Blueberry Zucchini Pancakes

4.1 of 5 (17)
editors choice
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 304.5
  • Total Fat: 4.9 g
  • Cholesterol: 159.8 mg
  • Sodium: 446.1 mg
  • Total Carbs: 57.6 g
  • Dietary Fiber: 8.7 g
  • Protein: 12.3 g

View full nutritional breakdown of Blueberry Zucchini Pancakes calories by ingredient

Number of Servings: 4


    2 cups diced zucchini
    1/3 cup nonfat milk
    3 eggs
    1/4 tsp salt
    1/4 c sugar
    1 Tbsp cinnamon
    1/4 tsp nutmeg
    2 tsp baking powder
    1 1/2 cup whole wheat flour
    blueberries, fresh or frozen


Place zucchini, eggs, and milk in blender. Blend until liquified. Put in large bowl.
Add salt, sugar, cinnamon, nutmeg, baking powder and whole wheat flour. Mix.
Pour batter onto hot griddle. Sprinkle blueberries on top. Cook until bubbles appear on upper surface (these take longer than conventional pancakes).
Flip and cook until done. Makes 8 6" pancakes.

Number of Servings: 4

Recipe submitted by SparkPeople user PRECARIOUSCAT.

Member Ratings For This Recipe

  • no profile photo

    Very Good
    2 of 2 people found this review helpful
    These are really good...I added a Tbsp. of flax seed meal and a splash of lemon juice...a bit more fiber, Omega-3s, and lightening from interaction of lemon juice with milk...also good with mildly sweetened, creamed low-fat cottage cheese, (add a touch of lemon juice) and the bluberries. - 11/17/07

  • no profile photo

    1 of 1 people found this review helpful
    I got 10 pancakes using 1/4 C of batter for each. Very, very good! - 8/9/11

  • no profile photo

    Good basic recipe that can be modified. A must in any gardener's cookbook. - 8/12/12

  • no profile photo

    Very Good
    Tasty. This will get added into regular circulation. Wow Veg for breakfast and you don't even know it. - 10/4/10

  • no profile photo

    Family liked these better than regular pancakes. Even my husband liked them & he doesn't like pancakes. - 7/18/10