Zucchini Nut Pancakes
Start your morning right with these wholesome and fluffy Zucchini Nut Pancakes—a delightful twist on classic pancakes loaded with garden-fresh zucchini and crunchy walnuts or pecans. Perfectly spiced with a hint of cinnamon, these pancakes offer a nutrient-packed breakfast that's both sweet and satisfying. The shredded zucchini adds moisture and a touch of natural sweetness, while the nuts provide a satisfying crunch and an extra dose of heart-healthy goodness. Ready in just 35 minutes, this easy recipe is ideal for busy mornings or weekend brunches. Pair these golden-brown pancakes with a drizzle of maple syrup, fresh fruit, or a dollop of yogurt for a wholesome and comforting meal everyone will love. Perfect for using up summer zucchini or sneaking more veggies into your day!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 2 tablespoons granulated sugar
- 1.25 cups milk
- 1 unit large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup zucchini, shredded
- 0.5 cup chopped walnuts or pecans
- 1 as needed cooking oil or non-stick spray
Instructions
In a large mixing bowl, whisk together the flour, baking powder, cinnamon, salt, and sugar.
In a separate bowl, combine the milk, egg, melted butter, and vanilla extract. Whisk until smooth.
Gradually pour the wet ingredients into the dry ingredients. Mix until just combined; the batter will be slightly lumpy but avoid overmixing.
Gently fold in the shredded zucchini and chopped nuts until evenly distributed.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of oil or non-stick spray.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes and cook for another 2-3 minutes, or until golden brown and cooked through.
Transfer the cooked pancakes to a plate and keep warm. Repeat with the remaining batter.
Serve the pancakes warm, topped with maple syrup, fresh fruits, or a dollop of yogurt if desired.
Nutrition Facts
Calories |
421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 580 mg | 25% | |
| Total Carbohydrate | 50.7 g | 18% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 12.1 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 130 mg | 10% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 388 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
