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Zucchini Chocolate Chip Pancakes

  • Prep 10 min
  • Total 20 min
  • Servings 6

We added shredded zucchini and chocolate chips to your breakfast pancakes for a fresh twist on your morning wake-up call. MORE + LESS -

Stephanie Wise Stephanie Wise
July 29, 2013

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

Steps

Hide Images
  • 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.

Nutrition Information

No nutrition information available for this recipe

© 2017 ®/TM General Mills All Rights Reserved

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