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Zucchini-Cornmeal Pancakes

Total Time

Prep/Total Time: 25 min.

Makes

8 pancakes

My mom has made these treasured family hotcakes for ages. Try them as a breakfast-for-dinner meal with fresh fruit, yogurt and honey on top. —Katherine Wollgast, Florissant, Missouri
Zucchini-Cornmeal Pancakes Recipe photo by Taste of Home

Ingredients

  • 2 cups shredded zucchini
  • 1 cup all-purpose flour
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup yellow cornmeal
  • 1/4 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 large eggs
  • 1/3 cup 2% milk
  • 1/4 cup finely chopped onion
  • Optional: Butter and maple syrup

Directions

  1. Place zucchini in a colander to drain; squeeze well to remove excess liquid. Pat dry.
  2. Whisk flour, cheese, cornmeal, sugar, baking powder, salt and pepper. In another bowl, whisk together eggs, milk and onion. Add to dry ingredients, stirring just until moistened. Fold in zucchini.
  3. Lightly grease a griddle with cooking spray; preheat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. If desired, serve with butter and syrup.

Nutrition Facts

2 pancakes: 314 calories, 6g fat (3g saturated fat), 103mg cholesterol, 973mg sodium, 52g carbohydrate (16g sugars, 2g fiber), 12g protein.

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