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Delicious Zucchini Bread Pancakes: 1 simple trick

Zucchini Bread Pancakes
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Transform your garden zucchini into delicious pancakes with this easy recipe. Perfect for a weekend brunch or a special breakfast treat.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 large egg
  • 1 cup milk
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini, squeezed dry

Instructions

  1. In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
  2. In a separate bowl, whisk together the egg, milk, melted butter, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  4. Gently fold in the grated zucchini.
  5. Heat a lightly oiled griddle or frying pan over medium-high heat.
  6. Pour about 1/4 cup of batter onto the hot griddle for each pancake.
  7. Cook for 2-3 minutes per side, or until golden brown and cooked through.
  8. Serve warm with your favorite toppings.

Notes

  • Ensure your grated zucchini is well-drained to prevent soggy pancakes.
  • Adjust sweetness to your preference.
  • These pancakes freeze well. Let them cool completely, then store in an airtight container.

Nutrition

Find it online: https://eatableempress.com/zucchini-bread-pancakes/