Meet Zucchini Bread Pancakes: The Breakfast I'm Making All Summer Long
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 pinch ground nutmeg
- 3/4 cup buttermilk
- 3 tablespoons white sugar
- 1 large egg
- 2 tablespoons butter,
- 1 cup zucchini
- 1/3 cup chopped walnuts
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Instructions
- Gather the ingredients.
- Whisk flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg together in a large bowl.
- Combine buttermilk, sugar, egg, and butter in a measuring cup; whisk well. Stir in shredded zucchini, and walnuts, then add to the dry ingredients. Fold together just until no dry spots remain.
- Heat a large nonstick skillet or griddle over medium heat; grease with butter.
- Working in batches, scoop 1/4 cup batter per pancake into the skillet. Cook until bubbles begin to form on surface of pancakes and edges start to look dry, 2 to 3 minutes.
- Flip, and cook until fluffy and slightly firm, about 2 minutes. Repeat with remaining batter, adding butter and adjusting heat as needed.
Source
Original recipe: View Original