Zucchini Buttermilk Pancakes

I am still inundated with zucchini, so this past weekend, I decided to make buttermilk pancakes with a zucchini bread twist.

Zucchini Buttermilk Pancakes

Zucchini Buttermilk Pancakes
Makes 8 pancakes

1 cup all purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt

1 egg
1 cup buttermilk
2 tablespoons cooking oil
2/3 cup grated zucchini

butter, for cooking

Combine the dry ingredients in one bowl, and the wet ingredients in another bowl. After both bowls are mixed thoroughly, combine in one bowl. Preheat a griddle over medium high heat (I used an electric skillet set to 325 F). Melt the butter in the griddle or skillet, and pour the batter onto the pan in 1/4 cup quantities. When the edges look dry, flip the pancakes, and cook until the bottom is golden. Enjoy plain, or with your favorite pancake toppings. I ate mine with butter and honey.

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Categories: Breakfast, Main Dish, Quick and Easy | Leave a comment

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