Zucchini and Pecan Sour Cream Pancakes

Sam Jones/Quinn Brein


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 ¼ to ½ 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.


6 to 8 servings

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