Zucchini Bread Pancakes


What do you do when you have a huge zucchini and have made enough zucchini bread (although, really, is there ever enough zucchini bread)? You make zucchini bread pancakes!

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Arielle was given a zucchini from her friend Tori’s garden. It was huge. She made 4 loaves of zucchini bread and there was still two and a half pounds of zucchini left! I cut off a chunk to use in the pancakes and still have plenty to build a dinner around tomorrow!

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I found this recipe on Smitten Kitchen last year and we fell in love with it! I use the same recipe and include it below, but if you want to read the original, here is the link.

Zucchini Bread Pancakes

from The Smitten Kitchen

2 large eggs (from Farmer Kim)

3 tablespoons olive oil

2 tablespoons light brown, dark brown or granulated 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 9 ounces whole, or 1 1/2 medium zucchini), heaping cups are fine (from Tori’s garden)

1 cup all-purpose flour (half can seamlessly be swapped with a 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

Directions

In a large bowl, combine eggs, olive oil, sugar, buttermilk and vanilla until smooth.

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Stir in zucchini.

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In a smaller bowl, whisk together flour, salt, baking soda, cinnamon and nutmeg.

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Stir dry ingredients into zucchini batter, mixing until just combined.

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Preheat oven to 200°F and place a tray on a middle rack.

Heat a large, heavy skillet (cast iron is great) over medium heat. Once hot, melt a pat of butter in pan and swirl it around until it sizzles. Scoop scant 1/4-cup dollops of batter in pan so the puddles do not touch. Cook until bubbles appear on the surface, about 2 to 3 minutes.

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Flip pancakes and cook another minute or two, until golden underneath.

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Transfer pancakes to prepared pan to keep warm as well as ensure that they’re all cooked through when they’re served. Repeat with remaining batter. Serve warm.

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Makes 10 to 12 pancakes

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Categories: Breakfast, Kosher, Recipe, Vegetarian, Zucchini | 2 Comments

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2 thoughts on “Zucchini Bread Pancakes

  1. Pingback: Zippy Zucchini Bread | What's On the Stove?

  2. Pingback: Zucchini Bread Waffles | Andrea's Garden Cooking

Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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