Zucchini-walnut buttermilk pancake? Yeah, please! Breakfast champion.
Sweet zucchini walnut pancakes are like your favorite zucchini bread in pancake form. These pancakes offer enough fiber, veggies, and healthy fats for breakfast thanks to shredded zucchini, olive oil, whole grains, walnuts, and cinnamon and lemon zest.
The white whole wheat flour, buttermilk, cinnamon, lemon, and walnuts make these pancakes toasted, tangy, sunny, and crunchy.
I like these pancakes with maple syrup (warmed for additional points) and butter. A gentle, flowing honey is nice.
You now have a valid reason to eat cake at morning!
Zucchini: No Squeeze
This dish uses two cups of shredded zucchini. This recipe doesn’t require zucchini squeezing. This uses zucchini’s high water content. To maintain wet-dry balance, liquid components like buttermilk are limited.
Overmixing batter develops gluten, making pancakes difficult and thick. For the fluffiest pancakes, moderate mixing is still best.
Mix the batter with a big rubber spatula until just mixed. Little quantities of dry flour are okay and even recommended!
Exquisite Zucchini Walnut Pancakes
An ungreased pan makes diner-style pancakes with equally golden-brown bottoms! A excellent non-stick skillet or griddle prevents sticking and makes beautiful pancakes.
Oil or butter in a skillet pools below pancakes, giving them a mottled yet appetizing look. Oil is safer than butter for lubricating pans that aren’t non-stick.
If you want to sit down with a crowd, place the pancakes onto a wire rack over a rimmed baking sheet as they come off the griddle. Pre-heat an oven to 275°F to keep pancakes warm without overcooking them.
I also use and suggest these spices, nuts, oils, and flours.
Replace cinnamon with ground cardamom for a change.
Almonds, pecans, and hazelnuts can replace walnuts.
White whole wheat flour preserves the health benefits of whole grains without their weight or bitterness. If you can’t get white whole wheat, make these pancakes anyway! Simply use 3/4 cup each of whole wheat and all-purpose flour.
Use canola or peanut oil instead of olive oil.
Zucchini walnut pancakes last 24 hours in the fridge in an airtight container. They dry out and store better in the freezer.
Freeze these pancakes. To prevent sticking, stack them in an airtight container or zip-top bag with a thin sheet of parchment or wax paper between each. Freeze them for 30 days.
Toasters reheat pancakes well. Crispy exterior, warm within. Toast medium-low for 2 minutes. (Toasters and settings vary, so you may need to experiment to find the right one.)
Never microwave pancakes! Rubbery and limp.
Zucchini Walnut Pancakes 15-minute prep
COOK TIME \s20 minutes
- 2 cups grated zucchini
- 1/2 cup all-purpose flour
- 1/2 cup chopped walnuts
- 2 eggs
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- Grate the zucchini using a box grater or food processor. Squeeze out any excess moisture using a clean dish towel or paper towels.
- In a mixing bowl, combine the grated zucchini, flour, chopped walnuts, eggs, milk, salt, and black pepper. Stir well to combine.
- Heat the olive oil in a large skillet over medium heat.
- Using a 1/4 cup measuring cup, scoop the zucchini batter into the skillet. Cook until the pancakes are golden brown on both sides and cooked through, about 2-3 minutes per side.
- Serve the pancakes hot with your favorite toppings, such as maple syrup, sour cream, or sliced avocado.
Enjoy your delicious and healthy zucchini walnut pancakes!