Connect with Us
Subscribe to Our Email
Get the latest sales, newest recipes and more delivered to your inbox.Sign up
We are taking extended measures to ensure the safety and wellness of our team members and communities at this time. Learn more.
In a large bowl, whisk together eggs, buttermilk, flour, baking powder, salt and pepper until smooth.
Add corn, zucchini, onion, mint and zest and stir until combined.
Heat oil in a large skillet over medium heat.
Working in batches, drop batter by scant 1/4-cup measures into skillet.
Cook, turning once, until browned and cooked through, 3 to 4 minutes per side; lower heat if pancakes begin to brown too deeply before middle is cooked through.
Add more oil between batches if necessary.
Serve the pancakes warm or room temperature.