There’s something about the smell of zucchini pancakes sizzling on a Sunday morning that takes me right back to my childhood kitchen. My mom used to make these little golden beauties whenever the garden was bursting with zucchini, and honestly, they still bring that same cozy, nostalgic feeling to my home. Zucchini pancakes might sound simple, but don’t let their humble look fool you — they are bursting with flavor and a sneaky way to sneak some greens onto the plate. If you’ve ever loved classic potato latkes, you’re going to adore these. They’re tender, slightly crisp at the edges, and just the right bit of savory with a mild sweetness that keeps everyone asking for more. Plus, they’re surprisingly easy to make even on busy mornings or when you’re short on time.
What is Zucchini Pancakes?
Think of zucchini pancakes as the delightful little cousins of Potato Pancakes — they’re essentially made by grating fresh zucchini, mixing it up with some simple ingredients like eggs, flour, and a pinch of salt, then frying to golden perfection. The name is pretty straightforward, right? But honestly, they’re so much more than just “pancakes” with veggies tossed in. These pancakes get their wonderful texture from the zucchini’s natural moisture, and when cooked just right, they have this lovely crisp outside with a soft, tender center. They’re a wonderful way to turn humble garden veggies into something the whole family looks forward to. The best part? You don’t have to be a pro cook to whip up a batch and feel like you’ve created something special.
Why you’ll love this recipe?
Ah, where do I even begin? What I love most about these zucchini pancakes is how versatile and forgiving they are. First off, the flavor is fantastic — the zucchini gives a subtle freshness and moistness that’s just unbeatable. I always add a little garlic and fresh herbs like dill or parsley to give them that extra oomph. Then there’s the simplicity. You don’t need a ton of fancy ingredients or complicated steps. I literally pull out my grater, mix the batter, and within half an hour, breakfast or dinner is served. And talk about cost-efficient — zucchini tends to be super affordable, especially when it’s in season or fresh from your garden.
Beyond the taste and ease, these pancakes are a total crowd-pleaser. My kids actually ask for seconds, which, let me tell you, is a big win when your little ones prefer pizza over anything green! They’re great as a snack, a side dish, or even for a light lunch. You can dress them up with sour cream, your favorite yogurt, or a homemade glaze, and they still shine. They remind me of other favorite recipes like Sweet Potato fritters or corn pancakes, but zucchini brings its own unique, mild sweetness that’s just perfect. Essentially, it’s a recipe that feels homemade, wholesome, and just downright comforting every time.
How do I make Zucchini Pancakes?
Quick Overview
Making zucchini pancakes might look like a long haul, but trust me—it’s really not! The trick is all about keeping it simple and using fresh ingredients. You start by grating your zucchini and squeezing out the excess moisture (this step made all the difference after my first soggy attempt). Then, you mix your dry and wet ingredients separately before gently folding everything together to get a fluffy batter. For those who love a little surprise, I’ve included a swirl of Cream Cheese filling that adds this luscious tangy creaminess throughout the pancakes. Then, it’s all about frying or baking to a crispy golden-brown finish. You’ll love how quick it is to whip up a batch, especially on rushed mornings or lazy weekends.
Ingredients
For the Main Batter:
- 3 medium zucchinis (about 3 cups grated) – Fresh and firm, ideally homegrown or local market zucchini
- 2 large eggs – Room temperature works best for easy mixing
- ½ cup all-purpose flour – You can swap for whole wheat for a nuttier flavor
- ½ teaspoon baking powder – Helps with the fluffiness
- 1 teaspoon salt – Balances the flavors nicely
- ½ teaspoon Black Pepper – Freshly cracked, adds a little kick
- 1 small onion, finely chopped or grated – Adds sweetness and depth
- 1 clove garlic, minced – Optional, but I swear it adds magic
- 2 tablespoons fresh parsley or dill, chopped – Brightens things up
- Olive oil or vegetable oil for frying – Enough to coat the pan generously
For the Filling:
- 4 oz Cream Cheese, softened – For a dreamy swirled filling, feel free to swap with ricotta or goat cheese
- 1 tablespoon fresh herbs (chives, parsley), finely chopped – Adds freshness
- 1 teaspoon lemon zest – Just a touch, for zing
- Pinch of salt and pepper – To taste
For the Glaze:
- ½ cup plain Greek yogurt – Thick and tangy
- 1-2 teaspoons honey or maple syrup – To sweeten lightly
- 1 teaspoon lemon juice – Balances sweetness
- A sprinkle of smoked paprika or fresh herbs for garnish – Just for visual pop and flavor
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Start by heating your skillet over medium heat. I like to use a non-stick pan and generously coat it with olive oil to get that perfect crisp edge—don’t be shy with the oil here. While the pan warms up, you can prepare the batter. If you’re frying in batches, keep the temperature steady—not too hot, or the outsides will burn before the inside cooks through; too low and the pancakes won’t crisp properly.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, salt, and pepper. This step is simple but important—making sure your baking powder is evenly distributed helps those pancakes get a nice rise and great texture later. A little secret? I sift the dry ingredients to avoid clumps, but you don’t have to.
