Corn and Zucchini Pancakes

Author: Canadian Living

Introduce vegetables to the breakfast table with these hearty griddle cakes. Top with syrup or low-fat yogurt. You can even freeze them to pop in the toaster oven.

  • Portion size 8 servings
  • Credits : ©


  • 1 1/3 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup milk
  • vegetable oil
  • 3/4 cups cooked corn kernels
  • 1/3 cup shredded zucchini


In large bowl, stir together flour, sugar, baking powder and salt. Whisk together egg, milk and 1 tbsp (15 mL) oil; pour over dry ingredients. Sprinkle with corn and zucchini; stir just until dry ingredients are moistened.

Heat nonstick skillet over medium heat; brush with 1 tsp (5 mL) oil. Using 1/4 cup (50 mL) batter for each pancake and brushing skillet with up to 1 tsp (5 mL) more oil as necessary, cook pancakes for about 2 minutes or until golden brown on bottom and bubbles break on top but do not fill in. Turn and cook for about 45 seconds or until bottoms are golden brown. Makes twelve 3-inch (8 cm) pancakes.

Nutritional facts <b>Per pancake:</b> about

  • Protein 3 g
  • Calories 100.0
  • Total fat 3 g
  • Total carbohydrate 15 g
Share X

Corn and Zucchini Pancakes