Zucchini pancakes are a delicious summertime recipe when zucchini is abundant. These pancakes are easy to make and big on flavor.
A zucchini recipe that you will make for years like me is what this recipe is all about. It is my family's favorite way to eat zucchini and for good reason, it is delicious.
This recipe for zucchini pancakes I find it to be a little lighter than zucchini fritters (which use a lot more oil) but just as amazing. If you have picky eaters like I do and zucchini can be tough to get them to eat, you should check out my Italian zucchini too.
I have to make lots of these pancakes to keep up with the demand in our house because they are that good!
Most of the year I make these in a skillet or on a griddle on the stovetop. In the Summer, you can find me making these pancakes on my Blackstone griddle so I can make lots at one time.
They are that good!
Table of contents
Ingredients you will need for this recipe
The ingredients in this easy zucchini pancake recipe are very simple. You will probably already have all of them in your kitchen.
- Zucchini: Any variety of zucchini will work.
- Eggs: Are a binder. I always use large eggs for my recipes.
- All-purpose flour: This helps hold the pancakes together.
- Baking powder: Make sure your baking powder is not old or it will not work as well in the zucchini pancakes. You should purge baking powder that is older than 1 year.
- Parmesan Cheese: I like to use parmigiano reggiano.
- Kosher salt: If you do not have kosher salt, you can use regular table salt but make sure to use only half the amount.
- Vegetable oil: This is for cooking the pancakes.
- Green Onions: The onions add so much flavor to the inside of the zucchini pancakes. I also like to garnish with them.
- Sour cream (for serving).
How to Make Zucchini Pancakes (step-by-step photos)
- Shred zucchini: You want to start by shredding all of the zucchini.
- Remove excess moisture: Squeeze out excess liquid from zucchini. I like to use a cheesecloth for this step but you can press out the excess liquid by adding the zucchini to a colander and pressing it out with the bottom of a coffee mug.
- Mix in dry ingredients: Add dry ingredients to zucchini which is the flour, baking powder and cheese.
- Add eggs: Just mix it well until it is incorporated.
This dish requires grating the zucchini and then draining off the excess liquid before you cook it so your pancakes will hold their shape in the pan. This drying-out time is an important step and can't be skipped or you will end up with soggy zucchini pancakes.
This helps ensure that you will have crispy zucchini pancakes. What everyone loves!
Cooking the pancakes
- Scoop out batter: Using a measuring cup (I like to use a ¼ cup measure), scoop out the zucchini batter onto a skillet with oil that has been pre-heated on medium heat.
- Cook both sides: Flip and cook the zucchini pancakes on both sides until crisp and golden brown.
These pancakes make a great weekend meal that you can start in the late afternoon and start cooking around dinnertime. The only time-consuming part is grating the zucchini and drying it out.
That is why this step is the perfect thing to get a head start on earlier in the day if possible.
How to Serve Zucchini Pancakes
These pancakes are served with sour cream and chives or green onions and this really makes it taste amazing. The contrast of the hot pancakes and cool sour cream with the little bite of onion really makes this dish what it is.
If you are not a fan of sour cream with the pancakes, you can serve these with a side of Italian San Marzano sauce. It makes a delicious dip for the pancakes. For more pairing ideas:
- Like my ricotta pancakes or any pancakes that you make, when you are making these, make sure your pan is nice and hot and much like making regular pancakes, the first batch never comes out as nice 🙂
- To avoid mushy zucchini pancakes, give your shredded zucchini time to drain properly in a colander over a bowl. From time to time, press (or squeeze out excess liquid) until the zucchini begins to dry out a bit.
- To make a large batch like I do on an outdoor griddle, just pre-heat the outdoor griddle on medium heat for 10 minutes. Lightly oil the griddle then follow the recipe for cooking the pancakes.
Zucchini pancakes are usually made the size of small pancakes. They are great for stacking up on top of each other.
Zucchini pancakes are great served with sour cream, chives, green onions or marinara sauce.
More zucchini recipes
- Italian Baked Zucchini
- Zucchini and Chorizo Galette
- Zucchini Pudding
- Brown Butter Sautéed Zucchini
- Zucchini and Tomatoes
- Grilled Zucchini and Squash
- Zucchini and Spaghetti
- 4 cups grated zucchini dried well
- 4 large eggs slightly beaten
- 4 tablespoon green onion diced
- 1 cup all-purpose flour
- ½ cup grated Parmesan cheese
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup vegetable oil divided
- For serving: 1 cup of sour cream and finely diced green onions
- Pre-heat your oven to 175 degrees (warm). Place an oven proof cooling rack on top of a large sheet pan and place inside your oven to warm. This will be where you keep your pancakes warm as you make your batches on the stove top.
- Place grated zucchini in cheesecloth or a double layer of strong paper towels over a large colander.4 cups grated zucchini
- With your hands or the back of a large spoon, press down on the zucchini to remove as much moisture as possible. Do this a few times until the zucchini begins to dry out a bit and you see liquid coming through the colander.
- Now take your strained zucchini and add it to a large bowl.
- Mix together the flour, Parmesan cheese, baking powder and, salt. Mix this into your zucchini mixture.1 cup all-purpose flour, ½ cup grated Parmesan cheese, 1 teaspoon baking powder, ½ teaspoon salt
- Now add your eggs and onion to zucchini mixture and mix well.4 large eggs, 4 tablespoon green onion
- Heat about 2 tablespoons of vegetable oil in a large skillet over medium- medium low heat.
- Scoop ¼ cup of zucchini batter on to the hot skillet making sure to flatten the pancakes to about a ½ inch thick and cook until deep golden brown, about 3-4 minutes per side.
- Place on a cooling rack that sits on a sheet pan and then place in warm oven while you make the rest of your pancakes.
- Continue to cook the remainder of the pancakes. You will need to add a little more oil to the pan before each new batch of pancakes.
- Serve pancakes with a generous dollop of sour cream on the top or side and garnish with the extra green onions.For serving: 1 cup of sour cream and finely diced green onions
Nutrition Values are estimates only.See full nutrition disclaimer here
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