Print

Zucchini Bread Pancakes: Garden Bounty Delight

Zucchini Bread Pancakes
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Transform your garden zucchini into delightful zucchini bread pancakes. This recipe is a warm and encouraging way to use up extra zucchini, offering a taste of sweet comfort with every bite.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 3/4 cups milk
  • 1/4 cup melted unsalted butter
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups grated zucchini (about 2 medium zucchini), excess moisture squeezed out
  • Optional toppings: maple syrup, butter, chopped nuts, whipped cream

Instructions

  1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  2. In a separate bowl, whisk together the eggs, milk, melted butter, granulated sugar, and vanilla extract until well combined.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
  4. Gently fold in the grated zucchini.
  5. Heat a lightly oiled griddle or frying pan over medium heat.
  6. Pour about 1/4 cup of batter onto the hot griddle for each pancake.
  7. Cook for 2-3 minutes per side, or until golden brown and cooked through.
  8. Serve warm with your favorite toppings.

Notes

  • Squeezing the excess moisture from the grated zucchini is key to preventing soggy pancakes.
  • You can add a handful of chopped walnuts or pecans to the batter for extra texture and flavor.
  • These pancakes freeze well. Let them cool completely, then store in an airtight container or freezer bag. Reheat in a toaster or microwave.

Nutrition

Find it online: https://tastytribune.com/zucchini-bread-pancakes/