Delicious Zucchini Cheddar Pancakes

These zucchini cheddar pancakes are a perfect way to incorporate vegetables into your breakfast or brunch. Made with freshly grated zucchini and sharp cheddar cheese, these pancakes are crispy on the outside and soft and fluffy on the inside. Serve them with a dollop of sour cream or maple syrup for a delightful and savory twist on your traditional pancake recipe. These pancakes are also a great way to use up an abundant zucchini harvest from your garden.

Ingredients

• 2 cups grated zucchini
• 1 cup shredded sharp cheddar cheese
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs
• 2 tablespoons melted butter
• 1/4 cup milk
• Vegetable oil for frying

Directions

1. Place the grated zucchini in a clean kitchen towel and squeeze out the excess moisture.
2. In a large bowl, combine the grated zucchini, shredded cheddar cheese, flour, baking powder, salt, and black pepper.
3. In a separate bowl, whisk together the eggs, melted butter, and milk.
4. Pour the egg mixture into the zucchini mixture and stir until well combined.
5. Heat vegetable oil in a large skillet over medium heat.
6. Drop spoonfuls of the zucchini batter onto the skillet and spread them out slightly with the back of a spoon.
7. Cook for 2-3 minutes per side, or until golden brown and crispy.
8. Transfer the pancakes to a paper towel-lined plate to drain excess oil.
9. Repeat with the remaining batter, adding more oil to the skillet as needed.
10. Serve the zucchini cheddar pancakes warm with sour cream or maple syrup.

Interesting Facts