Zucchini Bread Breakfast Pancakes

July/August 2013

Your rating: None Average: 4.1 (45 votes)

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.

3 Reviews for Zucchini Bread Breakfast Pancakes


Fast, easy and you get vegetables in the morning.

Easy to make and very good
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!

Reduced guilt weekend breakfast

Absolutely delicious will be in my recipe staples for sure great weekend treat

Comments (1)

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Anonymous wrote 1 year 11 weeks ago

can this recipe be frozen

can this recipe be frozen before making????

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