Let’s get a pancake party started! These zucchini pancakes—sometimes called zucchini fritters—are light, fluffy, and quick to disappear from the plate. Don’t be put off by the name: they transform summer zucchini into a crowd-pleasing dish that works for breakfast, lunch, dinner, appetizers, or late-night snacks.
This recipe is an excellent way to use a garden bounty. The grated zucchini blends into the batter so well that even picky eaters often won’t notice the vegetable. The result is a delightful cross between a fritter and a pancake: tender inside, crisp outside, with a texture reminiscent of hush puppies. If you like zucchini bread, you’ll enjoy this savory pancake version—lighter and versatile.
Serve them sweet or savory. For breakfast, top with butter and maple syrup. For a savory option, try sour cream, marinara, or both so guests can choose. They also pair beautifully with scrambled eggs and bacon for an indulgent breakfast-for-dinner plate. No matter how you serve them, these zucchini pancakes are easy to make and reliably delicious.
They also store and reheat well. Freeze uncooked or cooked pancakes in a single layer until firm, then transfer to a freezer bag for up to 60 days. Reheat frozen pancakes in the microwave for about 30 seconds per pancake, or warm them in a low oven until heated through. In the refrigerator, store cooled pancakes in an airtight container for 2–3 days.
Zucchini Pancakes
Author: Camelia
Prep Time: 15 mins • Cook Time: 25 mins • Total Time: 40 mins
Servings: 5 • Course: Side Dishes • Calories: 79
Ingredients
- 2 medium zucchini, shredded
- 2 Tbsp red onion, finely shredded
- 6 Tbsp all-purpose flour
- 1 tsp baking powder
- 1 Tbsp Parmesan cheese
- 1/4 tsp garlic powder
- Salt and pepper, to taste
- Oil for frying
Method
- Place all ingredients, except the oil, into a mixing bowl. Stir until well combined. If the zucchini releases a lot of liquid, you can gently press it out with a clean towel before mixing to keep the batter from becoming too wet.
- Heat a few inches of oil in a deep-sided skillet over medium-high heat. The oil should be hot but not smoking—about 350°F (175°C) if you use a thermometer.
- Drop spoonfuls of the mixture into the hot oil, leaving space between each pancake so they don’t stick together. Fry until the underside is golden brown, then flip and cook the other side until golden and cooked through.
- Remove the pancakes and drain on a paper towel–lined rack to remove excess oil.
- Serve warm with your choice of toppings: sour cream, marinara, butter and maple syrup, or a sprinkle of extra Parmesan. Enjoy!
Notes
These pancakes are flexible. Add herbs like dill or parsley for freshness, or mix in a pinch of cayenne for heat. For a lighter version, pan-fry in a skillet with just enough oil to coat the bottom, turning once, instead of deep-frying. If baking is preferred, flatten spoonfuls on a lined baking sheet and bake at 400°F (200°C) until golden, about 12–15 minutes, flipping halfway through.
Freezing tip: Freeze in a single layer on a baking tray until solid, then transfer to a freezer-safe bag. Reheat in the microwave or oven. Refrigerate leftovers up to 2–3 days in an airtight container.
1 – 4 PersonalPoints per serving
Did you make this recipe? Tell us how it went in the comments—what toppings you tried and any variations you enjoyed. These zucchini pancakes are an easy, tasty way to enjoy summer vegetables and are sure to become a repeat favorite.
Now, remember to save this recipe for later 🙂
