Pancakes are a beloved breakfast staple, and there’s something delightful about giving them a unique twist. This recipe for Blueberry Zucchini Pancakes combines the classic sweet and tangy flavor of blueberries with the subtle, nutritious addition of zucchini. These pancakes are perfect for those mornings when you want to serve something both healthy and indulgent.
During a summer visit to my grandmother’s house in the countryside, I discovered this fantastic way to incorporate more vegetables into breakfast. My grandmother’s garden was bursting with fresh zucchinis, and she often looked for creative ways to use them. One morning, she surprised us with blueberry zucchini pancakes. At first, I was skeptical about adding a vegetable to my pancakes, but the moment I took a bite, I was sold. The zucchini adds a slight earthiness that perfectly complements the juicy blueberries, making each bite a delightful blend of flavors.
If you’re like me and enjoy experimenting with recipes, you’ll find that this one is quite versatile. For a gluten-free version, substitute the all-purpose flour with rice flour. If you prefer a dairy-free option, use almond milk instead of regular milk. Sweetening the batter with honey or maple syrup instead of sugar gives it a natural sweetness that’s hard to resist. Adding a touch of lemon zest can elevate the pancakes with a hint of citrus freshness, making them even more irresistible.
One of the best parts about this recipe is how easy it is to prepare. With just a few simple steps, you’ll have a delicious stack of pancakes ready in no time. Plus, it’s a great way to sneak some extra veggies into your family’s diet without anyone even noticing. These pancakes are fluffy, flavorful, and packed with the goodness of fresh ingredients. Serve them with a dollop of Greek yogurt or a drizzle of maple syrup, and you’ll have a breakfast that’s sure to please everyone at the table.
How to Make Blueberry Zucchini Pancakes
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Ingredients
- 1 cup of all-purpose flour (can use rice flour for a gluten-free option)
- 1 cup of milk (or almond milk)
- 1 cup of grated zucchini, with excess liquid removed
- 1 cup of fresh blueberries
- 2 tablespoons of sugar (or honey or maple syrup)
- 2 tablespoons of melted butter (or oil)
- 1 beaten egg
- 2 teaspoons of lemon zest (optional)
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
Directions
- Gently mix together all the ingredients in a bowl.
- Heat a pan over medium heat, adding a bit of oil or butter if desired.
- Pour 1/4 to 1/3 cup of the batter into the pan.
- Cook until bubbles form on the surface, about 1-2 minutes.
- Flip the pancake and cook until the bottom is golden brown, another 1-2 minutes.
- Repeat with the remaining batter.
Storing Suggestions:
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave or on a skillet over low heat until warmed through.
FAQs:
Can I use frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries. Make sure to thaw and drain them well before adding to the batter to prevent excess moisture.
How can I make these pancakes vegan?
To make these pancakes vegan, use almond milk and replace the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water). Use a plant-based butter or oil instead of regular butter.
What can I serve with these pancakes?
These pancakes are delicious with maple syrup, honey, or a dollop of yogurt. Fresh fruit or a sprinkle of powdered sugar also make great toppings.
Can I freeze these pancakes?
Yes, you can freeze these pancakes. Place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag. Reheat in the toaster or oven when ready to eat.
What if my pancakes are too thick?
If your pancakes are too thick, you can thin the batter by adding a little more milk until you reach your desired consistency.
How can I ensure my pancakes are cooked evenly?
To ensure even cooking, make sure your pan is heated properly before adding the batter, and avoid crowding the pan. Cooking over medium heat helps achieve a golden brown exterior without burning.
Blueberry Zucchini Pancakes
Ingredients
- 1 cup of grated zucchini excess liquid squeezed out
- 1 cup of blueberries
- 1 cup of all-purpose flour can substitute with rice flour for gluten-free
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1 cup of milk or almond milk
- 1 egg beaten
- 2 tablespoons of melted butter or oil
- 2 tablespoons of sugar or honey or maple syrup
- 2 teaspoons of lemon zest optional
Instructions
- Combine all ingredients gently.
- Heat a pan on medium, adding a bit of oil or butter if desired. Pour 1/4 to 1/3 cup of the batter into the pan. Cook until bubbles form on the surface, around 1-2 minutes. Flip and cook until the bottom is golden brown, approximately another 1-2 minutes. Repeat with the remaining batter.
