Zucchini Bread Pancakes Recipes

ZUCCHINI BREAD PANCAKES

Steps:

• Add lemon juice to a cup of milk. Set aside until milk starts to curdle, 5 to 10 minutes.
• Combine flour, sugar, cinnamon, baking powder, baking soda, and salt in a large bowl. Make a well in the center. Pour in curdled milk, egg, melted butter, and vanilla extract. Stir with a spoon or whisk until the batter is just combined. Add shredded zucchini and mix until well incorporated.
• Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface, about 2 minutes. Flip with a spatula, and cook until browned, about 2 more minutes.

MOM'S ZUCCHINI PANCAKES

Steps:

• Blot grated zucchini with paper towels to remove moisture. Stir zucchini, eggs, and onion in a large bowl. Mix flour, Parmesan cheese, baking powder, salt, and oregano in a separate bowl; stir mixture into zucchini until batter is just moistened.
• Heat vegetable oil in a large skillet over medium-high heat. Drop rounded spoonfuls of zucchini batter into hot oil; pan fry until golden, 2 to 3 minutes per side. Drain pancakes on a paper towel-lined plate.

ZUCCHINI BREAD PANCAKES

Steps:

• Preheat the oven to 200 degrees F and set a wire rack inside a rimmed baking sheet.
• Spread the walnuts in a single layer on another rimmed baking sheet. Bake, shaking halfway through, until toasted and fragrant, about 35 minutes. Let cool, then chop. Do not turn off the oven.
• Meanwhile, line a medium bowl with a kitchen towel. Grate the zucchini in a food processor using the grater attachment to yield 2 cups (see Cook's Note). Transfer the grated zucchini to the towel-lined bowl and gather the sides to make a bundle. Squeeze out as much liquid from the zucchini as possible. Discard the liquid and set the zucchini aside.
• Whisk together the all-purpose flour, whole wheat flour, baking powder, cinnamon, baking soda and kosher salt in another medium bowl.
• Whisk together the buttermilk, brown sugar, melted butter, vanilla and egg in a large bowl. Stir in the grated zucchini. Fold in the flour mixture until just combined. Let the batter rest for 10 minutes.
• Heat a large nonstick skillet over medium-low heat and lightly grease with vegetable oil. Ladle 1/4 cup of the batter onto the skillet to make a pancake (the batter is fairly thick, so you may need to spread it a bit). Make 1 or 2 more pancakes, taking care to space them apart evenly. Cook until the edges begin to brown and bubbles break the surface of the pancakes, 2 to 3 minutes. Flip with a spatula and cook 2 to 3 minutes more. Transfer to prepared rack and place in the oven to keep warm. Repeat with the remaining batter, adding more oil to the skillet as needed.
• Serve the pancakes warm with salted butter, the toasted chopped walnuts and maple syrup.

HEALTHY ZUCCHINI PANCAKES

Steps:

• In a sieve or colander, drain zucchini, squeezing to remove excess liquid. Pat dry. In a small bowl, combine the zucchini, bread crumbs, onions, egg, parsley, dill, garlic and cheese., Heat 1-1/2 teaspoons oil in a large nonstick skillet over medium-low heat. Drop batter by heaping tablespoonfuls into oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed.

ZUCCHINI PANCAKES

Steps:

• Grate zucchini on the largest holes of a grater into a colander and combine well with salt. Let zucchini drain 30 minutes.
• Preheat oven to 200°F.
• Using hands, squeeze as much liquid from zucchini as possible. In a bowl stir together zucchini, onion, egg, bread crumbs, and pepper to taste until combined well.
• Lightly brush a 12-inch non-stick skillet with oil and heat over moderately high heat until hot but not smoking. Drop four 1/8-cup measures of zucchini mixture into skillet and with a spatula flatten into 1/4-inch-thick pancakes. Cook pancakes 2 to 3 minutes on each side, or until golden and cooked through, transferring pancakes to an ovenproof plate. Keep pancakes warm in oven while making more pancakes in same manner.