Sweet Zucchini Pancakes Recipe

Name: Sweet Zucchini Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups All-purpose Flour; 3 Tablespoons Sugar; 1 teaspoon Baking Powder; 1/4 teaspoons Baking Soda; 1/4 teaspoons Salt; 1 whole Egg; 1/2 cups Greek Yogurt (nonfat Is Fine); 2 Tablespoons Melted Butter; 1 whole Zucchini, Grated; 1/2 cups Water Or Milk

Servings: persons

1/2 cups All-purpose Flour
3 Tablespoons Sugar
1 teaspoon Baking Powder
1/4 teaspoons Baking Soda
1/4 teaspoons Salt
1 whole Egg
1/2 cups Greek Yogurt (nonfat Is Fine)
2 Tablespoons Melted Butter
1 whole Zucchini, Grated
1/2 cups Water Or Milk

1
Preheat a nonstick skillet or griddle to medium-high heat (350u00b0F).
2
Whisk dry ingredients together (flour, sugar, baking powder, baking soda, salt) and set aside.
3
In a separate bowl, whisk egg, yogurt, and melted butter together. Combine dry and wet ingredients together and mix until just combined. Fold in grated zucchini. Add water or milk a little at a time until the batter consistency reaches the desired thickness. The more you add, the thinner your pancakes will be. For me, 1/2 cup was enough to thin the batter but keep them nice and fluffy.
4
Scoop 1/3 cup of batter onto the griddle and gently spread the batter if necessary. When you see bubbles rising around the edges, flip the pancakes. I found that some of the pancakes took as long as 10 minutes to cook (5 minutes per side). Top with butter and maple syrup!

237

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cups All-purpose Flour, 3 Tablespoons Sugar, 1 teaspoon Baking Powder, 1/4 teaspoons Baking Soda, and more.

Yes, Sweet Zucchini Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sweet Zucchini Pancakes

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