Good Eats and Sweet Treats from My Small Boston Kitchen

Blueberry Zucchini Pancakes with Lime

A couple of weeks ago, I came across a recipe for zucchini pancakes – not the thin, crispy, savory kind, but breakfast pancakes! And these were not your average pancakes, but zucchini pancakes claiming to be “zucchini bread in pancake form.” Well you can imagine my delight, because zucchini bread is already one of my favorite quick breaks, but pan-fried and smothered with maple syrup? Yes, please! I went to the SOWA market in Boston’s South End last weekend and picked up an assortment of fresh produce, including two small zucchini just for this occasion. So on Monday morning after trekking back from the gym, I whipped up some of these pancakes with a bit of added flair, and we ate!

Ever since Kevin and I moved, life has been such a whirlwind, so we vowed we’d get in at least a little bit of down time on Monday. Once we got the gym out of the way, we had plenty of time for pancakes and sausage and lounging on the deck (in our new hand-me-down deck furniture which is SO fantastic) and reading Harry Potter. Yup, we spent well over an hour sitting under our pretty taupe-colored umbrella in the rocking loveseat, reading Harry Potter 5 (him) and 7 (me). We are SO COOL..

But I guess you’re really just here to hear about the pancakes right?! So back to business…

These pancakes are some of the best I have had in a LONG time. The texture is like the perfect balance between a pancake and a crepe – fluffy and light like a pancake, with a more tender and spongy texture like a crepe. The zucchini is really wonderful in them, and lends a nice and soft texture, and a flair of freshness. I added the lime zest to give it a bit of a zesty zing, and paired with the sweet blueberries the flavors played very nicely with each other. The only thing I would note when making these pancakes is I added half the liquid (water or milk) that the recipe called for, and ended up needing to add 2-3 more tablespoons of flour to make the batter less soupy. Definitely add liquid cautiously, to reach your desired batter consistency.

I made the pancakes about 3″ in diameter, which made it perfectly acceptable to eat 4 or 5… or 6 (?!) of them at once. If you’re really indulgent you can slather them with butter and syrup, but I just went straight for the (pure) maple syrup, and they were positively delightful. Served alongside some organic chicken breakfast sausage, with lattes from my new favorite South End coffee shop Jaho… this was the perfect way to kick off labor day. I hope yours was a good one too!


Blueberry Zucchini Pancakes
Adapted from Eat Live Run and Tasty Kitchen
  • ½ cups all-purpose Flour (I used whole wheat pastry flour)
  • 3 Tablespoons Sugar
  • 1 teaspoon Baking Powder
  • ¼ teaspoons Baking Soda
  • ¼ teaspoons Salt
  • 1 whole Egg
  • ½ cups Greek Yogurt (nonfat is fine… and I actually used low fat sour cream)
  • 2 Tablespoons Melted Butter
  • Zest of 1/2 lime
  • 1 whole Zucchini, Grated
  • ½ cups Water Or Milk (I used 1/4 cup milk and it was plenty)
  • Blueberries – optional

Preheat a nonstick skillet or griddle to medium-high heat (350ºF).

1) Whisk dry ingredients together (flour, sugar, baking powder, baking soda, salt) and set aside.

2) In a separate bowl, whisk egg, yogurt, melted butter and lime zest together. Combine dry and wet ingredients together and mix until just combined. Fold in grated zucchini. Add water or milk a little at a time until the batter consistency reaches the desired thickness. The more you add, the thinner your pancakes will be. For me, 1/2 cup was enough to thin the batter but keep them nice and fluffy.

3) Scoop 1/3 cup of batter onto the griddle and gently spread the batter if necessary. Place berries on top of pancakes while cooking, before you flip them over. When you see bubbles rising around the edges, flip the pancakes.  Top with butter and maple syrup!



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