🥒 Zucchini Pancakes Recipe
Tired of boring summer squash dishes? These Zucchini Pancakes are crispy, tender, and bursting with flavor. Whether you’re prepping a weekend brunch or a light weeknight dinner, this recipe is easy to follow and endlessly customizable!
Ingredients
- 2 medium zucchini grated (about 2 cups)
- 1 cup all-purpose flour or gluten-free blend
- 1 tsp baking powder or ½ tsp baking soda + ¼ tsp cream of tartar
- ½ tsp salt
- ¼ tsp black pepper
- 1 large egg or flax egg: 1 tbsp flaxseed meal + 3 tbsp water
- ¼ cup milk or plant-based alternative
- 2 tbsp olive oil or any preferred oil
- ¼ cup grated Parmesan cheese optional
- 1 tbsp chopped fresh herbs optional: parsley, chives, dill
Instructions
Step 1: Prep the Zucchini
- Grate zucchini and squeeze out moisture with a kitchen towel or cheesecloth.
Step 2: Mix Dry Ingredients
- In a large bowl, whisk together flour, baking powder, salt, and pepper.
Step 3: Whisk Wet Ingredients
- In another bowl, mix egg, milk, and oil until smooth.
Step 4: Combine
- Fold wet mixture into dry ingredients until just combined. Do not overmix.
Step 5: Add Zucchini & Cheese
- Gently fold in zucchini, Parmesan cheese (if using), and fresh herbs.
Step 6: Cook the Pancakes
- Heat a non-stick skillet or griddle over medium heat. Lightly oil the surface. Drop about ¼ cup of batter per pancake. Cook 2–3 minutes per side or until golden and cooked through.
Step 7: Serve & Enjoy!
- Serve hot with sweet or savory toppings. See below for ideas!
Notes
Zucchini Pancakes are a fantastic way to make use of summer squash in a quick, healthy, and satisfying recipe. Follow these seven simple steps for fluffy, flavorful pancakes every time—and don’t forget to share your delicious results with #ZucchiniPancakes!