Ingredients
1 cup grated zucchini
1 cup all-purpose flour
1/2 cup milk
2 large eggs
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 tablespoons melted butter
Instructions
- In a large bowl, combine grated zucchini, eggs, milk, and melted butter.
- In another bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Heat a non-stick skillet over medium heat and pour 1/4 cup of batter for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Serve warm with syrup or desired toppings.
Notes
- Squeeze excess moisture from grated zucchini to avoid soggy pancakes.
- Add walnuts, pecans, or chocolate chips for extra flavor.
- Use gluten-free flour or dairy-free milk for dietary variations.
- Leftovers can be refrigerated for up to 3 days or frozen for 3 months.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (2 pancakes)
- Calories: 220
- Sugar: 8g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
