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Sweet Zucchini Bread Pancakes

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  • Author: Danae Halliday
  • Yield: 14-16 pancakes 1x


Whole wheat, soft zucchini loaded pancakes are delicious and nutritious. Spread with a maple cream cheese topping for a decadent breakfast.


  • 1 1/4 cups whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon nutmeg
  • 1 cup milk, I used vanilla almond milk
  • 3 tablespoon plain non-fat Greek yogurt
  • 1 egg
  • 1 tablespoon maple syrup or brown sugar, use 2 tablespoons if you want a sweeter pancake
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 2 cups shredded zucchini

Maple Cream Cheese Topping

  • 2 ounces low fat cream cheese, softened
  • 4 ounces plain non-fat Greek yogurt
  • 2 tablespoons maple syrup
  • 1/2 teaspoon vanilla bean paste or vanilla extract


  1. In a large bowl whisk together the dry ingredients for the pancakes.
  2. In a smaller bowl whisk together the wet ingredients.
  3. Add the wet ingredients to the dry and fold together until combined.
  4. Stir in the shredded zucchini then set aside.
  5. Preheat a griddle per the manufacturers instructions.
  6. While the griddle is heating, whisk together all of the ingredients for the maple cream cheese topping until smooth.
  7. Scoop about 3 tablespoons or a scant 1/4 cup of the pancake batter onto the greased griddle.
  8. Cook the pancakes for about 2 minutes or until bubbles form on top, then flip them over and cook for another 1-2 minutes.
  9. Serve the pancakes warm topped with the maple cream cheese topping and more maple syrup if desired.
  • Category: Breakfast
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