Zucchini is an incredibly versatile vegetable, and while it’s often used in savory dishes, it can also shine in sweet recipes. One of my absolute favorites is zucchini bread. But one day, as I was thinking of ways to incorporate this beloved recipe into my breakfast routine, the idea of zucchini bread pancakes came to mind. Combining the soft texture of pancakes with the comforting flavors of zucchini bread turned out to be a match made in heaven. These pancakes bring together all the warm, cozy spices and the richness of zucchini bread but in the form of a fluffy, delicious stack of pancakes.
Table of Contents
The Story & Introduction
It was a Sunday morning, and I was craving something comforting for breakfast. I had zucchini sitting on my kitchen counter, ready to be used in my typical zucchini bread recipe. But that morning, I wanted to do something a little different. The idea struck me to combine the flavors of zucchini bread with my usual pancake recipe.
I’ll never forget the first time I made zucchini bread pancakes. The combination of cinnamon, nutmeg, and a hint of vanilla, paired with the richness of grated zucchini, made for a surprisingly delicious breakfast. The pancakes turned out soft, golden brown, and with just the right amount of sweetness. The pancakes were so good that I made them again the following weekend. And they’ve been a family favorite ever since.
If you’re a fan of zucchini bread, these pancakes will take your morning routine to the next level. They are perfect for a lazy weekend breakfast, or even a holiday brunch with family. And the best part? They are just as easy to make as regular pancakes!
Throughout this article, we’ll walk you through how to make the perfect zucchini bread pancakes, from the ingredients to the step-by-step process. And while you’re at it, why not check out our other zucchini-based recipes like Moist Zucchini Brownies or Healthy Chocolate Zucchini Bread? You’ll find a new way to enjoy zucchini with every bite.
Ingredients and Preparation
Ingredients:
- 2 medium zucchinis
- 1 cup all-purpose flour
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup milk
- 2 tablespoons melted butter
- Pinch of salt
Instructions:
- Prepare the Zucchini:
Start by grating the zucchinis. Use a box grater or a food processor for this step. Place the grated zucchini in a colander and sprinkle it with a little salt. Let it sit for 10 minutes to release any excess moisture. - Squeeze the Zucchini:
After the zucchini has rested, use your hands or a clean kitchen towel to squeeze out the moisture. The drier the zucchini, the better the pancakes will turn out. - Make the Pancake Batter:
In a large mixing bowl, combine the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. In a separate bowl, whisk the eggs, milk, vanilla extract, and melted butter. Add the wet ingredients to the dry ingredients and stir until just combined. Then, fold in the squeezed zucchini. - Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray. Pour a small amount of batter onto the skillet to form pancakes. Cook for about 2-3 minutes on each side or until golden brown and cooked through. - Serve and Enjoy:
Stack the pancakes on a plate and serve them warm. Top them with syrup, fresh fruit, or a dusting of powdered sugar for a delicious breakfast treat.
Zucchini bread pancakes
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Zucchini bread pancakes bring together the comforting flavors of zucchini bread in a fluffy pancake form. Packed with cinnamon, nutmeg, and the richness of zucchini, these pancakes are a delicious start to any morning.
Ingredients
2 medium zucchinis
1 cup all-purpose flour
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup milk
2 tablespoons melted butter
Pinch of salt
Instructions
1. Grate the zucchinis and place them in a colander. Sprinkle with salt and let them sit for 10 minutes to draw out excess moisture.
2. After 10 minutes, squeeze the zucchini to remove as much water as possible.
3. In a bowl, combine the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. In a separate bowl, whisk the eggs, milk, vanilla extract, and melted butter. Add the wet ingredients to the dry ingredients and stir until just combined. Then, fold in the squeezed zucchini.
4. Heat a non-stick skillet over medium heat and lightly grease it with butter or cooking spray. Spoon the zucchini mixture onto the skillet, forming small pancakes.
5. Cook each side for 2-3 minutes or until golden brown and cooked through.
6. Remove from the skillet and serve warm with syrup, fresh fruit, or whipped cream.
Notes
Serve the zucchini bread pancakes with a drizzle of maple syrup, fresh berries, or a dollop of whipped cream.
Feel free to add chocolate chips, chopped nuts, or dried fruit to the batter for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 5g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
Keywords: zucchini, pancakes, bread, cinnamon
Serving Suggestions
Zucchini bread pancakes are incredibly versatile and can be served in many ways. You can enjoy them with a variety of toppings or pair them with other breakfast dishes.
1. With Maple Syrup and Fresh Fruit
There’s no better way to enjoy pancakes than with a generous drizzle of maple syrup. Add some fresh berries or sliced bananas on top for a refreshing contrast to the warm, spiced pancakes.
2. With Greek Yogurt
For a healthier option, serve these pancakes with a dollop of Greek yogurt. The creamy yogurt pairs beautifully with the cinnamon-spiced pancakes and adds a nice tang to the overall flavor.
3. As a Brunch Dish
These pancakes are perfect for brunch. Serve them alongside some scrambled eggs or a light fruit salad to balance the richness of the pancakes.
If you’re a fan of zucchini bread, you might also love our Zucchini Lasagna Roll-Ups, which use zucchini in a savory dish. And if you’re in the mood for a treat, our Pumpkin Zucchini Muffins are a great addition to your baking repertoire.
FAQ
Can I make these pancakes ahead of time?
Yes, you can prepare the batter the night before and store it in the refrigerator for up to 24 hours. In the morning, simply cook the pancakes as directed. You can also make the pancakes ahead of time and store them in the fridge for up to 3 days. Reheat them in the toaster or microwave for a quick breakfast.
Can I use gluten-free flour?
Absolutely! If you need to make these pancakes gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend. Make sure to use a blend that includes xanthan gum for the best texture.
How can I add more flavor to these pancakes?
You can experiment with adding chocolate chips, chopped nuts, or dried fruit to the batter for extra flavor and texture. If you like a little spice, try adding a pinch of ground ginger or a splash of maple extract for a unique twist.
Conclusion
Zucchini bread pancakes are a wonderful way to enjoy the flavors of zucchini bread in a breakfast-friendly format. They’re fluffy, flavorful, and a great way to sneak in some veggies while satisfying your sweet tooth. Whether served with syrup, yogurt, or fruit, these pancakes will be a hit at your breakfast table.
So, next time you find yourself with extra zucchini, try these pancakes, and don’t forget to check out other zucchini-based recipes like Moist Zucchini Brownies and Healthy Chocolate Zucchini Bread for more creative ways to use this versatile veggie.