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 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 12-15 pancakes
Author Sarah @ The Gold Lining Girl
Ingredients
2c.all-purpose flour
1/4c.packed brown sugar
2tsp.cinnamon
1/4tsp.nutmeg
1/2tsp.salt
1tsp.baking powder
1tsp.baking soda
2c.grated zucchini
3eggslightly beaten
2tsp.vanilla
1c.buttermilk
3tbsp.melted butter
1pintfresh blueberries
1 - 2tbsp.butterfor 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.