Savory Zucchini and Cheddar Pancakes: A Healthy & Delicious Breakfast
50 minutes
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About Savory Zucchini and Cheddar Pancakes: A Healthy & Delicious Breakfast
These Savory Zucchini and Cheddar Pancakes are a delightful twist on a classic breakfast! Packed with grated zucchini, sharp cheddar cheese, and a touch of onion, these pancakes offer a surprising burst of flavor that both kids and adults will love. A fantastic way to sneak in extra veggies, they're perfect for breakfast, brunch, or a healthy snack.The recipe is incredibly easy to follow, making it ideal for busy weeknights or weekend mornings. The addition of zucchini adds moisture and nutritional value, creating a fluffy and satisfying pancake that's far from ordinary.Get ready to impress your family with these unique and delicious pancakes! The savory goodness makes them a welcome change from traditional sweet pancakes, and the ease of preparation will have you making them again and again.
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Recipe Time & More
Prep20 minutes
Cook30 minutes
Total50 minutes
Ingredients
For the Pancakes
- 1 medium Zucchini grated
- 1 cup All-Purpose Flour
- 1/2 cup Cheddar Cheese grated
- 2 Eggs large
- 1/2 medium Onion finely chopped
- 1 tsp Pepper black, freshly ground, or to taste
- 1.5 tsp Salt or to taste
For Cooking
- 3 tbsp Butter unsalted
- 2 tbsp Vegetable Oil or cooking spray
Instructions
Prepare the Zucchini
- Grate one medium zucchini. Place the grated zucchini in a colander and sprinkle with 1 teaspoon of salt. Let it sit for 10 minutes to drain excess moisture. After 10 minutes, thoroughly squeeze out any remaining liquid from the zucchini.
Combine Ingredients
- In a large mixing bowl, combine the squeezed zucchini, 1 cup of all-purpose flour, 1/2 cup grated cheddar cheese, 1/2 cup finely chopped onion, 1 teaspoon of black pepper, and 1.5 teaspoons of salt (adjust to your taste).
Add Eggs
- In a separate bowl, lightly beat two large eggs. Add the beaten eggs to the zucchini mixture and stir until well combined. The batter should be slightly thick.
Cook the Pancakes
- Heat a non-stick skillet or griddle over medium heat. Add 1 tablespoon of butter and 1 tablespoon of vegetable oil to the pan. Once melted, pour 1/4 cup of batter onto the hot pan for each pancake. Flatten slightly with a spatula.
Flip and Serve
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip the pancakes when the edges begin to set and bubbles form on the surface. Repeat with the remaining batter, adding more butter and oil as needed. Serve immediately, with an optional pat of butter on top.
Recipe Notes
Expert Tips for Perfect Zucchini Pancakes
- Don't skip the salting and draining step! This removes excess moisture from the zucchini, preventing soggy pancakes.
- For extra flavor, consider adding a pinch of garlic powder or dried herbs to the batter.
- If your batter seems too thick, add a tablespoon or two of milk or water at a time until you reach a pourable consistency.
- Serve these pancakes with your favorite toppings! Sour cream, salsa, or a side of avocado would be delicious.
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Recipe Nutrition
Calories: 455kcalCarbohydrates: 49gProtein: 13gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 3.6gMonounsaturated Fat: 7.2gCholesterol: 2mgSodium: 1710mgFiber: 2gSugar: 2g
Amrita Roy
Articles: 56
5 Comments
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Thanks for the inspiration! Looks tasty.
Such a tasty dish! Thanks for the recipe.
Such a great recipe! Can’t wait to try it.
Looks so good! Can’t wait to try it.
Wow, this looks fantastic!