With out or without chocolate chips, these zucchini pancakes are a favorite breakfast recipe you will love too.
I don’t think i have shared a pancake recipe here in a long time. probably because pancakes are not exactly on my weight watchers plan. i make 0 point pancakes all the time, but i have very little willpower when it comes to a tall stack of fluffy pancakes. so they haven’t happened much around here this summer.
But then i had the crappiest of days and found myself totally craving pancakes drowning in butter and syrup. with tomorrow being national zucchini day and a garden that is still producing the best zucchini i have ever eaten, i made myself zucchini pancakes.
The kids were not convinced that eating vegetables for breakfast was something they wanted to do. so i jacked their zucchini pancakes up with chocolate chips. kids will never say no to chocolate. even if it means eating zucchini for breakfast.
- 1 cup of flour
- 1 tsp baking powder
- ½ tsp cinnamon
- ½ tsp salt
- 1 cup of milk
- 2 eggs
- 3 Tbsp butter, melted
- 2 Tbsp honey
- 1 tsp vanilla
- 1 cup of grated zucchini
- chocolate chips (optional)
- preheat a griddle or skillet over medium heat
- whisk together the flour, baking powder, cinnamon, and salt
- in a separate bowl whisk together the milk, eggs, butter, honey, and vanilla
- pour wet ingredients over the dry and stir just to combine (will be lumps)
- gently fold in the zucchini
- spoon ¼ cup of batter for each pancake onto the griddle (add chocolate chips if using)
- when bubbles begin to appear on the pancake tops flip carefully and cook until the undersides are golden brown
- serve immediately topped with butter and syrup
- pancakes can be kept warm in a 200 degree oven while you finish the batch