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Sourdough Zucchini Pancakes

Sourdough Zucchini Pancakes are delicious, tender, and hearty! Furthermore, these pancakes are easy to make for breakfast or to make in bulk and freeze for a later date. Finally, if you’re looking for a way to jazz up your usual pancake breakfast, try out this recipe.

Sourdough Zucchini Pancake

Sourdough Zucchini Pancakes Ingredients

Sourdough Zucchini Pancakes

Crafting the Sourdough Zucchini Pancake Batter

  1. First, in a large mixing bowl, combine the dry ingredients.
  2. Next, add the liquid ingredients. Mix until well combined.
  3. Then, add the grated Zucchini. Mix until well combined.
  4. Finally, the Sourdough Zucchini Pancake batter is ready!

Combine the Dry Ingredients; Mix Until Combined

Dry Ingredients
First, in a large glass mixing bowl, combine the dry ingredients.

Add the Liquid Ingredients; Mix Until Well Combined

Add the Liquid Ingredients
Next, add the liquid ingredients. Mix until well combined.

Add the Grated Zucchini; Mix Until Well Combined

Grated Zucchini
Then, add the grated Zucchini; mix to combine.

The Sourdough Zucchini Pancake Batter is Ready

Sourdough Zucchini Pancakes
The Sourdough Zucchini Pancake batter is ready!

Cooking and Serving the Sourdough Zucchini Pancakes

  1. First, preheat an All-Clad Nonstick skillet or Blackstone Grill to medium heat.
  2. Next, measure 1/3 cup of the batter and carefully pour it into the skillet.
  3. Then, cook the pancake until the top becomes bubbly. Flip it to the second side.
  4. Next, cook the second side of the pancake for another 2-3 minutes.
  5. Then, remove the cooked pancakes from the pan and place them on a wire cooling rack.
  6. Finally, plate up the pancakes and serve them with organic Maple syrup, fresh berries, or butter, and enjoy!

Measure 1/3 c. of the Batter and Pour Onto the Skillet or Griddle

Sourdough Zucchini Pancakes
First, preheat an All-Clad Nonstick skillet or Blackstone Grill to medium heat. Next, measure 1/3 cup of the batter and carefully pour it into the skillet.

Cook the Sourdough Zucchini Pancakes

Sourdough Zucchini Pancakes Cooking
Then, cook the pancake for 2-3 minutes, or until it becomes bubbly. Flip it to the second side, and cook it for another 2-3 minutes. Next, remove the cooked pancake(s) to a wire cooling rack, and cook the rest of the pancake batter.

Serve the Sourdough Zucchini Pancakes and Enjoy!

Sourdough Zucchini Pancakes
Finally, serve the pancakes in a stack of 2 or 3, with a pad of butter, fresh berries, and organic Maple syrup.
Sourdough Zucchini Pancake
Dig in and enjoy!

Storing the Sourdough Zucchini Pancakes

This is an amazing recipe to make in bulk, cook, freeze, and reheat. To store the pancakes, place them in an airtight container or Ziploc bag. Remove all of the air out of the bag or container (as best you can), and place it in the freezer.

Sourdough Zucchini Pancakes

When you want to eat the pancakes, remove the amount you’d like to eat and either reheat them in the microwave or in the toaster. Enjoy!

Griddle and Grill Pan
Wire Cooling Rack
All-Clad Nonstick Pots and Pans
Glass Mixing Bowls
Griddle
Slotted Spatula
Sourdough Zucchini Pancakes

Sourdough Zucchini Pancakes

Yield: 24 Pancakes
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Sourdough Zucchini Pancakes are delicious, tender, and hearty! Furthermore, these pancakes are easy to make for breakfast or to make in bulk and freeze for a later date. Finally, if you're looking for a way to jazz up your usual pancake breakfast, try out this recipe.

Ingredients

  • 1 c. Organic All-Purpose flour
  • 1 c. Organic Rye Flour
  • 1 tsp. Baking Soda
  • 2 tbsp. Coconut or Brown Sugar
  • 1 tsp. Pink Salt
  • 1 tsp. Ground Cinnamon
  • 1 c. Sourdough Discard
  • 1 c. Grated Zucchini
  • 1 1/2 c. Dairy-Free Milk
  • 1/2 c. Carbonated Water or Unsweetened Applesauce
  • 2 tbsp. Avocado Oil

Instructions

Crafting Sourdough Zucchini Pancakes

  1. First, in a large mixing bowl, combine the dry ingredients.
  2. Next, add the liquid ingredients. Mix until well combined.
  3. Then, add the grated Zucchini. Mix until well combined.
  4. Finally, the Sourdough Zucchini Pancake batter is ready!

Cooking and Serving Sourdough Zucchini Pancakes

  1. First, preheat an All-Clad Nonstick skillet or Blackstone Grill to medium heat.
  2. Next, measure 1/3 cup of Sourdough Zucchini Pancake batter and carefully pour it into the skillet.
  3. Then, cook the pancake until the top becomes bubbly. Flip it to the second side.
  4. Next, cook the second side of the pancake for another 2-3 minutes.
  5. Then, remove the cooked pancakes from the pan and place them on a wire cooling rack.
  6. Finally, plate up the pancakes and serve them with organic Maple syrup, fresh berries, or butter, and enjoy!

Notes

This is an amazing recipe to make in bulk, cook, freeze, and reheat. To store the pancakes, place them in an airtight container or Ziploc bag. Remove all of the air out of the bag or container (as best you can), and place it in the freezer. When you want to eat the pancakes, remove the amount you’d like to eat and either reheat them in the microwave or in the toaster. Enjoy!

Nutrition Information:
Yield: 12 Serving Size: 2
Amount Per Serving: Calories: 130Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 2mgSodium: 339mgCarbohydrates: 21gFiber: 2gSugar: 5gProtein: 4g

Sourdough Zucchini Pancakes – Sourdough and Mor | My Meals are on Wheels

Tuesday 7th of November 2023

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