Description
Discover a delicious and clever way to incorporate summer vegetables into your breakfast. These Zucchini Bread Pancakes offer the nostalgic comfort of a traditional zucchini cake, featuring a fluffy texture infused with warm cinnamon and nutmeg. Perfectly balanced and nutritious, these pancakes are easy to prepare and sure to impress with their golden exterior and airy crumb. This recipe ensures a perfect result every time with a simple technique for managing moisture.
Ingredients
200 g grated zucchini (well-drained)
250 g all-purpose flour
300 ml whole milk (or plant-based alternative)
2 large eggs (room temperature)
50 g brown sugar
11 g baking powder (1 packet)
1 tsp ground cinnamon
30 g melted butter (or neutral oil)
Instructions
Wash the zucchini and grate finely, keeping the skin on.
Place grated zucchini in a clean kitchen towel and squeeze firmly to remove all excess water.
In a large bowl, whisk together flour, baking powder, brown sugar, and cinnamon.
In a separate bowl, whisk eggs with milk and melted butter.
Pour wet ingredients into the dry mixture and stir until just combined; the batter should remain slightly lumpy.
Gently fold in the prepared grated zucchini.
Heat a non-stick skillet over medium heat with a light coating of oil or butter.
Pour small ladles of batter into the pan.
Cook for approximately 3 minutes on each side until golden brown.
Notes
Do not overmix the batter as this will result in tough pancakes. Ensure the zucchini is thoroughly squeezed of liquid to maintain a proper pancake consistency.
- Prep Time: 15
- Cook Time: 15
- Category: Recipes
- Method: Stovetop
- Cuisine: Modern