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.
Servings 5 servings
Calories
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
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.