RECIPES › Zucchini Pancakes

Zucchini Pancakes

Name: Zucchini Pancakes
Prep time: 10 min
Total time: 30 min
Yield: 16-18, 4-inch pancakes
Ingredients: 2 cups Krusteaz Buttermilk Complete Pancake Mix; 1⅓ cups Cold water (for thicker pancakes, use slightly less water); ½ cup Grated zucchini*; *Gently squeeze grated zucchini in a paper towel or clean dish towel to remove some of the excess water.

Zucchini Pancakes are a unique, savory twist on the classic breakfast dish and a tasty way to use up leftover or extra zucchini. The recipe combines grated zucchini with pancake batter for a light, fluffy texture and a subtle veggie flavor. These pancakes are an excellent way to start your day or as a side dish to your favorite breakfast spread, these pancakes are both delicious and nutritious. Add a dollop of sour cream or your favorite topping to elevate the flavor even more!

PREP

10 mins

TOTAL TIME

30 mins

SERVINGS

16-18, 4-inch pancakes

2 cups Krusteaz Buttermilk Complete Pancake Mix

1⅓ cups Cold water (for thicker pancakes, use slightly less water)

½ cup Grated zucchini*

*Gently squeeze grated zucchini in a paper towel or clean dish towel to remove some of the excess water.

STEP 1

Heat pancake griddle to 375°F (medium heat). Lightly grease griddle.

STEP 2

Measure pancake mix by lightly spooning into measuring cup and leveling it off. In medium bowl, combine pancake mix and water until just combined. Do not over-mix. Gently stir in zucchini.