First things first, grab a medium-sized bowl. In goes your pancake mix, cinnamon, nutmeg, and brown sugar. Give it a little whisk to combine everything nicely. Think of it as giving your dry ingredients a warm hug!

Now, in a separate bowl, whisk together your milk and egg. Once that's mixed, gently stir in your grated and squeezed-dry zucchini. See? Easy peasy.

Pour the wet ingredients from the second bowl into the bowl with your dry ingredients. Now, mix it all up, but be gentle! You want to mix until it's just combined. A few lumps are totally okay – actually, they're preferred! Overmixing is the enemy of fluffy pancakes.

Heat up your griddle or a non-stick pan over medium heat. Make sure it's lightly greased. You'll know it's ready when a drop of water sizzles and dances on the surface.

Carefully pour about 1/4 cup of batter onto the hot griddle for each pancake. Don't overcrowd the pan!

Let them cook for about 2-3 minutes per side. You'll see little bubbles forming on the surface, and the edges will look set. That's your cue to flip! Cook the second side until it's golden brown and the pancake is cooked all the way through.

Serve these warm stacks immediately! Pile 'em high and top generously with glorious maple syrup and crunchy chopped walnuts. Pure breakfast bliss!