Preheat an electric griddle to 350 degrees F or heat a nonstick fry pan over medium heat.
In a large bowl, combine flour, baking powder, baking soda, sea salt and cinnamon, set aside.
In a large bowl, whisk together melted butter and granulated sugar until combined.
Add eggs, sour cream and vanilla and whisk until smooth.
Whisk in milk.
Pour the wet ingredients into the dry ingredients and stir until the batter is smooth.
Fold in shredded zucchini.
Melt 1 TBS butter onto the preheated griddle and spread it out with a spatula to ensure it’s evenly distributed over the surface.
Pour batter in ¼ cup portions onto the pre-heated, buttered griddle.
Cook on the first side for about 2-3 minutes or until the middle begins to bubble and the sides look set.
Flip and cook for 1-2 more minutes until the second side is browned and the pancakes puff slightly.
Repeat until all the batter has been used, melting fresh butter onto the griddle with each new batch of pancakes.
Serve warm with maple syrup.
To use frozen zucchini:
Thaw the zucchini in a colander in the sink to drain the water that's released while thawing.
Use a tea towel to ring out any excess water.
Use the zucchini in this recipe.
All-purpose flour. use unbleached, organic all-purpose flour for the best results.
Whole wheat flour. Use white whole wheat flour, or whole wheat pastry flour, or simply replace it with additional all-purpose flour.
Salted butter. Unsalted butter, ghee or coconut oil are all good substitutes for salted butter.
Granulated sugar. white sugar, organic cane sugar and coconut sugar all work well in this recipe.
Whole milk. you can use 2% milk, but nothing else with lower fat content.
Greek yogurt. sour cream or another thick yogurt are a good substitutes.
Zucchini. Use freshly grated zucchini. To use frozen zucchini, thaw it in a colander then lightly squeeze out any excess water (but not all the water) and use in this recipe.
Butter for cooking. please do not skip this step. Cooking pancakes in butter takes them to the next level! I'm sure you can use cooking spray or another oil if desired, but really the taste of a buttery exterior on the pancake is just so delicious.
Store any leftover zucchini pancakes in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
How to freeze zucchini pancakes
Put leftover zucchini pancakes in a single layer on a baking sheet to flash-freeze. Once they're frozen, transfer them to an airtight container or ziplock bag. Reheat in the microwave or toaster and you have an easy, delicious breakfast ready in seconds.