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Zucchini Lemon Pancakes with Blueberry Syrup

We’ve been eating zucchini pancakes a LOT lately as I’ve tried to get this recipe right. Finally! The lemon flavor is just right, they’re light instead of wet and heavy, and they’re a perfect late-summer breakfast. We’ll keep making them a lot!

These pancakes are made with oat flour, making them naturally gluten-free. The extra baking powder makes them fluffy. The zucchini adds beautiful flecks of green (and helps you use up your zucchini abundance if you’re still working on it!) and the lemon adds a refreshing twist. You can’t taste the zucchini at all.

In my opinion, pancakes have to be soaked through with something sweet….but on the other hand, you don’t want a sugar rush in the morning. Pancake syrup made out of corn syrup is probably one of the worst ways you could start your day! Pure maple syrup is a much better choice, but fruit is the best choice of all.  Blueberry syrup meets all the criteria. It’s so easy, and much more beautiful than the brown stuff, anyway!

And these are blender pancakes! So easy, and no sink full of dishes to wash.

If you’ve tried making pancakes, but you find that they don’t have the volume that you’re looking for, then it’s worth looking at these tips for fluffy, fluffy pancakes. Just making a few changes to things, such as how you mix your batter and not keeping your kitchen well-ventilated, can result in some flat, dull pancakes.

If you make these, please leave a comment and let me know how you like them!

4.6 from 5 votes
Zucchini Lemon Pancakes with Blueberry Syrup
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins

Fluffy, light and delicious....you'd never guess they're full of fruit, vegetables, and whole grains.

Course: Breakfast
Servings: 10 pancakes
  • 1.5 cups rolled oats
  • 1/2 cup milk of choice
  • 1 large ripe banana (or two small)
  • 1.5 tbsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1/4 cup freshly squeezed lemon juice
  • 2 tbsp maple syrup
  • 1.5 cups grated zucchini (gather in a paper towel and squeeze moisture out over the sink before measuring)
Blueberry Syrup
  • 1 cup frozen blueberries
  • 2 tbsp pure maple syrup or honey
  1. In a food processor or blender, grind the oats into a fine flour. This may take a couple of minutes of blending/processing. The finer the flour, the fluffier your pancakes will be.

  2. Add all the remaining ingredients to the blender, except zucchini. 

  3. Add zucchini and lightly blend until zucchini is mixed in.

  4. Batter will be thick. Pour 1/4 cup of batter at a time onto a hot skillet, and spread out into a flat circle. When bubbles form on the edges, they're ready to flip. 

    Makes 10 pancakes. 

Blueberry Syrup
  1. Place 1 cup of frozen blueberries in a glass bowl or liquid measuring cup. Microwave for about 1 minute, or until completely thawed and warm. 

  2. Mash blueberries slightly with a fork. Stir in 2 tablespoons maple syrup, if desired. 




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  1. Made it this morning. We all loved it! It feels so good knowing I’m nourishing my cells with such yummy food.

  2. Made these this afternoon and the flavour is divine. The texture spot on. Didn’t get as fluffy as yours but I think I added too much mylk, the blueberry compote was a perfect pairing!!

  3. I was so happy when I saw this recipe. The flavor combo is wonderful, and this one is in the “must repeat” pile! Kid AND grown-up approved.

    1. That makes ME so happy! Thanks for coming back to share, Robin! I love those “must-repeat” recipes!!

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