Print

Blueberry Zucchini Bread Pancakes

These Blueberry Zucchini Bread Pancakes are irresistible - a weekend brunch must! Tender and fluffy buttermilk pancakes, spiced with zucchini bread spices, and chock-full of fresh, plump blueberries. Grated zucchini adds moisture and a touch of sweetness!
Course Breakfast
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 -15 pancakes
Author Sarah @ The Gold Lining Girl

Ingredients

  • 2 c. all-purpose flour
  • 1/4 c. packed brown sugar
  • 2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/2 tsp. salt
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 2 c. grated zucchini
  • 3 eggs lightly beaten
  • 2 tsp. vanilla
  • 1 c. buttermilk
  • 3 tbsp. melted butter
  • 1 pint fresh blueberries
  • 1 - 2 tbsp. butter for skillet
  • maple syrup

Instructions

  1. In a large bowl, whisk together flour, brown sugar, cinnamon, nutmeg, salt, baking powder, and baking soda.
  2. In a medium bowl, stir together zucchini, eggs, vanilla, buttermilk, and melted butter.
  3. Add the wet ingredients to the dry ingredients, and stir until just combined. Do not overmix - a few lumps are okay.
  4. Fold in blueberries.
  5. Melt butter in a large non-stick skillet over medium heat.
  6. Drop batter by 1/3 cup. Cook until the top is bubbly and the bottom is golden, about 3 minutes, flip, and cook an additional 1-2 minutes until golden brown.
  7. Adjust heat if needed - for my stovetop, just below medium is perfect.
  8. Serve warm with maple syrup.