Do You Need to Remove the Water From Zucchini?

You don't need to completely dry the grated zucchini. Its natural moisture helps keep Zucchini Pancakes soft and tender. However, particularly juicy zucchini can add too much liquid to the batter. If the shreds look extremely wet, gently blot them with paper towels or squeeze them lightly in a clean kitchen towel. Avoid wringing them completely dry.

Why Are My Zucchini Pancakes Soggy in the Middle?

Soggy centers usually happen when the cooking temperature is too high, the zucchini contains excessive moisture, or the pancakes are made too thick. Cook Zucchini Pancakes over medium heat so the centers have enough time to set before the outsides become too brown. Wait until bubbles appear across the surface and the edges begin to look set before flipping.

Can I Prepare Zucchini Pancakes Ahead of Time?

Yes. Cook the pancakes normally, allow them to cool completely, and refrigerate them in an airtight container for up to four days. For longer storage, freeze the cooled pancakes in a single layer before transferring them to a freezer-safe bag or container. Frozen Zucchini Pancakes can be kept for up to two months and reheated in a toaster, microwave, skillet, or oven.

Easy Fluffy Zucchini Pancakes for Breakfast

Name: Zucchini Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 1/4 cups white whole wheat flour or all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon coarse salt; 3/4 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 2 tablespoons brown sugar; 1 tablespoon granulated sugar; 2 cups buttermilk, at room temperature; 4 tablespoons unsalted butter, melted and cooled; 2 large eggs, at room temperature; 1 teaspoon vanilla extract; 1 cup freshly grated zucchini; Butter, for serving; Maple syrup, for serving

Description

Fluffy Zucchini Pancakes made with fresh grated zucchini, white whole wheat flour, buttermilk, warm cinnamon, nutmeg, and vanilla. These tender pancakes taste like zucchini bread in breakfast form and are delicious served with butter and maple syrup.

Ingredients

Scale

2 1/4 cups white whole wheat flour or all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons brown sugar
1 tablespoon granulated sugar
2 cups buttermilk, at room temperature
4 tablespoons unsalted butter, melted and cooled
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup freshly grated zucchini
Butter, for serving
Maple syrup, for serving

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Instructions

Wash and grate the zucchini. If it is especially watery, gently blot it with paper towels or a clean kitchen towel without squeezing it completely dry.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, brown sugar, and granulated sugar.
In a separate bowl, whisk together the buttermilk, melted and cooled butter, eggs, and vanilla extract until combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few small lumps are fine.
Fold the grated zucchini into the pancake batter until evenly distributed.
Let the batter rest for a few minutes while heating a griddle or large skillet over medium heat.
Lightly grease the heated griddle or skillet with cooking spray or butter.
Pour about 1/3 cup of batter onto the hot cooking surface for each pancake.
Cook for about 3 minutes, or until bubbles form on the surface, some begin to burst, and the edges appear set.
Flip carefully with a spatula and cook the second side until golden brown and the center is cooked through.
Repeat with the remaining batter, adjusting the heat as necessary to prevent over-browning.
Serve the Zucchini Pancakes warm with butter and maple syrup.

Notes

Freshly grated zucchini works best because pre-shredded zucchini can be dry and coarse.
There is no need to peel the zucchini before grating it.
If the zucchini is very watery, lightly blot or squeeze out only the excess moisture.
Do not overmix the batter, or the pancakes may become dense instead of light and fluffy.
Cook over medium heat so the centers cook completely before the outsides become too dark.
White whole wheat flour can be replaced with regular whole wheat flour or all-purpose flour.
For gluten-free pancakes, use a 1:1 gluten-free all-purpose baking flour blend.
Optional additions include blueberries, chocolate chips, chopped walnuts, pecans, or fresh lemon zest.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze completely cooled pancakes for up to 2 months and reheat in the microwave, toaster, skillet, or oven.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast/Brunch
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 318 kcal
Sugar: 10 g
Sodium: 395 mg
Fat: 12 g
Saturated Fat: 7 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 43 g
Fiber: 5 g
Protein: 11 g
Cholesterol: 83 mg