Zucchini Pancakes – Easy and Delicious
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These healthy zucchini pancakes are a great way to use the summer zucchini bounty. We serve them as a savory breakfast, a side dish, or even a light supper.
I find these easier to make than dredging and frying zucchini slices, because the zucchini gets prepped and seasoned all at once.
The default for the recipe is two medium zucchinis, but you can use one larger zucchini or several smaller fruits. Keep in mind that smaller fruit has more moisture, so you may want to add a bit more flour for firmer pancakes.
How to Make Zucchini Pancakes
We like our zucchini pancakes savory, so there’s no maple syrup in site when it’s time to serve. Instead, we eat them plain, or top with sour cream, Greek yogurt, or other savory sauce.
Pancake Ingredients
- 2 medium zucchinis
- 1 teaspoon salt
- 1/2 cup all-purpose flour or gluten free flour blend
- 1 teaspoon baking powder
- 1/4 cup grated Parmesan cheese (optional, for added flavor)
- 2 large eggs (or one duck egg)
- 1/4 cup chopped fresh parsley (or chives for a different twist)
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon onion powder (optional)
- 2 tablespoons butter or bacon grease (for frying)
Instructions
Wash and trim the zucchinis. Grate them using a box grater or food processor. Place the grated zucchini in a colander, sprinkle with salt, and let it sit for about 10 minutes. This helps draw out excess moisture.
After 10 minutes, use a clean kitchen towel or cheesecloth to squeeze out as much liquid from the zucchini as possible. The drier the zucchini, the crispier your pancakes will be.
In a large mixing bowl, combine the grated zucchini, flour, baking powder, Parmesan cheese (if using), eggs, parsley, black pepper, and optional garlic and onion powder. Mix until all ingredients are well blended. The pancake batter should be slightly thick and hold together.
Heat 1 tablespoon of butter in a skillet over medium heat. For each pancake, spoon about 2 tablespoons of the batter into the skillet and flatten it slightly with the back of the spoon. Cook for about 2-3 minutes on each side, or until golden brown and crispy. Add more oil to the skillet as needed for subsequent batches.
Transfer cooked pancakes to a plate lined with paper towels to absorb excess oil. Serve warm, with your choice of dipping sauces or toppings.
Variations & Storage
Add a tablespoon of cornstarch to the flour mixture for extra crispness. You can customize your zucchini pancakes with your favorite herbs and spices. For instance, try adding Italian seasonings and topping with marinara sauce.
The pancakes are best fresh, but you can make them ahead and store them in the refrigerator.
Reheat them in a toaster oven or skillet to warm and crisp them for serving. Refrigerate any leftovers and eat within a day or two for best quality.
Zucchini pancakes are a great way to add more vegetables into your diet. They’re versatile, easy to make, and sure to please both kids and adults alike.
Zucchini Pancakes
Zucchini pancakes are easy to make and a great way to get more veggies.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 20 pancakes 1x
Ingredients
- 2 medium zucchinis
- 1 teaspoon salt
- 1/2 cup all-purpose flour or gluten free flour blend
- 1 teaspoon baking powder
- 1/4 cup grated Parmesan cheese (optional, for added flavor)
- 2 large eggs (or one duck egg)
- 1/4 cup chopped fresh parsley (or chives for a different twist)
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon onion powder (optional)
- 2 tablespoons butter or bacon grease (for frying)
Instructions
- Wash and trim the zucchinis. Grate them using a box grater or food processor. Place the grated zucchini in a colander, sprinkle with salt, and let it sit for about 10 minutes. This helps draw out excess moisture.
- After 10 minutes, use a clean kitchen towel or cheesecloth to squeeze out as much liquid from the zucchini as possible. The drier the zucchini, the crispier your pancakes will be.
- In a large mixing bowl, combine the grated zucchini, flour, baking powder, Parmesan cheese (if using), eggs, parsley, black pepper, and optional garlic and onion powder. Mix until all ingredients are well blended. The pancake batter should be slightly thick and hold together.
- Heat 1 tablespoon of butter in a skillet over medium heat. For each pancake, spoon about 2 tablespoons of the batter into the skillet and flatten it slightly with the back of the spoon. Cook for about 2-3 minutes on each side, or until golden brown and crispy. Add more oil to the skillet as needed for subsequent batches.
- Transfer cooked pancakes to a plate lined with paper towels to absorb excess oil. Serve warm, with your choice of dipping sauces or toppings.
Notes
The pancakes are best fresh, but you can make them ahead and store them in the refrigerator. Reheat them in a toaster oven or skillet to warm and crisp them for serving. Refrigerate any leftovers and eat within a day or two for best quality.
Add a tablespoon of cornstarch to the flour mixture for extra crispness. You can customize your zucchini pancakes with your favorite herbs and spices. For instance, try adding Italian seasonings and topping with marinara sauce.
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More Zucchini Recipes
I love the versatility of zucchini in the kitchen. Whether you serve it savory or sweet, it brings fiber and antioxidants to the table. (The most antioxidants are in the skin, so include it in recipes for maximum nutrition.)
Some of our favorite zucchini recipes include:
Easy Cheesy Zucchini Casserole
You can also use the large fruits to make zucchini flour.
This article is written by Laurie Neverman. Laurie grew up in the kitchen, learning baking and home cooking from her momma. At age 15, she and her mom and two sisters created Irene’s Custom Cakes & Catering. This was her summer job through most of high school and college.