Print

Zucchini Bread Pancakes

Zucchini Bread Pancakes - A Family Feast
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Zucchini Bread Pancakes are tender, sweet pancakes with shredded zucchini in the batter. Top with crunchy sugared pecans and maple syrup.

Ingredients

Scale

2 cups firmly packed shredded zucchini (about two medium zucchini)

1/4 teaspoon kosher salt

1 cup pecans, coarsely chopped

5 tablespoons granulated sugar, divided

2 1/3 cups all-purpose flour

1 tablespoon baking powder

1 1/2 teaspoons baking soda

1 tablespoon ground cinnamon

Few grinds fresh nutmeg

3 large eggs

2 tablespoons honey

1 cup heavy cream

1 cup milk

1 1/2 teaspoons vanilla extract

3 tablespoons melted butter

Instructions

  1. Preheat oven to 200 degrees F to hold cooked pancakes between batches and line a sheet tray with parchment paper.
  2. Shred zucchini on large holes of a box grater then spread into a large thin tea towel. Sprinkle on the salt and let sit 15 minutes. After 15 minutes, pull up sides and tightly twist the top. Over the sink, keep twisting tighter and tighter as you squeeze the bottom with your other hand. You need to squeeze out about ¾ cup of water so once done, you will have about 1 ¼ cups of squeezed zucchini left. Set aside.
  3. In a medium saute pan over medium heat, add chopped pecans and toss and toast for about four minutes. Add 2 tablespoons of the granulated sugar and toss and stir with a wooden spoon for one more minute to melt the sugar. Pour out onto parchment paper to cool, then break into pieces. Set aside to use as topping for the finished pancakes. Try not to snack on these.
  4. In a large bowl, add flour, baking powder, baking soda, cinnamon and nutmeg and whisk to combine
  5. In a medium bowl, beat eggs with honey, cream, milk, vanilla, melted butter and remaining 3 tablespoons of granulated sugar.
  6. Slowly add wet to dry as you whisk.
  7. Stir in shredded zucchini and mix to combine.
  8. Heat grill pan and hold at about a medium low burner.
  9. Spray grill pan lightly with kitchen pan spray and test one small pancake. Wait a few minutes for edges to dry, peak under the pancake looking for a golden color and flip and cook the other side. Check to make sure center is cooked through. If not, lower heat so that the pancakes have a chance to get the center cooked with the outside golden.
  10. Once the test is complete, keep heat the same throughout cooking, letting the pan reheat for a minute between batches. Use a quarter cup measure to measure out the pancake size on your grill pan and fit as many as your pan will allow.
  11. Place each batch on the parchment lined sheet tray and hold in the oven until all pancakes are cooked. You should have approximately 16 pancakes, serving four per person.
  12. Serve with the sugared pecans and maple syrup.

Find it online: https://www.afamilyfeast.com/zucchini-bread-pancakes/