In a medium sized bowl add eggs, melted butter, milk, and vanilla.
Next, zest your washed lemons over a plate and add the zest to your wet ingredients. Place your zested lemons aside for now.
Over that same plate, shred your zucchini finely with a grater. Do not wring out the excess water from the zucchini shreds, add it all to your wet ingredients.
Finally, squeeze the lemons you zested over a small bowl and strain out any seeds. Add this last ingredient to the medium-sized bowl and whisk all wet ingredients together!
Heat pan over medium heat and spray with nonstick cooking spray. Make sure your pan is hot before you add your batter, otherwise the pancakes will spread too much and not be fluffy.
Turn down heat to low. Cook the pancakes low and slow. Once the pancakes have bubbles and the edges are cooked, flip pancake and cook until they are a nice golden brown and enjoy!
Zucchini pancakes tend to be a little wet within the middle, but cooking low and slow and over-cooking rather than under-cooking seem to be the trick to the perfect Lemon Zucchini Pancake. I use a 1/4 cup measuring cup to scoop the batter and pour onto the hot pan. To freeze pancakes, place them in a single layer on a baking sheet lined with parchment paper and put in freezer until frozen. Remove from baking sheet and store the frozen pancakes in a gallon-sized Ziploc bag. To reheat, place frozen pancakes in toaster oven much like a piece of toast!