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!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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	932.5 grams (932.5g)

Amount per serving	% Daily Value*
Calories	1779

Total Fat 90.90g	117%
Saturated Fat 26.40g	132%
Polyunsaturated Fat 0.20g
Cholesterol 275mg	92%
Sodium 2148mg	93%
Total Carbohydrate 202.20g	74%
Dietary Fiber 12.70g	45%
Total Sugars 49.00g
Protein 48.40g	97%

Vitamin D 175IU	876%
Calcium 548mg	42%
Iron 12mg	68%
Potassium 1664mg	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.

Source of Calories

Fat: 44.9%

Protein: 10.6%

Carbs: 44.4%