Lemon Zucchini Pancakes with Blueberry Syrup
Prep Time
15 mins
Cook Time
5 mins
Course: Breakfast
Cuisine: American
Keyword: easy, fluffy, fresh
Servings: 10 pancakes
Author: Ella @ thewackyspoon.com
  • 1 zucchini, grated or shredded
  • 3 large eggs, separated
  • 1 stick butter, softened
  • 1/4 cup sugar
  • 1 lemon, zest and juice
  • 3 cups heavy cream
  • 3 cups cake flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  1. In a standup mixer with a whisk attachment beat the egg whites into stiff peaks. Transfer to a bowl and let sit until ready to use.
  2. To the standup mixer bowl add the butter and sugar; cream until smooth. Mix in the egg yolks, lemon zest, and lemon juice.
  3. In a large bowl hand whisk the flour, salt, baking powder, and baking soda just until blended.
  4. Drain any excess water from the zucchini and stir into the batter.
  5. Starting with the flour mixture alternate between flour and heavy cream mixing into the batter.
  6. Remove the bowl from the standup mixer and gently fold in the egg whites.
  7. Spray a preheated griddle with cooking spray; spoon about 1/3 cup of batter onto griddle and work the batter into a round. Cook until golden brown, about 2-3 minutes, and flip to brown the other side.
  8. Serve immediately.