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Zucchini Chocolate Chip Pancakes

Zucchini Chocolate Chip Pancakes

Moist and super fluffy chocolate chip pancakes - you'd NEVER guess there's zucchini in there!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Servings 4 servings
Calories 328kcal
Author Tiffany


  • 1 ½ cups flour
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon salt
  • 2 eggs
  • 1 cup buttermilk
  • 2 tablespoons sugar
  • 2 tablespoons vegetable oil
  • 1 cup shredded zucchini
  • cup chocolate chips (I used both semi sweet and milk chocolate)


  • Preheat a nonstick pan or griddle to 350. Grease the pan with cooking spray. In a large bowl combine flour, baking soda, and salt, and whisk together.
  • Add eggs, buttermilk, sugar, vegetable oil, and shredded zucchini. Mix until well combined. (It's okay if there's a few lumps) Stir in chocolate chips.
  • Pour 1/4 cup of batter onto prepared pan/griddle. Allow to cook until bubbles form and edges look dry. Flip and cook another minute or two until second side is browned. Repeat with remaining batter. Serve warm with chocolate syrup and powdered sugar if desired.


Makes about 8 large pancakes. 


Calories: 328kcal | Carbohydrates: 46g | Protein: 10g | Fat: 12g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 594mg | Potassium: 243mg | Fiber: 2g | Sugar: 10g | Vitamin A: 280IU | Vitamin C: 6mg | Calcium: 94mg | Iron: 3mg