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Sweet Zucchini Pancakes

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Tasty Kitchen Blog Sweet Zucchini Pancakes. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Lindsay of Pinch of Yum.

 
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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Tasty Kitchen Blog Sweet Zucchini Pancakes. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Lindsay of Pinch of Yum.

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!

 
 
 
Tasty Kitchen Blog Sweet Zucchini Pancakes. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Lindsay of Pinch of Yum.

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

 
 
 
Tasty Kitchen Blog Sweet Zucchini Pancakes. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Lindsay of Pinch of Yum.

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

 
 
 
Tasty Kitchen Blog Sweet Zucchini Pancakes. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Lindsay of Pinch of Yum.

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.

 
 
 
Tasty Kitchen Blog Sweet Zucchini Pancakes. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Lindsay of Pinch of Yum.

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

 
 
 
Tasty Kitchen Blog Sweet Zucchini Pancakes. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Lindsay of Pinch of Yum.

Then fold in the grated zucchini!

 
 
 
Tasty Kitchen Blog Sweet Zucchini Pancakes. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Lindsay of Pinch of Yum.

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

 
 
 
Tasty Kitchen Blog Sweet Zucchini Pancakes. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Lindsay of Pinch of Yum.

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.

 
 

Printable Recipe

Sweet Zucchini Pancakes

See post on Lindsay’s site!
4.00 Mitt(s) 8 Rating(s)8 votes, average: 4.00 out of 58 votes, average: 4.00 out of 58 votes, average: 4.00 out of 58 votes, average: 4.00 out of 58 votes, average: 4.00 out of 5

Prep Time:

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Difficulty: Easy

Servings: 2

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Description

Zucchini bread in pancake form.

Ingredients

  • ½ cups All-purpose Flour
  • 3 Tablespoons Sugar
  • 1 teaspoon Baking Powder
  • ¼ teaspoons Baking Soda
  • ¼ teaspoons Salt
  • 1 whole Egg
  • ½ cups Greek Yogurt (nonfat Is Fine)
  • 2 Tablespoons Melted Butter
  • 1 whole Zucchini, Grated
  • ½ cups Water Or Milk

Preparation Instructions

Preheat a nonstick skillet or griddle to medium-high heat (350ºF).

Whisk dry ingredients together (flour, sugar, baking powder, baking soda, salt) and set aside.

In a separate bowl, whisk egg, yogurt, and melted butter together. Combine dry and wet ingredients together and mix until just combined. Fold in grated zucchini. Add water or milk a little at a time until the batter consistency reaches the desired thickness. The more you add, the thinner your pancakes will be. For me, 1/2 cup was enough to thin the batter but keep them nice and fluffy.

Scoop 1/3 cup of batter onto the griddle and gently spread the batter if necessary. When you see bubbles rising around the edges, flip the pancakes. I found that some of the pancakes took as long as 10 minutes to cook (5 minutes per side). Top with butter and maple syrup!

 
 
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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.”

 

24 Comments

Comments are closed for this recipe.

MICHELLE on 11.2.2011

OH MY GOSH! I printed this recipe off about a month ago…finally got to make them this week and I have to tell ya we’ve already had them TWICE and it’s only Wednesday! Once for lunch with the kids and then last night again for dinner with the whole family. I double the batch because these are just so darn good YUM!

Jenny on 10.11.2011

I have frozen my zuccchini for years. I shred my zuchinni, not peeled, cored if they are huge like, then measure in 1 cup quantities. I put them into ziploc freezer bags, suck out the air (yes suck it out) then zip it shut. Lasts for a year in the freezer.

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kennybent on 8.23.2011

How can I freeze zucchini for winter? kennybent

melissa on 8.21.2011

I wish I had this at the start of summer, We had zucchini like crazy until the heat & the bugs got them. I ‘ll save it for next year – they sound & look so yummy!

Amy on 8.17.2011

Printing!