Why You’ll Love This Zucchini Chocolate Chip Pancake

• Surprisingly Moist & Flavorful. The shredded zucchini works its magic by releasing just enough moisture into the batter as it cooks, resulting in pancakes that are incredibly tender and far from dry. You get a subtle, almost nutty sweetness from the zucchini that pairs beautifully with the warm cinnamon and rich chocolate.
• A Clever Veggie Boost. It’s a small victory, honestly. Starting the day with a serving of vegetables tucked into something as delightful as a chocolate chip pancake feels like a win. It’s a fantastic recipe for getting kids (or let’s be real, picky adults) to eat more greens without any fuss.
• Perfectly Balanced Sweetness. This isn’t an overly sugary dessert masquerading as breakfast. The bitterness of the dark chocolate chips and the earthy zucchini create a lovely balance with the maple syrup or honey you’ll drizzle on top. Each bite is satisfying without being cloying.
• Meal-Prep Friendly. These pancakes freeze like a dream. You can make a double batch on a lazy Sunday, let them cool completely, and then freeze them in a single layer before bagging them up. A quick toast in the toaster or a warm-up in the oven, and you’ve got a wholesome, homemade breakfast on a busy weekday morning.

Ingredients & Tools

• 1 cup all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp ground cinnamon
• ¼ tsp salt
• 1 large egg
• 1 cup buttermilk
• 2 tbsp melted butter (or neutral oil), plus more for cooking
• 2 tbsp maple syrup or honey
• 1 tsp vanilla extract
• 1 cup finely shredded zucchini (from about 1 medium zucchini)
• ½ cup dark chocolate chips

Tools: A large mixing bowl, a medium mixing bowl, a box grater, a whisk, a spatula, a large non-stick skillet or griddle, and a ¼-cup measuring cup for portioning.

A quick note on the zucchini—you’ll want to use the fine shredding side of your box grater. This ensures it blends seamlessly into the batter. And that buttermilk is key for a light, fluffy texture and a slight tang that cuts through the sweetness beautifully.

Serves: 2-3 (makes about 8-10 pancakes) | Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes

Before You Start: Tips & Ingredient Notes

• Wring out that zucchini! This is, hands down, the most important step. After shredding, place the zucchini in a clean kitchen towel or a few layers of paper towels and squeeze out as much liquid as you possibly can. Too much moisture will make your pancakes soggy and prevent them from cooking properly.
• Why buttermilk? The acidity in buttermilk reacts with the baking soda, creating tons of little air bubbles that give the pancakes their signature lift and tender crumb. If you don’t have any, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then filling it to the 1-cup line with regular milk. Let it sit for 5 minutes until it curdles slightly.
• Don’t overmix the batter. Pancake batter should be lumpy! Overmixing develops the gluten in the flour, which can lead to tough, chewy pancakes. Just stir until the dry ingredients are moistened—a few streaks of flour are totally fine.
• Chocolate chip choices. I love using dark chocolate chips (around 60-70% cacao) because they offer a deeper, less sweet chocolate flavor that complements the zucchini wonderfully. But semi-sweet or even milk chocolate chips will work perfectly if that’s your preference.

How to Make Zucchini Chocolate Chip Pancake

Serving Suggestions

Complementary Dishes

• Crispy Turkey Bacon or Sausage — The salty, savory crunch is the perfect counterpoint to the sweet, moist pancakes. It creates a classic breakfast plate that feels complete and utterly satisfying.
• Fresh Summer Berries — A handful of raspberries, blueberries, or sliced strawberries adds a burst of fresh, slightly tart flavor that cuts through the richness. Their juiciness is a wonderful textural contrast.
• Whipped Coconut Cream or Greek Yogurt — For a lighter, protein-packed option, a dollop of plain Greek yogurt is fantastic. For a more decadent treat, some lightly sweetened whipped coconut cream feels incredibly luxurious.

Drinks

• A Strong Cup of Coffee — The bitterness of a good, dark roast coffee is a match made in heaven with the chocolate chips. It enhances the cozy, weekend breakfast vibe perfectly.
• Cold Glass of Milk — A classic for a reason! There’s nothing quite like a cold glass of milk with warm pancakes, especially when chocolate is involved. It’s nostalgic and simply delicious.
• Sparkling Water with Lemon — If you’re enjoying these for a later brunch, the effervescence and citrus zing of sparkling water help cleanse the palate and keep the meal feeling light and refreshing.

