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Zucchini Walnut Pancakes
Zucchini Walnut Pancakes
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Indulgent buttermilk pancakes with zucchini and walnuts - a breakfast masterpiece!
Ingredients:
  • 1 1/2 cups (170g) white whole wheat flour
  • 1/4 cup (50g) granulated sugar
  • 2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup (227g) buttermilk
  • 1/4 cup (50g) extra virgin olive oil
  • 1/2 teaspoon packed finely grated lemon zest (from 1 large lemon)
  • 8 ounces zucchini, coarsely shredded (about 2 cups)
  • 1/2 cup (56g) roughly chopped walnuts
  • Maple syrup and butter, for serving
Instructions:
  • In a large bowl, mix together flour, sugar, baking powder, cinnamon, and salt until well combined.
  • Mix together the buttermilk, olive oil, egg, vanilla, and lemon zest in a medium bowl until well combined.
  • Combine wet ingredients with flour, zucchini, and walnuts. Gently mix until just combined, ensuring no large dry pockets remain. It's okay to have small lumps. Avoid overmixing.
  • Prepare and cook the pancakes: Heat a large non-stick or well-seasoned cast iron skillet over medium heat. For an electric griddle, preheat to 325°F. If needed, lightly oil the skillet. Using a 1/2 cup measuring cup, pour the batter onto the skillet, cooking a few pancakes at a time. Flip when edges are matte, bubbles form, and the bottom is golden brown (around 4 minutes). Cook the second side until light golden brown (around 3 minutes).
  • Serve the pancakes immediately with a drizzle of maple syrup and a pat of butter.

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