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Blueberry Zucchini Pancakes

These Blueberry Zucchini Pancakes are light, fluffy, and bursting with juicy blueberries while hidden grated zucchini keeps them incredibly moist and tender. Perfect for a healthy morning breakfast, these easy homemade pancakes are packed with wholesome ingredients and come together in just 30 minutes. Whether you're searching for blueberry breakfast recipes, blueberry pancakes easy, or nutritious healthy breakfast recipes, this family-friendly recipe is a delicious way to start your day.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon optional
  • 1½ cups buttermilk
  • 2 large eggs
  • 2 tablespoons unsalted butter melted
  • 1 teaspoon vanilla extract
  • 1 cup finely grated zucchini excess moisture squeezed out
  • 1 cup fresh blueberries or frozen, not thawed
  • Butter or nonstick cooking spray for the skillet
  • Optional Toppings
  • Maple syrup
  • Greek yogurt
  • Fresh blueberries
  • Powdered sugar
  • Chopped walnuts or pecans
  • Lemon zest

Method
 

  1. Grate the zucchini and squeeze out as much excess moisture as possible using a clean kitchen towel or paper towels.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon (if using).
  3. In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
  5. Fold in the grated zucchini and blueberries.
  6. Heat a lightly greased nonstick skillet or griddle over medium heat.
  7. Pour about ¼ cup of batter onto the hot skillet for each pancake.
  8. Cook for 2–3 minutes, until bubbles form on the surface and the edges begin to set.
  9. Flip carefully and cook for another 1–2 minutes, until golden brown and cooked through.
  10. Repeat with the remaining batter and serve warm with your favorite toppings.

Notes

  • Be sure to squeeze the zucchini well to prevent watery batter.
  • Fresh blueberries provide the best texture, but frozen blueberries can be used straight from the freezer.
  • Let the batter rest for 5 minutes before cooking for extra fluffy pancakes.
  • For a healthier version, substitute half of the all-purpose flour with whole wheat flour.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.