Zucchini Chocolate Chip Pancakes

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Zucchini Chocolate Chip Pancakes
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  • Prep 10 min
  • Total 20 min
  • Servings 6
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We added shredded zucchini and chocolate chips to your breakfast pancakes for a fresh twist on your morning wake-up call.
By Stephanie Wise
Created Jul 29, 2013


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Add a couple tablespoons of chopped nuts to the batter for added crunch.
  • tip 2
    No need to drain the zucchini before adding it to the mix; the extra moisture helps thin out the batter.


Nutrition Facts are not available for this recipe
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