Name: Zucchini Ricotta Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 medium zucchini, grated (about 1 cup); 1/2 cup ricotta cheese; 1 large egg; 1/2 cup all-purpose flour (or whole wheat flour for a healthier version); 1/4 cup grated Parmesan cheese; 1/2 teaspoon baking powder; 1/4 teaspoon garlic powder (optional); Salt and pepper to taste; 1-2 tablespoons olive oil or butter, for cooking; Optional toppings: sour cream, Greek yogurt, fresh herbs, or hot sauce

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Zucchini Ricotta Pancakes

Zucchini Ricotta Pancakes are a light, fluffy, and savory breakfast or brunch option. With the addition of zucchini and ricotta cheese, these pancakes are moist, flavorful, and full of nutrients. The mild flavor of zucchini blends beautifully with the creamy ricotta, while the pancakes stay tender and slightly crispy on the outside. They’re the perfect savory twist on your classic pancake breakfast, and they pair wonderfully with a dollop of sour cream, yogurt, or your favorite dipping sauce.

Why You’ll Love This Recipe

These zucchini ricotta pancakes are a healthy and savory option that’s perfect for anyone looking for a lighter breakfast or brunch. The zucchini adds moisture and nutrients without overwhelming the flavor, and the ricotta gives them a rich creaminess. They’re also a great way to sneak in some veggies and enjoy a fun twist on the traditional pancake. Whether you serve them with a side of fresh herbs, yogurt, or a drizzle of honey, they’re guaranteed to be a hit!

Ingredients

1 medium zucchini, grated (about 1 cup)
1/2 cup ricotta cheese
1 large egg
1/2 cup all-purpose flour (or whole wheat flour for a healthier version)
1/4 cup grated Parmesan cheese
1/2 teaspoon baking powder
1/4 teaspoon garlic powder (optional)
Salt and pepper to taste
1-2 tablespoons olive oil or butter, for cooking
Optional toppings: sour cream, Greek yogurt, fresh herbs, or hot sauce

Directions

Prepare the Zucchini:
- Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or paper towel and gently squeeze out excess moisture. This step is important to prevent the pancakes from becoming soggy.
Make the Pancake Batter:
- In a large bowl, whisk together the ricotta cheese, egg, flour, Parmesan cheese, baking powder, garlic powder (if using), and salt and pepper. Stir in the grated zucchini and mix until everything is well combined. The batter will be thick but should be spoonable.
Cook the Pancakes:
- Heat a skillet or griddle over medium heat and add a bit of olive oil or butter.
- Spoon about 2-3 tablespoons of batter onto the skillet for each pancake, spreading it slightly into a round shape. Cook for 2-3 minutes on each side, or until the pancakes are golden brown and cooked through. You may need to adjust the heat to ensure the pancakes cook evenly.
Serve:
- Once the pancakes are cooked, transfer them to a plate and keep warm. Serve with your favorite toppings such as sour cream, Greek yogurt, fresh herbs, or a drizzle of hot sauce for added flavor.

Servings and Timing

This recipe makes about 6-8 pancakes, depending on the size. Prep time is about 10 minutes, and cook time is about 10 minutes, so you can have these ready in about 20 minutes.

Variations

I like to:

Add a sprinkle of fresh herbs like basil or parsley to the batter for extra flavor.
Serve with a fried egg on top for a more filling meal.
Use whole wheat or oat flour for a healthier option.
Add a pinch of chili flakes to the batter for a little heat.
Use feta cheese instead of ricotta for a tangy twist.

Zucchini Ricotta Pancakes

Storage/Reheating

These pancakes are best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. To reheat, place them in a skillet over low heat for a few minutes on each side, or warm them in the oven at 350°F (175°C) for about 5-7 minutes.

FAQs

Can I make these pancakes gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. You may need to adjust the liquid ratio slightly if the batter is too thick.

Can I use frozen zucchini?
While fresh zucchini is best, you can use frozen zucchini if that’s all you have. Just make sure to squeeze out the excess water after thawing to prevent the pancakes from being too watery.

Can I make the batter ahead of time?
Yes, you can prepare the batter ahead of time and store it in the fridge for up to 24 hours. Just give it a quick stir before cooking.

Conclusion

Zucchini Ricotta Pancakes are a flavorful and healthy breakfast or brunch option. With the combination of zucchini, ricotta, and Parmesan, they’re light, savory, and packed with nutrients. Perfect for a weekend brunch or a quick week-day meal, these pancakes will keep you satisfied and energized all morning long!