Today may be the first official day of Fall but I am still enjoying all of summers bounty like these amazing honey lemon zucchini pancakes, especially when topped with some homemade berry syrups! These zucchini pancakes are so easy to make! This is a basic pancake recipe with the addition of zucchini, lemon and honey where you simply mix all of the ingredients before grilling them in a pan until they are golden brown, light and fluffy, moist and oh so good! I like to enjoy these pancakes with maple syrup, honey, or even better, some fresh homemade berry syrups like blueberry syrup, blackberry syrup or strawberry syrup. These honey lemon zucchini pancakes make for a perfect breakfast, brunch or dinner and they are so easy to make that you’ll be making them all the time!
Honey and Lemon Zucchini Pancakes
Light, fluffy and moist zucchini pancakes with a hint of honey and lemon!
- 1 cup all purpose flour (rice flour for gluten-free)
- 1 cup zucchini, grated or shredded and squeezed to remove excess liquid
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk
- 1 egg, lightly beaten
- 3 tablespoons melted butter
- 2 tablespoons honey
- 2 teaspoons lemon zest
- Lightly mix everything.
- Heat a pan over medium heat, optionally with a bit of oil or butter, add 1/4 to 1/3 cup batter and cook until bubbles start to form on the surface, about 1-2 minutes, before flipping and cooking until the bottom is lightly golden brown, about 1-2 minutes. Repeat until done.
Option: Replace some or all of the flour with whole wheat flour.
Option: Use gluten-free flour blend for gluten-free.
Option: Use oil instead melted butter.
Option: Use almond milk or other milk substitute.
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