Pancake Day is just around the corner. What will you be making? Just don’t say ‘classic pancake recipes’. I mean, sure, the good old American pancake recipes that you can find on MyGreatRecipes are delish and all, but why settle for the ordinary when you can make something extraordinary?
Nothing gives you more possibilities to experiment than pancakes. So today, I suggest something quite unusual – zucchini pancakes.
I know, zucchini is not the first thing that comes to mind when thinking about sweet treats. However, I love zucchini. At least in their savory variations. You must admit that they taste awesome when grilled. And have you tried zoodles? Zucchini noodles, the best pasta substitute in the world. So, before you say no to zucchini pancake recipe, think again.
In fact, think like this – if carrot pancakes taste so good, why not try the zucchini version? There are two ways to make sweet zucchini flapjacks.
You can find every recipe if you visit MyGreatRecipes.
Zucchini Pancakes Recipe
Besides being utterly delicious, these hotcakes are a perfect way to save the zucchini just lying in the fridge with no purpose. Here are the ingredients you need.
- 2 eggs
- 1 cup buttermilk
- 2 tablespoons butter
- 1 tablespoon honey
- 1 cup grated zucchini
- 1 cup all-purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
Here are a few things you should know before you start making this recipe:
- Zucchini contains lots of water, so it is wise to squeeze them after grating.
- The batter should be thick. Firstly, because the pancakes will look uniform and perfectly flat.
- Secondly, because they will be tall, crispy on the outside and soft on the inside. Be careful, though, thick batter is more difficult to cook through. Cook on a medium-low heat and transfer to the oven afterward.
- Whisk the egg whites separately to make the hotcakes fluffier.
Once you know these secrets, the rest of the cooking method is pretty much standard.
Zucchini Bread Pancake Recipe
Maybe zucchini bread will sound safer and more familiar. If you like it, it is very easy to transform it into pancakes. This comes handy in case you have overestimated your family (or your own) capacity and prepared a double or triple dosage of the recipe. No biggie! Adjust the batter thickness by adding some more milk (pancake batter should be slightly runnier than zucchini bread batter. For this recipe, it should be somewhere between standard pancake batter and quick-bread batter).
Here are the ingredients:
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 3/4 cup honey
- 1 egg
- 1/2 cup Greek yogurt
- 1/3 cup coconut oil
- 1 cup grated zucchini
- 1 teaspoon vanilla
- 1 cup chopped walnuts or pecans
A few notes on this recipe:
- I find zucchini bread perfect when made with whole wheat flour, even better than with the all-purpose flour, but if you have doubts, mix both flours in the recipe.
- Greek yogurt is always a great idea in quick breads because it contributes extra moistness and softness.
- Zucchini makes perfect blends with spices like cinnamon, clove, and nutmeg, as well as with nuts.
Cook the pancakes following the instructions above.
Choose your favorite topping – maple or golden syrup, honey, Greek yogurt, cottage cheese, blueberries, whatever your heart desires!