The Pioneer Woman Tasty Kitchen
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Sweet Zucchini Pancakes

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

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Level: Easy

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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

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!

9 Comments

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Anna on 10.17.2015

I used 1/4c sour cream, 1/4 milk (was out of yogurt). Also added 1tsp pumpkin spice, 2tsp cinnamon, 1-2tsp vanilla. To avoid soggy center, press down center of pancake when flipping. Used maple syrup. My two young boys ate the entire batch!! Awesome!!

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kaygetupandgo on 10.14.2011

Hubby liked these. For dinner. They did take awhile to cook but so worth it. Thanks for the recipe.

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Tami S on 8.23.2011

These are delish! I added cinnamon and fresh nutmeg

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candykettle on 8.20.2011

I made these for supper last night and they were AWESOME! We also had grilled kabobs (peach, pork tenderloin and red pepper) ….. a truly delicious meal. I doubled the recipe and used one cup of shredded zucchini.

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Amy Gibson on 7.27.2011

Wow – these look delicious! Anything with zucchini is on my favorites menu and a must try.

9 Reviews

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suburbangranola on 7.9.2014

Don’t try to double or more the recipe something gets lost in translation. The flavor is there but the texture is all off. And keep your heat on the higher side.

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heidimay18 on 7.11.2012

I followed some of the reviews and didn’t add any milk and only used about 1/2 small zucchini. We loved these!

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pattyhans on 9.4.2011

Okay, we LOVED them – fluffy, tasty and wonderful served with butter and maple syrup. I was making for a group and quadrupled the dry ingredients, used 3 times the yogurt, grated 2 smallish to medium squash and didn’t add ANY addditional milk. I let the batter sit for about an hour til they all got up. Total hit with everyone!

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squarefootcook on 8.20.2011

These were very, very good and I love the creative use of zucchini! I took Jenna’s suggestion and omitted the milk altogether. It worked well.

I thought that these pancakes cooked up easily, but they do stay soft in the middle. Don’t expect a typical bready center. It is more of a soft souffle-like center. The outside browned perfectly and they were really easy to flip, no problems. They just have a different, unique texture due to all the moisture in the zucchini.

Also, we chose to make them without any sugar so that they could function as a savory supper main dish. Yum! We upped the salt a bit and ate them with a bit of butter and sour cream. Such a great summer dish. Thanks for sharing your recipe!

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candykettle on 8.20.2011

after reading the blog before making these pancakes I doubled the recipe and added one cup of shredded zucchini and NO MILK. I let it set while I prepared the rest of the meal. The batter had become thin….as it does when you add zucchini to anything….and decided I wanted it just a tad thinner and added maybe a couple of tablespoons of milk. I put oil in my skillet for the first few that I made and they turned out perfect! After that they seemed to get too dark (almost burned) before they were done….I believe they need to cook in oil (fry almost?) to achieve the ideal pancake. We will definitely make these again, with the revisions, because we ALL loved them!

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