Step 3: Mix Wet Ingredients
In a separate large bowl, beat the eggs well. Add your grated zucchini (remember to squeeze it over the sink with a clean kitchen towel or cheesecloth to get rid of extra moisture!) along with the finely chopped onion, garlic, and herbs. Combining the veggies here lets the flavors mingle well. The mixture will look a little loose, but don’t worry—that’s what the flour is for next.
Step 4: Combine
Gently fold the dry ingredients into the wet, stirring just until combined. The batter should be thick enough to hold shape but still moist. I’ve learned the hard way that overmixing can make the pancakes tough and dense. Give it a gentle fold and stop.
Step 5: Prepare Filling
In a small bowl, mix the softened cream cheese with herbs, lemon zest, and a pinch of salt and pepper. This filling adds an indulgent creaminess that swirls beautifully within the pancakes, giving a surprise burst of flavor every bite. You can skip this if you prefer plain, but I highly recommend trying it!
Step 6: Layer & Swirl
For a pretty marbled look, drop a spoonful of the batter onto the skillet, then dollop a small spoonful of the filling right in the center. Follow with a little more batter on top and gently use a toothpick or skewer to swirl the layers visually. This step might feel fancy, but it’s really fun and makes the pancakes look irresistible.
Step 7: Bake
I’m a fan of pan-frying for that crispy edge, but if you prefer baking, you can spread the batter in a greased, lined baking dish and bake at 375°F (190°C) for about 20-25 minutes or until golden on top and set in the middle. When frying, cook about 3-4 minutes per side, keeping an eye on that golden crispness. You’ll know they’re ready when edges look dry and firm, and they flip easily.
Step 8: Cool & Glaze
Let the pancakes rest on a wire rack for a few minutes after cooking so they stay crisp. While they cool, stir up your glaze by mixing Greek yogurt, honey, and lemon juice. Drizzle this on top or serve on the side for dipping. The tartness of the yogurt glaze contrasts wonderfully with the warm savory pancakes.
Step 9: Slice & Serve
If you baked the batter in a dish, cut into squares or wedges and plate it alongside fresh herbs or salad greens. For skillet pancakes, pile them up high on a plate and add an extra drizzle of glaze or a dollop of sour cream. They’re best served warm, but I’ll admit, I’m guilty of sneaking cold pieces straight from the fridge!
What to Serve It With
For Breakfast: Nothing beats these zucchini pancakes with a strong, freshly brewed cup of coffee—and a side of crispy bacon if you’re feeling indulgent. I like to toss on a handful of fresh arugula dressed with lemon for a slightly peppery contrast.
For Brunch: Elevate the plate with smoked salmon, a dollop of crème fraîche, and capers, plus a chilled mimosa or a light herbal tea. They make a lovely centerpiece for a relaxed weekend catch-up with friends.
As Dessert: Yes, really! Switch the glaze to a honey cinnamon drizzle and serve with fresh berries and a scoop of vanilla ice cream. It’s surprisingly delightful and perfect for when you want something sweet but not too heavy.
For Cozy Snacks: My family loves to eat them straight up with a swipe of garlic aioli or tzatziki—perfect for curling up on the couch with a good movie. These pancakes also make a great finger food for casual gatherings or potlucks.
Honestly, zucchini pancakes fit into so many parts of our family life—from rushed school mornings to lazy Sunday meals. I’ve made them with friends during summer barbecues, and every time, they’re a hit. They’re like a warm hug you can eat, and that’s why I keep coming back to this recipe.
Top Tips for Perfecting Your Zucchini Pancakes
Zucchini Prep: Always start by grating your zucchini finely—too chunky, and the texture gets off. Then wrap it in a clean kitchen towel and give it a firm twist to squeeze out as much liquid as possible. This step keeps your pancakes from becoming soggy and ensures they cook nicely crisp. If you skip this part, I’ve learned, you end up with a squishy mess that nobody wants.
Mixing Advice: When combining your wet and dry ingredients, mix gently and only until everything is moistened. Overmixing develops gluten in the flour, which can make pancakes tough rather than tender. Aim for a thick, lumpy batter that isn’t overworked.
