Zucchini Bread Pancakes

Mother's Day always seems to get associated with a wonderful brunch. I say you skip the long wait at a restaurant, and make these wonderful zucchini bread inspired pancakes yourself! Mom will love them, or just whip them up the next time you're craving pancakes!  Smitten Kitchen figured this recipe out for us, and all we need to do is trust her, which is easy because her recipes are amazing already.  These pancakes are no exception, they're filling and delicious, and they'll make your kitchen smell like cinnamon, which is sometimes a goal to strive for.
Did you know that you can shred zucchini and freeze it for later use?  It's a great way to not waste food, but to also keep it handy for recipes.  I froze mine in 2-cup increments in individual plastic bags at the end of last summer, and I was really getting to the point where I should use it or toss it.  This recipe uses exactly 2 cups of shredded zucchini, so I did a happy dance, and had a wonderful breakfast!  My favorite zucchini bread recipe uses 2 cups of shredded zucchini as well, if you find yourself with a surplus. 
The pancakes aren't overly sweet, which is perfect for the amount of syrup I use, which is both drizzled on top and kept separate for further dipping... don't judge.
The pancakes are heartier than plain pancakes, and I was totally happy with this stack.  The rest were left to cool, then put in the freezer for a quick breakfast the next time I'm craving them :-)
Zucchini Bread Pancakes (recipe from Smitten Kitchen)
makes about 10-12 medium pancakes

Ingredients:
2 large eggs
3 tablespoons olive oil
2 tablespoons brown sugar
1/4 cup buttermilk (or 2 tablespoons each of milk and plain yogurt, whisked until smooth)
1/2 teaspoon vanilla extract
2 cups shredded zucchini (from about 1 1/2 medium zucchini), heaping cups are fine
1 cup all-purpose flour (half can be swapped with whole wheat flour)
1/4 teaspoon table salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon ground or freshly grated nutmeg
Butter or oil, for coating skillet

In a large bowl, combine the eggs, olive oil, brown sugar, buttermilk, and vanilla extract.  Mix in the shredded zucchini.  Add the flour, salt, baking soda, cinnamon, and nutmeg and mix until just combined.

If desired, preheat your oven to 200 and place a parchment paper-lined baking sheet inside.  You can keep all of the cooked pancakes in the oven until all of the batter has been prepared!

Heat a cast iron or heavy-bottomed medium skillet over medium heat.  Once hot, add a pat of butter and spread around into a uniform layer.  Use a 1/4 cup measuring cup to dispense batter into the skillet, but don't fill it all the way.  I could get about 3 cooking at a time in my 12" skillet.  Cook until bubbles appear on the surface of the pancake in the center, then flip until cooked through (about 2-3 minutes per side).  Place the cooked ones on the prepared tray in the oven to keep them warm while the others cook.  Add more butter to the pan if needed, and cook the rest of the batter.  Serve warm, with plenty of maple syrup!
Enjoy!

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