So I’m taking a momentary break from savory squash recipes to talk about sweet squash recipes for a moment. Sweet zucchini recipes, in particular.
I saw the recipe for these Zucchini Bread Pancakes, and immediately thought of the Carrot Cake Pancakes I made a while ago. Vegetables in breakfast? Why, yes. It worked so well last time, I had to try again!
Zucchini Bread Pancakes
(adapted from Smitten Kitchen)
makes about 10 pancakes
- 2 large eggs
- 3 tbsp olive oil
- 2 tbsp brown sugar
- 1/4 cup + 2 tbsp buttermilk
- 1/2 tsp vanilla extract
- 2 heaping cups shredded zucchini
- 1/2 cup all purpose flour
- 1/2 cup whole wheat flour
- 1/4 tsp salt
- 1 tsp baking soda
- 1 tsp cinnamon
- Pinch nutmeg
- Butter or oil, for coating skillet
In a large bowl, combine eggs, olive oil, sugar, buttermilk and vanilla until smooth. Stir in zucchini. In another bowl, whisk together flour, salt, baking soda, cinnamon and nutmeg. Stir dry ingredients into wet, mixing until just combined.
Heat a large skillet over medium heat. Coat the pan lightly with butter or oil. Pour the batter into the pan and cook until bubbles appear on the surface, about 2 to 3 minutes. Flip pancakes and cook another minute or two, until golden. Repeat with remaining batter. Serve smothered in butter and maple syrup.
These pancakes did not disappoint. They were crispy on the outside, super moist on the inside, and tasted just like sweet, delicious zucchini bread. I’m in love.