Meet Zucchini Bread Pancakes: The Breakfast I'm Making All Summer Long
These zucchini bread pancakes are a delicious nod to zucchini bread, rich and fluffy with warm spices and threads of zucchini throughout. The best part is that you can have the satisfaction of zucchini bread without heating up the oven.
Prep Time
0h 10m
Cook Time
0h 5m
Ingredients
13
Yield
4 servings
Calories
-
Method
Step-by-step instructions
Gather the ingredients.
Whisk flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg together in a large bowl.
Combine buttermilk, sugar, egg, and butter in a measuring cup; whisk well. Stir in shredded zucchini, and walnuts, then add to the dry ingredients. Fold together just until no dry spots remain.
Heat a large nonstick skillet or griddle over medium heat; grease with butter.
Working in batches, scoop 1/4 cup batter per pancake into the skillet. Cook until bubbles begin to form on surface of pancakes and edges start to look dry, 2 to 3 minutes.
Flip, and cook until fluffy and slightly firm, about 2 minutes. Repeat with remaining batter, adding butter and adjusting heat as needed.
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