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 min
  • Total Time 20 min
  • Servings 6

Ingredients

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.

Expert Tips

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.