What do you do with too much zucchini? Have you gone through all the zucchini recipes you have? You've made bread and muffins and fritters. You served them baked, grilled, and fried! What else could there be? How about pancakes? Not savory ones...zucchini bread-like ones! Drizzle with a bit of cream cheese syrup, and you'll be in heaven!
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Why You'll Love This Recipe
- Not savory with green onions or parmesan cheese. Think sweet, light, and fluffy like zucchini bread!
- Even picky eaters can't resist these quick and easy pancakes!
- Great recipe for the time of year when your zucchini plant is exploding!
Ingredient Notes
- Fresh Zucchini - This is a great way to use up large summer zucchini. You know, those sneaky ones that you looked away for 2 seconds, and they were suddenly massive.
- Olive Oil - Canola oil, vegetable oil, or coconut oil may be substituted for the olive oil.
- Flour - All-purpose flour, not self-rising flour.
How to Make
- Heat your griddle or a large skillet to medium heat. I set mine to 275 - 300 degrees.
- Grate your zucchini and set it aside.
- NOTE - I find that larger zucchini are dryer, meaning they don't have much excess liquid. If you're using a small one though, you may need to squeeze the excess moisture out by wringing the shreds in a paper towel first.
- In a large bowl, whisk the dry ingredients, the flour, sugar, baking soda, baking powder, and ground cinnamon together.
- Stir in the vanilla, olive oil, eggs, and buttermilk.
- Last, fold in the shredded zucchini.
- Pour ¼ cupfuls onto the preheated griddle, cooking on both sides until golden brown.
- Serve cooked pancakes hot with syrup.
Recipe Tips & FAQs
Aside from maple, this Cinnamon Cream Syrup is great on these, or I really like this Blonde Buttermilk Syrup! My absolute favorite syrup, however, is my Cream Cheese Syrup!
I find that larger zucchini are dryer, meaning they don't have much excess liquid. If you're using a small one though, you may need to squeeze the excess moisture out by wringing the shreds in a paper towel first.
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Zucchini Pancakes
Ingredients
- 1 ¼ Cups Flour
- ¼ Cup Sugar
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 2 teaspoon Ground Cinnamon
- 1 teaspoon Vanilla
- ¼ Cup Olive Oil
- 2 Eggs
- 1 Cup Buttermilk
- 1 Cup Zucchini freshly grated
Instructions
- Heat your griddle or a large skillet to medium heat. I set mine to 275 - 300 degrees.
- Grate your zucchini and set it aside.
- In a large bowl, whisk the dry ingredients, the flour, sugar, baking soda, baking powder, and ground cinnamon together.
- Stir in the vanilla, olive oil, eggs, and buttermilk.
- Last, fold in the shredded zucchini.
- Pour ¼ cupfuls onto the preheated griddle, cooking on both sides until golden brown.
- Serve cooked pancakes hot with syrup.
Notes
- I find that larger zucchini are dryer, meaning they don't have much excess liquid. If you're using a small one though you may need to squeeze the excess moisture out by wringing the shreds in a paper towel first.
Greg
Great twist on the traditional pancake!!!