Name: Zucchini Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 medium zucchini, grated; 2 large eggs; 1/2 cup all-purpose flour; 1 tsp baking powder; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 tsp garlic powder; 1/2 tsp onion powder; 2–3 tbsp olive oil or vegetable oil for frying

Why You’ll Love This Recipe

These pancakes are quick to make and require minimal prep. They are a great way to add more vegetables to your meals while still enjoying a comforting, savory dish. The recipe is versatile, budget-friendly, and easy to customize with herbs, spices, or cheese.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

zucchini
eggs
all-purpose flour
baking powder
salt
black pepper
garlic powder
onion powder
olive oil or vegetable oil

Directions

Grate the zucchini and place it in a clean kitchen towel. Squeeze out as much excess moisture as possible.
Transfer the zucchini to a mixing bowl and add the eggs, stirring until combined.
Add the flour, baking powder, salt, black pepper, garlic powder, and onion powder. Mix until a thick batter forms.
Heat oil in a skillet over medium heat.
Scoop portions of batter into the skillet and gently flatten them into pancakes.
Cook for 2 to 3 minutes per side, or until golden brown and cooked through.
Transfer to a plate lined with paper towels and repeat with the remaining batter.
Serve warm.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Add grated cheese for a richer flavor.
Mix in fresh herbs such as parsley or dill.
Use whole wheat flour for a heartier texture.
Add a pinch of chili flakes for a spicy version.
Serve with yogurt or sour cream for extra creaminess.

Storage/Reheating

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over medium heat or in the oven until heated through. They can also be frozen for up to 2 months and reheated directly from frozen.

FAQs

Do I need to peel the zucchini?

No, the skin is tender and adds color and nutrients.

Why are my pancakes soggy?

Excess moisture in the zucchini can cause soggy pancakes, so be sure to squeeze it well.

Can I bake these instead of frying?

Yes, they can be baked on a greased baking sheet at 400°F (200°C) until golden.

Can I make the batter ahead of time?

It is best used immediately, as zucchini releases moisture over time.

Are zucchini pancakes healthy?

They are a good source of vegetables and can be made lighter with minimal oil.

Can I make them gluten free?

Yes, substitute the flour with a gluten free all-purpose blend.

What oil works best for frying?

Olive oil or vegetable oil both work well.

How thick should the pancakes be?

They should be thin enough to cook through but thick enough to hold together.

Can I add other vegetables?

Yes, grated carrot or corn can be mixed in.

What should I serve with zucchini pancakes?

They pair well with salads, eggs, or a dipping sauce.

Conclusion

Zucchini pancakes are a simple, delicious way to turn fresh vegetables into a comforting meal. With their crisp texture and savory flavor, they are easy to make and endlessly adaptable, making them a great addition to your regular recipe rotation.