Fluffy Zucchini Pancakes
These zucchini pancakes are a healthy, quick, and beginner-friendly breakfast option packed with tender texture and beautiful green flecks. Perfect for using up summer zucchini and ready in just 15 minutes.
Equipment
- Mixing bowls
- Whisk
- Griddle or non-stick skillet
- Spatula
- Box grater or food processor
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1 1/4 cups milk
- 2 large eggs
- 3 tbsp melted butter
- 1 tsp vanilla extract
- 1 cup finely grated zucchini about 1 medium zucchini, unpeeled, unsqueezed
Instructions
- Heat a griddle or non-stick skillet over medium heat while preparing the batter.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, whisk milk, eggs, melted butter, and vanilla extract until smooth.
- Stir in the grated zucchini to the wet mixture until evenly distributed.
- Create a well in the dry ingredients and pour in the wet mixture. Gently fold together with a spatula until just combined. Batter will be lumpy—do not overmix.
- Test griddle with a few drops of water—if they sizzle, it's ready.
- Scoop 1/4 cup of batter per pancake onto the griddle. Cook for 2–3 minutes until bubbles form and edges look set.
- Flip pancakes and cook an additional 1–2 minutes until golden brown and cooked through.
- Serve warm with your favorite toppings like maple syrup, yogurt, or berries.
Notes
Use fine holes for grating zucchini and don’t squeeze the moisture—this gives the pancakes their moist texture. For faster prep, grate zucchini the night before and store it covered in the fridge.