These fluffy zucchini bread pancakes are a wonderful breakfast or brunch that you can make ahead and freeze! Great for sneaking in veggies.
Total Time
45min
5.0
1 Rating
Author: Jeanie and Lulu's Kitchen
Servings:
6
Ingredients
•
3
cups
All-Purpose Flour
•
8
tsp
Baking Powder
•
4
Tbsp
Dark Brown Sugar
•
2
tsp
Ground Cinnamon
•
as needed
Ground Nutmeg
•
1
pinch
Salt
•
2
cups
Milk
•
2
Eggs
•
1/3
cup
Butter
•
2
Zucchini
, peeled, grated
•
to taste
Butter
•
to taste
Maple Syrup
Cooking Instructions
1.
In a large mixing bowl, combine the All-Purpose Flour (3 cups), Baking Powder (8 tsp), Dark Brown Sugar (4 Tbsp), Ground Cinnamon (2 tsp), Ground Nutmeg (as needed), and Salt (1 pinch). Whisk them together.
2.
Whisk in the Milk (2 cups), Eggs (2), and melted Butter (1/3 cup) until you have a thick batter.
3.
Switch to a spatula and fold in the Zucchini (2).
4.
Get out an electric griddle and heat it to 350 degrees F (176 degrees C), then grease it with Butter (to taste). Scoop out the desired portions of batter onto the griddle and cook the pancakes for 3-4 minutes on each side, until golden and puffy.
5.
Plate pancakes as you make them and serve with Maple Syrup (to taste). Enjoy!
Nutrition Per Serving
CALORIES
434
FAT
16.2 g
PROTEIN
12.2 g
CARBS
60.4 g
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