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Scrumptious! My family gobbled these up. My husband and 4 1/2 year old daughter came back for seconds and thirds! This recipe will be a staple. Thanks so much!
Kelsey K.
I sorta miss my blog.
I told myself I wouldn’t do any regular posting during my 21-day eCookbook challenge to keep myself on task and increase my odds of finishing on time (which I still am, and I’d love it if you signed up to get an email notification and discount when the eCookbook is done!) but let’s tell the truth here. There is a definite limit to the amount of thought that should be given to creamy cauliflower sauce in three short weeks. And besides, I miss taking pictures, sharing food, talking to you. That whole thing.
There was a morning somewhere between Day 7 and Day 10 where I woke up and mentally prepared myself to make four creamy cauliflower sauce pastas before lunch. Ready, set, go. And then this message came from my brain:
forget sauce. make something that has nothing to do with your eCookbook and is yummy to eat for breakfast and involves these greenies.
My mind went back to the most golden-delicious zucchini pancakes that I made way back during that time when Pinch of Yum was new-ish I wasn’t quite as serious with my recipe testing. Nowadays, I feel this responsibility to try my recipes at least once if not 700000 times before posting it just to make sure that it is just how I want it, and/or because I become obsessed with the actual food. But back at that time, I was just having fun and I had no real concept that people would rely on the recipes to turn out well. I just liked sharing what I was trying in the kitchen.
Exhibit A: zucchini pancakes. Cuz see, while I LOVED them back then, people would leave comments like, “Hey, this is a weird recipe and it didn’t turn out.” Not really that exactly, but basically, that. You can go look at them if you want. They were featured on Tasty Kitchen a while back, and again, more of the same confusion.
So it’s been on my to-re-do list for a while now, and now that I got the zucchinis from my in-laws (thankz l+v) I made it happen.
This time around I made the recipe 5 times. The first three were attempts to “fix” the original, and the last two just were starting over from scratch, semi-combining my favorite classic dinner pancake recipes with the zucchini pancakes idea.
I try to reserve this statement for only the most special posts, and this is just the moment I’ve been waiting for to whip out this claim: these pancakes are my favorite breakfast everrrrr. And Bjork’s current favorite, too. They are lightly sweet, just about as fluffy as zucchini pancakes can get IMO, and have great texture from a heaping spoonful of flaxmeal that snuck its way in there. Oh, hey double-whammy-healthy.
I smell a pancake win, topped with cottage cheese and blueberries and honey. <—- You must.
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Zucchini Pancakes
- Total Time: 30 minutes
- Yield: 8–10 pancakes 1x
Description
These zucchini pancakes are light and fluffy, made with flax and honey. Perfect and healthy for a filling summer breakfast!
Ingredients
- 1 cup flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs, separated
- 1 cup buttermilk
- 1 tablespoon honey
- 2 tablespoons melted butter
- 1 cup coarsely shredded zucchini
- 2 tablespoons flaxmeal
Instructions
- Whisk the flour, baking soda, and salt together in a mixing bowl. Beat the egg yolks.
- Add the egg yolks and buttermilk to the dry ingredients in the bowl and stir until just combined. Add the honey, melted butter, zucchini, and flaxmeal. Stir to combine.
- Vigorously whisk the egg whites and fold them into the batter. Heat a griddle to medium heat (the best setting on the stove was medium, and the best setting on my electric griddle was close to 400 degrees).
- Pour the batter onto the hot griddle and wait until bubbles form on the top of the pancakes and the edges look dry. Flip once, cook for another few minutes, and remove from heat. Top the pancakes with syrup and butter or my personal favorite: cottage cheese, blueberries, and honey.
Notes
If the pancakes look too thin or crooked around the outside, add 1-2 tablespoons of flour. I found this to be helpful in keeping the shape of the pancakes more uniform.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Breakfast
- Cuisine: American
Keywords: pancake recipe, zucchini recipe, zucchini pancakes, healthy pancake recipe
Love the sound of this! What a fun recipe!!
