These Zucchini Bread Pancakes are a delicious way to use up any extra zucchini you have around! They’re hearty and SO good!
I’ve always been very open about my love of pancakes and zucchini. There’s no sense in hiding a love affair if it’s a good one right? Then I thought what would happen if I brought two loves together and made them one? Voila…Zucchini Bread Pancakes. I used my basic oatmeal pancake recipe as a base, then I added grated fresh zucchini. I love how they turned out! ––
When you think about it, zucchini bread is delicious, so why wouldn’t the same flavours work in a pancake? Well, let me tell you that they do in fact work. These pancakes are so good. So good that even the self proclaimed zucchini haters in my family love them, and will eat many.
These are great for breakfast but I also like to serve them up sometimes for backwards dinner! I do that sometimes, because some days when Dad isn’t home for dinner, I get a little more relaxed with my meal planning. Does this ever happen to you? Who ever decided that pancakes weren’t acceptable for dinner? I think they are a perfectly acceptable dinner idea and my kids love the change in routine!
These pancakes are hearty, doughy, and have extra nutrition with the added zucchini and oats. Winner winner pancake dinner.
Zucchini Bread Pancake Recipe Tips:
- I used a small zucchini for this recipe. My thoughts on this are: the more zucchini you use, and the less you wring it out, the more mushy your pancakes will be. So the amount of zucchini you use, is up to you. If you would like them more dry, I would suggest half of a small zucchini.
- These pancakes go really well with syrup, but they are the BEST with a little cinnamon and sugar sprinkled on top!
- This recipe calls for 3/4 cup plain yogurt, but you can also use Balkan or Greek yogurt, or even sour cream.
These pancakes go really well with syrup, but they are the BEST with a little cinnamon and sugar sprinkled on top!