Description
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.
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
Instructions
- 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.
Notes
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.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Grill, Cook
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: Varies depending on ingredients used
- Sugar: Varies depending on toppings
- Sodium: Varies
- Fat: Varies depending on oil or butter used
- Saturated Fat: Varies
- Unsaturated Fat: Varies
- Trans Fat: 0g
- Carbohydrates: Varies
- Fiber: Varies
- Protein: Varies
- Cholesterol: Varies depending on egg and ricotta used
