Whole Wheat Zucchini Pancakes with Chocolate Chips
A simple recipe for zucchini pancakes made with white whole wheat flour and chocolate chips. These pancakes are so fluffy, no one can tell they’re good for you!
Zucchini AND whole wheat together in a stack of healthy pancakes with just a hint of not so healthy chocolate chips (chunks) to trick people into eating good-for-you food. Say it isn’t so.
Aren’t zucchini pancakes the perfect little number for the weekend? A little bit of health hidden inside pancakes, speckled with chocolate.
My recipe for traditional whole wheat pancakes is nothing new on LSJ.
When I claim that my pancakes are the FLUFFLIEST little pancake pillows you’ll ever devour, I mean it. I love seeing comments and emails about how much you guys are loving this pancake recipe!
So to spruce up things a bit, I swapped out the regular whole wheat flour with white whole wheat, added shredded zucchini, and swapped the blueberries for the less healthier, chocolate chips. You can always use the blueberries along with the zucchini if you wanted these to be more… healthful. Adding in zucchini and using whole wheat flour allows us to eat a healthier breakfast with a side of chocolate.
This keeps you in your skinny jeans and let’s you have your chocolate too.
The ingredients are really straight forward and you don’t even need buttermilk for it! If you’ve got some on hand that you need to finish up, just substitute the milk and the vinegar with it. It’s all everyday stuff like, whole wheat flour, milk, baking powder, brown sugar, and eggs… And of course, the zucchini and chocolate chips.
I will ask you to keep a few things in mind when you’re preparing these zucchini pancakes though.
- Don’t skip the brown sugar. I have tested my whole wheat pancakes with and without them and just 2 teaspoons of brown sugar really helps make these healthy pancakes taste not so healthy.
- DO NOT OVERMIX THE PANCAKE BATTER. This is so so important. Overmixing will lead to dry and dense pancakes. Not tasty and you’ll need to drench them in syrup just to get them down your throat!
- Let the batter rest! I know, when you get done mixing the batter is going to look super wet and it’s going to result in crepe-like pancakes if you try to cook them right away. Let the batter rest for the recommended amount of time, it’ll thicken up just enough to where you can use it.
- Use a HOT griddle: Get the pan going while the batter is resting that way it’s perfectly hot by the time you’re ready to pop out these pancakes. You can check if the griddle is hot enough by dropping a few drops of water, if it sizzles and dries up pretty fast, you’re ready to go!
I love the fact that you can’t even tell that there is a whole 3/4 cup of zucchini shredded right into these pancakes! The 2 small teaspoons of brown sugar really helps tone down the natural flavor of the zucchini and whole wheat flour.
A big stack of fluffy, thick, and whole wheat zucchini pancakes that you can eat guilt-free. Isn’t that what the weekend is all about?
- 1 cup + 2 tablespoons milk
- 1 tablespoon vinegar
- 1 and ¼ cup whole wheat flour (or white whole wheat)
- ½ teaspoon salt
- 1 tablespoon baking powder
- 2 teaspoons light brown sugar
- 1 large egg
- 1 tablespoon melted butter
- 3/4 cup zucchini, grated
- ½ cup chocolate chips
- In a small bowl or a 2 cup measuring cup, combine the milk and vinegar and set aside for 5 minutes to become buttermilk. Add the egg and melted butter to the buttermilk and using a whisk, beat lightly until mixed.
- In a large bowl, mix together flour, salt, baking powder, and sugar. No need to sift. Add the grated zucchini and just give it a quick toss. Stir the milk mixture into the dry mixture only until combined. Do not overmix. Set aside for 10 minutes.
- Heat a nonstick griddle or frying pan over medium-high heat. Drop a few drops of water to make sure the griddle is hot, the water should sizzle and evaporate. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Dot the pancakes with chocolate chips as preferred before flipping. Brown on both sides for about a minute per side. Serve warm.