Blueberry Zucchini Bread Pancakes

Blueberry_Zucchini_bread_Pancakes

Blueberry Zucchini Bread Pancakes Recipe

This blueberry zucchini pancake recipe marries the warm-spiced flavors of zucchini bread with the ease of quick and healthy whole-grain pancakes. When topped with maple syrup and pecans, these zucchini bread pancakes make an irresistibly delicious breakfast.

Add nutrition to your morning meal by making these delicious blueberry zucchini bread pancakes.  Perfect anytime fresh blueberries are on sale!  Loaded with fiber and nutrition – you get vitamin C, fiber and antioxidants with the blueberries and zucchini.

Take advantage of the sales on zucchini and blueberries to make these pancakes for your family this week.

The key to ensuring these pancakes have the right texture is to squeeze all the moisture out of the shredded zucchini.  If you leave the liquid, the pancakes will be soggy inside, so this is an essential and super-easy step. 

Adding salt to the zucchini helps draw out the moisture.

Ingredients

  • 2 cups shredded zucchini
  • 1¼ cups white whole-wheat flour or all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice blend*
  • ¼ teaspoon salt
  • 2 large eggs
  • 1 cup plus 2 tablespoons low-fat milk
  • 2 tablespoons melted butter
  • 2 tablespoons light brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup blueberries
  • ½ cup toasted pecans, chopped

*If you don’t have pumpkin pie spice, use 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger and 1/8 teaspoon each ground nutmeg and cloves.

zucchini_bread_panckaes_ingredients

How to Make Zucchini Bread Pancakes

Preheat pancake griddle to 350 degrees.

Put shredded zucchini in a fine-mesh sieve and top with salt to draw out the moisture.  Let it sit for a few minutes, then gently press to squeeze out the liquid, or use a clean kitchen towel and squeeze to remove as much moisture as possible.

Whisk flour, baking powder and pumpkin pie spice in a large bowl. Whisk eggs, milk, butter, brown sugar and vanilla in a medium bowl. Make a well in the center of the dry ingredients, add wet ingredients and whisk until combined. Fold in the squeezed zucchini, blueberries and nuts.

Coat a large nonstick skillet (or griddle) with cooking spray; heat over medium heat.

zucchini_bread_pancakes

Cook pancakes in batches, using 1/3 cup batter for each and gently push down with your measuring cup, spreading the mix to make them about 4 inches wide.

Cook until bubbles dot the surface, 3 to 4 minutes. Flip and brown on the other side, 2 to 4 minutes more. Reduce the heat if the pancakes are browning too quickly.

Serve hot with additional chopped pecans, fresh blueberries and maple syrup.

Brunch Ideas

These pancakes would complement a delicious egg casserole and hash browns, a fizzy mojito and a homemade latte.  See the recipes below.

Sausage, Spinach and Egg Breakfast Casserole

Parmesan Hash Brown Cups

Blueberry Mojito Mocktail

Easy Homemade Latte

 

 

Blueberry_Zucchini_bread_Pancakes_recipe

Blueberry_Zucchini_bread_Pancakes

Blueberry Zucchini Bread Pancakes

This blueberry zucchini pancake recipe marries the warm-spiced flavors of zucchini bread with the ease of quick and healthy whole-grain pancakes. When topped with maple syrup and pecans, these zucchini bread pancakes make an irresistibly delicious breakfast.
5 from 2 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: blueberry zucchini pancakes, zucchini bread pancakes
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 5 servings
Calories:
Author: Eva Fry

Ingredients

  • 2 cups shredded zucchini
  • cups white whole-wheat flour or all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice blend*
  • ¼ teaspoon salt
  • 2 large eggs
  • 1 cup plus 2 tablespoons low-fat milk
  • 2 tablespoons melted butter
  • 2 tablespoons light brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup blueberries
  • ½ cup toasted pecans chopped

Instructions

  • Preheat pancake griddle to 350 degrees.
  • Put shredded zucchini in a fine-mesh sieve and top with salt to draw out the moisture.  Let it sit for a few minutes, then gently press to squeeze out the liquid, or use a clean kitchen towel and squeeze to remove as much moisture as possible.
  • Whisk flour, baking powder and pumpkin pie spice in a large bowl. Whisk eggs, milk, butter, brown sugar and vanilla in a medium bowl. Make a well in the center of the dry ingredients, add wet ingredients and whisk until combined. Fold in the squeezed zucchini, blueberries and nuts.
  • Coat a large nonstick skillet (or griddle) with cooking spray; heat over medium heat.
  • Cook pancakes in batches, using a scant 1/3 cup batter for each and gently push down with your measuring cup, spreading the mix to make them about 4 inches wide. Cook until bubbles dot the surface, 3 to 4 minutes. Flip and brown on the other side, 2 to 4 minutes more. Reduce the heat if the pancakes are browning too quickly.
  • Serve hot with additional chopped pecans, fresh blueberries and maple syrup.

Notes

*If you don’t have pumpkin pie spice, use 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger and 1/8 teaspoon each ground nutmeg and cloves.

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