Light, fluffy and moist zucchini pancakes stuffed with blueberries!
Fresh homemade pancakes are one of my favourite breakfasts and I am currently crushing on these moist and fluffy blueberry zucchini pancakes! Pancakes could not be easier to make! You simply mix all of the ingredients into a batter and cook them in a pan until lightly golden brown. I have added zucchini, lemon zest and blueberries to these pancakes to give them a fresh hit of summers flavours and they are simply divine! The zucchini helps keep the pancakes nice and moist and the blueberries and lemon zest add plenty of flavour! I like to top these blueberry zucchini pancakes with maple syrup and butter making them one really amazing summer breakfast, lunch or dinner!
Blueberry Zucchini Pancakes
Prep Time:5 minutes Cook Time:15 minutes Total Time:20 minutes Servings: 4
Light, fluffy and moist zucchini pancakes stuffed with blueberries!
ingredients
- 1 cup all purpose flour (rice flour for gluten-free)
- 1 cup zucchini, grated or shredded and squeezed to remove excess liquid
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk (or almond milk)
- 1 egg, lightly beaten
- 2 tablespoons melted butter (or oil)
- 2 tablespoons sugar (or honey or maple syrup)
- 2 teaspoons lemon zest (optional)
- 1 cup blueberries
directions
- Lightly mix everything.
- Heat a pan over medium heat, optionally with a bit of oil or butter, add 1/4 to 1/3 cup batter and cook until bubbles start to form on the surface, about 1-2 minutes, before flipping and cooking until the bottom is lightly golden brown, about 1-2 minutes. Repeat until done.
Option: Replace some or all of the flour with whole wheat flour.
Option: Add cooked quinoa!
Option: Add cooked quinoa!
Nutrition Facts: Calories 268, Fat 9g (Saturated 5g, Trans 0), Cholesterol 61mg, Sodium 432mg, Carbs 39g (Fiber 2g, Sugars 13g), Protein 7g
Nutrition by: 
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These look seriously delicious!!! I crave pancakes a lot but don't make them but twice a year because I slather them in maple syrup to give them flavor, so I don't make them very healthy! With lemon zest and blueberries, there would be so much natural flavor it would help cut the calories a bit for sure! Can't wait to try these, thank you! (Plus, look how pretty they are!)
This food features a sweet but healthy taste with a pile of flour dough that makes me want to eat it
These were fantastic! Thank you!
can you freeze these?
Yes, you can freeze these!
Made these for breakfast this morning and they were incredible! Best pancakes I’ve ever made. Minor tweaks to the recipe:
– browned the 2 Tablespoons of butter before mixing it in
– used Saco buttermilk powder to make buttermilk and subbed it for milk
– added a splash of vanilla extract
– cooked in a mix of canola oil and butter with a sprinkle of maldon sea salt
Bougie quarantine!