Zucchini Bread Pancakes: Comforting Breakfast Delight

Are you ready to uplevel your breakfast game? Meet your new favorite way to start the day: Zucchini Bread Pancakes – The Ultimate 20-Minute Comfort Breakfast. This delightful dish brings together the homey flavors of zucchini bread with the classic, airy texture of pancakes. Perfect for any morning, these pancakes are lightly spiced and packed full of nutritious shredded zucchini, making them a wholesome yet satisfying choice. Plus, they’re simple enough to whip up in just 20 minutes, leaving you more time to savor your breakfast with a hot cup of coffee or tea.

Imagine starting your day with the aroma of cinnamon and nutmeg wafting through the kitchen. With each bite, you’ll experience the perfect balance of sweetness, earthiness from the zucchini, and the richness imparted by just the right amount of melted butter. Whether you’re cooking for yourself, your family, or impressing friends with a scrumptious brunch, these pancakes are bound to be a hit. Not only do they taste divine, but they also offer a clever way to sneak in some vegetables, ensuring a wholesome kick-start to your day.

If you’re new to the world of combining vegetables with sweet breakfast dishes, these pancakes are an excellent place to begin. The zucchini melds seamlessly into the batter, adding moisture and flavor without overpowering the traditional pancake appeal. Ready in no time from simple pantry staples, these pancakes are proof that comfort and nutrition can coexist deliciously on your breakfast menu.

Why You’ll Love This Zucchini Bread Pancakes Recipe

• Quick and easy: Enjoy a wholesome breakfast in just 20 minutes.
• Nutritious: Packed with zucchini, these pancakes offer a hidden veggie boost.
• Flavorful: The perfect blend of cinnamon and nutmeg elevates the taste.
• Comforting: Combines the cozy essence of zucchini bread with fluffy pancakes.
• Customizable: Easily adjust ingredients to suit dietary preferences.

Preparation Phase & Tools to Use

Before diving into making these delicious Zucchini Bread Pancakes, make sure your kitchen and work area are organized and ready to go. Gather all your ingredients and utensils first. You’ll need two mixing bowls, one large for the dry ingredients and one medium-sized for the wet ingredients. A good whisk is essential for blending both sets of ingredients smoothly.

To ensure your pancakes cook evenly, having a quality non-stick skillet or griddle is crucial. This will give your pancakes the delicate golden edges they deserve. Don’t forget a spatula for flipping your pancakes — ideally, one with a thin, flexible edge to make flipping easier. Lightly grease your skillet with a bit of butter or coconut oil to prevent sticking and to add a hint of extra flavor.

Prepping your zucchini is another step to consider. Make sure to shred it finely and squeeze out any excess moisture by wrapping the shreds in a clean kitchen towel. This important step ensures that the zucchini merges seamlessly into the pancake batter without turning it soggy. With your tools in place and your ingredients ready, you are set up for pancake success.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 2 tbsp brown sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 3/4 cup buttermilk
• 2 large eggs
• 2 tbsp melted butter or coconut oil
• 1 tsp vanilla extract
• 1 cup finely shredded zucchini (excess moisture squeezed out)

Instructions

Step 1: Mix the Dry Ingredients

Start by combining the dry ingredients. In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Make sure these ingredients are well mixed to ensure an even distribution throughout your pancake batter.

Step 2: Prepare the Wet Mixture

In a separate bowl, whisk together the buttermilk, eggs, melted butter (or coconut oil), and vanilla extract. Use a whisk to achieve a smooth, cohesive liquid mixture that will integrate easily with your dry ingredients. The buttermilk adds a beautiful tanginess that complements the spices.

Step 3: Combine to Create the Batter

Gradually pour the wet ingredients into the bowl with the dry ingredients. Stir gently to combine, being careful not to over-mix the batter. Fold in the finely shredded zucchini until it’s evenly distributed. Over-mixing can result in dense pancakes, so mix until just combined.

Step 4: Cook the Pancakes

Preheat your non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or coconut oil. For each pancake, pour 1/4 cup of the batter onto the skillet. Allow the pancakes to cook until bubbles form on the surface and the edges look set. Then, use a spatula to carefully flip each pancake and cook for an additional 1–2 minutes until golden brown and cooked through.

Step 5: Serve and Enjoy

Once your pancakes are cooked, serve them warm. They pair beautifully with a drizzle of maple syrup, a pat of butter, or a dollop of yogurt for added creaminess. Enjoy them as is, or layer them with more flavors like fresh fruits or nuts.

