Zucchini Chocolate Chip Pancakes

Zucchini Chocolate Chip Pancakes

Blogger Stephanie Wise of Girl versus Dough combines fresh zucchini and chocolate chips in these sweet, scrumptious pancakes.

Prep Time

10

Minutes

Total Time

20

Minutes

Makes

6 to 8

servings

2
cups Original Bisquick® mix
2
cups shredded zucchini
1
cup buttermilk
1/2
cup chocolate chips
1
tablespoon packed light brown sugar
1
teaspoon ground cinnamon
1/2
teaspoon vanilla
1/4
teaspoon ground nutmeg
2
eggs
Maple syrup, if desired
  1. In large bowl, stir all ingredients except syrup until just combined.
  2. Heat 10-inch or larger skillet or griddle over medium heat (325°F). Lightly brush with oil.
  3. Pour batter by slightly less than 1/4 cupfuls onto hot skillet. Cook until golden brown on bottom and bubbles form on top, about 3 minutes. Turn; cook until golden brown, about 2 minutes. Transfer to plate. Repeat with remaining batter.
  4. Serve warm with maple syrup.
Makes 6 to 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Add a couple tablespoons of chopped nuts to the batter for added crunch.
No need to drain the zucchini before adding it to the mix; the extra moisture helps thin out the batter.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.