This post may contain affiliate links. Please read our disclosure policy.
Zucchini Bread Pancakes are tender, sweet pancakes with shredded zucchini in the batter. Top with crunchy sugared pecans and maple syrup.
A delicious way to eat more vegetables!
We first made these Zucchini Bread Pancakes last summer when our backyard garden was overflowing with zucchini. We loved them so much – we’ve been making them ever since!
These sweet, tender pancakes taste just like our favorite zucchini bread or zucchini muffins. The soft and fluffy pancake batter is flavored with cinnamon, nutmeg, and vanilla. Shredded fresh zucchini is stirred into the batter – making them moist and nutritious.
Just like zucchini bread – if it weren’t for the green specks in the batter, you’d never really know there is zucchini in these pancakes.
We serve our Zucchini Bread Pancakes with crunchy sugared pecans on top, plus a drizzle of maple syrup. This is such a delicious pancake recipe!
Why you’ll love Zucchini Bread Pancakes
- These pancakes are a great way for anyone to eat more vegetables.
- Even picky eaters will love the taste of these delicious, nutritious pancakes!
- It’s a great way to cook with fresh zucchini during the summer growing season – or buy fresh zucchini all-year-round from the supermarket too.
Key Ingredients & Substitutions
- Zucchini – Buy small, tender fresh zucchini from the supermarket or – if you have a garden – pick the zucchini while it’s still small. You’ll shred the zucchini – skin and all – the smaller squash has the most tender skin.
- Eggs
- Unsalted Butter
- Honey
- Granulated Sugar –Used in both the pancake batter as well as to sweeten the pecan topping.
- Heavy Cream
- Milk –Any % fat milk will work except for skim milk.
- Vanilla Extract
- All Purpose Flour
- Baking Powder
- Baking Soda
- Salt
- Ground Cinnamon
- Nutmeg – For the best flavor, buy whole nutmeg and freshly grate your own as needed. If you already have a jar of ground nutmeg, that is fine to use too.
- Pecans – For the topping.
- Maple Syrup – For serving.
Special Tools Needed
- Medium and Large Mixing Bowls
- Lint-Free “Flour-Sack” or Tea Towel
- Box Grater – To shred the zucchini. You can also use shredding blades of a food processor if you have one.
- Small Skillet
- Whisk
- ¼-cup Measuring Cup
- Flat Griddle Pan or Crepe Pan
- Sheet Tray lined with Parchment Paper – To keep the pancakes warm in the oven while you cook the rest of the batch.
How do I make Zucchini Bread Pancakes?
- Grate zucchini and place in a large, lint-free towel. Sprinkle with salt and let sit for 15 minutes while you prepare the other ingredients. Then, wrap up sides of the towel and twist to squeeze out excess water.
- Toast chopped pecans in a dry skillet, then sprinkle sugar over the top. Continue to stir in the skillet until sugar is melted and the nuts are coated.
- Mix wet ingredients together in a medium bowl.
- Mix dry ingredients together in a large bowl.
- Whisk wet ingredients into the bowl with the dry ingredients, then stir in drained zucchini.
- Heat the griddle pan on low*. Cook pancakes, using quarter-cup measuring cup to portion out the batter. Keep the pancakes warm on a baking sheet in the oven while you cook the entire batch of batter.
- Serve with sugared pecans and maple syrup on top.
Tips & Tricks
*It’s important to get the heat of the pan just right for evenly cooked pancakes with the center cooked through and fluffy. If the griddle pan is too hot, the outside will cook before the inside is done.
(Always test a single pancake before cooking the rest by lightly spraying your grill pan with kitchen pan spray and then testing a small pancake.)
Once you successfully test a perfect pancake, begin cooking the rest in batches leaving the heat at that setting. Our heat was set to medium low to low and we let the pan reheat a minute between batches.
Frequently Asked Questions
- Can I make Zucchini Bread Pancakes ahead of time? You can grate and squeeze the zucchini, mix all of the wet, mix all of the dry and cook the nut topping in advance. When ready to start cooking, add the wet to the dry, stir in the zucchini and start cooking.
- How do I store leftovers? These pancakes are best freshly cooked, so cook only as many as you plan to eat to avoid leftovers. The recipe makes about 16 pancakes so feel free to cut the recipe in half if needed.
- Can I freeze? Technically, you can – but we think these pancakes are best freshly cooked.
You might like these other Pancake Recipes:
Click here for more delicious Zucchini Recipes!
See the RecipesWe love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Zucchini Bread Pancakes
Zucchini Bread Pancakes are tender, sweet pancakes with shredded zucchini in the batter. Top with crunchy sugared pecans and maple syrup.
Ingredients
2 cups firmly packed shredded zucchini (about two medium zucchini)
1/4 teaspoon kosher salt
1 cup pecans, coarsely chopped
5 tablespoons granulated sugar, divided
2 1/3 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons baking soda
1 tablespoon ground cinnamon
Few grinds fresh nutmeg
3 large eggs
2 tablespoons honey
1 cup heavy cream
1 cup milk
1 1/2 teaspoons vanilla extract
3 tablespoons melted butter
Instructions
- Preheat oven to 200 degrees F to hold cooked pancakes between batches and line a sheet tray with parchment paper.
- Shred zucchini on large holes of a box grater then spread into a large thin tea towel. Sprinkle on the salt and let sit 15 minutes. After 15 minutes, pull up sides and tightly twist the top. Over the sink, keep twisting tighter and tighter as you squeeze the bottom with your other hand. You need to squeeze out about ¾ cup of water so once done, you will have about 1 ¼ cups of squeezed zucchini left. Set aside.
- In a medium saute pan over medium heat, add chopped pecans and toss and toast for about four minutes. Add 2 tablespoons of the granulated sugar and toss and stir with a wooden spoon for one more minute to melt the sugar. Pour out onto parchment paper to cool, then break into pieces. Set aside to use as topping for the finished pancakes. Try not to snack on these.
- In a large bowl, add flour, baking powder, baking soda, cinnamon and nutmeg and whisk to combine
- In a medium bowl, beat eggs with honey, cream, milk, vanilla, melted butter and remaining 3 tablespoons of granulated sugar.
- Slowly add wet to dry as you whisk.
- Stir in shredded zucchini and mix to combine.
- Heat grill pan and hold at about a medium low burner.
- Spray grill pan lightly with kitchen pan spray and test one small pancake. Wait a few minutes for edges to dry, peak under the pancake looking for a golden color and flip and cook the other side. Check to make sure center is cooked through. If not, lower heat so that the pancakes have a chance to get the center cooked with the outside golden.
- Once the test is complete, keep heat the same throughout cooking, letting the pan reheat for a minute between batches. Use a quarter cup measure to measure out the pancake size on your grill pan and fit as many as your pan will allow.
- Place each batch on the parchment lined sheet tray and hold in the oven until all pancakes are cooked. You should have approximately 16 pancakes, serving four per person.
- Serve with the sugared pecans and maple syrup.
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Leave a Comment