Zucchini Bread Breakfast Pancakes

4 Reviews
From: EatingWell Magazine July/August 2013

This zucchini pancake recipe marries the warm-spiced flavors of zucchini bread with the ease of quick and healthy whole-grain pancakes. When topped with maple syrup and pecans, these zucchini bread pancakes make an irresistibly delicious breakfast. If you don't have pumpkin pie spice, use 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger and 1/8 teaspoon each ground nutmeg and cloves.

Ingredients 5 servings

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  • 2 cups shredded zucchini
  • 1 1/4 cups white whole-wheat flour or all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice blend
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 cup plus 2 tablespoons low-fat milk
  • 2 tablespoons melted butter
  • 2 tablespoons light brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup toasted pecans (see Tip), chopped

Preparation

  • Active

  • Ready In

  1. Put shredded zucchini in a clean kitchen towel and squeeze to remove as much moisture as possible.
  2. Whisk flour, baking powder, pumpkin pie spice and salt in a large bowl. Whisk eggs, milk, butter, brown sugar and vanilla in a medium bowl. Make a well in the center of the dry ingredients, add wet ingredients and whisk until combined. Fold in the zucchini and nuts.
  3. Coat a large nonstick skillet (or griddle) with cooking spray; heat over medium heat. Cook pancakes in batches, using a scant 1/3 cup batter for each and spreading it to make them about 4 inches wide. Cook until bubbles dot the surface, 1 to 3 minutes. Flip and brown on the other side, 1 to 2 minutes more. Reduce the heat if the pancakes are browning too quickly. Serve hot.
  • Tip: Toast nuts before using in a recipe for the best flavor. To toast whole nuts, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. To toast chopped, small or sliced nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition information

  • Serving size: 2 pancakes
  • Per serving: 300 calories; 15 g fat(5 g sat); 4 g fiber; 34 g carbohydrates; 10 g protein; 24 mcg folate; 89 mg cholesterol; 10 g sugars; 0 g added sugars; 444 IU vitamin A; 7 mg vitamin C; 210 mg calcium; 5 mg iron; 369 mg sodium; 311 mg potassium
  • Nutrition Bonus: Iron (28% daily value), Calcium (21% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1 1/2 starch, 1/2 other carbohydrate, 1/2 medium-fat meat, 3 fat

Reviews 4

July 30, 2016
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By: Skyler M
My 4-year-old and 18 month girls gobbled this up. The 4-year-old said it deserved 10 stars and that we should say "We loved the pancakes, they were so good!" I really enjoyed the crunch from the pecans and the pumpkin spice added a nice flavor. We finely shredded the zucchini and squeezed a bunch of water out in a sieve. These were very filling, tasted great even without syrup and whipped cream, and didn't give you the same sugar crash normal pancakes do. We will be making these again with all the zucchini our garden is growing.
March 23, 2014
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By: Isabelle
Yummy! Fast, easy and you get vegetables in the morning. Pros: Easy to make and very good
July 31, 2013
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By: lauren.a.rivera
A new breakfast fave These are a great treat for breakfast and you even get some veggies in the AM which is a great plus. I love the pecans in it. The texture is great which the different ingredients.They even freeze well if you have leftovers! Pros: Reduced guilt weekend breakfast
July 01, 2013
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By: EatingWell User
Absolutely delicious will be in my recipe staples for sure great weekend treat Pros: Delicious Cons: bit time consuming for breakfast but worth it