Zucchini Bread Pancakes


  • 2 large eggs
  • 3 tablespoons olive oil
  • 2 tablespoons light brown, dark brown or granulated sugar
  • 1/4 cup buttermilk or 2 tablespoons each of milk and plain yogurt, whisked until smooth
  • 1/2 teaspoon vanilla extract
  • 2 cups shredded zucchini (from about 9 ounces whole, or 1 1/2 medium zucchini), heaping cups are fine
  • 1 cup all-purpose flour (half can seamlessly be swapped with a whole wheat flour
  • 1/4 teaspoon table salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground or freshly grated nutmeg
  • Butter or oil, for coating skillet


Combine eggs, olive oil, sugar, buttermilk and vanilla in a large bowl until smooth. Stir in zucchini shreds.  Next, whisk together flour, baking soda, salt, cinnamon and nutmeg.

Preheat oven to 200°F and place a tray — foil-lined if you’re into doing fewer dishes later — on a middle rack.

Heat a heavy skillet over medium heat. Once hot, melt  butter or add olive oil in pan and swirl it around until it sizzles. Add pancake batter to pan, whatever size you like. Cook until bubbles appear on the surface, about 2 to 3 minutes. Flip pancakes and cook another minute or two, until golden underneath. Transfer pancakes to prepared pan in over to keep warm as well as ensure that they’re all cooked through when they’re served. Repeat with remaining batter. Serve warm.

Source | Smitten Kitchen

Leah Beckett