Description
Zucchini bread pancakes bring together the comforting flavors of zucchini bread in a fluffy pancake form. Packed with cinnamon, nutmeg, and the richness of zucchini, these pancakes are a delicious start to any morning.
Ingredients
2 medium zucchinis
1 cup all-purpose flour
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup milk
2 tablespoons melted butter
Pinch of salt
Instructions
1. Grate the zucchinis and place them in a colander. Sprinkle with salt and let them sit for 10 minutes to draw out excess moisture.
2. After 10 minutes, squeeze the zucchini to remove as much water as possible.
3. In a bowl, combine the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. In a separate bowl, whisk the eggs, milk, vanilla extract, and melted butter. Add the wet ingredients to the dry ingredients and stir until just combined. Then, fold in the squeezed zucchini.
4. Heat a non-stick skillet over medium heat and lightly grease it with butter or cooking spray. Spoon the zucchini mixture onto the skillet, forming small pancakes.
5. Cook each side for 2-3 minutes or until golden brown and cooked through.
6. Remove from the skillet and serve warm with syrup, fresh fruit, or whipped cream.
Notes
Serve the zucchini bread pancakes with a drizzle of maple syrup, fresh berries, or a dollop of whipped cream.
Feel free to add chocolate chips, chopped nuts, or dried fruit to the batter for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 5g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
Keywords: zucchini, pancakes, bread, cinnamon