FOOD
Zucchini Bread Pancakes
The perfect way to enjoy zucchini bread for breakfast is as pancakes topped with a sweet cream cheese syrup.
FOOD
Zucchini Bread Pancakes
The perfect way to enjoy zucchini bread for breakfast is as pancakes topped with a sweet cream cheese syrup.
Ingredients
Zucchini Bread Pancakes
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 2 tablespoons packed brown sugar
- 2 teaspoons baking powder
- 3 teaspoons cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 1 1/2 cups buttermilk
- 3/4 cup whole milk
- 1 1/2 teaspoons vanilla
- 2 eggs, lightly beaten
- 1 cup finely shredded zucchini
Cream Cheese Syrup
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1/2 cup heavy cream
- 1/4 cup whole milk
- 1/2 cup finely chopped pecans
- Additional pecans and orange peel, for garnish
Steps
Zucchini Bread Pancakes
- For the pancakes: In a large bowl, whisk together the wheat and all-purpose flours, brown sugar, baking powder, cinnamon, nutmeg and salt.
- Whisk in the buttermilk, milk, eggs and vanilla until just combined. Do not overmix the batter.
- Stir in the shredded zucchini and chopped pecans.
- Heat a nonstick griddle or skillet over medium-high heat and spray with nonstick cooking spray.
- Pour the batter onto the griddle using a 1/4 or 1/2 cup measuring cup, depending on the size you want.
- Let the first side cook until bubbles appear, about 3 minutes. Flip and cook on the second side for 1 to 2 minutes. Repeat with remaining batter.
Cream Cheese Syrup
- In a large mixing bowl, using a hand mixer, beat cream cheese, maple syrup, vanilla and salt at medium speed until smooth and creamy.
- Next, slowly add heavy cream and milk at medium speed until smooth and creamy.
- Serve over zucchini pancakes, and top with pecans and orange peel.