Meet Zucchini Bread Pancakes: The Breakfast I'm Making All Summer Long

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 0.75 teaspoons baking soda
• 0.25 teaspoons salt
• 1 teaspoon ground cinnamon
• 0.25 teaspoons ground cloves
• 1 pinch ground nutmeg
• 0.75 cups buttermilk
• 3 tablespoons white sugar
• 1 large egg
• 2 tablespoons butter
• 1 cup zucchini
• 0.33 cups chopped walnuts

Instructions

1. 1

   Gather the ingredients.

2. 2

   Whisk flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg together in a large bowl.

3. 3

   Combine buttermilk, sugar, egg, and butter in a measuring cup; whisk well. Stir in shredded zucchini, and walnuts, then add to the dry ingredients. Fold together just until no dry spots remain.

4. 4

   Heat a large nonstick skillet or griddle over medium heat; grease with butter.

5. 5

   Working in batches, scoop 1/4 cup batter per pancake into the skillet. Cook until bubbles begin to form on surface of pancakes and edges start to look dry, 2 to 3 minutes.

6. 6

   Flip, and cook until fluffy and slightly firm, about 2 minutes. Repeat with remaining batter, adding butter and adjusting heat as needed.