Zucchini Bread Pancakes

01Method

1. 1

   Assemble all of the ingredients before starting.

2. 2

   In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg until evenly combined.

3. 3

   In a measuring cup, mix the buttermilk, sugar, egg, and butter until well blended. Stir in the shredded zucchini and walnuts, then pour the wet mixture into the dry ingredients. Fold gently until no dry streaks remain, being careful not to overmix.

4. 4

   Place a large nonstick skillet or griddle over medium heat and grease lightly with butter.

5. 5

   Working in batches, drop the batter by quarter-cup portions onto the skillet. Cook until bubbles appear across the surface and the edges look set, about 2 to 3 minutes.

6. 6

   Flip each pancake and cook until puffy and just firm, roughly 2 minutes more. Continue with the remaining batter, adding more butter and adjusting the heat as needed between batches.