Get ready to transform your breakfast game with these mind-blowing Zucchini Bread Pancakes that will make you forget everything you thought you knew about morning meals! Imagine the perfect fusion of a classic pancake and the beloved zucchini bread, creating a magical morning masterpiece that's both sneakily nutritious and incredibly delicious. These pancakes are not just a recipe; they're a culinary adventure that turns ordinary breakfast into an extraordinary experience that will have your family begging for seconds!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 6 pancakes
Ingredients
- 1 cup grated zucchini
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 4 ounces cream cheese, softened
- 1/4 cup maple syrup
Instructions
- Prepare the zucchini by grating it using a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture thoroughly. This prevents the pancakes from becoming too watery.
- In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and salt. Whisk these dry ingredients together until well incorporated.
- In a separate bowl, whisk together the buttermilk, egg, and melted butter until smooth. Create a well in the center of the dry ingredients and pour the wet mixture into it.
- Gently fold the wet ingredients into the dry ingredients, being careful not to overmix. Small lumps are acceptable. Fold in the prepared grated zucchini until evenly distributed.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or cooking spray.
- Using a 1/4 cup measure, pour the pancake batter onto the heated surface. Cook until bubbles form on the surface and edges look slightly dry, approximately 2-3 minutes.
- Carefully flip the pancake and cook the other side for an additional 1-2 minutes until golden brown. Repeat with remaining batter.
- For the maple cream cheese topping, beat the softened cream cheese in a small bowl until smooth. Gradually mix in the maple syrup until well combined and creamy.
- Serve the zucchini pancakes warm, topped with a generous dollop of the maple cream cheese mixture. Optionally, garnish with additional maple syrup or a sprinkle of powdered sugar.
Tips
- • The secret to perfect zucchini pancakes is removing as much moisture as possible from the zucchini. Use a clean kitchen towel and squeeze thoroughly to prevent soggy pancakes. • Don't overmix your batter! Lumpy batter creates fluffier pancakes. Mix just until the ingredients are combined. • Use a medium heat setting to ensure even cooking and a golden-brown exterior. • For the most even pancakes, use a 1/4 cup measuring cup to portion your batter consistently. • The maple cream cheese topping can be prepared ahead of time and stored in the refrigerator, making morning prep even easier. • If you want extra moisture and flavor, consider adding a teaspoon of vanilla extract or a sprinkle of cinnamon to the batter. • Leftover pancakes can be stored in the refrigerator and reheated in a toaster or skillet for a quick breakfast the next day.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 7g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 55mg
