Zucchini Pancakes

Total Time:
24 min
Prep:
20 min
Cook:
4 min

Yield:
10 (3-inch) pancakes
Level:
Easy

Ingredients
Directions

Preheat the oven to 300 degrees F.

Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)

Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.5 192
Delicious!  Family fave &amp; people always want the recipe when I serve to guests  I even have added parmesan cheese in the past &amp; it just puts them over the top!<br /><br />Sometimes you do have to add more flour to the mixture b/c some zucchini is more watery than others. item not reviewed by moderator and published
I found these to be very mushy and not very flavorful. I was able to get them kind of crispy by squeezing most of the water out of them. My husband wasn't crazy about them either. I followed the recipe exactly. item not reviewed by moderator and published
FANTASTIC! I loved these! I am recently diagnosed diabetic and am trying to eat healthier. I know that "Frying" isn't really healthy, but the big shot of veggie helps a lot! Delicious! I will definitely make these again and share the recipe! Thank you Ina! item not reviewed by moderator and published
Nothing better then fresh zucchini this time of year. I did add about 8-10 chopped basil leaves, over the edge delicious. item not reviewed by moderator and published
Followed the recipe as given and enjoyed them. Will definitely make them again and try some of the suggestions given by some if the other reviewers. item not reviewed by moderator and published
This is a nice, quick and simple recipe =] Also it tastes great with a bit of butter and a roasted garlic sauce on top item not reviewed by moderator and published
soggy, tasteless, a lot of trouble. item not reviewed by moderator and published
Very Tasty. I made a few minor changes after the first time. I squeezed the grated zucchini to remove most of the liquid before mixing in the other ingredients. I found that there was way too much liquid without this step and it took a long time to brown because of all the liquid that had to be boiled off. I also substituted rice/almond flour for the wheat flour. I also found I didn't need the baking powder. To top off the treat, I folded the pancake over a slice of gouda cheese and a sprinkled cinnamon on the finished pancake. With my garden overflowing with zucchini, this is a great recipie to provide a nice meal. item not reviewed by moderator and published
These are yummy, I also added half a jalapeño to add some depth of flavor, pared with sasuage, and some salsa. My new favorite! item not reviewed by moderator and published
These are a staple in our house, especially in the summer when our garden is overflowing with zucchini. They also freeze well and warm back up in the oven easily. item not reviewed by moderator and published
Made this as a family today (toddler, dad and mom). It was a hit. Dad started out with a complaint that we were making pancakes for dinner-- but he started singing another tune after his first bite. Our toddler couldn't get enough of them either. I had no trouble getting him to finish his dinner. item not reviewed by moderator and published
I made it today, when it was snowy outside and we needed something to warm up. This just hit the spot. I used only one egg, as I don't like that eggy taste. I also used only Olive oil, not oil/butter combo making it a bit healthier. I got about 16-17 little rondel from two medium Zucchinis. I will try whole wheat flour next time. item not reviewed by moderator and published
very easy and were delicious!! item not reviewed by moderator and published
Super yummy and easy and fast to make. I did leave the grated onion and zucchini in a strainer for bout 15 minutes. Only needed 6 tbsp of flour. Served with sour cream and added a bit of chirachi sauce for those who like it hotter. All gone within minutes! item not reviewed by moderator and published
Love these! Although I think I'm going to tweak 'em a little bit. item not reviewed by moderator and published
VERY EASY TO MAKE. WITH ALL THE ZUCCHINI WE GREW I WAS LOOKING FOR A NEW WAY TO USE THEM. THIS WAS PERFECT, A GREAT ADDITION TO OUR DINNER. item not reviewed by moderator and published
Easy to make and very yummy, not to mention healthy!! Thanks item not reviewed by moderator and published
pretty soggy, but flavor was good. I think maybe adding more flour could&amp;#39;ve helped to get a better crispiness on it. item not reviewed by moderator and published
Delicious and very easy to make. Love it! Thank you! item not reviewed by moderator and published
Very easy to make. My kids loved it. Served with little ketchup! item not reviewed by moderator and published
Always looking for new ways to get more veggies on the menu, and everyone loved these, even the kids. Next, I substituted the zucchini for fresh corn cut of the cob, and had another hit. The third time was with sweet potatoes, and those also turned out well. The base recipe is easy and very versatile and can make use of many seasonal veggies. Try them with a dallop of creme fraiche or plain yogurt flavored with some cracked pepper, lemon juice and dill. This was a great addition to the old recipe box; thanks Ina. item not reviewed by moderator and published
Loved them! I cooked 6 slices of bacon and crumbled into batter. Turned out wonderfully! item not reviewed by moderator and published
