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Zucchini Pancakes

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Zucchini Pancakes

Zucchini Pancakes served at The Carriage House Inn Bed and Breakfast with maple syrup.

It’s that time of year, the garden was planted this spring and now things are starting to get ripe.  If you have ever grown zucchini the question that comes to mind is what do you do with all those zucchinis.   After you have given your neighbors several zucchinis and you have made zucchini bread why not try making zucchini pancakes!  (If you didn’t plant a garden check with the neighbors, chances are they did and they have zucchinis to give away.  As a last resort you can purchase one from the grocery store.)  These zucchini pancakes are a great way to get people to eat vegetables, especially for breakfast!  The recipe will serve 4 people so if you have a larger group you will need to double the recipe. As a point of reference, we used about 1/3 of the zucchini in the picture below to get the 2 cups of shredded zucchini. Note, the seeds typically will not be shred so they are easy to pick out.  The above photo was my test batch and I ended up eating all of them!

zucchini pancakes

Garden grown zucchini will become zucchini pancakes

Ingredients:

  • 2 cups finely shredded fresh zucchini
  • 4 large eggs, beaten
  • 3/4 cup of all purpose flour
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 3 tablespoons extra virgin olive oil or vegetable oil plus more for griddle
  • 4 teaspoons baking powder
  • 1/4 cup melted butter/margarine (for rub)

Directions:

  • Preheat the griddle to 400-425 degrees F  If you are using a heavy duty frying pan, preheat the pan to medium high heat.
  • Preheat the oven to 200-250 degrees F
  • Wash the zucchini before shredding
  • Using a fine shredder shred the zucchini until you have 2 cups (DO NOT PEEL the zucchini and–Do not drain the mixture)
  • Beat the eggs in a large bowl then add the shredded zucchini and mix
  • Add the flour, sugar, salt, olive oil, cinnamon,vanilla and baking powder and mix ingredients again
  • Note, you are NOT adding milk or buttermilk.  The fresh zucchini and eggs provide enough liquid
  • Because you are using high heat  put oil on the griddle or pan, not butter as it will burn.
  • Spoon 2-3 tablespoons of batter onto the griddle or pan (this is less than a normal pancake)
  • Cook until bubbles on the top of the pancake almost stop (about 1 1/2 minutes) then flip over and cook for another 1-1 1/2 minutes or until golden brown and done.
  • Brush each pancake with the melted butter and place in a warm (200-250 degree) oven until the remainder of the batter is used then serve immediately
  • Serve with your choice of syrups or jams or eat them plain.

We served zucchini pancakes this past weekend and they were a big hit so we promised the guests that we would post this recipe on the blog this week.  If you have a vegetarian in the family this is also a great recipe that the whole family can enjoy.  If you have a picky eater, don’t tell them these are zucchini pancakes, just call them pancakes!

We hope you enjoy this unique recipe and if you don’t feel like making them for yourself, you can book a room at The Carriage House Inn Bed and Breakfast and ask that we prepare them for you.  We should have zucchinis from our garden for the next several weeks!