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