I just made this recipe last night and they were very good and I will be making them again. I had a slight problem with the batter becoming runny do to the liquid that leached out of the zucchini even after I squeezed and drained it. I switched to using a slotted spoon to transfer the mixer into the pan so that some of the excess batter would run off and that fixed the problem. item not reviewed by moderator and published
I followed the recipe to the letter, and these are delicious! We ate them with barbequed chicken, fresh griled corn, and homemade pepper jelly. Great Sunday dinner. item not reviewed by moderator and published
Loved. Toddler loves them too. item not reviewed by moderator and published
No trouble w/this recipe,the hot pan sealed the liquid within the pancake.I like to stay w/the professional chefs instructions and am mostly sucessful. Pancakes can be eaten hot or cold and reheated if necessary.Cooking is a matter of taste and I cook to my pallette(?Ina "you rock" item not reviewed by moderator and published
Made these for dinner tonight. They were delicious! I made sure to salt the grated zucchini for 30 minutes, then used a towel to squeeze the extra water out before combining with the rest of the batter. Very very tasty! item not reviewed by moderator and published
Love these pancakes. I even make them bite-sized and serve as a canape with a dollop of sour cream topped with caviar. item not reviewed by moderator and published
I made these tonight. My husband and I both have wheat allergy/Celiac issues, so I substituted gluten free pancake mix for the flour and baking powder. They came out perfectly and tasted delicious! This is a keeper! item not reviewed by moderator and published
We make these all of the time!! item not reviewed by moderator and published
Love it. : Turned out very well. Will be making again item not reviewed by moderator and published
For a person that doesn't like pancakes, I just got to say, I made this zuccini pancakes tonight, and they are delicious, I'm licking my fingers, even my 1 1/2 year old baby was eating them... Yuuuuummy... item not reviewed by moderator and published
I love Ina, but this is the worst recipe I've tried of hers. She should've said to squeeze excess liquid out of the zucchini before adding anything to it. Even still, they fell apart, stuck to the pan, terrible. I've made several recipes with zucchini this year, and they worked, this one didn't. item not reviewed by moderator and published
The zucchini crop is in and I had to find something else to make besides zucchini bread. If I eat one more slice of zucchini bread I may go over the edge. I remembered these from a show, got out the book and found the recipe. Super easy to make and so good. Whats 'even better? I ate the the next day cold. These were even better! The next time I made them I made them larger and topped them with chopped up leftover roasted chicken and a little slightly warmed hollandaise. So good! The possibilities are endless. Make sure to squeeze all the zucchini and onion (I set mine in a strainer for 1/2 hour first and I reduced the salt to 3/4 tsp. item not reviewed by moderator and published
We really liked these little pancakes and I'll look forward to making them again. It;s always good to find recipes for zuchinni. item not reviewed by moderator and published
Loved these cakes, they came out very fluffy and also reheated very well the next day. I made them without onion because I happened to have run out and they were still yummy...I imagine the onion makes them taste a bit more savory. A great brunch side dish! item not reviewed by moderator and published
I enjoyed this recipe but next time I will use the full amount of salt. I cut it back by half and they were a bit bland. item not reviewed by moderator and published
Once I added the step of squeezing the water out of the zucchini, this recipe was outstanding. I put a little less flour, as I am trying to restrict carbs. They came out really fluffy, like a good pancake should. item not reviewed by moderator and published
These pancakes are a great way to use any similar veggi too. I've done them with peppers and onions and it works great. I agree on the side of sauce and generally make something from on-hand products. The last one I made turned out good with a bit of an Asian flare: included: about 1/2 c plain Greek no-fat yogurt (may add ~1 Tbsp mayo for body if you like to this add: 1 - 2 teaspoon Sriracha Thai hot sauce to taste; about scant tsp soy sauce; drizzle honey; and juice from a lime. Stir and serve along side with extra lime wedges. I don't usually measure anything, so you may need to play with the quantities, and I hope you enjoy it. item not reviewed by moderator and published
Super easy and delicious. I'm always buying zucchini and then throwing them away when they get old &amp; mushy. That will not happen again now that I've found a great recipe to use them in. This recipe is a keeper. Hubby loved them, but said they would be better with some kind of sauce. Any suggestions??? item not reviewed by moderator and published
i saw this recipe on show...and i tried it...it was the best!!!! i love making this its awesome item not reviewed by moderator and published
Quick, easy and delicious! A perfect way to use all those zucchini from the summer garden! item not reviewed by moderator and published
