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  • Chef Fran Hill

From Market to Plate: Cinnamon Zucchini Waffles and Mixed Berry Syrup

You may not know this about me, but breakfast/brunch foods are one of my love languages. Offer me a quiche, a stack of pancakes, bacon, or Eggs Benedict, and you will have my undivided attention. Brunch is my absolute favorite meal. Hands down.


When zucchini is plentiful, I often work it into our brunch menus with the usual bread or muffins. Sometimes, it gets tossed raw into salads to pair with egg dishes. It can be sautéed with other veg in delicious hashes, too. This week, I stirred shredded and drained zucchini into a pretty basic waffle recipe for some scrumptious cinnamon hinted waffles and topped with Ringstmeyer Family Farm Mixed Berry Syrup.


Whether it's breakfast, brunch, or brunch's cousin... breakfast for dinner: brinner, Cinnamon Zucchini Waffles with Mixed Berry Syrup are one way to my heart.


Cinnamon Zucchini Waffles


3 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon kosher salt

3/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 cup brown sugar (light or dark)

3 eggs

1 cup milk

1/2 cup plain Greek yogurt

2 teaspoons vanilla extract

1 cup shredded zucchini, patted dry of excess moisture

Butter and Ringstmeyer Family Farm Mixed Berry Syrup, for serving


Preheat waffle iron.


In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and brown sugar.


In a small bowl (or large measuring cup), stir together eggs, milk, Greek yogurt, and vanilla. Add to the flour mixture and fold in gently, just until no streaks of flour remain. Do not over mix.


Gently fold in the zucchini.


Cook waffles according to your iron’s instructions. Serve immediately with butter and Ringstmeyer Family Farm Mixed Berry Syrup.

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