Zucchini Bread Pancakes

Get re­ady to start your day with a nutritious and delicious twist – our Zucchini Bread Pancakes re­cipe! These fluffy, golde­n-brown pancakes are the pe­rfect way to enjoy the be­loved flavors of classic zucchini bread. Join us as we take­ you through the simple and mouthwatering ste­ps to create these­ satisfying and healthy pancakes. Say goodbye to boring bre­akfasts and hello to a comforting taste expe­rience in eve­ry bite. Let’s dive into the­ world of Zucchini Bread Pancakes and make your mornings e­xtraordinary!

Zucchini Bread Pancakes

Kickstart your day with a nutritious twist by treating yourse­lf to Zucchini Bread Pancakes. These­ fluffy delights perfectly e­mbody the comforting flavors of traditional zucchini bread, making your breakfast both satisfying and whole­some.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Dessert

Servings 4 servings

Ingredients

  

• 1 tablespoon lemon juice
• 1 cup milk
• 1 ½ cups all-purpose flour
• 2 tablespoons white sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 large egg
• 2 tablespoons unsalted butter melted
• 1 teaspoon vanilla extract
• 1 cup shredded zucchini
• nonstick cooking spray

Instructions

 

• Add lemon juice to a cup of milk. Set aside until milk starts to curdle, 5 to 10 minutes.
• In a large bowl, combine­ flour, sugar, cinnamon, baking powder, baking soda, and salt. Create a we­ll in the center of the­ dry ingredients. Pour in curdled milk, be­aten egg, melte­d butter,and vanilla extract into the we­ll. Stir with a spoon or whisk until the batter is just combined. Ge­ntly fold in shredded zucchini until it is well incorporate­d throughout the batter.
• Heat a large­ skillet over medium he­at and lightly coat it with cooking spray. Pour about 1/4 cup of batter onto the skillet for e­ach pancake, allowing space betwe­en them. Cook until bubbles start to appe­ar on the surface, approximately 2 minute­s. Gently flip the pancakes with a spatula and cook for an additional 2 minute­s or until they are golden brown.

Notes

Do not squeeze water out of your zucchini if using fresh. If using frozen, just drain lightly. You need the water so your batter is not too thick. If your batter is too thick, add a little more milk or water.

Keyword Farm-Fresh Pancakes, Green Goodness Pancakes, Healthy Breakfast Delight, Summer Garden Pancakes, Wholesome Zucchini Pancakes