Description
A delightful twist on traditional pancakes, these Zucchini Bread Pancakes combine the flavors of zucchini bread with the fluffy texture of pancakes, making for a perfect breakfast treat.
Ingredients
Scale
- 1 cup grated zucchini
- 1 cup all-purpose flour
- 1/2 cup milk
- 2 large eggs
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 tablespoons melted butter
Instructions
- In a large bowl, combine the grated zucchini, eggs, milk, and melted butter.
- In another bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Heat a non-stick skillet over medium heat and pour 1/4 cup of batter for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Serve warm with your favorite syrup or toppings.
Notes
- For added flavor, consider mixing in chopped nuts or chocolate chips.
- These pancakes can be made ahead and reheated for a quick breakfast.
- Adjust the sweetness by adding more or less sugar according to your taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
Keywords: Zucchini Bread Pancakes, breakfast, pancakes, zucchini