Zucchini Bread Pancakes

The perfect way to enjoy zucchini bread for breakfast is as pancakes topped with a sweet cream cheese syrup.


  • 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
  • 2 eggs, lightly beaten
  • 1 1/2 teaspoons vanilla
  • 1 cup finely shredded zucchini
  • 1/2 cup finely chopped pecans
  • 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
  • Additional pecans and orange peel, for garnish


  1. For the pancakes: In a large bowl, whisk together the wheat and all-purpose flours, brown sugar, baking powder, cinnamon, nutmeg and salt.
  2. Whisk in the buttermilk, milk, eggs and vanilla until just combined. Do not overmix the batter.
  3. Stir in the shredded zucchini and chopped pecans.
  4. Heat a nonstick griddle or skillet over medium-high heat and spray with nonstick cooking spray.
  5. Pour the batter onto the griddle using a 1/4 or 1/2 cup measuring cup, depending on the size you want.
  6. 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.
  7. For the 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.
  8. Serve over zucchini pancakes, and top with pecans and orange peel.