We made these gluten free. Followed the recipe exactly except instead of flour we used Bisquick gluten free flour. Used 8 TBSP. Grated the red onion and put it into a paper towel and squeezed the moisture out of it. They are fantastic. We use them for breakfast too. Make a sausage patty, put the zucchini cake on top and then a poached egg. It's wonderful. You can play with this recipe many ways, thank you Ina. We are always pleased to find something we can make gluten free that still tastes terrific. item not reviewed by moderator and published
Made these for dinner tonight, very good, my husband liked them. Will make them again soon. item not reviewed by moderator and published
Light and tasty. The taste of zucchini which is actually nil does shine through the final pancake, no small feat! item not reviewed by moderator and published
Love these - especially with home made lemon basil aioli item not reviewed by moderator and published
Have made this several times, 'cause it's yummy. Always good, but accidentally increased to 1/2 cup of flour... best round i ever made, by far. item not reviewed by moderator and published
Very tasty. I increased the flour to 1/2 cup to add a little more volume, and also a little wheat germ. A great way to get my 13 month old to eat veggies! item not reviewed by moderator and published
I really enjoyed these, they were really easy to make too! I eyeballed the salt and I think I added a little too much b/c they came out very salty, next time I will be more vigilant and actually use the measuring spoon. I didn't do the whole heating up the oven thing, I just popped them in the micro on low to heat them up. I may use Parmesan cheese as someone suggested next time, seems like there are a few possibilities with this base. item not reviewed by moderator and published
Ok at best but definately easy. item not reviewed by moderator and published
Easy, healthy and delicious. What more can you ask for?!! This recipe is really versatile. I can't wait to experiment with it. item not reviewed by moderator and published
Fantastic and easy. Go Ina item not reviewed by moderator and published
These little pancakes turned out great! I did make some changes so that I wouldn't have some of the issues others have had: used only one egg, grated a shallot instead of an onion, included some garlic paste, parmeggiano regiano cheese, and used Italian seasoned panko for half of the flour. My batter was not runny at all and they tasted so yummy!! item not reviewed by moderator and published
Great recipe. After making this recipe and having a lot of trouble keeping the cakes together I made a few substitutions I thought might help: First I grated, salted and let the zucchini sit for a half hour, and then I squeezed the last bit of extra water out with a tea towel. I don't like raw onion so I grated and sautéed mine in a little EVOO before adding it to zucchini, 4 TSP dry bread crumbs &amp; 4 TBP flour, only 1 large egg, 1 tsp garlic powder, 1 tsp red pepper flakes and 1/4 cup parmesan cheese and black pepper. I also fried these in a cast iron skillet which makes all the difference. item not reviewed by moderator and published
kind of bland item not reviewed by moderator and published
These were delicious. I just hosted some friends for dinner and this was a hit. Next time I may use one egg versus two for a less "eggy" taste, but that's a personal preference, my guests said they wouldn't change a thing. Made them according to the recipe and served with sour cream. item not reviewed by moderator and published
This is a good recipe but everyone is complaining about them being soggy or mushy. Well, regular "pancakes" are soggy and mushy to me which is why I don't like them. For this recipe, I left out the baking powder, used half the flour and used panko crumbs instead of the other half of the flour. Also only used one egg and added a palmful of grated parmesan. They were awesome! Nice crisp crunch with almost a creamy center. Ended up making a 2nd batch, cooking them up and freezing to reheat for weeknight side dishes when I'm pressed for time. item not reviewed by moderator and published
Fantastic! Try these with a fried egg on top!! Or a dollop of sour cream. I loved these delicious zucchini pancakes. I have to give Ina Garten credit for coming up with some of the best vegetable dishes. Have you tried her creamed spinach or eggplant gratin? I would definitely make these again. I've seen these types of pancakes sold prepackaged at the supermarket, but I'm sure they don't come close to being as good as these. item not reviewed by moderator and published
I usually love Ina's recipes,but this one is a disaster. Mine turned out soggy and tastless. Had to add 5 times the stated amount of flour just to get them to hold together. I round up throwing them out. item not reviewed by moderator and published
Followed the recipe to a "t", and, even having wrung the excess water out of the zucchini, the "batter", (if one could call it that, was still looser than a goose with the trots, even after adding the extra two TBSPs of flour! I fried them as described, and, the first side, when flipped, looked just like a little flour pancake, (no zucchini showing through at all, while the second side looked completely different, with the zucchini shreds being visible, attractively browned and with the background binding batter a lighter golden---perfect!---like I expected BOTH sides to appear... But, as for the flavor, they were blauzier, (blah-zay, at best. Without the dipping sauce that I made, I think I'd have pretty much just thrown these in the compost. By themselves, they were just nasty. (Sorry Contessa! item not reviewed by moderator and published
