Zucchini Bread Pancakes with Maple Cream Cheese Topping
on Jul 13, 2015, Updated Jul 10, 2024
This post may contain affiliate links. Please read our disclosure policy.
Zucchini Bread Pancakes with Maple Cream Cheese Topping are whole wheat, tender, fluffy and taste just like zucchini bread! Top them with the maple cream cheese topping for a decadent and delicious breakfast!
A few days ago I was finally able to pick a few of the zucchini from the plant in my garden. The little plant that stood 6 inches high when I planted it is more like 2 feet tall by 3 feet wide now! Lucky for me it is full of yellow blossoms which means I’ll have a plethora of zucchini very soon.
The first thing I decided to make with my zucchini was these Zucchini Bread Pancakes. I have a deep love for zucchini bread almost as deep as my love for pancakes. So of course it only made sense that I combine the two. Not only do the pancakes taste like a moist delicious slice of zucchini bread, but compared to a lot of zucchini breads that are full of oil, these pancakes are pretty darn healthy.
I used whole wheat pastry flour, which is what I always use when I make pancakes. Then instead of using oil in the pancakes I replaced it with plain Greek yogurt. Not only does the Greek yogurt eliminate the fat, but it also keeps the pancakes extra tender. I didn’t skimp on the zucchini when it came to these pancakes. No sir! They are loaded with 2 cups of shredded zucchini, which is approximately one large or 2 small zucchinis.
To give the pancakes that zucchini bread flavor I added in a good amount of cinnamon, a little nutmeg, and of course vanilla extract because I add it to pretty much everything I bake. I decided to skip adding nuts or raisins this time, but pecans would definitely be a good choice if you decide to add some in!
To top the zucchini bread pancakes I decided to make a maple cream cheese topping. I can remember as a kid loving to spread a layer of cream cheese on my zucchini bread, so it seemed only right that I make a topping reminiscent of that. The topping is simply low fat cream cheese, Greek yogurt, maple syrup, and vanilla extract whisked together until it’s smooth. Slathering that maple, creamy, goodness on top of the pancakes was just what they needed, not to mention much better for you than drowning them in butter!
Zucchini Bread Pancakes with Maple Cream Cheese Topping
Ingredients
Zucchini Bread Pancakes
- 1 1/4 cups white whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 cup unsweetened almond milk
- 3 tablespoon plain Greek yogurt
- 1 egg
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 2 cups shredded zucchini excess liquid squeezed out
Maple Cream Cheese Topping
- 3 ounces low fat cream cheese softened
- 4 ounces plain Greek yogurt
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
Instructions
- In a large bowl whisk together the dry ingredients for the pancakes. In a smaller bowl whisk together the wet ingredients. Add the wet ingredients to the dry and fold together until combined. Stir in the shredded zucchini then set aside.
- Preheat a griddle per the manufacturers instructions. While the griddle is heating, whisk together all of the ingredients for the maple cream cheese topping until smooth.
- Scoop about 3 tablespoons or a scant 1/4 cup of the pancake batter onto the greased griddle. Cook the pancakes for about 2 minutes or until bubbles form on top, then flip them over and cook for another 1-2 minutes.
- Serve the pancakes warm topped with the maple cream cheese topping and more maple syrup if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Pancake Recipes
Blueberry Vanilla Protein Pancakes
Apple Spice Sheet Pan Pancakes
I seriously can eat pancakes everyday, specially healthy ones! I was just thinking this morning of making some zucchini pancakes. These look yummy, need to try asap. Pinned!
Thanks Ana! I totally agree, I could eat pancakes every day too!
When I think of zucchini in pancake form, my mind naturally goes to fritters. This is a great idea! I especially like the topping of cream cheese. I’ll have to try this with all of my fresh Summer zucchini. I love summer squash so I’m always STOCKED with it during the season. Well, after the season too if I’m honest.