Recipe for Zucchini and Pecan Sour Cream Pancakes | Almanac.com

Zucchini and Pecan Sour Cream Pancakes

Photo Credit
Sam Jones/Quinn Brein
6 to 8 servings
Brass Lantern Inn, Searsport, ME
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We keep finding more and more ways to use our bumper zucchini crop! These Zucchini and Pecan Sour Cream Pancakes are light and fluffy with a pleasing crunch from the nuts. Need more zucchini recipes? Try Zucchini Brownies and Apple Zucchini Slaw.

1-1/3 cups milk
1 cup sour cream
2 eggs
2 tablespoons butter, melted
2 cups all-purpose flour
4 teaspoons baking powder
1/4 cup sugar
1 teaspoon salt
1 cup grated zucchini
1/4 cup chopped pecans
1-1/2 tablespoons lemon juice
Confectioners' sugar, butter, and maple syrup, for garnish

In a large bowl, combine milk, sour cream, eggs, and butter. Mix thoroughly. Add flour, baking powder, sugar, and salt; stir until just combined. The batter will be lumpy. Add zucchini, pecans, and lemon juice. Measure out 1/4 to 1/2 cup of batter; pour onto hot griddle or frying pan. Cook until bubbles appear on the surface and the underside is golden. Turn once and cook until underside is slightly brown. Sprinkle with confectioners’ sugar; serve with plenty of butter and warmed maple syrup.

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