Zucchini Pancakes

Total Time:
24 min
20 min
4 min

10 (3-inch) pancakes


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.

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    These are yummy, I also added half a jalapeņo to add some depth of flavor, pared with sasuage, and some salsa. My new favorite!
    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.
    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.
    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.
    very easy and were delicious!!
    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! 
    Love these! Although I think I'm going to tweak 'em a little bit.
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    Summer Produce Guide