These soft and fluffy zucchini pancakes are bursting with fresh zucchini! With a hint of lemon and moistened with ricotta cheese. These pancakes are worthy of any meal!
I don’t know about your family but if I tell my family that we are having breakfast for dinner they will come running to the table. Not only that, chances are good they will clean their plate too!
There is just something about having breakfast for dinner. It’s like you’re cheating time or doing everything in reverse. It feels fun, sort of like you’re getting away with something.
But sometimes I like to treat the kids to a sweet breakfast. Recently I experimented with stuffed French toast and it was well-received. Since we are in the thick of zucchini season, I figured pancakes or an order!
How To Make Zucchini Pancakes
This recipe combines zucchini pancakes with my favorite lemon ricotta pancakes! Lemons and zucchini’s make a fresh combo! The fresh zucchini is speckled throughout each pancake, while the lemon permeates the background
The ricotta cheese is instrumental in creating moist, fluffy pancakes that are to die for!
To begin, combine flour, sugar, and baking soda, in a bowl. Stir in the freshly grated zucchini. You do not have to peel the zucchini and the best way to shred your zucchini is by using a food processor (haven extra? Try this Double Chocolate Zucchini Bread or these Zucchini Muffins).
In a separate bowl, whisk together the ricotta cheese, eggs, milk, lemon zest, and lemon juice. Pour wet ingredients into the dry ingredients and stir just until combined. Stir in melted butter.
Heat a griddle over medium heat. Brush the griddle with either vegetable oil or butter. Ladle 1/4 cup of the pancake batter onto the hot griddle.
Allow the pancakes to cook for 1 to 2 minutes or until bubbles begin to form on the top and pancakes are golden on the bottom. Flip the pancakes and cook until golden brown. Remove pancakes and keep warm.
Repeat with the remaining pancake batter.
What Goes With Zucchini Pancakes
These pancakes would taste amazing with homemade lemon curd or blackberry jelly! I think this blueberry sauce will make for a nice topping as well. You could also top your pancakes with fresh fruit, fruit-flavored syrup, powdered sugar or plain old maple syrup!
Can I Freeze Pancakes?
Yes! We always make a double batch to freeze for busy mornings. Make sure your pancakes are completely cool.
Arrange the pancakes in a single layer on a baking sheet and place the baking sheet in the freezer. When pancakes have frozen, stack the pancakes with sheets of parchment paper in between in each pancake. Place the stack in a zip-top bag. The pancake should keep for 1-2 months.
Pancakes can be reheated in the microwave, toaster, or in the oven.
If you like these zucchini pancakes, then you might like these recipes:
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- 1 ½ cups flour
- 3 tablespoons sugar
- 1 teaspoon baking soda
- 1 cup shredded zucchini
- 1 cup ricotta cheese
- 2 eggs
- 1 cup milk
- The zest and juice from one large lemon
- ¼ cup melted butter
- Spray a griddle or a skillet with non-stick spray and heat over medium heat.
- Meanwhile, stir together the flour, sugar, and baking soda. Add zucchini.
- In a separate bowl, whisk together the ricotta cheese, the eggs, and the milk. Whisk in lemon juice and zest.
- Carefully stir wet ingredients into the dry ingredients. Pour in melted butter and stir until combined.
- Pour out ¼ cup of batter onto the prepared pan. Heat pancakes for 2-3 minutes per side or until golden.
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Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 253Total Fat 10gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 4gCholesterol 74mgSodium 287mgCarbohydrates 31gFiber 1gSugar 9gProtein 9g