Monday, January 4, 2016

Whole Wheat Zucchini Buttermilk Pancakes

  • 2 1/4 cups King Arther® white whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon coarse salt
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons brown sugar
  • 1 tablespoon granulated sugar
  • 2 cups buttermilk
  • 4 tablespoons unsalted butter, melted and cooled
  • 2 large eggs
  • 1 teaspoon vanilla paste
  • 1 medium zucchini (a heaping cup or thereabouts)


Peel and grate zucchini and set aside.  

In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugars.

In a separate bowl, whisk together buttermilk, melted butter, eggs, and vanilla extract. Pour liquid ingredients over dry ingredients, stirring until just combined. Fold in the zucchini.

Heat a griddle or pan to medium heat. Spray with cooking spray, if needed. Pour about a 1/3 cup of batter onto heated skillet. Cook until surface of pancakes have some bubbles and a few have burst. Flip carefully with a spatula, and cook until browned on the underside. 

Continue making pancakes until the batter is gone. Serve pancakes with butter and maple syrup, if desired.  If freezing, wrap in plastic and then place in a freezer bag.  Will keep in the freezer for up to two months.

Myrtle's Note:  I am a very, very unskilled pancake maker, but this was a solid recipe.  I found the original recipe's instruction to use 1/2 cup of batter in making the pancakes far too big, so I switched to 1/3 cup.  The pancakes are rich and thick and a bear to flip, but well worth the mess!