Preparation Steps

• Gently wrap the grated zucchini in a clean towel and squeeze out any excess water. Discard the liquid and set zucchini aside.
• In a large bowl, whisk together buttermilk, brown sugar, melted butter, vanilla extract, and egg until smooth.
• Fold the grated zucchini into the wet ingredients until evenly combined.
• In a separate bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt.
• Add the dry ingredients to the zucchini mixture and fold until just combined. Let the batter rest for 5-10 minutes.
• Heat a nonstick skillet or griddle over medium heat (about 300°F) and lightly spray with cooking spray.
• Pour 1/3 cup of batter per pancake onto the skillet, gently spreading to about a 4-inch diameter.
• Cook for 3-4 minutes until bubbles appear on the surface and the underside is golden brown.
• Flip the pancakes gently and cook another 3-4 minutes until golden brown on the other side.
• Wipe out the pan with a paper towel and repeat with remaining batter.
• Serve warm with maple syrup or your favorite toppings.