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Sweet Zucchini Pancakes

Quick and lightly sweet zucchini pancakes that balance soft texture with a gentle zucchini bite, perfect for breakfast or brunch.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Pancake Ingredients
  • 2 cups grated zucchini
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk Room temperature recommended
  • 1 large egg Room temperature recommended
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. In a bowl, combine the grated zucchini, flour, sugar, baking powder, baking soda, and salt.
  2. In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and mix until just combined.
Cooking
  1. Heat a griddle or frying pan over medium heat and lightly grease it.
  2. Pour batter onto the pan to form pancakes.
  3. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.

Notes

Serve warm with maple syrup or your favorite toppings. For savory options, consider yogurt and herbs, or serve alongside bacon or eggs. Store in an airtight container in the refrigerator for up to 3 days or freeze for later use.