I Am Baker

The Best Zucchini Pancakes

I am not lying, these pancakes are on par with the best buttermilk pancakes you have ever had.

They are light.

They are fluffy.

They are sweet and they are filling.

They are everything I wanted in a pancake, but never thought I could achieve with the zucchini addition.  I finally found the perfect recipe!

The BEST Zucchini Pancakes

Ingredients

  • 1 cup sugar
  • 3 cups flour
  • 4 tsp baking powder
  • 1 tsp baking soda
  • pinch salt
  • 4 eggs
  • 1 cup milk
  • 1/2 tsp vanilla
  • 2 1/2 cup shredded zucchini (not drained)

Instructions

  1. Heat a skillet to 325-350 degrees.
  2. In a large bowl, place sugar, flour, baking powder, baking soda, and salt. Whisk together. Add in eggs, milk, and vanilla.
  3. Mix until fully incorporated. Fold in zucchini.
  4. Using a 1/4 measuring cup, pour batter onto heated griddle.
  5. When pancake is full of bubbles, flip to other side and cook for approximately one more minute.
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*This recipe feeds my family of six, so you can halve it if you have a smaller brood!

Now, my zucchini was large, so I chose to do a rough peel. (Removing most of the dark green skin)  This means that you cannot see the zucchini as much.

And while I told my kids I was making zucchini pancakes, if I hadnt told them I dont think they would have been the wiser!

I also opted to only use butter on mine.  We used organic syrup on the kids, but only a small amount.  The pancakes are so sweet you almost dont need syrup!  Almost.

Let me know if you try them… I am sure you will love them!

Oh, and be sure to look up.  The second to last tab on my header says, “Recipe Box“.  This is all for YOU!  Using Ziplist you can create your very own personalized recipe box as well as grocery lists and many more!