Lemon Zucchini Pancakes

This is a guest post from Sammi of Grounded & Surrounded

Zucchini is such a fun vegetable. I love it in sweet treats and savory entrees; from muffins to quiches, cookies to meatballs, the options are endless.

Not only does my family love pancakes, but we love trying new flavors of pancakes. This recipe was created when our garden was producing a bountiful crop of zucchini. I was adding it to everything- muffins and bread, stir frys, salad dressings (yes, it can be done!), and ultimately these Lemon Zucchini Pancakes.

What is it about pancakes that bring a family together? Have you ever offered to make pancakes and had complaints? Of course not! Pancakes are one food that is universally loved.

And another selling point, as if these pancakes need it, is your family will be getting a serving of vegetables while happily eating pancakes. That is most definitely a mom win in my book.

You may be wondering why I chose to add lemon to these pancakes. My answer is, why not? The citrusy aroma of the lemon in this delicate pancake is intoxicating. You will wish you kitchen could always smell this good.

Lastly, I must warn you, this pancake recipe feeds a small army. I love making the full recipe and freezing half for mornings when I don’t have as much time to dedicate to breakfast prep. If you are making this recipe for 1 or 2 people and have no interest in freezing them for later, you may want to cut it in half.

My children have been gobbling these little flapjacks up like crazy lately and I hope your family will enjoy them as much as we have. Don’t be afraid to experiment in the kitchen, you might be surprised by what you are able to create.

Here is what you need:

Step 1: Mix all dry ingredients in a large bowl. Set aside.

Step 2: To a medium sized bowl, add eggs, melted butter, milk, and vanilla. Next, zest your washed lemons over a plate and add the zest to your wet ingredients. Place your zested lemons aside for now. Over that same plate, shred your zucchini finely with a grater. Do not wring out the excess water from the zucchini shreds, add it all to your wet ingredients. Finally, squeeze the lemons you zested over a small bowl and strain out any seeds. Add this last ingredient to the medium-sized bowl and whisk all wet ingredients together!

Step 3: Add wet ingredients to dry ingredients and gently fold together until combined. The batter will be light and fluffy with some lumps. Remember, too much mixing makes pancakes gummy and dense.

Step 4: Heat pan over medium heat and spray with nonstick cooking spray. Make sure your pan is hot before you add your batter, otherwise the pancakes will spread too much and not be fluffy. Turn down heat to low. Cook the pancakes low and slow. Once the pancakes have bubbles and the edges are cooked, flip pancake and cook until they are a nice golden brown.

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Lemon Zucchini Pancakes

Zucchini and lemon were meant to be together. These light pancakes will awaken your taste-buds and are the perfect addition to your breakfast or "brinner" menu.

Course Breakfast

Cuisine American

Keyword Lemon Zucchini Pancakes

Prep Time 7 minutes

Cook Time 22 minutes

Total Time 29 minutes

Servings 8 people

Ingredients

• 3 cups flour
• ¼ cup sugar
• 3 Tbsp baking powder
• 1 tsp baking soda
• 3 eggs
• ¼ cup melted butter
• 2 cups milk
• ¼ cup lemon juice
• Zest of 2 lemons or about 2 Tbsp
• 2 tsp vanilla extract
• 2 cups finely shredded zucchini + zucchini water

Instructions

1. Mix all dry ingredients in a large bowl. Set aside.

2. In  a medium sized bowl add eggs, melted butter, milk, and vanilla.  

3. Next, zest your washed lemons over a plate and add the zest to your wet ingredients. Place your zested lemons aside for now.

4. Over that same plate, shred your zucchini finely with a grater. Do not wring out the excess water from the zucchini shreds, add it all to your wet ingredients. 

5. Finally, squeeze the lemons you zested over a small bowl and strain out any seeds. Add this last ingredient to the medium-sized bowl and whisk all wet ingredients together!

6. Add wet ingredients to dry ingredients and gently fold together until combined. The batter will be light and fluffy with some lumps. Remember, too much mixing makes pancakes gummy and dense.

7. Heat pan over medium heat and spray with nonstick cooking spray. Make sure your pan is hot before you add your batter, otherwise the pancakes will spread too much and not be fluffy. 

8. Turn down heat to low. Cook the pancakes low and slow. Once the pancakes have bubbles and the edges are cooked, flip pancake and cook until they are a nice golden brown and enjoy! 

Recipe Notes

Zucchini pancakes tend to be a little wet within the middle, but cooking low and slow and over-cooking rather than under-cooking seem to be the trick to the perfect Lemon Zucchini Pancake. I use a 1/4 cup measuring cup to scoop the batter and pour onto the hot pan. To freeze pancakes, place them in a single layer on a baking sheet lined with parchment paper and put in freezer until frozen. Remove from baking sheet and store the frozen pancakes in a gallon-sized Ziploc bag. To reheat, place frozen pancakes in toaster oven much like a piece of toast!

Sammi Ricke likes to keep things simple, delicious, and nutritious in her kitchen. She enjoys the challenge of finding unique ways to incorporate “just one more whole food” into every meal while leaving just enough room for life’s essentials: chocolate and peanut butter. If you are looking for “healthified” versions of your family’s favorite meals be sure to visit Sammi’s Grounded & Surrounded Blog. You can also find her on Pinterest, Instagram, and Facebook.