Something Sweet

• Warm Maple Syrup or Honey — This is non-negotiable for me. Gently warming the syrup before serving makes it thin out beautifully, so it soaks into the pancakes rather than just sitting on top.
• A Dusting of Powdered Sugar — For a simple, elegant finish, a light snowfall of powdered sugar looks beautiful and adds a touch of extra sweetness without being overwhelming.
• Extra Chocolate Chips & Nuts — For the ultimate indulgence, sprinkle a few extra chocolate chips and some chopped toasted walnuts or pecans over the top right before serving. It adds crunch and intensifies the chocolate flavor.

Top Mistakes to Avoid

• Mistake: Not squeezing the zucchini enough. This is the number one reason for gummy, undercooked pancakes. That extra water weight will steam the pancakes instead of letting them fry up nicely. Really take your time and squeeze until no more liquid drips out.
• Mistake: Cooking on too high heat. If your skillet is too hot, the outside of the pancakes will burn before the inside has a chance to cook through. Medium heat is your friend—it allows for that perfect golden-brown crust and a fluffy, fully cooked interior.
• Mistake: Pressing down on the pancakes while they cook. I know it’s tempting, but resist the urge to press them with your spatula! You’re squashing all the lovely air bubbles that are creating that light, fluffy texture. Just let them be.
• Mistake: Using a batter that’s too thin. If you accidentally add too much liquid or don’t squeeze the zucchini, the batter will be runny and will spread too much in the pan. The batter should be thick enough to hold its shape when you scoop it.

Expert Tips

• Tip: Let the batter rest for 5 minutes. After you’ve mixed it, just walk away. This short rest allows the flour to fully hydrate and the gluten to relax, which results in a more tender pancake. You’ll also notice the baking powder starts to work, creating little bubbles.
• Tip: Keep finished pancakes warm in a low oven. To serve everyone at once, preheat your oven to 200°F (95°C). As you finish batches of pancakes, transfer them to a baking sheet and keep them in the oven. This keeps them warm and crisp without getting soggy.
• Tip: Make them mini for kids (or parties!). Use a tablespoon or a small cookie scoop to make silver-dollar-sized pancakes. They’re perfect for little hands, great for brunch buffets, and they cook in half the time.
• Tip: Add a flavor twist with orange zest. For a really bright, special touch, add the zest of one orange to the wet ingredients. The citrus aroma pairs amazingly well with both the chocolate and the zucchini.

FAQs

Can I make these pancakes gluten-free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free baking blend. I’ve had great success with brands like Bob’s Red Mill. Just make sure the blend contains xanthan gum, which helps bind the batter and replicate the texture that gluten provides. The result will be just as delicious and tender.

Can I make the batter the night before?
I wouldn’t recommend it, honestly. The baking powder will lose its potency overnight, and the zucchini will continue to release moisture, making the batter too thin and resulting in flat pancakes. For the best results, mix the batter right before you plan to cook. You can, however, shred the zucchini the night before, store it in an airtight container in the fridge, and then squeeze it dry in the morning.

My pancakes are turning out green inside. Is that normal?
Yes, completely normal! Don’t be alarmed. The green color comes from the chlorophyll in the zucchini skin. It’s a natural reaction and doesn’t affect the taste at all. In fact, I think it’s a fun, hidden surprise. If you prefer to avoid it, you can peel the zucchini before shredding, but you’ll miss out on some of the nutrients and that lovely speckled effect.

How do I know when to flip the pancakes?
The trick is to watch the bubbles. When you pour the batter, the surface will start covered in small bubbles. Wait until those bubbles pop and the holes they leave behind stay open and look dry around the edges. The perimeter of the pancake will also look matte and set, rather than wet and glossy. That’s your signal to go for it!

What’s the best way to reheat leftover pancakes?
The toaster is your best friend here! It re-crisps the exterior beautifully. You can also warm them in a 350°F (175°C) oven for about 5-10 minutes, or for a quick fix, microwave them for 20-30 seconds. The microwave will make them softer, while the oven or toaster will keep them closer to their original texture.