These zucchini pancakes are pillowy soft with a hint of fresh lemon and the perfect way to use up that one zucchini left in the fridge. Serve them sweet with butter and syrup or savory with a fried egg on top.
Pancakes with Zucchini
Instead of making fried zucchini fritters, I prefer the pillowy-soft texture of these zucchini pancakes. I grate the zucchini straight into my favorite buttermilk pancake batter, which is perfect because of buttermilk’s light tanginess, and the lemon zest brightens everything. The result is a delicious stack that you can serve sweet or savory, depending on what you’re craving.
Ingredients
These start with simple ingredients: flour, sugar, baking powder, baking soda, salt, buttermilk, eggs, and melted butter. You’ll add 1 cup of grated zucchini to the batter, which adds moisture without weighing it down, plus lemon zest for added flavor.
How to Make These
- Grate and squeeze the zucchini.
Grate the zucchini over paper towels, wrap it up, and squeeze out as much excess water as you can. Zucchini holds a lot of moisture, and removing it keeps the pancake batter from becoming thin and wet. - Make the batter.
Mix the pancake batter, then gently fold in the grated zucchini and lemon zest. The finished batter should still be thick, airy, and slightly lumpy. Overmixing will knock out some of that air and make the pancakes less fluffy.
- Cook the pancakes
Cook over medium heat until the edges are defined and bubbles begin to rise before flipping. Give these a little more than 2 minutes on the first side since the zucchini adds extra moisture that needs time to cook through.
- Serve
Serve warm with butter and pancake syrup for a sweeter breakfast, or top them with a fried egg for a savory spin. The hint of lemon works either way beautifully.
Laura’s Tips for the Best Zucchini Pancakes
Yes. Grated zucchini holds a surprising amount of water. Squeezing it well before adding it to the batter prevents that extra moisture from thinning the batter and making the pancakes heavy or wet.
No. The zucchini softens right into the pancakes as they cook, adding moisture and tenderness without a strong vegetable taste. You can see little flecks of zucchini, but the flavor is mild. Just like in my carrot cake pancakes, you won’t know it’s in there!
The pancake itself is lightly sweet with a fresh hint of lemon. You can’t tell that the zucchini is in it. Then, it depends on how you serve them. Make them sweet by topping them with butter and syrup, or savory by topping them with a fried egg. That egg yolk over these pancakes makes them epic.
That’s not really what this recipe is about. These aren’t “hidden veggie” pancakes because each pancake gets about a tablespoon of grated zucchini. It’s just a simple, delicious way to use up a zucchini you already have in the fridge.
If you don’t ring out the excess moisture from the zucchini, you risk adding it to the batter, resulting in pancakes that take a long time to cook or have wet middles. The finished batter should remain thick, airy, and slightly lumpy.
I wouldn’t. I’ve found that 1 cup is enough to add moisture and zucchini flavor while keeping the pancakes light. More zucchini adds too much water and can make them heavier.
Yes. Let the pancakes cool completely, then freeze them for up to 2 months. Reheat them in the toaster or microwave for an easy breakfast.
Fluffy Zucchini Pancakes
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- Pinch salt
- 2 cups buttermilk
- 2 large eggs
- 3 tablespoons unsalted butter, melted
- 1 cup grated zucchini
- 1 lemon, zested
Instructions
Prep:
- Grate the zucchini on top of a couple of paper towels. Then, wrap the grated zucchini with the paper towels and squeeze any excess water into the sink. Unfold the paper towel and set the grated zucchini aside.
Make the pancake batter:
- In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt. Make a well in the center.
- Pour the buttermilk into the middle of the bowl, and add the eggs and melted butter. Whisk the eggs first, breaking them up into the buttermilk, then work from the outside of the bowl in. Mix until the flour is incorporated. The batter should be thick but airy and slightly lumpy.
- Add the grated zucchini and the lemon zest to the batter bowl. Fold them into the batter gently.
Cook the pancakes:
- Heat a large non-stick griddle, cast-iron pan, or non-stick pan over medium heat. Once the surface is hot, grease it with oil or butter and immediately pour ⅓ cup of batter per pancake.
- Cook the first side for 2 to 3 minutes, until bubbles rise to the surface, the edges become defined, and the bottoms are golden brown. Flip the pancakes over and cook for another 2 minutes, or slightly less. Do not press down with a spatula.
- Remove the pancakes and serve immediately, or keep them warm in a 200°F preheated oven until the remaining batter is cooked.
Serve & store:
- Serve these zucchini pancakes with a pat of butter and a little maple syrup. These can go savory and served with fried eggs.
- Refrigerate leftover pancakes in an airtight container for up to 4 days or freeze for up to 2 months. Reheat in the microwave or toaster.
Notes
- Make your own buttermilk by adding 2 tablespoons of white vinegar or fresh lemon juice to a large measuring cup. Add enough regular milk to fill it to the 2-cup line. Stir, then let the mixture sit for 5 minutes before using.
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