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!
Servings 12 -15 pancakes
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
- In a large bowl, whisk together flour, brown sugar, cinnamon, nutmeg, salt, baking powder, and baking soda.
- In a medium bowl, stir together zucchini, eggs, vanilla, buttermilk, and melted butter.
- Add the wet ingredients to the dry ingredients, and stir until just combined. Do not overmix - a few lumps are okay.
- Fold in blueberries.
- Melt butter in a large non-stick skillet over medium heat.
- 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.
- Adjust heat if needed - for my stovetop, just below medium is perfect.
- Serve warm with maple syrup.