Zucchini Bread Pancakes

I love zucchini, and it's always fun to find new ways to use it. I added my favorite zucchini bread ingredients, cinnamon and vanilla, to a fluffy pancake recipe! If you like nuts in your quick breads, you may try adding 1/4 cup of chopped walnuts or pecans to your batter.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 305 Calories

Ingredients

• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 teaspoon baking powder
• 1 cup milk
• 1 ½ cups all-purpose flour
• 2 tablespoons white sugar
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 tablespoon lemon juice
• 1 large egg
• 2 tablespoons unsalted butter, melted
• nonstick cooking spray
• 1 cup shredded zucchini

Recipe Instructions

Step 1

Add lemon juice to a cup of milk. Set aside until milk starts to curdle, 5 to 10 minutes.

Step 2

Combine flour, sugar, cinnamon, baking powder, baking soda, and salt in a large bowl. Make a well in the center. Pour in curdled milk, egg, melted butter, and vanilla extract. Stir with a spoon or whisk until the batter is just combined. Add shredded zucchini and mix until well incorporated.

Step 3

Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface, about 2 minutes. Flip with a spatula, and cook until browned, about 2 more minutes.