Are you tired of the same old summer squash recipes? Looking for a tasty way to use summer squash? Try these Zucchini Pancakes! This isn’t your grandma’s recipe—we’ve optimized it for maximum flavor and minimal fuss. Follow our 7 simple steps for the best recipe ever and discover the flavor! These zucchini pancakes are a delicious and versatile dish perfect for breakfast, brunch, or a light dinner.
Ingredients List
This recipe yields approximately 12 medium-sized pancakes.
- 2 medium zucchini, grated (about 2 cups) – Pro Tip: Use a box grater for speed, then squeeze out excess moisture with a clean kitchen towel or cheesecloth. This is crucial for perfectly crispy pancakes!
- 1 cup all-purpose flour (or gluten-free blend for a gluten-free option)
- 1 teaspoon baking powder – Substitute: 1/2 teaspoon baking soda + 1/4 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg (or flax egg for a vegan option: 1 tbsp flaxseed meal + 3 tbsp water)
- 1/4 cup milk (or plant-based milk)
- 2 tablespoons olive oil (or your preferred cooking oil)
- 1/4 cup grated Parmesan cheese (optional, but adds a delightful savory depth!) Substitution: Nutritional yeast for a vegan alternative
- Fresh herbs (optional): 1 tablespoon chopped chives, parsley, or dill for extra freshness and flavor.
Timing
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes – That’s approximately 25% faster than many traditional zucchini pancake recipes!
Step-by-Step Instructions
Step 1: Prepare the Zucchini: Grate the zucchini and thoroughly squeeze out excess moisture. This step is vital for preventing soggy pancakes.
Step 2: Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder (or substitute), salt, and pepper.
Step 3: Add Wet Ingredients: In a separate bowl, whisk together the egg (or flax egg), milk, and olive oil.
Step 4: Combine Wet and Dry: Gently fold the wet ingredients into the dry ingredients until just combined. Don’t overmix! A few lumps are okay.
Step 5: Incorporate Zucchini and Cheese (Optional): Gently fold in the grated zucchini and Parmesan cheese (if using), along with any fresh herbs.
Step 6: Cook the Pancakes: Heat a lightly oiled griddle or large non-stick skillet over medium heat. Pour 1/4 cup of batter onto the hot surface for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through.
Step 7: Serve and Enjoy!: Serve immediately with your favorite toppings!
Nutritional Information (Per Pancake, Approximate)
- Calories: Approximately 100-120
- Protein: 3-4g
- Fat: 4-5g
- Carbohydrates: 15-18g
- Fiber: 1-2g
Note: Nutritional information is an estimate and can vary based on specific ingredients used. For precise nutritional data, use a nutrition calculator specifying your exact ingredients and quantities.
Healthier Alternatives for the Recipe
- Whole Wheat Flour: Substitute whole wheat flour for a portion of the all-purpose flour to increase fiber content.
- Greek Yogurt: Replace some of the milk with Greek yogurt for added protein and creaminess.
- Reduced-Fat Cheese: Opt for reduced-fat Parmesan cheese or omit it entirely for a lower-fat version.
- Sweet Potato Addition: Add 1/2 cup grated sweet potato for added nutrients and sweetness.
Serving Suggestions
These versatile zucchini pancakes are delicious on their own or with a variety of toppings!
- Savory: Top with a dollop of sour cream or Greek yogurt, a sprinkle of fresh herbs, a fried egg, or salsa. Try them with a side of smoked salmon for a luxurious brunch.
- Sweet: Drizzle with maple syrup, honey, or fruit preserves. Add a scoop of vanilla ice cream for a decadent dessert pancake. A sprinkle of cinnamon is always a good idea!
Consider serving them with a side salad for a complete and balanced meal.
Common Mistakes to Avoid
- Overmixing the batter: This can lead to tough pancakes. Mix just until the ingredients are combined.
- Not squeezing out enough moisture from the zucchini: Excess moisture will result in soggy pancakes. Thoroughly squeeze out as much liquid as possible.
- Cooking the pancakes over too high heat: This can cause the outside to burn before the inside is cooked through. Cook over medium heat for even cooking.
Storing Tips for the Recipe
Leftover zucchini pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave. You can also freeze uncooked batter for up to 3 months. Thaw overnight in the refrigerator before cooking. Pre-cooked pancakes freeze well too; simply reheat gently.
Conclusion
Looking for a tasty way to use summer squash? These Zucchini Pancakes are a delicious and easy-to-make recipe that’s perfect for any meal. Follow these seven simple steps for the best recipe ever, discover new flavors, and impress your family and friends! Try the recipe today and share your feedback in the comments below! Don’t forget to check out our other summer squash recipes!
FAQs:
Can I use other types of squash?
Yes! Yellow squash or even butternut squash (pureed) can be used as substitutes, although the texture might vary slightly.
How do I make them vegan?
Use a flax egg instead of a regular egg and opt for a plant-based milk alternative. Omit the Parmesan cheese or use nutritional yeast instead.
Can I make the batter ahead of time?
Yes! The batter can be made ahead of time and stored in the refrigerator for up to 24 hours.
What if my pancakes are too brown?
Reduce the heat on your stovetop to prevent burning. Try using a lower heat for even cooking and check more frequently to ensure they don’t go too brown.
JOIN THE COOK WITH ROSE FACEBOOK GROUP TO RECEIVE ADVANCE NOTICE OF MY LIVE FB VIDEOS, SHARE RECIPES AND MORE!
🥒 Zucchini Pancakes Recipe
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
How Did You Like This Recipe? Share Your Thoughts!
There are no reviews yet. Be the first one to write one.
