Get ready to transform an ordinary breakfast into an extraordinary culinary adventure with these mouthwatering Golden Sweet Zucchini Pancakes! Imagine fluffy, golden-brown pancakes that sneak in a healthy veggie twist while delivering an irresistibly sweet and tender bite. Whether you're looking to surprise your family, impress weekend brunch guests, or simply indulge in a delightful morning treat, these pancakes are about to become your new breakfast obsession.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 medium zucchinis, grated
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- Butter or oil for frying
Instructions
- Prepare the zucchini by washing and trimming the ends. Using a box grater, grate the zucchinis on the medium-hole side. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture thoroughly.
- In a large mixing bowl, combine the all-purpose flour, cornmeal, baking powder, salt, and sugar. Whisk these dry ingredients together until well incorporated.
- In a separate medium bowl, beat the eggs. Add milk and vanilla extract to the eggs, whisking until smooth and well combined.
- Pour the wet ingredients into the dry ingredient mixture. Gently fold in the grated zucchini, stirring until just combined. Be careful not to overmix the batter.
- Heat a large non-stick skillet or griddle over medium heat. Add a small amount of butter or oil to lightly coat the cooking surface.
- Using a 1/4 cup measuring cup, scoop the batter onto the hot skillet. Cook each pancake for approximately 2-3 minutes on the first side, or until golden brown bubbles form on the surface.
- Carefully flip the pancakes and cook the other side for an additional 1-2 minutes until golden and cooked through.
- Transfer cooked pancakes to a warm plate. Continue cooking the remaining batter, adding more butter or oil to the pan as needed.
- Serve warm, optionally garnished with a dusting of powdered sugar, a drizzle of maple syrup, or a dollop of whipped cream.
Tips
- Moisture Matters: Always squeeze out excess water from grated zucchini using a clean kitchen towel. This prevents soggy pancakes and ensures a perfect texture.
- Don't Overmix: Gently fold ingredients together to keep your pancakes light and fluffy. Overmixing can lead to tough, dense pancakes.
- Temperature Control: Use medium heat for even cooking and beautiful golden-brown color. Too high heat will burn the outside while leaving the inside undercooked.
- Fresh is Best: Use fresh zucchini for the most vibrant flavor and optimal moisture content.
- Serving Suggestions: Experiment with toppings like fresh berries, whipped cream, maple syrup, or a light dusting of powdered sugar to elevate your pancakes.
- Make-Ahead Tip: You can prepare the batter the night before and store it in the refrigerator, making morning cooking a breeze!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 42g
Protein: 8g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 95mg