Variations

• Protein: Add a scoop of protein powder to the dry ingredients for an extra protein boost. You can also serve with Greek yogurt for added protein.
• Vegetables: Experiment with adding grated carrots or apples for a sweeter version or finely chopped spinach for more greens.
• Spices: Swap out cinnamon and nutmeg for allspice or ginger to give the pancakes a different flavor profile.

Cooking Notes

• Ensure the zucchini is well-drained to prevent the batter from becoming too watery.
• Let the batter sit for a few minutes before cooking to allow the baking powder to activate and result in fluffier pancakes.
• Adjust the heat on your skillet or griddle to maintain even cooking and avoid burning.
• For thicker pancakes, reduce the liquid slightly; for thinner pancakes, add a little more buttermilk.

Serving Suggestions

• Top with sliced bananas and nuts for a sweet, textural contrast.
• Serve alongside a fresh fruit salad for a refreshing accompaniment.

Tips

• Use room temperature ingredients for a smoother mix and better texture.
• If using whole zucchini, peel it first to avoid bitterness from the skin.
• Batter can be made a day ahead and stored in the refrigerator for convenience.
• Reheat leftover pancakes in the toaster for a quick weekday breakfast.

Prep Time, Cook Time, Total Time

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Nutritional Information

• Calories: Approx. 150 per pancake
• Protein: 4g per pancake
• Sodium: 180mg per pancake

FAQs

Can I make these pancakes gluten-free?

Yes, simply replace the all-purpose and whole wheat flours with a gluten-free flour blend. Ensure it’s a one-to-one substitution to maintain the right consistency.

How do I store leftover pancakes?

Store any leftover pancakes in an airtight container in the refrigerator for up to three days. You can also freeze them for up to two months. Reheat in the toaster or oven for the best texture.

Can I use a different type of milk?

Absolutely, you can substitute buttermilk with almond milk, coconut milk, or any preferred milk. If using regular milk, add a splash of lemon juice to replicate the tanginess of buttermilk.

What can I do if the pancakes stick to the skillet?

If your pancakes are sticking, ensure the skillet is adequately heated before adding the batter and is well-greased with butter or oil. Try using a non-stick surface or add a bit more grease if necessary.

Conclusion

Making these Zucchini Bread Pancakes will revolutionize your breakfast routine. Not only do they combine the best aspects of zucchini bread and pancakes, but they also do so in a way that’s quick and easy to achieve. With a few simple ingredients and steps, you’ll have a comforting breakfast or brunch option that’s sure to impress.

Encouraging your family or friends to give these pancakes a try will surely earn you rave reviews. Feel free to experiment with different flavor combinations and variations to keep things exciting. Let us know in the comments below how you like your zucchini bread pancakes, or if you’ve crafted your own unique spin. We’d love for you to share this recipe with others and spread the joy of a delicious, homemade breakfast.

Zucchini Bread Pancakes – The Ultimate 20-Minute Comfort Breakfast

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• Author: Alioui
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

This delightful dish brings together the homey flavors of zucchini bread with the classic, airy texture of pancakes.

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Ingredients

Scale 1x2x3x

• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 2 tbsp brown sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 3/4 cup buttermilk
• 2 large eggs
• 2 tbsp melted butter or coconut oil
• 1 tsp vanilla extract
• 1 cup finely shredded zucchini (excess moisture squeezed out)

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Instructions

1. Start by combining the dry ingredients. In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Make sure these ingredients are well mixed to ensure an even distribution throughout your pancake batter.
2. In a separate bowl, whisk together the buttermilk, eggs, melted butter (or coconut oil), and vanilla extract. Use a whisk to achieve a smooth, cohesive liquid mixture that will integrate easily with your dry ingredients. The buttermilk adds a beautiful tanginess that complements the spices.
3. Gradually pour the wet ingredients into the bowl with the dry ingredients. Stir gently to combine, being careful not to over-mix the batter. Fold in the finely shredded zucchini until it’s evenly distributed. Over-mixing can result in dense pancakes, so mix until just combined.
4. Preheat your non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or coconut oil. For each pancake, pour 1/4 cup of the batter onto the skillet. Allow the pancakes to cook until bubbles form on the surface and the edges look set. Then, use a spatula to carefully flip each pancake and cook for an additional 1–2 minutes until golden brown and cooked through.
5. Once your pancakes are cooked, serve them warm. They pair beautifully with a drizzle of maple syrup, a pat of butter, or a dollop of yogurt for added creaminess. Enjoy them as is, or layer them with more flavors like fresh fruits or nuts.

Notes

For thicker pancakes, reduce the liquid slightly; for thinner pancakes, add a little more buttermilk.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast

Nutrition

• Calories: 150 kcal
• Sodium: 180 mg
• Protein: 4 g