Zucchini Bread Pancakes Recipe

Name: Zucchini Bread Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggs; 3 tablespoons olive oil; 2 tablespoons light brown, dark brown or granulated sugar; 1/4 cup buttermilk or 2 tablespoons each of milk and plain yogurt, whisked until smooth; 1/2 teaspoon vanilla extract; 2 cups shredded zucchini (from about 9 ounces whole, or 1 1/2 medium zucchini), heaping cups are fine; 1 cup all-purpose flour (half can seamlessly be swapped with a whole wheat flour); 1/4 teaspoon table salt; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/8 teaspoon ground or freshly grated nutmeg; Butter or oil, for coating skillet

Servings: persons

2 large eggs
3 tablespoons olive oil
2 tablespoons light brown, dark brown or granulated sugar
1/4 cup buttermilk or 2 tablespoons each of milk and plain yogurt, whisked until smooth
1/2 teaspoon vanilla extract
2 cups shredded zucchini (from about 9 ounces whole, or 1 1/2 medium zucchini), heaping cups are fine
1 cup all-purpose flour (half can seamlessly be swapped with a whole wheat flour)
1/4 teaspoon table salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon ground or freshly grated nutmeg
Butter or oil, for coating skillet

1
In a large bowl, combine eggs, olive oil, sugar, buttermilk and vanilla until smooth. Stir in zucchini shreds. In a smaller bowl, whisk together flour, salt, baking soda, cinnamon and nutmeg. Stir dry ingredients into zucchini batter, mixing until just combined.
2
Preheat oven to 200u00b0F and place a tray - foil-lined if you're into doing fewer dishes later - on a middle rack.
3
Heat a large, heavy skillet (my favorite for pancakes is a cast-iron) over medium heat. Once hot, melt a pat of butter in pan and swirl it around until it sizzles. Scoop scant 1/4-cup dollops of batter (mine were about 3 tablespoons each) in pan so the puddles do not touch. Cook until bubbles appear on the surface, about 2 to 3 minutes. Flip pancakes and cook another minute or two, until golden underneath. Transfer pancakes to prepared pan to keep warm as well as ensure that they're all cooked through when they're served. Repeat with remaining batter. Serve warm.

436

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 large eggs, 3 tablespoons olive oil, 2 tablespoons light brown, dark brown or granulated sugar, 1/4 cup buttermilk or 2 tablespoons each of milk and plain yogurt, whisked until smooth, and more.

Yes, Zucchini Bread Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Zucchini Bread Pancakes

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