These pancakes are loaded with chocolate chips and have the warm spice flavor of zucchini bread.
Course Breakfast
Cuisine American
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Servings 4
Author Christin Mahrlig
Ingredients
1 ½cupsfinely shredded zucchini
1 ½cupsall-purpose flour
2tablespoonsbrown sugar
1/2teaspooncinnamon
½teaspoonsalt
¼teaspoonnutmeg
1teaspoonbaking powder
¾teaspoonbaking soda
2eggs,lightly beaten
1teaspoonvanilla extract
1cupbuttermilk
2tablespoonsmelted butter
3/4cupsemi-sweet chocolate chips
Vegetable oil or butter
maple syrup
Instructions
Combine dry ingredients, flour through baking soda, in a large bowl.
In a medium bowl, whisk together eggs, vanilla extract, buttermilk, and melted butter.
Add wet ingredients to dry and stir just until flour is incorporated into the wet ingredients.
Fold in shredded zucchini and chocolate chips.
Heat a griddle or large nonstick skillet over medium heat. Coat the cooking surface with either oil or butter.
Use a 1/3 cup measuring cup to pour batter onto griddle. Cook until lightly brown on bottom, flip, and continue to cook until batter is set all the way through. Turn heat down some if they are browning too quickly.