Description

These fluffy cinnamon zucchini pancakes are a delicious way to enjoy summer squash for breakfast. Lightly sweetened with brown sugar and spiced with cinnamon, they’re perfect with maple syrup or a dusting of powdered sugar.

Ingredients

Scale

2 cups grated zucchini (excess water squeezed out)
¾ cup buttermilk
1 egg
2 tablespoons unsalted butter, melted
⅓ cup light brown sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
2 teaspoons ground cinnamon
1½ teaspoons baking powder
½ teaspoon baking soda
Pinch of kosher salt

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Instructions

Prep the zucchini: Grate the zucchini and squeeze out as much moisture as possible using a paper towel or clean kitchen towel.
Mix wet ingredients: In a large bowl, whisk together the buttermilk, egg, melted butter, brown sugar, and vanilla extract.
Mix dry ingredients: In a separate bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
Combine: Fold the dry ingredients into the wet mixture just until combined. Stir in the zucchini. Let the batter rest for 5–10 minutes.
Cook: Heat a non-stick skillet or griddle over medium heat and lightly grease it. Pour ⅓ cup of batter per pancake onto the skillet. Cook until bubbles form and the edges look set, about 2–3 minutes.
Flip and finish: Flip and cook the other side for another 2–3 minutes until golden brown and cooked through.
Serve: Serve warm with maple syrup, butter, or your favorite toppings.

Notes

For added flavor, stir in a pinch of nutmeg or a handful of chopped walnuts. You can substitute whole wheat flour for a heartier texture. Pancakes freeze well for future breakfasts.

Prep Time: 10 min
Cook Time: 15 min
Category: Breakfast
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 pancake
Calories: 140
Sugar: 7g
Sodium: 180mg
Fat: 5g
Saturated Fat: 2g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 3g
Cholesterol: 25mg