These fluffy zucchini bread pancakes are such a wonderful breakfast or brunch that you can make ahead and freeze! Great for sneaking in veggies.
- 3 cups All-purpose Flour
- 8 teaspoons Baking Powder
- 4 Tablespoons Dark Brown Sugar
- 1-½ teaspoon Cinnamon
- ½ teaspoons Nutmeg
- 1 pinch Salt
- 2 cups Milk
- 2 whole Eggs
- 6 Tablespoons Butter, Melted And Cooled, Plus More For Cooking
- 2 whole Zucchini, Peeled And Grated
Combine flour, baking powder, sugar, cinnamon, nutmeg and salt in a large mixing bowl and whisk together. Whisk in the milk, eggs, and butter until batter is thick. It can be a little lumpy, no worries. Switch to a spatula and fold in grated zucchini.
Get out an electric griddle and heat it to 350ºF. Gen grease it with a pat of butter. Scoop out desired portions of batter onto the griddle and cook pancakes for 3–4 minutes on each side, until golden and puffy. Plate as you make them and serve with warm maple syrup and/or butter! Enjoy!