Ingredients:

  • 1.5 cups (180g) all-purpose flour
  • 2 tsp (10g) baking powder
  • 0.5 tsp (3g) baking soda
  • 1 tsp (2g) ground cinnamon
  • 0.25 tsp (1g) ground nutmeg
  • 0.5 tsp (3g) salt
  • 3 tbsp (36g) brown sugar
  • 1 cup (240ml) buttermilk
  • 1 large egg
  • 2 tbsp (28g) melted unsalted butter, cooled
  • 1 tsp (5ml) vanilla extract
  • 1.5 cups (150g) finely shredded zucchini, squeezed dry
  • Unsalted butter, for the skillet

Instructions:

  1. Finely grate the zucchini. Place the shreds into a clean kitchen towel and squeeze firmly over the sink until the zucchini is damp, not dripping.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, salt, and brown sugar.
  3. Create a well in the center of the dry ingredients and pour in the buttermilk, egg, melted butter, and vanilla. Stir until just combined.
  4. Gently fold in the shredded zucchini, stopping the moment the flour streaks disappear to ensure a fluffy rise.
  5. Heat a skillet over medium heat with a small knob of butter. Pour 1/4 cup of batter per pancake.
  6. When bubbles form on the surface and edges look set and matte, flip the pancakes. Cook for another 2 minutes until both sides are mahogany-gold.