I’ve waxed poetic so many times about how much we love pancakes for breakfast in this house. I make them nearly every weekend. Sunday is the only day Marc and I get to just sit and have breakfast together so we love to make them together and enjoy them with a coffee that’s not in a thermos. The zucchini for summer is already showing up in full force at our farmer’s market, so I was inspired to create pancakes based on my family’s recipe for zucchini bread. Let me tell you, these fluffy zucchini bread pancakes are simple and such an awesome way to sneak in more veggies!
Oh my goodness, I loved the warm spices and brown sugar coupled with the mild zucchini. It was just like my family’s wonderful zucchini bread recipe in pancake form. They were so simple too! Hope you all love them, xoxo
These fluffy zucchini bread pancakes are such a wonderful breakfast or brunch that you can make ahead and freeze! Great for sneaking in veggies.
- 3 cups all-purpose flour
- 8 teaspoons baking powder
- 4 tablespoons dark brown sugar
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 pinch salt
- 2 cups milk
- 2 whole eggs
- 6 tablespoons butter melted and cooled
- 2 whole zucchini peeled and grated
Combine the flour, baking powder, sugar, cinnamon, nutmeg and salt in a large mixing bowl and whisk them together. Then whisk in the milk, eggs, and butter until you have a thick batter. It can be a little lumpy, no worries. Then switch to a spatula and fold in the grated zucchini. Get out an electric griddle and heat it to 350, then grease it with a pat of butter. 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. Plate them as you make them and serve with warm maple syrup and/or butter! Enjoy!!