Zucchini pancakes are a delicious and healthy twist on the classic breakfast favorite. Instead of using just flour and eggs, these pancakes include shredded zucchini, which makes them moist, tender, and packed with nutrients. They are slightly crispy on the outside and soft on the inside, offering a perfect balance of flavor and texture. Zucchini pancakes are versatile they can be served as a breakfast, a snack, or even a side dish for lunch or dinner. The subtle taste of zucchini blends wonderfully with seasonings like garlic, onion, and herbs, making each bite savory and satisfying.

Not only are zucchini pancakes tasty, but they are also a great way to sneak some vegetables into your diet, especially for picky eaters. They are quick to prepare, use simple ingredients, and can be customized with your favorite herbs, spices, or even cheese. Whether you’re cooking for kids, family, or friends, zucchini pancakes are a crowd-pleaser that’s easy to make and fun to eat.

You Should Try the Zucchini Pancakes

If you’ve never tried zucchini pancakes before, you’re in for a treat! These pancakes are light, flavorful, and perfect for almost any meal. The best part is that they are flexible you can make them plain, cheesy, or even slightly sweet. Once you taste how crispy and delicious they are, you’ll want to make them again and again. Plus, they’re a creative way to use fresh zucchini from your garden or the store, turning a simple vegetable into a fun and tasty dish.

Zucchini pancakes are also great for meal prepping. You can make a batch, refrigerate them, and reheat them later for a quick snack or meal. Pair them with sauces or dips like sour cream, yogurt, or even a spicy aioli for an extra burst of flavor. Their versatility and ease make them a must-try recipe for anyone who loves cooking or wants to add more vegetables into their diet.

Ingredients you’ll need for Zucchini Pancakes

Here is everything you need to make Zucchini Pancakes:

2 medium zucchini
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup all-purpose flour or gluten-free flour
2 large eggs
1/4 cup grated Parmesan cheese optional
2 cloves garlic, minced optional
1/4 teaspoon baking powder
2 tablespoons olive oil for frying
Fresh herbs like parsley or dill for garnish optional

How to Make Zucchini Pancakes

Step 1

Prepare the zucchini: Start by washing the zucchini thoroughly under running water to remove any dirt or residue. After washing, use a box grater to shred the zucchini into fine pieces. Once shredded, place the zucchini in a clean kitchen towel or cheesecloth and squeeze it firmly to remove as much excess moisture as possible. Removing the water is essential because it prevents the pancakes from becoming soggy and ensures they cook up crispy on the outside while staying soft inside.

Step 2

Mix the batter: Take a large mixing bowl and add the shredded zucchini along with salt, pepper, and any optional ingredients like minced garlic or Parmesan cheese. Next, crack the eggs into the bowl and sprinkle in the flour and baking powder. Use a spoon or spatula to gently fold all the ingredients together until the mixture forms a thick, slightly sticky batter. Be careful not to overmix, as this could make the pancakes dense instead of light and fluffy. Taste the batter at this stage and adjust the seasoning if needed, adding a little extra salt or pepper to your preference.

Step 3

Heat the pan: Place a non-stick skillet or frying pan over medium heat and add olive oil. Let the oil heat up for a couple of minutes so it’s hot enough to sizzle when the batter is added. Testing the heat is easy you can sprinkle a tiny bit of batter into the pan; if it starts sizzling immediately, it’s ready. Properly heated oil ensures the pancakes develop a golden-brown crust and prevents them from sticking to the pan.

Step 4

Cook the pancakes: Using a spoon or small ladle, scoop about two tablespoons of batter for each pancake and carefully drop it into the hot skillet. Flatten each portion gently with the back of a spatula so it spreads into a small, even circle. Let the pancakes cook for about 3–4 minutes on the first side without moving them. When the edges start turning golden brown and crispy, carefully flip each pancake using a spatula. Cook the second side for an additional 2–3 minutes until it’s also golden and cooked through. Repeat this process with the remaining batter, making sure not to overcrowd the pan, which could cause uneven cooking.

Step 5

Serve and garnish: Once all the pancakes are cooked, transfer them to a plate lined with paper towels to absorb any excess oil. Serve them warm to enjoy their crispy texture and soft interior. You can garnish with fresh herbs such as parsley or dill, sprinkle a little extra cheese on top, or serve with a side of sour cream, yogurt, or your favorite dipping sauce. Zucchini pancakes are best eaten fresh but can also be stored for later use, making them a versatile addition to any meal.

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Kitchen equipment you will need :

Before you start, make sure you have these kitchen tools ready:

Box grater
Large mixing bowl
Clean kitchen towel or cheesecloth
Measuring cups and spoons
Non-stick skillet or frying pan
Spatula
Plate lined with paper towels

Tips and Variation Ideas

Remove moisture: Make sure to squeeze out as much water as possible from the zucchini. This helps the pancakes crisp up nicely.

