Zucchini Bread Pancakes

Name: Zucchini Bread Pancakes
Cook time: 45 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups grated zucchini (from 2 small zucchini); 1.75 cups unbleached all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon kosher salt; 1 teaspoon ground cinnamon; .25 teaspoon ground nutmeg; 2 cups whole buttermilk; .5 cup packed light brown sugar; 2 teaspoons vanilla extract; 2 large eggs; .25 cup butter, melted, plus more for greasing skillet; .5 cup chopped toasted pecans, plus more for garnish; 1 (8-oz.) container mascarpone cheese; 3 tablespoons pure maple syrup, plus more for serving

Instructions

Cook:45min

When zucchini is overflowing in the garden, whip up a stack of these light and fluffy Zucchini Bread Pancakes. Zucchini adds tremendous moisture to these pancakes, working together with buttermilk to yield an ultra-tender stack.

Updated at: Mon, 09 Dec 2024 01:03:44 GMT