As the summer harvest brings an abundance of zucchini, you may find yourself with more of the vegetable than you know what to do with. Rather than letting it go to waste, get creative in the kitchen and whip up a batch of zucchini pancakes. Zucchini pancakes are a delicious way to use up your garden surplus and create a tasty treat for breakfast, brunch or even dinner. By adding a few extra ingredients to basic pancake batter, you can transform ordinary zucchini into a special dish. In this article, you’ll discover eight innovative recipes for making zucchini pancakes. From sweet to savory and simple to gourmet, there’s a zucchini pancake to suit every taste. Read on for inspiration to craft a memorable meal from your zucchini bounty.
Intro to Zucchini Pancakes: A Delicious and Nutritious Meal
Zucchini pancakes are a versatile and tasty way to use up summer zucchini. They make a satisfying brunch, lunch, or light dinner and are packed with nutrients like vitamin C, folate, and potassium.
To make zucchini pancakes, you will need the following ingredients:
- Shredded zucchini (about 2 cups)
- 1 egg
- 1/2 cup flour (all-purpose or whole wheat)
- 1/4 cup milk (dairy, almond, or soy)
- 2 tbsp olive oil or melted butter
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- Optional: 1/4 cup shredded cheese like cheddar or feta (for extra protein)
Combine the wet ingredients – egg, milk, and olive oil – in a large bowl. Add the dry ingredients – flour, salt, and pepper – and mix until just combined. Gently fold in the shredded zucchini and cheese (if using).
Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until bubbles start to appear on the surface, about 2 to 3 minutes. Flip and cook until the pancakes are lightly browned on the other side.
Zucchini pancakes pair well with yogurt, sour cream, or your favorite jam or preserves. You can also add mix-ins to the batter like corn, bell peppers, or fresh or sun-dried tomatoes. Zucchini pancakes are a creative way to use up garden produce and make a delicious, nutritious meal. Enjoy!
Zucchini Pancake Basics: Ingredients and Equipment You’ll Need
To make zucchini pancakes, you’ll need just a few basic ingredients and kitchen tools.
Ingredients:
- 2 cups shredded zucchini, drained
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1/2 cup milk
- 1/4 cup grated parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons olive oil or melted butter
Equipment:
- Large bowl
- Whisk or fork
- Measuring cups and spoons
- Shredder or grater
- Frying pan, preferably nonstick
- Spatula
Optional additions:
For extra flavor, you can also add in 1/4 teaspoon of garlic powder, 1/4 cup of chopped fresh herbs like basil, dill or chives, or 1/4 cup of crumbled bacon. Feel free to get creative and add in your favorite spices and mix-ins. The possibilities are endless!
With just a few basic ingredients and tools, you’ll be making delicious zucchini pancakes in no time. The key is not to overload the pancakes with too many mix-ins so the zucchini remains the star. Keep things simple and let its flavor shine through. Happy cooking!
Classic Zucchini Pancake Recipe Made Easy
To make classic zucchini pancakes, follow these simple steps:
Ingredients:
- 2 cups shredded zucchini, squeezed to remove excess moisture
- 1 cup all-purpose flour or whole wheat flour
- 2 eggs, beaten
- 1/2 cup milk
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons olive oil or melted butter
Instructions:
- Grate the zucchini on the large holes of a box grater or in a food processor. Place the shredded zucchini in a colander and squeeze out as much moisture as possible with your hands.
- In a large bowl, whisk together the flour, eggs, milk, Parmesan, salt, and pepper. Stir in the shredded zucchini. The batter should be thick and coat the back of a spoon. If too thin, add a bit more flour.
- Heat 1 tablespoon of the olive oil in a large skillet (cast iron works well) over medium heat. Drop the batter by spoonfuls into the skillet, spacing the pancakes a few inches apart.
- Cook until bubbles start to appear on the surface, about 2 to 3 minutes. Flip and cook until the undersides are lightly browned, about 2 minutes more. Transfer to a platter and cover to keep warm.
- Repeat with the remaining batter, adding the remaining 1 tablespoon oil to the skillet. You should have about 12 pancakes total.
- Serve the pancakes warm, topped with maple syrup, lemon juice, yogurt, or your favorite toppings. Enjoy your zucchini pancakes!
The key to light and fluffy zucchini pancakes is squeezing out excess moisture from the shredded zucchini. Be careful not to overmix the batter, which can make the pancakes tough. Cook the pancakes in batches to avoid overcrowding the skillet. Zucchini pancakes also freeze well for up to 3 months – simply reheat in the microwave, oven, or skillet until warmed through.
Korean Inspired Zucchini Pancakes With Gochujang
To make Korean-inspired zucchini pancakes, you will need the following ingredients:
- 2 cups shredded zucchini
- 1/2 cup all-purpose flour or rice flour
- 1/4 cup milk or water
- 1 egg
- 2 green onions, chopped
- 1 tablespoon gochujang (Korean chili paste)
- 2 cloves garlic, minced
- 1/2 teaspoon sesame oil
- Salt and pepper to taste
- Vegetable oil for frying
First, drain the shredded zucchini in a colander, squeezing out as much liquid as possible with your hands. Transfer to a large bowl and combine with the flour, milk, and egg. Mix well until evenly blended.
