Description
Deliciously fluffy pancakes infused with the essence of zucchini bread, perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup grated zucchini (squeezed dry)
- 1 cup all-purpose flour (or whole wheat/almond flour)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 cup brown sugar
- 1 cup buttermilk (or dairy-free alternative with vinegar)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter (plus more for cooking)
Instructions
- Grate the zucchini and squeeze out excess moisture.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and brown sugar.
- In another bowl, mix buttermilk, egg, melted butter, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined.
- Fold in the grated zucchini until evenly distributed.
- Preheat a non-stick skillet over medium heat and melt a little butter.
- Using a 1/4 cup measure, drop batter onto the skillet. Cook until bubbles form, then flip and cook until golden, about 3-4 minutes each side.
- Stack them high and serve warm with your favorite toppings!
Notes
Feel free to experiment with toppings like maple syrup, yogurt, or fresh fruit. Adding chocolate chips or nuts can enhance the flavor further.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg
Keywords: pancakes, zucchini, brunch, breakfast, comfort food