Zucchini Garden Pancakes Recipe

Name: Zucchini Garden Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups pancake mix; ¼ cup cornmeal; 2 teaspoons sugar; ¼ teaspoon salt; 1 pinch pepper; 1 cup water; 1 small zucchini, coarsely shredded; ½ cup corn; 6 ounces plain yogurt; 2 medium tomatoes, seeded and diced; ⅓ cup chopped fresh cilantro

Servings: persons

1 ½ cups pancake mix
¼ cup cornmeal
2 teaspoons sugar
¼ teaspoon salt
1 pinch pepper
1 cup water
1 small zucchini, coarsely shredded
½ cup corn
6 ounces plain yogurt
2 medium tomatoes, seeded and diced
⅓ cup chopped fresh cilantro

1
Heat griddle and spray with cooking spray.
2
In a bowl, combine pancake mix, cornmeal, sugar, salt and pepper.
3
Stir in water and zucchini.
4
Batter will be slightly lumpy.
5
Fold in corn.
6
Pour 1/4 cup batter per pancake on hot griddle.
7
Cook 1-2 minutes per side until golden brown.
8
Serve with yogurt, tomatoes and cilantro.

kcal

Calories

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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 11 ingredients. The key ingredients include: 1 ½ cups pancake mix, ¼ cup cornmeal, 2 teaspoons sugar, ¼ teaspoon salt, and more.

Yes, Zucchini Garden 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.

Zucchini Garden Pancakes

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