How to Make Zucchini Bread Pancakes - A Step-by-Step Guide

Looking for a new and delicious way to enjoy zucchini? These zucchini bread pancakes are the perfect answer. They are a fun and nutritious twist on traditional pancakes, and they are a great way to use up any surplus zucchini from your garden or local farmers' market.

These pancakes are fluffy and moist, with the added texture and flavor of shredded zucchini. They are perfect for a leisurely weekend breakfast or brunch, and they also make a great snack or dessert.

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Ingredients

  • 1 tablespoon lemon juice
  • 1 cup milk
  • 1 ½ cups all-purpose flour
  • 2 tablespoons white sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 large egg
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini
  • nonstick cooking spray

Information

  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Additional Time: 5 mins
  • Total Time: 25 mins
  • Servings: 4
  • Yield: 8 pancakes

  • Add lemon juice to a cup of milk. Set aside until milk starts to curdle, 5 to 10 minutes.
  • Combine flour, sugar, cinnamon, baking powder, baking soda, and salt in a large bowl. Make a well in the center. Pour in curdled milk, egg, melted butter, and vanilla extract. Stir with a spoon or whisk until the batter is just combined. Add shredded zucchini and mix until well incorporated.
  • Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface, about 2 minutes. Flip with a spatula, and cook until browned, about 2 more minutes.
  • Nutrition

    305 cal.

    • Total Fat: 9g
    • Saturated Fat: 5g
    • Cholesterol: 67mg
    • Sodium: 617mg
    • Total Carbohydrate: 47g
    • Dietary Fiber: 2g
    • Total Sugars: 10g
    • Protein: 9g
    • Vitamin C: 7mg
    • Calcium: 165mg
    • Iron: 3mg
    • Potassium: 251mg