-
Prep Time10 Mins
-
Cook Time20 Mins
-
Serving4
-
View
These fluffy zucchini pancakes are a delightful way to enjoy vegetables for breakfast! Packed with flavor and nutrition, they make a perfect addition to any brunch table or a quick weekday breakfast option.
Ingredients
Directions
In a large mixing bowl, combine the grated zucchini, flour, baking powder, salt, and black pepper. Stir until well mixed.
In another bowl, whisk together the eggs, milk, and olive oil until smooth.
Pour the wet ingredients into the dry ingredients and mix gently until just combined. If using, fold in the chopped herbs for added flavor.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of olive oil.
For each pancake, pour about 1/4 cup of batter onto the hot skillet. Cook until bubbles form on the surface and the edges look set, about 3-4 minutes.
Flip the pancakes and cook for an additional 3-4 minutes until golden brown. Transfer to a plate and keep warm.
Repeat with the remaining batter, adding more oil to the skillet as needed. Serve warm.
Conclusion
Tips:You can add cheese to the batter for a cheesy version of these pancakes. Serve with your favorite sauce or dip to enhance the flavor. These pancakes are best enjoyed fresh but can be stored in the refrigerator for up to 3 days. Reheat in a skillet or microwave until warmed through.Enjoy your fluffy zucchini pancakes with a dollop of yogurt or sour cream!
Leave a Review