I really liked these, but did feel they were a bit bland. I added some red pepper flakes, and then to a second batch some fresh basil which might not have been the perfect match but did add some flavor. I will definitely make them again - maybe with scallions or chives. Great way to use zucchini from the garden! item not reviewed by moderator and published
I have to eat Gluten Free and found this recipe was very easy to convert to a GF recipe. Absolutely delicious and very little prep time!! item not reviewed by moderator and published
Really easy, really simple and delicious. I had some zucchini and had no idea what to make and came upon this recipe and Ina's recipe's never fail. These little pancakes came packed with unexpected flavor for the simple ingredients involved. Next time I will add a spicy punch with chili flakes. I will definitely make these zucchini pancakes all throughout the year. item not reviewed by moderator and published
The reason I love love these pancakes is because I add chopped shrimp to it and a dollop of sour cream on top. Have made it so many times; it's sooo good! item not reviewed by moderator and published
I used a small red garden chili for color and a little heat. I used one large green onion. I used a large marble sized piece of Romano grated fine. Instead of all flour, I used about 1/3 flour, 1/3 corn meal, and 1/3 potato flakes. I cooked them longer and slower, about 15 minutes, to completely cook the inside and to firm it up. I served them with plain sour cream. My wife said "WOW", these are delicious. I guess they are on my favorites list to make again. Thanks Ina for another good recipe. item not reviewed by moderator and published
Am i making a different recipe then everyone else? These p-cakes were soggy, pasty, mushy, and boring. I followed the recipe exactly. the only difference was i squeezed out the water from the zucchini. There was no taste. I really wanted to like these but they werent good. Maybeee IF i try them again i will add some cheese and more onions and garlic and spices but then they wont be Ina's recipe anymore. Sorry item not reviewed by moderator and published
It,s one way to get my 85 year old mom to eat her vegetables. Love it I like to add a little Adobo for more flavor. item not reviewed by moderator and published
loved the taste of it but it turned to be a little soggy . I might try adding corn meal along with the flour to give it some crisp texture. I am also going to half the eggs next time. might try other variations item not reviewed by moderator and published
Very delish! Growing lots of zucchini this summer and always looking for new ways to eat it up. This was really simple and turned out tasty. Easy recipe to incorporate different flavors into. Thanks!! item not reviewed by moderator and published
Absolutely delicious! It was super easy to make and they came out perfectly. Make sure to not make them too thick (like I did), takes a little bit longer to cook and it's hard to flip them. They are very filling as well. item not reviewed by moderator and published
Husband loved them - and he doesn't like zucchini! item not reviewed by moderator and published
It took some extra consideration than simply following the recipe. I had to switch pans halfway through to a teflon pan because the pancakes kept sticking to the stainless steel even with extra butter. The ones I made the first time weren't keeping together because the batter was very watery. One simple way to rectify this was just using a spoon with holes in the bottom and waiting for some of the excess water to drain before putting it in the pan. Other than that, it was a very flavorful recipe, not too salty. Just right. item not reviewed by moderator and published
Good to go, very tasty. Try other flavors mixed in. Garlic goes without saying. Italian herbs served with a sauce and a little cheese also tasty. Pasty, mushy, and not crisp...all seems like to cool a pan, the butter adds much flavor. I think olive oil when using Italian herbs go together very nice. Hummmm wonder what some South of the border spices and herbs would be like, topped with some salsa, sour cream etc... item not reviewed by moderator and published
I was very disappointed. Followed the recipe exactly. They were pasty and mushy. Could not get them to crisp up. I think the reason for that was using the butter along with oil to fry them. I usually use only oil and the result and taste is much better. Will go back to my usual recipe. item not reviewed by moderator and published
A family favorite item not reviewed by moderator and published
Easy and yummy! My kids even tried them, because pancakes were in the title. A nice side to a chicken dish. item not reviewed by moderator and published
The Zucchini pancakes were good and easy to make. I thought they were too eggy though, so next time, I will make them with one egg instead of two. I also added basil and parmesan to the mixture, which turned out well. item not reviewed by moderator and published
Super delish recipe and super easy to make. The only question I have is whether or not there is any way to make the outside crispier. I would like to have a little crunch to it when I am eating it. Anyone have any ideas? item not reviewed by moderator and published
Loved it! Lots of flavor, and very delicious. item not reviewed by moderator and published
