zucchini bread pancakes

Name: Zucchini Bread Pancakes
Prep time: 10 min
Cook time: 10 min
Cuisine: American
Ingredients: 1 cup(s) whole wheat flour; 1 cup(s) all purpose flour; 2 tablespoon(s) brown sugar; 2 teaspoon(s) baking powder; 1 1/2 teaspoon(s) cinnamon; 1/2 teaspoon(s) nutmeg; 1/2 teaspoon(s) kosher salt; 2 cup(s) whole fat buttermilk; 2 large eggs, lightly beaten; 1 teaspoon(s) pure vanilla extract; 1 cup(s) finely shredded zucchini (see note); 1/2 cup(s) chopped pecans or walnuts; - butter and syrup for serving

(1 rating)

review

Private Recipe by

Raven Higheagle

@ravenhigheagle

Prescott, AZ

Fluffy buttermilk pancakes loaded with fresh shredded zucchini, cinnamon, nutmeg, and brown sugar. Zucchini Bread Pancakes are a perfect summer breakfast and a great way to use up some of those garden veggies! I can’t think of a better way to start a Saturday. Hot fluffy buttermilk paNCAKESSSSS!!!! [Oprah voice] Shredded zucchini in pancakes works a lot like shredded zucchini in bread. It’s moist, it’s sweet, and it’s happy to be covered in brown sugar, cinnamon, and nutmeg. Oh! I forgot to tell you about the pecans! I added pecans to the batter. The crunch is perfect.

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(1 rating)

yield serving(s)

prep time 10 Min

cook time 10 Min

method Griddle

Ingredients For zucchini bread pancakes

1 c

whole wheat flour
1 c

all purpose flour
2 Tbsp

brown sugar
2 tsp

baking powder
1 1/2 tsp

cinnamon
1/2 tsp

nutmeg
1/2 tsp

kosher salt
2 c

whole fat buttermilk
2 lg

eggs, lightly beaten
1 tsp

pure vanilla extract
1 c

finely shredded zucchini (see note)
1/2 c

chopped pecans or walnuts
butter and syrup for serving

How To Make zucchini bread pancakes

1
In a large bowl whisk together the flours, brown sugar, baking powder, cinnamon, nutmeg, and salt.

2
2Pour in the buttermilk, eggs, and vanilla.
3
Stir until just combined, making sure to scrape the bottom of the bowl so there are no pockets of dry mix.
4
Stir in the shredded zucchini and pecans.
5
Heat a griddle or skillet over medium high heat (I usually set the electric griddle to about 375 degrees)
6
I like to butter the griddle for pancakes. It gives them a slight buttery crisp on top.
7
Pour the batter onto the griddle to make your pancakes.
8
I find that a 1/4 cup measure works perfectly for scooping batter and pouring.
9
Let the first side cook until bubbles appear.
10
Flip and cook on the second side for 1-2 minutes. Repeat until you've used all the batter.
11
Serve with butter and syrup!
12
NOTE Make sure you zucchini is shredded finely so that it will break down in the cooking process.
13
I don't peel my zucchini. I love the green. But it's a matter of preference. You can peel yours if you'd like.
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