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Fluffy Zucchini Bread Pancakes Recipe Easy Homemade Maple Cream Cheese Drizzle

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Fluffy zucchini bread pancakes with a subtle veggie sweetness paired with a luscious maple cream cheese drizzle, perfect for a cozy breakfast or brunch.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 large egg, beaten
  • 1 cup buttermilk (240ml) or dairy-free milk with 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup zucchini, finely grated and excess moisture squeezed out (about 1 medium zucchini)
  • 2 tablespoons melted unsalted butter or neutral oil
  • 4 ounces cream cheese, softened
  • 3 tablespoons pure maple syrup
  • 2 tablespoons milk
  • ½ teaspoon vanilla extract

Instructions

  1. Grate 1 medium zucchini finely using a box grater. Place the grated zucchini into a clean kitchen towel or cheesecloth and squeeze firmly to remove as much moisture as possible. (About 5 minutes)
  2. In a large bowl, whisk together 1 ½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 2 tablespoons sugar, and 1 teaspoon cinnamon until well combined. (2 minutes)
  3. In another bowl, beat 1 large egg. Add 1 cup buttermilk, 1 teaspoon vanilla extract, and 2 tablespoons melted butter or oil. Whisk until smooth and glossy. (3 minutes)
  4. Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing. Fold in the squeezed zucchini carefully. The batter will be thick but moist. (3 minutes)
  5. Warm your non-stick skillet or griddle over medium heat. Lightly grease with butter or oil. (2 minutes)
  6. Using a ¼ cup (60ml) measure, pour batter onto the skillet, leaving space between each pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip carefully and cook the other side for another 2 minutes or until golden brown. Repeat with remaining batter. (15-20 minutes)
  7. While pancakes cook, combine 4 ounces softened cream cheese, 3 tablespoons maple syrup, 2 tablespoons milk, and ½ teaspoon vanilla extract in a small bowl. Whisk until smooth and pourable. Adjust milk to desired consistency. (5 minutes)
  8. Stack pancakes on plates and generously drizzle with the maple cream cheese sauce. Add extra maple syrup if desired. Serve immediately.

Notes

Squeeze out excess moisture from zucchini to avoid soggy pancakes. Mix batter gently to keep pancakes fluffy. Use medium heat for cooking to avoid burning. Let batter rest 5 minutes before cooking. Keep cooked pancakes warm in a low oven if needed.

Nutrition

Keywords: zucchini bread pancakes, fluffy pancakes, maple cream cheese drizzle, zucchini breakfast, easy brunch recipe, healthy pancakes

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