If you’re like me, you have a plethora of zucchini on your hands right now and have already made all the breads, muffins and pastas that you can with it. So when I found PinchofYum’s simple recipe for Sweet Zucchini Pancakes I decided to give it a go. I loved the idea of zucchini bread pancakes that came together in about the same time as if I had used a mix.

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Note: Lindsay’s original recipe said to use a half cup of either use milk or water, and I initially opted for almond milk because it’s what I had on hand. But my first attempt didn’t quite turn out as fluffy as I expected. They tasted wonderful though, and I knew they had the potential to be awesome. So after reading some reviews of the recipe, I decided to give these pancakes another go and just use Greek yogurt with NO additional liquid. I definitely recommend doing this—my second batch of batter was just the right consistency!

First things first. I grated up my zucchini. My box grater has seen better days but still did the trick!

Then, I whisked together all the dry ingredients in a large bowl.

In another bowl, I added the yogurt to the butter I had just melted in the microwave. Like I said, I chose not to use the milk this time around because I thought the batter would have too much liquid.

 
 
 

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Now whisk the yogurt and butter together until smooth and add the egg. Whisk well so there are no yogurt clumps!

 
 
 

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Then fold in the grated zucchini! It looks just like zucchini bread batter. Yum.

Add the dry ingredients and mix gently. Be careful not to over-mix here or else you’ll have rocks for pancakes.

Ta-dah! Beautiful, light, fluffy pancakes that taste and look remarkably similar to zucchini bread. Again though, I recommend not adding any extra liquid to the batter and taking care when flipping because they seem to cook faster than other pancakes. I topped my pancakes with some butter and real maple syrup. It was definitely a tasty way to start my day!

Thanks, Lindsay for such a fun summer breakfast treat! See her blog Pinch of Yum for more of her beautiful creations.

Here’s the for a handy dandy printable form of the recipe:

Sweet Zucchini Pancakes

 
 
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Jenna is a food writer who has worked as a pastry chef and bread baker. Her blog Eat, Live, Run has great recipes, travel stories, and the perfect slogan: “Celebrating life, one crumb at a time.”