucchini pancakes with a touch of sweetness from fresh fruit.

nut butter – Drizzle your pancakes with peanut butter, almond butter, or any nut or seed butter you love.

storage + freezing

In the refrigerator – Store your pancakes in an airtight container in the fridge for up to 3 days. You can reheat them in the toaster or in the microwave.

In the freezer – These pancakes freeze beautifully! Simply place your pancakes in a single layer on a baking sheet and freeze for 1 hour. Remove from freezer and place zucchini pancakes in a ziplock bag. Freeze for 3 months. Take out several hours before defrosting or defrost in the microwave for 60-90 seconds.

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