Go Back
Print
Lemon Zucchini Pancakes | Breakfast Meals | Food Made Simple | Meatless Meals

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!