Zucchini-Bread Pancakes (Maple-Pecan Syrup)

If you love the cozy, comforting flavors of zucchini bread but are looking for a new twist, these Zucchini-Bread Pancakes (Maple-Pecan Syrup) are exactly what you need. Imagine fluffy, tender pancakes infused with grated zucchini and warm spices, topped with a luscious maple-pecan syrup that adds the perfect nutty sweetness. This recipe combines the best of breakfast and classic zucchini bread into a delightful morning treat that’s both wholesome and indulgent. Whether you’re cooking for family or hosting a weekend brunch, these pancakes are sure to become a favorite.

Why This Recipe Is a Must-Try

Zucchini-Bread Pancakes (Maple-Pecan Syrup) are an ingenious way to sneak some extra veggies into your breakfast while indulging in a sweet, comforting dish. The grated zucchini adds moisture and a subtle earthiness that keeps the pancakes soft and tender, much like traditional zucchini bread. Unlike ordinary pancakes, these have a unique texture and flavor profile that feels a bit more special. The addition of chopped pecans both inside the batter and in the syrup creates a wonderful crunch and depth of flavor.

Moreover, this recipe is incredibly easy and quick to prepare, making it perfect for busy mornings or lazy weekends. The maple-pecan syrup is a simple yet decadent finishing touch, elevating the pancakes to a restaurant-quality dish. If you enjoy recipes that bring a fresh twist to classic favorites, these pancakes are an absolute must-try. For a similar zucchini-inspired baked good, check out this Lemon Blueberry Zucchini Bread, which pairs beautifully with a cup of coffee or tea.

Ingredients

• 1 cup grated zucchini (make sure to squeeze out excess moisture)
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup sugar
• 1 cup milk (dairy or any plant-based alternative)
• 1 large egg
• 2 tablespoons vegetable oil
• 1/2 cup chopped pecans
• 1/4 cup pure maple syrup (for drizzling)

How To Make Zucchini-Bread Pancakes (Maple-Pecan Syrup)

Step 1: Prepare the Zucchini

Start by washing and grating your zucchini. Using a clean kitchen towel or paper towels, gently squeeze out any excess moisture from the grated zucchini. This step is crucial to prevent soggy pancakes and ensure a fluffy texture.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar. These dry ingredients will give your pancakes the right rise and balance of flavor.

Step 3: Combine Wet Ingredients

In a separate bowl, beat the egg and then stir in the milk and vegetable oil until well combined.

Step 4: Make the Batter

Pour the wet ingredients into the bowl with dry ingredients and gently mix until just combined. Avoid overmixing to keep the pancakes tender. Fold in the grated zucchini and chopped pecans, distributing them evenly throughout the batter.

Step 5: Cook the Pancakes

Heat a non-stick skillet or griddle over medium heat and lightly grease it with oil or butter. Scoop about 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes or until bubbles form on the surface and the edges start to look set. Flip carefully and cook for another 2 minutes until golden brown and cooked through. Repeat with the remaining batter.

Step 6: Prepare the Maple-Pecan Syrup

While the pancakes are cooking, warm the maple syrup gently in a small saucepan over low heat. Stir in the chopped pecans and let them infuse their nutty flavor into the syrup for a few minutes. Be careful not to boil the syrup.

Step 7: Serve and Enjoy

Stack the zucchini-bread pancakes on a plate, drizzle generously with the warm maple-pecan syrup, and serve immediately. Add extra pecans or a pat of butter if desired.

Expert Tips

• Grate zucchini finely: Finer shreds blend better in the batter, giving a smoother texture.
• Squeeze out moisture: This prevents pancakes from becoming too wet or dense.
• Don’t overmix the batter: Stir until just combined to keep the pancakes light and fluffy.
• Use a non-stick skillet: It makes flipping easier and reduces the need for excess oil.
• Adjust cooking temperature: If pancakes brown too fast, lower the heat to avoid burning before cooking through.
• Try different nuts: Walnuts or almonds also work well in the syrup for variety.
• Make ahead: You can prepare the batter the night before and refrigerate it for a quick breakfast.

Variations and Customizations

• Spices: Add cinnamon, nutmeg, or cloves to the batter for a warm, spiced flavor.
• Sweeteners: Substitute sugar with honey, agave syrup, or coconut sugar.
• Dairy-Free: Use almond, oat, or soy milk instead of regular milk to keep it dairy-free.
• Gluten-Free: Swap all-purpose flour with a gluten-free flour blend suitable for baking.
• Fruit Add-ins: Fold in blueberries or chopped apples for a fruity twist.
• Savory Version: Omit sugar and syrup, add herbs like chives or parsley, and serve with a dollop of yogurt or cream cheese.

How to Store Leftovers

To keep any leftover Zucchini-Bread Pancakes (Maple-Pecan Syrup) fresh, allow them to cool completely before storing. Place the pancakes in an airtight container and refrigerate for up to 3 days. When ready to eat, reheat gently in a skillet over low heat or in the microwave. The maple-pecan syrup can be stored separately in a small jar in the refrigerator for up to a week. Warm it slightly before drizzling over the pancakes again for the best flavor.

FAQ

Can I make these pancakes vegan?

Yes! To make these pancakes vegan, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use a plant-based milk such as almond or oat milk. Also, ensure the maple syrup and vegetable oil are suitable for your dietary preferences.

Do I need to peel the zucchini before grating?

No, peeling is not necessary. The skin is tender and adds a nice color and additional nutrients to the pancakes. Just wash the zucchini thoroughly before grating.

Can I freeze the pancakes for later?

Absolutely! Cool the pancakes completely and layer them with parchment paper in a freezer-safe container or bag. Freeze for up to 2 months. Reheat directly from frozen in a toaster or microwave.

What’s the best way to grate zucchini quickly?

Using a box grater is the easiest and most common method. For larger batches, a food processor with a grating attachment saves time and effort.

Conclusion

Zucchini-Bread Pancakes (Maple-Pecan Syrup) offer a delightful twist on traditional pancakes by incorporating the moist texture and warm flavor of zucchini bread. The combination of tender pancakes with nutty pecans and rich maple syrup creates a breakfast that’s both comforting and wholesome. Easy to prepare, customizable, and perfect for any morning occasion, this recipe will quickly become a staple in your kitchen. Whether you’re new to zucchini or a longtime fan, these pancakes are a wonderful way to start your day on a sweet, satisfying note.

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