Fabulous Zucchini Pancakes
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4
A light, flavorful, really good pancake that uses up a lot of zucchini and tastes like zucchini bread.
  • 2 large eggs
  • 3 tablespoons olive oil
  • 2 tablespoons sugar (optional)
  • ¼ cup buttermilk or soured milk
  • ½ teaspoon vanilla extract
  • 2 cups shredded zucchini
  • 1 cup all-purpose flour
  • ¼ teaspoon table salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon ground or freshly grated nutmeg
  • ¼ cup semi-sweet chocolate chips (optional)
  • Oil, for coating skillet
  1. In a large bowl whisk eggs, olive oil, sugar, buttermilk and vanilla until smooth.
  2. Stir in zucchini.
  3. In a smaller bowl, combine flour, salt, baking soda, cinnamon and nutmeg.
  4. Stir dry ingredients into zucchini batter, mixing until just combined.
  5. Stir in chocolate chips.
  6. Heat oil or butter in a large, heavy skillet over medium heat.
  7. Scoop ¼-cup rounds of batter in pan so they do not touch.
  8. Cook until bubbles appear on the surface, about 2 to 3 minutes.
  9. Flip pancakes and cook another minute or two.
  10. Keep pancakes warm in on a tray in the oven set on low or in a toaster oven.
  11. Repeat with remaining batter.
  12. Serve warm with or without traditional pancake toppings.
  13. Pancakes freeze well.
Recipe by Finch Frolic Garden Permaculture at https://www.vegetariat.com/2012/08/sure-fire-zucchini-recipes/