Zucchini Bread Pancakes

Would you mind if we just took a quick minute to talk about how awesome it is when the stars align?  I was a little worried about having my college roommate stay for the weekend just mere days after returning from our stint in Minnesota.  Little did I realize that house guest + leftover buttermilk + gifted homegrown zucchini = zucchini bread pancakes.  Yeah, it's totally cool to gape at that a little bit, I did.  Zucchini bread pancakes.  Deb is my cooking superhero.

Look above.  You see those fat, zucchini-specked, mini-cakes?  They are thick and warm and just waiting to have their way with a little bit of cinnamon butter.  And that is all you need, before introducing them to your over friendly gullet.  Hm, do you think I have a problem, the way I humanize food?  I sure hope not...

Anyways, these are delicious.  And even if you aren't blessed with the house guest - leftover buttermilk - gifted homegrown zucchini trifecta, even if you just have one of the three, you know you need to try these.  Your weekend isn't complete until you do.  Now let's just hope that the star's align this weekend while my parents are visiting... I would be so lucky.

Zucchini Bread Pancakes
Deb, you are my superhero

Now, I know this is two Smitten Kitchen recipes in a row.  But they're years apart!  So that's ok, right?  Right?  I need your affirmations today.  It's been that kind of week.

2 large eggs
3 Tbsp. extra virgin olive oil
2 Tbsp. dark brown
1/4 c. buttermilk
1/2 tsp. vanilla extract
2 c. (heaping) shredded zucchini
1/2 c. all-purpose flour
1/2 c. whole wheat flour
1/4 tsp. kosher salt
1 tsp. baking soda
1 tsp. ground cinnamon
1/8 tsp. freshly grated nutmeg

In large bowl, whisk together all wet ingredients, through vanilla extract.  Stir in shredded zucchini.  In separate bowl, mix together remaining dry ingredients.  Add to wet mixture and whisk until just incorporated.  Don't overmix!

Heat cast iron skillet over medium high flame.  Once hot, melt a small pat of butter.  Scoop about 1/4 cup of batter onto skillet.  Cook 2-4 minutes, until bubbles appear.  Flip and cook an additionally 1-2 minutes, until cooked though.  Deb suggested an additional 10 minutes or so in a 200 degree oven, but mine were cooked through just on the skillet.

Top with what is probably an unhealthy amount of butter or cinnamon butter.  Or just cinnamon butter.  Cause it's perfect.  Enjoy!