Served these beneath eggs that I fried over-easy in extra virgin olive oil, then topped with some good quality feta cheese and some fresh basil. Wonderful brunch dish and they hold remarkably well in a warm oven while everything else is cooking. Rave reviews! item not reviewed by moderator and published
Simple and delicious. I make them regularly and with whatever type of onion I have. I've also topped them with different sauces, such as sour cream and chives, greek yogurt and lemon, etc. - makes them extra good. item not reviewed by moderator and published
These are DELICIOUS!! They are very easy to prepare and everyone really enjoys them! These are the BEST!!! item not reviewed by moderator and published
These are great. I've been trying for 14 years to get my boys to like zucchini and they finally do. Excellent and easy to make. item not reviewed by moderator and published
Agree with everyone else...simple to make and really good. I added parmesan cheese to the batter and came out excellent. item not reviewed by moderator and published
Wow.. I just made these and they were as simple as it gets! Amazingly good. My 97 year old mom just gobbled down 4 of them!! Thank you for this awesome recipe! item not reviewed by moderator and published
Quick, easy and absolutely delicious! Next time I would use less salt and double the recipe! A new favorite! item not reviewed by moderator and published
OH MY GOODNESS!!! These are absolutely delicious. And so easy. Thank You Ina, You are the best. item not reviewed by moderator and published
Loved them and so did my toddler! I halved the salt and still found that was more than enough for me. item not reviewed by moderator and published
Loved them! Can you freeze the batter for use later? I would think that you might have to add more flour to the batter once it thaws, but what you think? Great with marinara sauce too! item not reviewed by moderator and published
I saw Ina make it and was in the kitchen within 10 ten minutes. These are easy and so delicious! Very light and my 13 year old son agreed. A winner! item not reviewed by moderator and published
Great flavor! Even my toddler ate these delicious pancakes...what a great way to use up extra zucchini! I did add a little more flour than the recipe called for, and you have to eat them immediately or they will get soggy. item not reviewed by moderator and published
absolutely delicious and very easy too make!! My husband ate 7 of them!! Thanks Ina your the best, Instead of 2 extra large eggs I used 3 large eggs and added a little more flour. They were fluffly and fantastic!! item not reviewed by moderator and published
I've never peeled the zucchini. I also have thrown in squash and other similar veggies. I love this recipe. I've fooled around with this recipe with mixed results. What I can say is that this recipe is my kids #1 way to eat veggies at dinner-- so I use it quite often. Thanks BF Contessa and thanks Food Network. item not reviewed by moderator and published
Do you peel the zucchini first? item not reviewed by moderator and published
FAI...For Anyone's Info...this recipe makes entre vegetable dish OR cocktail appetizer (smaller sized). Each are delicious. Happy Holidays! Annie...Fremont...CA item not reviewed by moderator and published
These zucchini pancakes were delicious!!! Thanks Ina! item not reviewed by moderator and published
These were great! Nice little appetizer. I served these with grilled chicken &amp; baked sweet potato... I added 1 TBSP of parmesan cheese to the mix before I pan fried them. YUMZ. item not reviewed by moderator and published
I could eat these every day! I'm not a great cook and didn't think to drain the zucchini before adding the flour but I could have reduced the calories by eliminating some or all of the liquid. I loved the idea of making them smaller and serving them for an hors d'oeuvres. item not reviewed by moderator and published
This is a really good, basic recipe. I made these last minute for an impromptu neighborhood happy hour and the kids gobbled them up. However, similar to making potato pancakes, I squeezed out the excess moisture from the zucchini after shredding and I probably added much more than 2 Tbls shredded onion. Served with simple greek yogurt dip made with garlic, lemon juice and fresh tarragon. I didn't make the recipe exactly as printed (I rarely do), but I found lots of good inspiration from this one so it is definitely 5 stars! item not reviewed by moderator and published
wonderful recipe! made as is, thank you Ina item not reviewed by moderator and published
Did you try pressing out all the juices in the zucchini? I don't think it's listed in the directions, but if you do that, they will turn out perfect! I make these weekly, and you can even spice them up with fresh dill and a yogurt sauce, or add a little more cracked pepper and salt to taste. Hope this helps next time around :)<br /> item not reviewed by moderator and published
I made them Ina's way first and I too changed them, I used half cornmeal and half flour and added a table spoon or so of fresh chive ,teaspoon of garlic powder a little oregano. Also I squeezed as much water out as I could. The three left over,I toast for lunch and they had a nice crisp to them. item not reviewed by moderator and published
you have to squeeze the water out of the zucchini after you shred it.in a dish towel before you use it . just like you do for zucchini bread. item not reviewed by moderator and published

This recipe is featured in:

Summer Produce Guide