Imagine waking up on a lazy Sunday morning to the aroma of Chocolate Chip Zucchini Bread Pancakes cooking on the griddle. This recipe takes a beloved classic—zucchini bread—and transforms it into fluffy, delectable pancakes perfect for any brunch. These pancakes are a delightful way to sneak some veggies into your breakfast without compromising on taste, making them a hit with both kids and adults.
My fondness for these pancakes began during a family trip to a charming bed-and-breakfast nestled in the countryside. The host, a lovely lady with a knack for comforting home-cooked meals, served us these delightful pancakes. At first, I was skeptical about zucchini in pancakes, but one bite and I was hooked. The zucchini adds a wonderful moistness to the pancakes, while the chocolate chips bring a sweet surprise in every bite.
What I love about this recipe is its versatility. You can easily tweak it to suit your preferences or dietary needs. For a healthier twist, try using whole wheat flour instead of plain flour. If you’re looking to cut down on sugar, substitute the light brown sugar with a natural sweetener like honey or maple syrup. You can also add a handful of chopped nuts for some extra crunch or a sprinkle of shredded coconut for a tropical flair.
The process of making these pancakes is straightforward. Start by mixing the dry ingredients: flour, light brown sugar, ground cinnamon, fine salt, ground nutmeg, baking powder, and baking soda. In another bowl, combine the lightly whisked eggs, pure vanilla extract, buttermilk, and melted butter. Blend the wet mixture into the dry ingredients until just combined. The key to fluffy pancakes is not to overmix the batter.
Fold in the grated zucchini and semi-sweet chocolate chips gently. This step ensures that the zucchini and chocolate chips are evenly distributed throughout the batter without making it tough. Heat a griddle or a large nonstick skillet over medium heat, lightly greasing it with vegetable oil or butter. Pour about 1/3 cup of batter for each pancake and cook until golden brown on each side. Serve warm with a generous drizzle of maple syrup.
These pancakes are not only delicious but also a great way to use up an abundance of zucchini from your garden. They are quick to prepare, taking just about 25 minutes in total, making them an ideal choice for a leisurely breakfast or brunch. With 423 calories per serving, they provide a satisfying and indulgent meal without being overly rich. Enjoy these pancakes with your loved ones and create your own fond memories around the breakfast table.
Making Chocolate Chip Zucchini Bread Pancakes
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Ingredients
- 1 ½ cups grated zucchini
- 1 ½ cups all-purpose flour
- 2 tablespoons brown sugar
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- ¾ teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 eggs, whisked
- 2 tablespoons melted butter
- ½ teaspoon ground cinnamon
- 1 teaspoon baking powder
- ¾ cup semi-sweet chocolate chips
- Vegetable oil or butter for cooking
- Maple syrup for serving
Directions
- In a large bowl, mix the flour, brown sugar, cinnamon, salt, nutmeg, baking powder, and baking soda.
- In a separate bowl, combine the whisked eggs, vanilla extract, buttermilk, and melted butter.
- Pour the wet ingredients into the dry mixture, stirring until just combined and no dry flour remains.
- Gently fold in the grated zucchini and chocolate chips.
- Preheat a griddle or large nonstick skillet over medium heat and coat it with oil or butter.
- Scoop about 1/3 cup of batter onto the griddle for each pancake. Cook until the bottoms are golden brown, then flip and cook until the centers are set. Lower the heat if the pancakes brown too quickly.
- Serve the pancakes warm with maple syrup.
Storing Suggestions:
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a toaster or microwave until heated through.
FAQs:
Can I use whole wheat flour instead of plain flour?
Yes, you can substitute whole wheat flour for plain flour. However, the texture may be denser, and you might need to add a bit more liquid to achieve the right consistency.
How can I make these pancakes gluten-free?
You can make these pancakes gluten-free by using a gluten-free all-purpose flour blend. Ensure that all other ingredients, such as baking powder and baking soda, are also certified gluten-free.
What can I use instead of buttermilk?
If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for a few minutes before using.
Can I freeze these pancakes?
Yes, you can freeze the pancakes. Let them cool completely, then place them in a single layer on a baking sheet to freeze. Once frozen, transfer them to a freezer-safe bag or container. Reheat in a toaster or microwave.
How do I prevent the pancakes from sticking to the griddle?
To prevent sticking, make sure your griddle or skillet is well preheated and greased with oil or butter before adding the batter. You can also use a nonstick cooking spray.
Can I add nuts to the pancake batter?
Yes, you can add nuts such as chopped walnuts or pecans to the batter for extra texture and flavor. Simply fold them in along with the zucchini and chocolate chips.
Chocolate Chip Zucchini Bread Pancakes
Ingredients
- 1 ½ cups grated zucchini
- 1 ½ cups plain flour
- 2 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
- ½ teaspoon fine salt
- ¼ teaspoon ground nutmeg
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- 2 eggs (lightly whisked)
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk
- 2 tablespoons butter melted
- 3/4 cup semi-sweet chocolate chips
- Vegetable oil or butter
- Maple syrup
Instructions
- Mix together dry ingredients: flour, sugar, cinnamon, salt, nutmeg, baking powder, and baking soda in a large mixing bowl.
- In another bowl, combine the lightly beaten eggs, vanilla extract, buttermilk, and melted butter.
- Add the wet mixture to the dry ingredients, stirring until just combined and no dry flour is visible.
- Gently fold in the shredded zucchini and chocolate chips.
- Preheat a griddle or large nonstick skillet over medium heat, coating the surface with oil or butter.
- Pour about 1/3 cup of batter onto the griddle for each pancake. Cook until the bottom is golden brown, flip, and cook until the center is set. Reduce heat if pancakes are browning too quickly.
- Serve warm with maple syrup.