Swirl Customization: Feel free to play with your swirling pattern—use a toothpick or the tip of a knife to create spirals or simple zigzags. Don’t worry about being perfect; those little artistic touches make serving so much more fun and impressive!
Ingredient Swaps: I’ve swapped the all-purpose flour for a mix of almond and oat flour before, which adds a lovely nutty flavor but slightly changes the texture to denser and moister. You can also try coconut flour but use half the amount as it’s very absorbent. To keep pancakes vegan, try flax eggs and plant-based yogurt in the glaze—it works surprisingly well.
Baking Tips: If you bake instead of fry, line your dish with parchment and slightly oil the surface to prevent sticking. I usually place the oven rack in the middle to get even heat, and I rotate the pan halfway through baking for consistent color and texture. A toothpick inserted in the center is your doneness test—if it comes out clean, you’re good!
Glaze Variations: The yogurt glaze is my favorite, but honey and cream cheese frosting or even a simple dusting of powdered sugar works nicely. For savory lovers, a dollop of sour cream mixed with chopped chives and a little lemon zest makes an excellent alternative.
After a few batches, you’ll find your groove on timing and flavors. Personally, I learned to trust the squeeze-out step and not to rush the cooking. Now, my family can’t get enough of these zucchini pancakes, and honestly, I’m not mad about being the star in the kitchen.
Storing and Reheating Tips
Room Temperature: You can keep zucchini pancakes covered at room temp for about 4 hours—perfect if you want to prep them in advance for a party or brunch. Just cover with a kitchen towel or foil to avoid drying out.
Refrigerator Storage: Store leftovers in an airtight container in the fridge. They’ll keep well for up to 3 days. When reheating, I gently toast them in a skillet over medium-low heat to bring back the crispiness, or zap in the microwave for about 30 seconds if you’re in a hurry.
Freezer Instructions: These freeze beautifully! Lay them flat on a baking sheet to flash freeze for an hour, then transfer to a resealable freezer bag. They’ll stay fresh for up to 2 months. Reheat by thawing in the fridge overnight, then crisp in a pan or warm in the oven at 350°F (175°C) for about 10 minutes.
Glaze Timing Advice: I usually wait to add the glaze until right before serving for freshness and texture. Glaze tends to get watery if stored on pancakes too long, so a quick drizzle or dip right before eating is your best bet.
Frequently Asked Questions
Final Thoughts
I can’t tell you how many times my zucchini pancakes have saved the day — whether it was turning a surplus of garden veggies into smiles, or just giving me a quick, comforting meal when the week got hectic. What I love most is their humble charm paired with rich flavor and texture; they’re simple but feel special, you know? If you have a tendency to overlook zucchini, this recipe just might change your mind. Give it a try with that swirl of cream cheese filling — trust me, it’s worth the little extra step.
If you’re into zucchini pancakes, you might also enjoy my roasted vegetable frittata or sweet corn fritters for a twist on the theme. I hope this recipe becomes a staple in your kitchen as it is in mine. Don’t forget to leave a comment and share your own little tweaks and successes — I love hearing from you! Happy cooking and can’t wait to hear how yours turn out!
zucchini pancakes
Ingredients
Main Ingredients
- 1 large zucchini, grated about 2 cups, excess water squeezed out
- 0.75 cup buttermilk room temperature
- 0.33 cup light brown sugar packed
- 2 tablespoons unsalted butter melted and cooled slightly
- 1 teaspoon vanilla extract
- 1 large egg room temperature
- 1 cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon kosher salt
- maple syrup for topping
Instructions
Preparation Steps
- Gently wrap the grated zucchini in a clean towel and squeeze out any excess water. Discard the liquid and set zucchini aside.
- In a large bowl, whisk together buttermilk, brown sugar, melted butter, vanilla extract, and egg until smooth.
- Fold the grated zucchini into the wet ingredients until evenly combined.
- In a separate bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt.
- Add the dry ingredients to the zucchini mixture and fold until just combined. Let the batter rest for 5-10 minutes.
- Heat a nonstick skillet or griddle over medium heat (about 300°F) and lightly spray with cooking spray.
- Pour 1/3 cup of batter per pancake onto the skillet, gently spreading to about a 4-inch diameter.
- Cook for 3-4 minutes until bubbles appear on the surface and the underside is golden brown.
- Flip the pancakes gently and cook another 3-4 minutes until golden brown on the other side.
- Wipe out the pan with a paper towel and repeat with remaining batter.
- Serve warm with maple syrup or your favorite toppings.
