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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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
Directions
Step 1
In a large mixing bowl, whisk together the flour, baking powder, cinnamon, salt, and sugar.
Step 2
In a separate bowl, combine the milk, egg, melted butter, and vanilla extract. Whisk until smooth.
Step 3
Gradually pour the wet ingredients into the dry ingredients. Mix until just combined; the batter will be slightly lumpy but avoid overmixing.
Step 4
Gently fold in the shredded zucchini and chopped nuts until evenly distributed.
Step 5
Heat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of oil or non-stick spray.
Step 6
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.
Step 7
Flip the pancakes and cook for another 2-3 minutes, or until golden brown and cooked through.
Step 8
Transfer the cooked pancakes to a plate and keep warm. Repeat with the remaining batter.
Step 9
Serve the pancakes warm, topped with maple syrup, fresh fruits, or a dollop of yogurt if desired.
Nutrition Facts
| Serving size | (932.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1779.3 |
| Total Fat 90.9g | 0% |
| Saturated Fat 26.4g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 275.4mg | 0% |
| Sodium 2148.4mg | 0% |
| Total Carbohydrate 202.2g | 0% |
| Dietary Fiber 12.7g | 0% |
| Total Sugars 49.0g | |
| Protein 48.4g | 0% |
| Vitamin D 175.2IU | 0% |
| Calcium 548.4mg | 0% |
| Iron 12.2mg | 0% |
| Potassium 1664.0mg | 0% |
Source of Calories