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Zucchini Bread Pancake Recipe

When topped with warm maple syrup and toasted nuts, these ever-so-slightly sweet zucchini bread pancakes make an irresistibly delicious (and nutritious) breakfast. Your family would never guess there’s a half-cup serving of vegetables inside each stack. In addition to providing a punch of color, zucchini squash provides a generous dose of magnesium and folate, which support your bones and metabolism respectively. And the shreds melt into the pancakes to create just a subtle crunch with each bite. 

Zucchini Pancakes

Photo by Perry Santanachote

Zucchini Bread Pancake Recipe

Serves 4

Prep time: 15 minutes
Cook time: 20 minutes

The Skinny

Per serving (two pancakes):

  • 348 cal
  • 20 g fat (3 g sat)
  • 35 g carbs
  • 282 mg sodium
  • 2.3 g fiber
  • 9 g protein

Ingredients

2 cups shredded zucchini (from 1 medium zucchini)
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 teaspoon table salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon pumpkin pie spice blend
2 large eggs
1/2 cup low-fat milk
3 tablespoons olive oil
1 teaspoon vanilla extract
2 tablespoons granulated sugar
Cooking spray for coating skillet
1/2 cup toasted pecans, chopped

Preparation

  1. Put shredded zucchini in a clean kitchen towel and squeeze to remove moisture.
  2. Whisk flours, salt, baking powder, baking soda and spices together in a large bowl.
  3. Beat eggs, milk, oil, vanilla and sugar in another bowl. Pour wet ingredients into the dry ingredients and mix until just combined (do not over mix). Fold in zucchini.
  4. Heat a large skillet or griddle over medium heat. Once hot, coat the bottom with cooking spray. Using a 1/4-cup of batter for each pancake, spread 4-inch circles on the pan and cook until edges are dry, about 2-3 minutes. Flip and cook until golden, another 1-2 minutes. Repeat with remaining batter.
  5. Top with pecans before serving.

Hungry for more? Try these 10 Delicious Protein Pancake Recipes.

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