Ingredients14 m servings 178
- Mix zucchini, flour, egg, sugar, and salt in a large bowl until batter is well-combined.
- Heat 2 tablespoons butter in a large skillet over medium-high heat. Drop tablespoonfuls of batter into the skillet and cook until golden brown, about 2 minutes per side. Repeat with remaining batter.
- Cook's Note:
- Pan-fry the pancakes in oil instead of butter if preferred.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Per Serving: 178 calories; 7.3 24.7 4.5 62 360 Full nutrition
ReviewsRead all reviews 5
I liked these, but the family thought they were, and I quote, 'weird', lol. I served these drizzled with honey and topped with whipped cream. I don't know if I could eat these as a dessert or s...
Okay, I did not want sweet pancakes, I wanted savory....so I substituted equal parts garlic and onion powder instead of sugar. They were fantastic!
First of all, the kids definitely knew this was zucchini, and so did I. This tasted like semi-raw, sweet zucchini. There is not enough flour to make them a pancake consistency or even like a fri...
added cinnamon, ginger & nutmeg - shortcut with all wheat pancake mix. Healthy breakfast.