Zucchini Pancakes
Recipe GLPR9ab78c100109fd
Light and fluffy zucchini pancakes made with buttermilk, whipped egg whites, and fresh shredded zucchini. These savory-sweet pancakes are quick to prepare and perfect as a breakfast side, appetizer, or light snack. Top with your favorite toppings such as sour cream and chives, cottage cheese and berries, or a drizzle of honey.
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Ingredients
1 cup All-purpose flour
¾ teaspoon Baking soda
¼ teaspoon Salt
2 Eggs, separated (yolks and whites)
1 cup Buttermilk
1 tablespoon Honey
2 tablespoon Melted butter
1 cup Fresh zucchini, coarsely shredded
2 tablespoon Flaxmeal (ground flaxseed)
Directions
In a large mixing bowl, combine the flour, baking soda, and salt. Whisk together until well blended.
In a separate bowl, beat the egg yolks until pale and smooth. Add the beaten yolks and the buttermilk to the dry mixture and stir until just combined—the batter should be slightly lumpy.
Fold the honey, melted butter, shredded zucchini, and flaxmeal into the batter, stirring gently until just incorporated.
In a clean, dry bowl, vigorously whisk the egg whites until stiff peaks form. Carefully fold the whipped whites into the batter in two additions, maintaining as much volume as possible.
Preheat a griddle or large skillet to medium heat (approximately 375–400°F for an electric griddle, or medium heat on a stovetop).
Pour about ¼ cup of batter per pancake onto the hot griddle. Cook until bubbles form on the surface and the edges appear dry and set, about 2–3 minutes.
Flip the pancakes carefully and cook the other side until golden brown, approximately 1–2 minutes more.
Transfer the finished pancakes to a warm plate. Serve immediately with desired toppings such as sour cream and fresh herbs, cottage cheese and berries, maple syrup and butter, or a drizzle of honey.
