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Homemade Zucchini-Bread Pancakes (Maple-Pecan Syrup) photo
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Zucchini-Bread Pancakes (Maple-Pecan Syrup)

These Zucchini-Bread Pancakes are fluffy, tender, and packed with warm spices. Topped with a luscious maple-pecan syrup, they make a perfect wholesome breakfast treat!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings

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

Instructions

Prepare the Zucchini

  • Wash and grate the zucchini. Use a clean kitchen towel or paper towels to gently squeeze out any excess moisture from the grated zucchini to prevent soggy pancakes.

Mix Dry Ingredients

  • In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar.

Combine Wet Ingredients

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

Make the Batter

  • Pour the wet ingredients into the bowl with dry ingredients and gently mix until just combined. Fold in the grated zucchini and chopped pecans, distributing evenly throughout the batter.

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 until bubbles form on the surface and edges look set. Flip carefully and cook for another 2 minutes until golden brown and cooked through. Repeat with remaining batter.

Prepare the Maple-Pecan Syrup

  • While pancakes cook, warm the maple syrup gently in a small saucepan over low heat. Stir in chopped pecans and let infuse for a few minutes without boiling.

Serve

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

Equipment

  • Large Bowl
  • Whisk
  • Non-stick Skillet
  • Grater
  • Small Saucepan

Notes

  • Grate zucchini finely for a smoother batter texture.
  • Squeeze out excess moisture to keep pancakes fluffy and prevent sogginess.
  • Don’t overmix the batter to maintain light and tender pancakes.
  • Use a non-stick skillet for easy flipping and less oil.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently before serving.