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 |
1779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.9 g | 117% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 275 mg | 92% | |
| Sodium | 2148 mg | 93% | |
| Total Carbohydrate | 202.2 g | 74% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 49.0 g | ||
| Protein | 48.4 g | 97% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 548 mg | 42% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1664 mg | 35% | |
*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.
