Zucchini Pancakes #2

Adapted from Smitten Kitchen

Makes 10 to 12 pancakes




2 large eggs
3 tablespoons olive oil
2 tablespoons light brown, dark brown, or granulated sugar
1/4 cup buttermilk
1/2 teaspoon vanilla extract
2 heaping cups shredded zucchini
1 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon nutmeg
Butter or oil, for coating skillet


  1. In a large bowl, combine eggs, olive oil, sugar, buttermilk and vanilla until smooth. Stir in zucchini shreds. In a smaller bowl, whisk together flour, salt, baking soda, cinnamon, and nutmeg. Stir dry ingredients into zucchini batter, mixing until just combined.
  2. Heat a large, heavy skillet (my favorite for pancakes is a cast-iron) over medium heat. Once hot, melt a pat of butter in pan and swirl it around until it sizzles. Scoop scant 1/4-cup dollops of batter (mine were about 3 tablespoons each) in pan so the pancakes do not touch. 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 oven to keep warm. Serve warm.

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