Description
Zucchini Corn Pancakes are a delightful fusion of flavors that will elevate your breakfast experience. Moist and fluffy, these pancakes combine the sweetness of corn with the subtle earthiness of zucchini, creating a taste sensation you won’t want to miss. Perfect for lazy weekends or brunch gatherings, they are easy to prepare and sure to impress family and friends alike. Serve them hot with your favorite toppings for a delicious meal that’s both satisfying and nutritious.
Ingredients
Scale
- 2 medium zucchinis (shredded)
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 large eggs
- ¾ cup milk (whole or plant-based)
- 1 cup sweet corn (fresh or frozen)
- 2 tablespoons olive oil or butter (for cooking)
Instructions
- Grate the zucchinis and squeeze out excess moisture using a clean kitchen towel.
- In a large bowl, whisk together flour, baking powder, salt, and pepper.
- In another bowl, beat eggs with milk until fluffy. Stir in sweet corn and grated zucchini.
- Fold wet ingredients into dry ingredients gently until just combined; do not overmix.
- Heat a non-stick skillet over medium heat and add olive oil or butter.
- Pour about ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on top (3-4 minutes), then flip and cook until golden brown (2-3 minutes).
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg