Soft, sweet, and fluffy pancakes with all of the best parts of zucchini bread make this a fun, nutritious, and yummy breakfast.
We made these with one of our large, freshly picked, garden zucchini’s. I shredded the whole zucchini so that I could use what is needed for breakfast and save the rest for other delicious and nutritious recipes.
We made one batch with raisins and one batch with fresh blueberries and they were both fantastic!
Okay, I know your hungry and ready to get on with the recipe so here it is:
Zucchini Bread Pancakes
Simple, Quick, and Delicious Pancakes for a nutricious breakfast even picky eaters will enjoy.
Ingredients
- 3 Cups Flour
- 3 Cups Milk
- 3 Eggs
- 2 Cups Shredded Zucchini
- 1 tsp Cinnamon
- 1 tsp Baking Soda
- 1 tsp Ginger
- 1/3 Cup Coconut oil, Olive oil, or Softened Butter
- 1/4 Cup Maple Syrup
Yummy Extras
- 1/2 Cup Raisins
- 1/2 Cup Blueberries
- 1/2 Cup Chocolate Chips
- 1/2 Cup Chopped walnuts or pecans
Instructions
- Add all ingredients to a large mixing bowl.
- Fold, stir, and mix until the batter is well combined.
- Grease and heat up your pan or skillet on medium high.
- Drop 1/3 cup circles or fun shapes of batter onto your heated pan.
- Watch for bubbles and for the edges to firm and carefully flip your pancakes.
- Serve and Enjoy!
Notes
If your batter seems to thick add a little more milk, but if it is too runny add a little more flour.
I hope you have a wonderful day!
– Amy