Don’t overcrowd the pan: Cook a few pancakes at a time to ensure even browning.

Adjust seasoning: Taste the batter before cooking and adjust salt, pepper, or herbs as needed.

Optional cheese: Adding Parmesan or feta makes the pancakes richer and more flavorful.

What can I serve with this Zucchini Pancakes ?

I love making these zucchini fritters when I want a light and satisfying snack. They’re perfect for casual family meals, and my daughter and I enjoy them even more when they’re piping hot and fresh. I usually serve them with something simple and refreshing, like a creamy cucumber and yogurt dip, and for a twist, I add fruit juice, a milkshake, or a smoothie. Easy to make and delicious, these fritters go down the drain.

Commonly Asked Questions

Can I make zucchini pancakes gluten-free ?

Yes! Simply substitute the all-purpose flour with a gluten-free flour blend. The texture will be slightly different but still delicious.

Can I bake zucchini pancakes instead of frying ?

Absolutely. Preheat your oven to 400°F (200°C), place the pancakes on a parchment-lined baking sheet, and bake for 20–25 minutes, flipping halfway through until golden and cooked through.

Can I freeze zucchini pancakes ?

Yes, they freeze very well. Cool the pancakes completely, then place them in a single layer on a baking sheet to freeze. Once frozen, transfer to a freezer bag. Reheat in a skillet or oven when ready to eat.

How do I make zucchini pancakes extra crispy ?

The key is to squeeze out all excess moisture from the zucchini and cook the pancakes in a hot skillet without overcrowding. Using a little oil and letting them brown properly also helps.

Zucchini Pancakes

Recipe by sophieCourse: Breakfast, Brunch, Snacks, Side DishCuisine: American, VegetarianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

120

kcal

Total time

minutes

Crispy, tender zucchini pancakes made with shredded zucchini, eggs, and flour, perfect for breakfast, lunch, or a healthy snack.

Ingredients

2 medium zucchini
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup all-purpose flour or gluten-free flour
2 large eggs
1/4 cup grated Parmesan cheese optional
2 cloves garlic, minced optional
1/4 teaspoon baking powder
2 tablespoons olive oil for frying
Fresh herbs like parsley or dill for garnish optional

Directions

Prepare the zucchini: Start by washing the zucchini thoroughly under running water to remove any dirt or residue. After washing, use a box grater to shred the zucchini into fine pieces. Once shredded, place the zucchini in a clean kitchen towel or cheesecloth and squeeze it firmly to remove as much excess moisture as possible. Removing the water is essential because it prevents the pancakes from becoming soggy and ensures they cook up crispy on the outside while staying soft inside.
Mix the batter: Take a large mixing bowl and add the shredded zucchini along with salt, pepper, and any optional ingredients like minced garlic or Parmesan cheese. Next, crack the eggs into the bowl and sprinkle in the flour and baking powder. Use a spoon or spatula to gently fold all the ingredients together until the mixture forms a thick, slightly sticky batter. Be careful not to overmix, as this could make the pancakes dense instead of light and fluffy. Taste the batter at this stage and adjust the seasoning if needed, adding a little extra salt or pepper to your preference.
Heat the pan: Place a non-stick skillet or frying pan over medium heat and add olive oil. Let the oil heat up for a couple of minutes so it’s hot enough to sizzle when the batter is added. Testing the heat is easy you can sprinkle a tiny bit of batter into the pan; if it starts sizzling immediately, it’s ready. Properly heated oil ensures the pancakes develop a golden-brown crust and prevents them from sticking to the pan.
Cook the pancakes: Using a spoon or small ladle, scoop about two tablespoons of batter for each pancake and carefully drop it into the hot skillet. Flatten each portion gently with the back of a spatula so it spreads into a small, even circle. Let the pancakes cook for about 3–4 minutes on the first side without moving them. When the edges start turning golden brown and crispy, carefully flip each pancake using a spatula. Cook the second side for an additional 2–3 minutes until it’s also golden and cooked through. Repeat this process with the remaining batter, making sure not to overcrowd the pan, which could cause uneven cooking.
Serve and garnish: Once all the pancakes are cooked, transfer them to a plate lined with paper towels to absorb any excess oil. Serve them warm to enjoy their crispy texture and soft interior. You can garnish with fresh herbs such as parsley or dill, sprinkle a little extra cheese on top, or serve with a side of sour cream, yogurt, or your favorite dipping sauce. Zucchini pancakes are best eaten fresh but can also be stored for later use, making them a versatile addition to any meal.

Notes

Use a non-stick skillet or well-seasoned pan for easy flipping.
Always squeeze out excess water from shredded zucchini to keep pancakes crisp.
Add Parmesan or feta cheese for extra flavor and richness.
Make them sweet by skipping garlic and cheese, adding cinnamon, sugar, or nutmeg.

Zucchini Pancakes

Table of Contents

Table of Contents

Ingredients you’ll need for Zucchini Pancakes