Zucchini Bread Pancakes

Zucchini in pancakes? Just trust me on this one. It is the perfect way to disguise some veggies into your kids breakfast. My son is the pickiest eater in the whole world and he loves these pancakes. They are basically the love child of a great zucchini bread and a delicious buttermilk pancake. If you are like me and have loads of zucchini from your garden, this is the perfect way to use some of it up!

If you are looking for other ways to use up your zucchini try my Sausage and Orzo Stuffed Zucchini or my Chocolate Chip Zucchini Bread or if you are looking for something really unique try my Zucchini Summer Salad.

Tips & Tricks:

• This batter lasts great in the fridge. I will make it at the beginning of the week and only cook what I need and store the remaining batter in the fridge and cook fresh pancakes each morning.
• It’s super important that you squeeze out all the excess moisture from the zucchini, otherwise your pancakes will come out really soggy.

Zucchini Bread Pancakes

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• Author: shaemakes
• Prep Time: 15 min
• Cook Time: 5 min
• Total Time: 20 min
• Yield: 8 servings 1x

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Description

Buttermilk pancakes with a zucchini bread twist! The perfect way to disguise some vegetables for your picky eaters!

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Ingredients

Scale 1x2x3x

• 2 cups all purpose flour
• 1/4 cup sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 2 cups grated zucchini
• 1 tsp pure vanilla extract
• 2 cups buttermilk
• 2 large eggs
• 1/2 cup melted salted butter
• Olive oil for frying

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Instructions

1. In a medium sized bowl, whisk together dry ingredients.
2. Warm the buttermilk in the microwave for 45-60 seconds until warm.
3. In a separate medium sized bowl, add buttermilk, eggs, melted butter and vanilla extract. Whisk until combined.
4. Add wet mixture to the dry mixture and stir gently until no flour streaks remain. Do not over mix.
5. Shred your zucchini and then add it to the center of some cheese cloth or a thin dish towel. Squeeze all of the excess liquid out of the zucchini.
6. Add the shredded zucchini to the batter and gently fold it in to combine.
7. Over medium/low heat, heat a large skillet. Add olive oil to the skillet just until it covers the entire bottom of your pan. It shouldn’t be more than an 1/8 of an inch deep.
8. Once oil is hot, reduce heat to medium low and dollop 1/2 cup pancake batter into the skillet. Depending on the size of your skillet, you can fit 2-3 pancakes into the pan.
9. Cook pancakes until bubbles start to rise to the surface and pop, about 2-3 minutes. Carefully flip pancakes and cook for another 2-3 minutes.
10. Serve hot with maple syrup and toppings of your choosing.

Keywords: breakfast, pancakes, buttermilk pancakes, zucchini, zucchini pancakes, zucchini bread