Zucchini Bread Breakfast Pancakes

EatingWell/Tribune Content Agency Published January 2, 2014 at 12:00 a.m.
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Tribune Content Agency

Zucchini Bread Breakfast Pancakes

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.

Zucchini Bread Breakfast Pancakes

Serves 5

Active time: 35 minutes

Total time: 35 minutes


2 cups shredded zucchini

1 1/4 cups white whole-wheat flour or all-purpose flour

2 teaspoons baking powder

1 teaspoon pumpkin pie spice blend

1/4 teaspoon salt

2 large eggs

1 cup plus 2 tablespoons low-fat milk

2 tablespoons melted butter

2 tablespoons light-brown sugar

1 teaspoon vanilla extract

1/2 cup toasted pecans (see tip), chopped


Put shredded zucchini in a clean kitchen towel, and squeeze to remove as much moisture as possible.

Whisk flour, baking powder, pumpkin pie spice and salt in a large bowl. Whisk eggs, milk, butter, brown sugar and vanilla in a medium bowl. Make a well in the center of the dry ingredients, add wet ingredients, and whisk until combined. Fold in the zucchini and nuts.

Coat a large nonstick skillet (or griddle) with cooking spray; heat over medium heat. Cook pancakes in batches, using a scant 1/3 cup batter for each and spreading it to make them about 4 inches wide. Cook until bubbles dot the surface, 1 to 3 minutes. Flip and brown on the other side, 1 to 2 minutes more. Reduce the heat if the pancakes are browning too quickly. Serve hot.

Recipe tip: Toast nuts before using in a recipe for the best flavor. To toast whole nuts, spread on a baking sheet and bake at 350 degrees, stirring once, until fragrant, 7 to 9 minutes. To toast chopped, small or sliced nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Recipe nutrition per serving: 300 calories; 15 grams fat (5 grams saturated, 7 grams monounsaturated); 89 milligrams cholesterol; 34 grams carbohydrate; 5 grams added sugars; 10 grams protein; 4 grams fiber; 369 milligrams sodium; and 311 milligrams potassium.

Nutrition bonus: Iron, 28 percent daily value, and calcium, 21 percent DV.

Exchanges: 1 1/2 starch, 1/2 other carbohydrate, 1/2 medium-fat meat and 3 fat.

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