Zucchini muffin pancakes with vanilla cream sauce



Yum yum!

Want to make something that tastes so good and is so good for you? Want something that you can make ahead and keep, either in the fridge or freezer and pop into the toaster for a quick, healthy breakfast? Something the kids can pop into the toaster while you catch a few more precious minutes of sleep? Want me to get on with it and stop with all the questions? Oh. Um, sorry. I get carried away.

Make a batch of zucchini muffin pancakes! All the yummy goodness of sweet, tasty zucchini muffins but in a pancake! You can feel good about making these because they are chock full of good-for-you ingredients. Whole wheat, full of vitamin b-6, iron and potassium. I actually grind my own wheat, so it also is full of bran fiber. I use this one Nutrimill so don’t think that I’m banging two rocks together. It’s easy! And when you figure in the zucchini and apple, peel and all, you’ve got fiber coming out your ears! Eat a couple of these pancakes and you will stay full for half the day! This time, I paired them with a simple vanilla cream sauce, but they are equally as delicious with maple syrup or a schmear of apple sauce.

On with the show!

ingredients for zucchini pancakes

future pancakes

You only need one cup of shredded zucchini, so it will be about half of one. Using a box grater, grate the zucchini over a couple of paper towels.

grated zucchini

grate the zuke

Gather the corners of the paper towel together and squeeze.

wring zuke

Squeeze out the water

You want to get rid of that excess moisture.  Now, core the apple –

cored apple

apple core, Baltimore – who’s your friend?

and grate it, too. No need to give it the squeeze. grated appleGet out a large mixing bowl and measure out 2 cups of whole wheat flour. Dump it in. Add in the shredded zucchini and the apple. Measure out a 1/2 cup of golden raisins and a 1/2 cup of chopped walnuts and dump them in, also. Mix it up, so that everything gets a good coating of flour.


Fold it all in.

Add the baking powder, spices and salt and give it another mix.

mixin it up

add the spices

Pour 1 cup of milk into a microwave safe measure cup. Add in the agave syrup and the coconut oil. Heat in the microwave until the oil has melted, about 30 seconds. Remove.

oil. agave and milk

Looks cool

See the oil, all melted on top. The heavy agave hangs out on the bottom. Mix it up!

wet ingredients

all mixed up

Crack an egg into a small dish and whisk it with a fork.

whisked egg

whisk it

Pour the milk mixture and the egg into the flour mix.

adding liquids

almost ready

Fold it all together until it’s just moistened. Don’t mix it too much or the pancakes will be thin and tough. We want light and fluffy pancakes!

zucchini muffin pancake batter

ready to go

We’re ready to cook. Get out a griddle – stove top or electric, or a large non-stick fry pan. Use whatever you have. It’s all good. You’ll be eating pancakes soon enough. Get your griddle hot over a medium heat. Give it a light coating of spray oil and drop the pancake batter on it with a 1/4 cup measure, a spoon or scoop.

zucchini muffin pancakes

first batch

When the edges look a little dry and there are bubbles on the tops,

cooking pancakes

flip them

give them a flip. It takes about 3 minutes per side. Adjust your heat so that they don’t burn or take for-ev-er to cook.

cooking pancakes

side 2

Just look at how fluffy that bad boy its! AWESOME! (you have to say that in a sing-song voice)

cooking muffin pancakes

It’s so fluffy!

Keep cooking them until you ain’t got no more to cook! If you place a cookie sheet in a 200º oven and pile the pancakes on it after they cook, you can keep the whole shebang warm until you’re ready to eat. Place them out on a tray and dig in!

Zucchini muffin pancakes

I can see forever

Pancake recipe – vanilla cream sauce to follow.

Zucchini muffin pancakes
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
A delicious, healthy start to your day.
  • 2 cups whole wheat flour – I used a soft white.
  • 1 cup shredded zucchini
  • 1 cup shredded apple
  • 1 cup milk, room temperature.
  • 1 Tablespoon oil, I used coconut.
  • 3 Tablespoons Agave syrup – or equivalent sweetener.
  • 1 egg, room temperature.
  • ½ cup golden raisins
  • ½ cup walnuts, chopped
  • 4 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger
  • ¼ teaspoon salt
  1. Preheat griddle or large non-stick skillet. Preheat oven to 200º with a large cookie sheet inside.
  2. Shred the zucchini over a clean towel or several paper towels. Gather the corners and squeeze the water out of the shredded zucchini.
  3. Core the apple and shred. No need to squeeze to remove moisture.
  4. Measure two cups of flour into a large mixing bowl. Add in the zucchini, apple, nuts and raisins. Whisk to coat with flour. Stir in the spices and salt.
  5. Measure 1 cup of milk into a microwave safe container. Add in the solid coconut oil and the agave. Heat in the microwave until the coconut oil have melted, about 30 seconds. Stir to combine. Add the liquids to the flour mixture. Whisk the egg separately and add to the pancake mixture. Mix until even moistened. Do not over mix, pancake will get tough.
  6. Lightly coat your griddle with spray oil. Drop pancake batter onto it with a ¼ cup scoop. Cook until the edges appear dry and tiny bubbles appear on the surface, about 3 minutes. Flip pancakes over and cook for another 3 minutes. Remove pancakes to heated cookie sheet from oven. Keep pancakes warmed in oven, adding cooked pancakes to sheet as they are done. Makes 14 - 4 inch pancakes.

This is a simple sauce to serve over these pancakes, bread pudding, spice cake, just about anything. Except jalapeno poppers. I wouldn’t pour it over them.

Here’s your fixings.

vanilla cream sauce

the ingredients

This makes less than 1 cup of sauce, so you won’t have any leftovers. Start a small saucepan over medium heat. Put 4 tablespoons of butter in it to melt. When it’s melted, add in 1/2 cup of half and half (I regularly use the fat free kind – which is silly when you’re adding in so much butter) or use heavy cream and 1 teaspoon of vanilla extract. After it’s mixed up, add in the cup of powdered sugar and blend it well.

vanilla cream sauce


Bring to a boil, reduce the heat and simmer until it thickens slightly, about 10 minutes. Stir it occasionally, to keep it smooth. When thickened remove from heat.

vanilla cream sauce

sauce time

Pour into a serving pitcher and, well, serve!

Vanilla Cream Sauce

Prep time: 2 minutes. Cook time: 10 minutes Makes: less than 1 cup.


1 cup powdered sugar.

1/2 cup half and half or heavy cream

4 Tablespoons unsalted butter

1 teaspoon vanilla extract
In a small saucepan, over medium heat, melt butter, When melted, add in the half and half and vanilla extract. Whisk in the powdered sugar. Increase heat to just boiling and simmer, uncovered, until mixture thickens slightly, about 10 minutes. Stir occasionally to keep smooth. When thickened, remove from heat and carefully pour into a serving pitcher.

Zucchini Muffin Pancakes

Breakfast is served!





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