Easy Zucchini Carrot Pancakes
These Easy Zucchini Carrot Pancakes are a nutritious and delicious breakfast option that is quick to prepare, perfect for busy mornings, and kid-friendly.
Ingredients
Main Ingredients
- 1 medium zucchini, grated Squeeze out excess moisture before using.
- 1 medium carrot, grated
- 1 cup all-purpose flour Can substitute with whole wheat flour.
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup milk Use dairy or non-dairy milk.
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons sugar or honey Optional.
- 2 tablespoons olive oil or melted butter Plus more for cooking.
Instructions
Preparation
- Grate the zucchini and carrot. Squeeze out excess moisture from the grated zucchini using a clean kitchen towel or paper towel.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, beat the eggs and stir in milk, vanilla extract, and sugar/honey if using.
- Pour the wet ingredients into the dry ingredients. Gently fold in the grated zucchini and carrot, followed by the olive oil or melted butter until just combined. Be careful not to overmix; it’s okay if some lumps remain.
Cooking
- Preheat a non-stick skillet or griddle over medium heat and add a small amount of oil or butter.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface (about 3-4 minutes), then flip and cook for another 2-3 minutes until golden brown.
- Transfer pancakes to a plate and keep warm while you repeat with the remaining batter.
Serving
- Serve with your favorite toppings like yogurt, maple syrup, or fresh fruit.
Notes
These pancakes can be frozen and reheated. Store leftovers in an airtight container in the refrigerator for up to three days.