In a separate small bowl, combine the gochujang, garlic, green onions, sesame oil, salt, and pepper. Add to the zucchini mixture and stir to combine.
Heat 1/4 inch of vegetable oil in a skillet over medium-high heat. When the oil is hot, drop the zucchini batter by spoonfuls into the oil, flattening into pancakes. Cook until the undersides are golden brown, about 2 to 3 minutes. Flip and cook until the other sides are also browned, another 1 to 2 minutes.
Drain on paper towels. Serve the pancakes warm with soy sauce for dipping, sliced cucumbers, and extra gochujang on the side. The zucchini pancakes can also be used as a side dish or snack.
Making zucchini pancakes this way, with the spicy and savory gochujang chili paste, gives them a delicious Korean kick and twist. The zucchini helps make the pancakes extra light and crispy. This recipe showcases how versatile zucchini can be in cooking and what an ideal canvas it provides for a variety of international flavors. Experiment by also trying different flours, spices, herbs and mix-ins.
Savory Zucchini Fritters With Feta and Dill
To make savory zucchini fritters, grate 2-3 medium zucchini and squeeze out as much moisture as possible. Mix the zucchini with 1/2 cup crumbled feta cheese, 1/4 cup chopped fresh dill, 1/4 cup flour, 2 beaten eggs, salt, and pepper.
For extra flavor, you can also add:
- Minced garlic (1-2 cloves)
- Lemon zest (from 1 lemon)
- Red pepper flakes (1/4 tsp)
Heat 1-2 inches of vegetable or canola oil in a deep skillet or Dutch oven to 350-375 F. Scoop rounded tablespoons of the zucchini mixture and flatten into disks. Fry in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.
Serve the fritters:
- On their own with a dollop of Greek yogurt
- In pita bread with hummus and sliced cucumbers
- On a bun as a veggie burger
- As a side to grilled protein like fish, chicken or lamb
The key to light and crispy fritters is not overcrowding the pan and not turning them too often. Let them get nicely browned before flipping. These savory zucchini fritters also reheat well in a 300 F oven until warmed through.
For extra nutrition, use whole wheat flour and low-fat feta. Zucchini is low in calories but high in water content, so squeezing out excess moisture before adding to the fritter batter is essential. The dill and feta provide loads of flavor to balance the mild zucchini.
These scrumptious savory zucchini fritters with feta and dill are a creative way to use up summer zucchini and a lighter, veggie-packed option for brunch or a summer dinner. Your friends and family will surely ask for seconds!
Vegan Zucchini Pancakes Made With Chickpea Flour
For a protein-packed vegan version of zucchini pancakes, use chickpea flour in place of all-purpose flour. Chickpea flour, also known as garbanzo bean flour, is made from ground chickpeas and provides a nutty, savory flavor. It is also gluten-free for those avoiding wheat.
To make vegan zucchini chickpea pancakes, combine 1 1⁄4 cups chickpea flour, 1 teaspoon baking powder, and 1⁄2 teaspoon salt in a bowl. In a separate bowl, whisk together 1 cup plant-based milk such as almond milk or soy milk, 2 tablespoons olive oil, and 2 tablespoons maple syrup. Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in 1 cup shredded zucchini and 2 tablespoons fresh or frozen corn kernels.
Heat a lightly oiled griddle or nonstick skillet over medium heat. Pour the batter onto the griddle, using approximately 1⁄4 cup for each pancake. Cook until bubbles start to appear on the surface, about 2 to 3 minutes. Flip and cook until the pancakes are lightly browned on the other side, about 2 minutes more.
You can top these vegan zucchini pancakes with maple syrup, fresh fruit, coconut yogurt, or your favorite vegan topping. The chickpea flour provides a sturdy structure, so these pancakes won’t fall apart like pancakes made with only all-purpose flour. They are also loaded with protein and fiber to keep you feeling full and satisfied.
For the best results, do not overmix the batter or the pancakes can become dense. Gently fold in the zucchini and corn after adding the wet ingredients to the dry ingredients. Be careful not to shred the zucchini too finely or it can become watery; larger shreds or diced zucchini work best. You may need to cook the pancakes a minute or two longer than traditional pancakes since chickpea flour can take longer to cook through.
With creative add-ins and toppings, these vegan zucchini chickpea pancakes can be a delicious brunch or breakfast option for plant-based eaters and anyone looking for a healthy, protein-rich start to their day.
Zucchini Latke Variation: Crispy Potato Zucchini Pancakes
To make crispy potato zucchini pancakes, also known as zucchini latkes, follow these steps:
Ingredients:
- 2 medium zucchini, shredded
- 2 medium russet potatoes, shredded
- 1/2 cup all-purpose flour or whole wheat flour
- 1/2 cup grated onion
- 2 eggs, beaten
- 1/2 teaspoon salt
- Ground black pepper to taste
- Vegetable oil for frying
Instructions:
- Rinse the zucchini and potatoes and pat dry with paper towels or a clean kitchen towel. Shred them using the large holes of a box grater or food processor. Squeeze out as much moisture from the shredded zucchini and potatoes as possible by wrapping them in the towel or paper towels and squeezing with your hands.
