Zucchini Pancakes Recipe

Chocolate chip zucchini pancakes on a fork.

No ratings yet

Zucchini Pancakes Recipe

Our favorite way to use leftover zucchini, this chocolate chip zucchini pancakes recipe comes together with a handful of simple ingredients in 30 minutes. Crisp around the edges, soft and fluffy in the center, and secretly full of nutrients, these pancakes are perfect for family breakfasts and meal prep!

Prep Time15

Cook Time15

Total Time30

Course: Breakfast, Dessert

Cuisine: All American, Gluten Free

Diet: Low Fat, Low Salt, Vegetarian

Servings: pancakes (4 servings)

Calories: 145kcal

Author: Sammi Ricke

Cost: $4.00

Equipment

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

Ingredient Tips - Gluten-free 1:1 flour may be substituted for the all-purpose flour. We use whole milk in this recipe to make the buttermilk, but non-dairy milk can be substituted. If using frozen shredded zucchini, thaw and press as much liquid out of the zucchini as possible. As long as you end up with about 1 cup squeezed zucchini you are golden.

Storage Tips - Before refrigerating, allow the pancakes to cool to room temperature. This prevents condensation, which can make the pancakes soggy. This same rule applies to freezing the pancakes. To freeze the pancakes, place in an freezer storage bag with parchment paper or plastic wrap between the layers to prevent them from sticking together. The pancakes can be stored for up to 3 months. Reheat in the microwave or toaster.

Nutrition is calculated per pancake, no toppings.

Nutrition