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Zucchini Pancakes with Lemon Mascarpone Cream
A spiced zucchini pancake recipe gets the royal treatment with an indulgent lemon mascarpone.
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Prep Time
1
hour
hr
Servings
6
Calories
267
kcal
Equipment
Mixing bowls
Whisk
Cast iron skillet
Ingredients
1x
2x
3x
Pancakes:
2
eggs
3
tablespoons
avocado oil
2
tablespoons
dark brown sugar
1/4
cup
buttermilk
1
teaspoon
vanilla extract
2
medium zucchini
shredded
1/2
cup
toasted chopped walnuts
1
cup
flour
1/2
teaspoon
kosher salt
1
teaspoon
baking soda
1
teaspoon
cinnamon
Pinch
fresh grated nutmeg
Neutral oil or butter
for cooking
Lemon Mascarpone Cream:
1/2
cup
mascarpone cheese
softened
Juice and zest of 1 lemon
2
tablespoons
powdered sugar
Instructions
In a large mixing bowl, combine the eggs, oil, sugar, buttermilk, and vanilla. Whisk until smooth.
Add the zucchini and walnuts.
Combine the dry ingredients and add them to the mixture. Stir until just combined.
Heat a large, heavy skillet or griddle over medium heat. Add a bit of butter or oil.
Dollop the mixture into the pan carefully so the pancakes don’t touch. Let cook until bubbly and flip.
Continue cooking until done. Repeat until all batter is gone.
To make the mascarpone cream, whisk the mascarpone, lemon and powdered sugar until smooth.
Serve the pancakes dolloped with the cream, with additional butter or syrup if desired.
Nutrition
Calories:
267
kcal
Carbohydrates:
23
g
Protein:
6
g
Fat:
17
g
Saturated Fat:
7
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
6
g
Trans Fat:
1
g
Cholesterol:
74
mg
Sodium:
419
mg
Potassium:
65
mg
Fiber:
1
g
Sugar:
5
g
Vitamin A:
360
IU
Vitamin C:
1
mg
Calcium:
56
mg
Iron:
1
mg
Nutrition information is only an estimate provided by an online nutrition calculator.
View full nutrition disclousre.
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