- Transfer the shredded zucchini and potatoes to a large bowl. Add the flour, onion, eggs, salt, and pepper. Mix well.
- Heat 1/4 inch of vegetable oil in a large skillet over medium-high heat. Drop spoonfuls of the zucchini-potato mixture into the oil, flattening into pancakes.
- Cook until the undersides are deep golden brown, about 3 to 5 minutes. Flip and cook until the other sides are also browned, another 2 to 3 minutes.
- Transfer the pancakes to a paper towel-lined plate. Repeat with the remaining zucchini-potato mixture, adding more oil to the skillet as needed.
- Serve the crispy zucchini pancakes warm, topped with sour cream, applesauce, or your favorite topping. Enjoy!
The key to perfect crispy potato zucchini pancakes is squeezing out excess moisture from the shredded vegetables and not overcrowding the skillet. Be very careful when flipping the pancakes, as the oil will be extremely hot. These savory pancakes make a delicious side dish or light main course.
Fun Shaped Zucchini Pancakes Kids Will Love
To make zucchini pancakes more fun and appealing for children, try shaping them into creative forms. Kids will love these whimsical pancake shapes and designs:
Star Shaped
Cut the zucchini into thin slices and use a star-shaped cookie cutter to cut out star shapes from the slices. Cook the stars on a hot, lightly oiled griddle until golden brown, about 2-3 minutes per side. Serve with maple syrup for drizzling.
Animal Shaped
Use small animal-themed cookie cutters like bunnies, bears or fish to cut shapes from the zucchini slices. Cook the animal shapes on the griddle until set and lightly browned. Let kids decorate their pancakes with features like chocolate chip eyes, a strawberry nose or banana smile before drizzling with syrup.
Alphabet Letters
Slice the zucchini thinly and use alphabet cookie cutters to cut out letters. Cook the letter shapes on the griddle to spell out children’s names or short words. This pancake word search will delight kids.
Puzzle Pieces
Cut zucchini into puzzle piece shapes with a knife or puzzle piece cookie cutter. Cook the pieces on the griddle and have kids assemble the pieces into a complete pancake puzzle. Serve with syrup for gluing the pieces together.
Mini Pancakes
Use a small cookie cutter or knife to cut zucchini into rounds to make mini pancakes. Cook the mini pancakes on the griddle, turning once, until lightly browned, about 1-2 minutes per side. Mini pancakes are fun for little hands and mouths.
Zucchini pancakes made into fun shapes and sizes stimulate children’s imagination and make breakfast an exciting adventure. Whimsical pancake shapes transform an ordinary pancake into an extraordinary, memory-making treat that both kids and parents will love.
FAQ: What to Serve With Zucchini Pancakes and Storing Leftovers
Once you’ve made a batch of zucchini pancakes, the next question is: what to serve them with? Zucchini pancakes pair well with both sweet and savory accompaniments. Here are some suggestions:
Syrup
For a classic pancake experience, top your zucchini pancakes with maple syrup, honey, or fruit syrup. The natural sweetness helps balance the subtle bitterness of the zucchini.
Yogurt or Sour Cream
Plain yogurt, Greek yogurt, or sour cream make a healthy topping for zucchini pancakes. Their tangy, creamy flavor complements the pancakes nicely.
Fruit
Fresh or cooked fruit, such as blueberries, strawberries, peaches or applesauce are all excellent options. The fruit provides natural sweetness, moisture and a burst of flavor.
Eggs
For a heartier brunch option, top your zucchini pancakes with fried or poached eggs. The runny yolk helps moisten the pancakes.
Cheese
Grated cheese, such as cheddar, Swiss, or goat cheese melt beautifully on top of warm zucchini pancakes. The cheese helps bind all the flavors together.
Avocado
Mashed or sliced avocado is a delicious topping for zucchini pancakes. Its creamy texture and mild nutty flavor pair perfectly with the zucchini.
Leftovers
Zucchini pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat, flipping once, until warmed through. You can also freeze zucchini pancakes for up to 3 months. Simply thaw them in the refrigerator overnight and reheat as directed.
With so many possible toppings, you’ll never run out of new ways to enjoy your zucchini pancakes! Experiment with different combinations to find your perfect match. Bon appetit!
Conclusion: Zucchini pancake Recipe easy
As you have seen, there are many innovative ways to transform zucchini into pancakes. Whether you want light and fluffy pancakes or hearty zucchini fritters, there is a recipe here for you. Zucchini pancakes are a delicious and nutritious way to use up excess zucchini from your garden or farmers market. They are also a great option if you want to eat more vegetables but are tired of the same old recipes. Get creative in the kitchen and try a new zucchini pancake recipe each week this summer. Your taste buds will thank you, and you’ll gain a new appreciation for this versatile veggie. With a little experimentation, you can find a zucchini pancake that becomes your new favorite.
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