We love zucchini pancakes at our house. Sometimes I actually can’t believe how easy it is to get my kids to eat these. Photos are great. They look delicious!
Oooo, these look tasty. Thanks for taking time to share!
Oh yum! There is an abundance of zucchini here in Minnesota right now and this is a perfect recipe to use up some of the green guys I have in my fridge. Plus it sneaks veggies into breakfast, love it!
These look killer, Lindsay! Thanks for stopping in to say hi and give us this awesome recipe!! Good luck with all the e-cookbook recipes!
Not a fan of cottage cheese, but would love to try these with maple syrup, or is that a cardinal sin?
Nope, that’s how my husband likes them. I’m just weird and I love the cottage cheese/blueberry/honey thing. 🙂
i have been wanting to use zucchini differently and i think i know how 🙂
If you have to diverge from the path, it might as well be for pancakes. These look wonderful. Good luck with your cookbook!
These look beautiful! Glad you decided to but your ebook on hold for the day to bring us these 🙂
This sounds awesome! Love that you put cottage cheese and blueberries on top, that sounds delicious 🙂
Happy Blogging!
Welp, now I know what I’m eating for breakfast every morning foreverandeveramen. 😉
With a few Hazel’s breakfasts in between, right? 🙂
I’ve honestly never made any type of bread or cookie with zucchini and totally need to.
oooh, time to force myself out to buy a zucchini. the woodchuck got my dad’s supply, so i must trudge to the corner farmstand. ( i just realized my incredible luck in these two sentences. holy moly.) 🙂
I love hearing about your journey of growing into recipe development, from the last zucchini pancakes recipe (which looks amazing btw) to these. What an absolutely irresistible recipe. I can’t wait to give these a try!
Thanks Nora! It’s really funny how much has changed since then in how I create recipes.
These look perfect for summer! Mmmm!!!!
I’VE MISSED YOU TOO!!!!!!!! Although I can’t wait for the ecookbook to come out – I have a feeling I’ll be making pretty much everything in it!
And these bad boys are for breakfast tomorrow. YAY!
Thanks Heather! Also, I need to send you an email about something awesome. Doing that now. 🙂
Yum!! Zucchini bread is delicious, but zucchini pancakes are just awesome. Because it’s breakfast, of course.
I’m glad you took a little break to make something without cauliflower. It does the brain good 😉 I can’t wait to try these!
These sound so good! And I hear you on the recipe testing- I can get a little overzealous about it, too- releasing a recipe to my blog feels a little like letting my children out into the jungle. … Not to be completely over-dramatic, or anything n 🙂
These look absolutely scrumptious!! I wish I could reach out and grab that tasty stack right now!
Ohhhhh sounds yummy! For the flour, is it regular flour?
And do you think other kinds of flour could be substituted?
Can’t wait to try!
Yep, it was all-purpose, and yes I do think you could sub some flours! I actually originally made these pancakes (before I made them into zucchini pancakes) with whole wheat pastry flour. Pancakes are usually pretty adaptable with things like that, in my experience.
These zucchini pancakes look delicious! I have go to try them. Thanks for sharing the recipe!
Zucchini’s make most things better and I’m sure especially for someone like myself who hates the texture of pancakes this follows suit! Can’t wait to give them a try and I think I’ll try subbing out the buttermilk… no blame if they fail. Good luck on your e-cookbook!
Thanks Carley! Do you like Greek yogurt? My original version used a combination of Greek yogurt and milk instead of the buttermilk.
Can’t wait for the eCookbook AND can’t wait to make these zucchini pancakes this weekend!
Thanks Jad!
Crack me up about the Tasty Kitchen reviews. It happens to the best of us! These remakes are stunners though. Do you think you could sub oat flour or whole wheat pastry for the flour?
Yes, actually! My first three versions I was using ground oats soaked in the buttermilk. They weren’t quite as fluffy (I think the oats just weighed it down too much) but still delicious! And I use whole wheat pastry flour with the original pancake recipe that this is adapted from all the time. 🙂 Enjoy!