Zucchini bread pancakes recipe

Step 1

Preheat the oven to 200 degrees F and set a wire rack inside a rimmed baking sheet.

Step 2

Spread the walnuts in a single layer on another rimmed baking sheet. Bake, shaking halfway through, until toasted and fragrant, about 35 minutes. Let cool, then chop. Do not turn off the oven.

Step 3

Meanwhile, line a medium bowl with a kitchen towel. Grate the zucchini in a food processor using the grater attachment to yield 2 cups (see Cook’s Note). Transfer the grated zucchini to the towel-lined bowl and gather the sides to make a bundle. Squeeze out as much liquid from the zucchini as possible. Discard the liquid and set the zucchini aside.

Step 4

Whisk together the all-purpose flour, whole wheat flour, baking powder, cinnamon, baking soda and kosher salt in another medium bowl.

Step 5

Whisk together the buttermilk, brown sugar, melted butter, vanilla and egg in a large bowl. Stir in the grated zucchini. Fold in the flour mixture until just combined. Let the batter rest for 10 minutes.

Step 6

Heat a large nonstick skillet over medium-low heat and lightly grease with vegetable oil. Ladle 1/4 cup of the batter onto the skillet to make a pancake (the batter is fairly thick, so you may need to spread it a bit). Make 1 or 2 more pancakes, taking care to space them apart evenly. Cook until the edges begin to brown and bubbles break the surface of the pancakes, 2 to 3 minutes. Flip with a spatula and cook 2 to 3 minutes more. Transfer to prepared rack and place in the oven to keep warm. Repeat with the remaining batter, adding more oil to the skillet as needed.

Step 7

Serve the pancakes warm with salted butter, the toasted chopped walnuts and maple syrup.