Zucchini Pancakes Recipe

Rating 5.0
| 1
Zucchini pancakes are a nutritious alternative to the classic pancake. One cup of zucchini and a touch of ricotta make these pancakes healthy and delicious.
Utensils Breakfast
Globe New American
13
ingredients
9
steps
25
minutes
Get ingredients Icon Get ingredients Shop cookware Icon Shop cookware
Host Shot
Chef Laura
Chef Laura is an entrepreneur, personal chef, culinary instructor and recipe developer who brings more than 15 years of professional culinary experience to the table. After graduating from culinary school in Denver, Chef Laura began teaching cooking classes at one of America's leading gourmet foods stores. Today, she owns her own business where she offers dinner parties and small event catering as well as cooking classes.

Ingredients

Servings:
4
1 cup(s)
shredded zucchini, see notes
1
egg
1/2 cup(s)
ricotta cheese
1/2 cup(s)
skim milk, see notes
1 tsp
vanilla extract
1 cup(s)
flour
2 tblsp
sugar
3 tsp
baking powder
1 tsp
cinnamon
1/2 tsp
salt
2 tblsp
vegetable oil, divided
powdered sugar, to serve
maple syrup, to serve

GC Banner Desktop GC Banner Mobile

Directions 9 steps | 25 Minutes

Step 1

Measure and prep all ingredients.

Step 2347 Shot
Step 2

Wrap the shredded zucchini in a paper or cloth towel. 

Step 2348 Shot
Step 3

Squeeze to wring out the excess water.

Step 2351 Shot
Step 4

In a large bowl, whisk together the zucchini, egg, cheese, milk and vanilla.

Step 2350 Shot
Step 5

Add the flour, baking powder, cinnamon and salt to the bowl. 

Step 2352 Shot
Step 6

Stir to combine.

Step 2353 Shot
Step 7

In a 12 or 14-inch skillet over medium heat, heat a ½ tablespoon of oil. Use a ⅓-cup measuring cup to pour batter into the skillet, making three to four pancakes. Shake the pan back and forth to allow the batter to spread out.

Step 2354 Shot
Step 8

Once the bubbles start to form on top of the pancakes, flip and finish cooking the pancakes, about 1-2 minutes. Remove from the pan and loosely cover with foil. Repeat steps with the remaining batter. 

Step 2355 Shot
Step 9

Top the pancakes with powdered sugar and maple syrup. Enjoy!

Step 2356 Shot

Notes:

  • Swap out zucchini with yellow squash, kabocha squash or carrots as desired. 
  • Two percent, whole milk or any alternative milk may be used in place of skim milk.
  • Freeze leftover pancakes individually on a baking sheet, package in zip-top bags and toast for a quick weekday breakfast.

Nutrition Per Serving
View All
CALORIES
299
FAT
12.5 g
PROTEIN
9.5 g
CARBS
36.9 g

FOOD FOR THOUGHT?

Leave a review or join the conversation.

1 Comments
1 Comments
Please Log In to leave a comment
Robyn B.

Robyn

03 Oct 2022

I love zucchini. I love ricotta, and I love pancakes. This was my dream dish come true! I want to whip up another batch ASAP, but I'm thinking of doing them with carrots and almond milk.

Reply to this comment