Chocolate Chip Zucchini Pancakes
Chocolate chip zucchini pancakes are crisp around the edges, fluffy and soft in the center, and studded with rich chocolate in every bite. Similar in taste and texture to zucchini bread, they’re easy to make and the best way to sneak veggies into your day!
Looking for more ways to use zucchini? Try our pineapple zucchini bread and zucchini chocolate chip cookies, too.
Every summer, we have more zucchini than we know what to do with. Of course, we add it to savory recipes like stir-fries and our whole foods meatloaf. However, our favorite way to use it up is by making pancakes with zucchini!
Sweet and chocolatey, they taste just like classic buttermilk pancakes, and no one even notices the veggies. Ready to eat in 30 minutes, they’re a family favorite that can even be doubled or tripled for meal prep.
Ingredients and Notes
Please be sure to scroll down to the recipe card below for the complete details!
- Zucchini – Look for small to medium-sized zucchini. Large zucchini tend to be more watery and can have a slightly bitter taste.
- Flour – We use all-purpose flour, but a 1:1 all-purpose gluten-free flour will also work.
- Sweetener – Monk fruit sweetener keeps this pancake recipe low in sugar, but granulated sugar is totally fine. Just don’t omit it, or you’ll end up with a savory zucchini pancakes recipe.
- Leaveners – Use both baking powder and baking soda for a light, fluffy texture.
- Spices – A pinch of salt and ground cinnamon enhances the rest of the ingredients and adds depth to the batter.
- Buttermilk – This creates a softer, fluffier texture, but you can substitute regular milk or non-dairy milk if needed.
- Eggs – These help bind the ingredients. Do not use an egg substitute!
- Vanilla – Enhances the sweetness.
- Chocolate Chips – We use dark chocolate or milk chocolate chips for pockets or rich, deliciousness in every bite. Look for dairy-free options, if needed!
How to Make Zucchini Pancakes
- Prep the zucchini. Grate the zucchini, and wring out excess liquid with a tea towel. Set aside.
2. Combine. Whisk the wet ingredients in a large bowl and the dry ingredients in a separate bowl. Pour the wet ingredients into the bowl of dry ingredients, and mix just until combined. Be careful not to overmix! It’s okay if a few small lumps remain.
3. Fold in the remaining ingredients. Gently fold the shredded zucchini and chocolate chips into the pancake batter.
4. Cook. Heat a pan over medium-low or medium heat, and grease it with cooking spray, butter, or oil. Portion the batter, and cook the pancakes until browned on one side.
5. Finish. Then, flip, and continue to cook until golden brown and set. If the pancakes are browning too quickly, reduce the heat!
6. Serve. Serve warm with all your favorite toppings! Pure maple syrup, butter, whipped cream, peanut butter, extra chocolate chips, and coconut flakes are all great options.
How to Store and Freeze
- Refrigerator: Transfer cooled pancakes to an airtight container or sealable bag, and store them in the fridge for up to 4 days.
- Freezer: Place a sheet of parchment paper or plastic wrap between each pancake, and freeze for up to 3 months.
- Reheat: Warm leftovers from frozen or thawed in the microwave or toaster.
More Breakfast Recipes
Zucchini Pancakes Recipe
Equipment
- 1 whisk
Ingredients
- 1-1 1/2 cups shredded zucchini
- 2 cups all-purpose flour
- 2 Tablespoons monk fruit sweetener or sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups buttermilk
- 2 Tablespoons melted butter or oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips
Instructions
- Shred the zucchini (see notes for frozen zucchini) until you have 1 1/2 cups. Place the shredded zucchini on an old kitchen towel and squeeze as much liquid out as possible over the sink or bowl. Discard the zucchini water and set the 1 cup squeezed zucchini aside.1-1 1/2 cups shredded zucchini
- In a large mixing bowl, whisk together the flour, monk fruit sweetener, baking powder, baking soda, cinnamon, and salt until combined.2 cups all-purpose flour, 2 Tablespoons monk fruit sweetener, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon ground cinnamon, 1/4 teaspoon salt
- In a medium-sized bowl, whisk together the buttermilk, oil, eggs, and vanilla until smooth.1 1/2 cups buttermilk, 2 Tablespoons melted butter or oil, 2 eggs, 1 teaspoon vanilla extract
- Pour wet ingredients into the dry and mix just until incorporated – don't over mix! The batter will be lumpy.
- Gently stir the shredded zucchini and chocolate chips into the batter.1/2 cup mini chocolate chips
- Heat a pan over low-medium heat and spray with non-stick cooking spray.
- Using a 1/4 cup measuring cup, pour the batter onto the preheated pan. Cook until browned on one side and flip over (about 4-5 minutes for the first side and 2-3 minutes for the second side). Be careful to not under-bake. Turn down the heat and cook slower if pancakes are browning too quickly, you want the middle to be cooked.
- If desired, serve the pancakes with your maple syrup and whipped cream. Store leftovers in the fridge in an airtight container for up 4 days (see notes).
Notes
Nutrition
Did you enjoy this Zucchini Pancakes Recipe? We’d love it if you left a rating and review to let us know, and don’t forget to tag us in your recreations on Instagram!
We love to make these pancakes when our garden zucchini is coming out of our ears. 😉 The pancakes freeze really well for an easy meal prep option!
Yum, this looks delicious. Chocolate chip pancakes would make a great treat, more like a dessert, and I cannot wait to give it a try. Thank you for sharing this recipe.
Yes, they make for a fabulous dessert indeed! Thanks for stopping by and we are so excited for you to try them 🙂
What a great way to sneak veggies into pancakes! Rory can’t wait to try these. Thanks for sharing at the #HomeMattersParty – we hope to see you again next week. 🙂
~Lorelai
Life With Lorelai
I have to, have to try this recipe! I love zucchini and I love pancakes 🙂
ps. I stumbled upon your site in the Mom Blog Party @ MomResource. Happy to connect!
I really believe you will love this recipe, Johlene! Thanks for stopping by and I look forward to swinging by your blog soon!
I so love this idea, pinned and shared. Followed you here from the Home Matters party, come over and share it on the Real Food Fridays link up.
I LOVE that you ave zucchini in these pancakes! What a great idea! Get those greens in without the kids knowing! 🙂 Love that you shared this on Making Memories Mondays! 🙂 Shared this sweetness on facebook!
Cathy