Do these pancakes make you think that I am losing my mind? I might be. It is the lunar eclipse “blood moon” after all, and I do have to admit that I am feeling feisty today. Like, I just do not have a fiery temper normally. At all. But I have been a little out there today. My kids finally scampered off tonight so that their dad could put them to bed. No one really wanted any part of me. Except for when I made these muffins after dinner tonight. Then they cozied up for a few minutes before retreating to the safety of their rooms. You know when you have those days?!
But instead, I will be up late. I am always late with my taxes, but am in the middle of them now and am enjoying that slice of procrastinators hell. (“Enjoying” is dripping with sarcasm). I also got my freezer fixed today. It only cost NINE HUNDRED dollars (that was an “only” dripping with sarcasm also by the way). Can you believe that!? I think there is some kind of freezer fixing racket happening, because that did not even cover the parts which were under warranty. Right!?
So after polishing off THREE of those said muffins, my mood had still not improved (much), so before I went to check if another muffin might help, I tried to do a little deep breathing and had to leave the kitchen. But that was a good thing, because then during my tax break I could do a little photo editing from the weekend, and that is where I found these little lemony jewels waiting for me.
I know I posted a Lemon Blueberry Buttermilk Cake yesterday, but Lemon is just ,y deal right now. And I thought that were kind of important to show you with Easter coming up this weekend. Lemon Zucchini Pancakes would be a PERFECT breakfast for your family. Totally unusual, and totally delicious- these are not too sweet and have tons of lemon flavor from the juice and the zest. Plus, the zucchini has a really subtle flavor but adds great texture and moisture and gorgeous little green flecks to the pancakes. All these need a fresh squeeze of lemon juice and some powdered sugar over the top. But as I write this- I am also thinking that a pat of butter or some whipped cream would be over the top good.
Ok. Now just writing about these pancakes made me in a much better mood. I am off to kiss my girls good night and drink some “tension tamer” tea….
To make these pancakes, this is what you do:
In a medium bowl, combine the flour, sugar, salt, baking soda and lemon zest. Stir well to combine. Add the zucchini and egg and start stirring. Add the buttermilk, melted butter and lemon juice and stir until smooth.
Heat a pan or griddle with a generous amount of melted butter or vegetable oil.
Fry the pancakes a few at a time, cooking on each side until there are little bubbles on the pancake.
Then flip and cook until golden brown.
Serve hot with a squeeze of fresh lemon juice and a dusting of powdered sugar.
Recipe: Lemon Zucchini Pancakes
- 1 cup flour
- 1/3 cup sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons lemon zest, minced
- 1 cup zuchinni, grated
- 1 egg
- 1 ½ cups buttermilk
- 2 tablespoons melted butter
- 2 tablespoons lemon juice
- Butter or vegetable oil for frying
- fresh lemon juice and powdered sugar to serve
- In a medium bowl, combine the flour, sugar, salt, baking soda and lemon zest. Stir well to combine. Add the zucchini and egg and start stirring. Add the buttermilk, melted butter and lemon juice and stir until smooth.
- Heat a pan or griddle with a generous amount of melted butter or vegetable oil.
- Fry the pancakes a few at a time, cooking on each side until there are little bubbles on the pancake.
- Then flip and cook until golden brown. Serve hot with a squeeze of fresh lemon juice and a dusting of powdered sugar.
Preparation time: 10 minute(s)
Cooking time: 5 minute(s)
Number of servings (yield): 12
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Awesome recipe and that plate was MADE for this recipe! Like too perfect!! 🙂 pinned
I am soooo into these pancakes. Such a great way to use zucchini – we always end up with SO much in the summer!!
I know, I kinds jumped the gun with the zucchini, but it just pairs so well with Lemon! This will indeed make a resurgence come August around here!
These are making me think of spring and summer and all things warm, which is what I needed after the snow we got yesterday, blegh!
Abby- I can not believe that it is still snowing some places!!! the winter that never ends, righT!?
These pancakes are calling my name!
Maria- i thought you would sympathize with my extreme lemon kick I am on right now!!
The old-fashioned pancakes I make every weekend seem to be in a bit of a rut. Maybe this changeup is just what I need to mix it up. Looks awesome.
Thanks Eli- these are a great ay to get out of a rut!! And even kids will love them (even if you have to get them to take their first bit with their eye’s closed- ahem, there is green in these after-all!)
Heather! These are perfect! Need to try these asap!
Fabulous combination! I knew I should have bought that packet of Meyer lemons at Trader Joe’s. This is a wonky week, that’s all I’ve got to say; taxes, eclipse, spring break, pollen count exploding. Here’s a fun little test that I stumbled upon a few weeks back http://www.bringyourchallenges.com/procrastinator?utm_source=PBSOnline&utm_medium=display_standard&utm_campaign=2014Masterbrand
These look so yummy and fresh! I would never have thought to make pancakes out of zucchini, but after seeing this…genius!
I need this stat! Pancakes, zucchini and lemons — I’m in, big time!
Love these pancakes, anything with lemon and zucchini, what a great combination. Wow! 900.00 on your fridge, that hurts!
Love that simple finish of fresh lemon and powdered sugar!
That blood moon must have been the reason for my complete breakdown after work eysterday… or I will just blame it on the moon. Sounds legit to me! And these pancakes look UBER legit!!
Haha you’re so funny – I’m fiesty all the time, blood moon or not – maybe I’m just moody 🙂 totally digging these pancakes, Heather!!
hahaha! I love feisty, I just don’t have it in me. My kids on the other hand….
These pancakes look great H! Love the ingredients & the color 🙂
Thanks Marla! I wasn;t sure how “green pancakes” would go over- but they are actually pretty!
Oh I want a plate of these in front of me right now! I will be making these soon@ Pinning
These look heavenly, Heather. Love the whole sweet/savory/lemony combo. Trying them out on my kids STAT.
These pancakes sound so good! Perfect for spring!
Wow. If this is what happens when you get feisty …
Do you notice a difference in pancakes when they’re made on an iron skillet as opposed to other pans?
OK, so I’m making this ASAP!
Are the amounts of flour and buttermilk correct? My batter was like soup…
It is really thin Jamie- thats how you get a really tender pancake. I like mine thin and crispy not cakey. How did they turn out?
The flavor of these are amazing!
However, the batter is too thin (as Jamie mentioned it was like soup) and this makes it difficult to get under the pancake and even harder to flip. I even tried to use it as I would a crepe batter and had an even harder time. I used both a cast iron griddle and my cast iron crepe pan. I love thin and crispy pancakes too!
I added a half cup of flour to the recipe, used the griddle, and this solved my dilemma!
These looked exciting, but sadly were a watery, sloppy mess with little flavor. I realized with so little flour they’d be flat and thin, but didn’t think it’d be literally just runny liquid batter. Definitely will not make again.
they look wonderful, but why are mine so thin? looking like crepes
Hi Kathryn- not sure what happened, but probably you just had a lot of moisture from the zucchini- just stir in a little extra flour!