Zucchini-Currant Pancakes Recipe

Name: Zucchini-Currant Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all purpose flour; 1/4 cup sugar; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground allspice; 1/2 teaspoon salt; 1 1/2 cups buttermilk; 3/4 cup vegetable oil; 3 large eggs; 1 medium zucchini, grated, squeezed to remove excess moisture; 1/2 cup dried currants; Additional vegetable oil; Butter; Maple syrup

Servings: persons

2 cups all purpose flour
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt
1 1/2 cups buttermilk
3/4 cup vegetable oil
3 large eggs
1 medium zucchini, grated, squeezed to remove excess moisture
1/2 cup dried currants
Additional vegetable oil
Butter
Maple syrup

1
Preheat oven to 200F.
2
Whisk first 7 ingredients in large bowl.
3
Whisk buttermilk, 3/4 cup oil and eggs in medium bowl.
4
Add to dry ingredients and mix just until blended but still lumpy.
5
Fold in zucchini and currants.
6
Heat griddle or heavy large skillet over medium heat.
7
Brush lightly with vegetable oil.
8
Working in batches, pour batter by 1/3 cupfuls onto griddle, spacing apart.
9
Cook until bottoms are golden, about 2 minutes.
10
Turn and cook until second sides are golden and pancakes are cooked through, about 2 minutes.
11
Transfer to baking sheet; keep warm in oven.
12
Serve hot with butter and syrup.

1388

kcal

Calories

122

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 15 ingredients. The key ingredients include: 2 cups all purpose flour, 1/4 cup sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, and more.

Yes, Zucchini-Currant 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-Currant Pancakes

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