Zucchini Pancakes

If you’re someone who finds it challenging to incorporate vegetables into your diet, you’re not alone. But fear not, because this zucchini pancake recipe makes it easy and enjoyable to add more veggies to your meals!

The batter for these savory pancakes is made from freshly grated zucchini, flour, eggs, Parmesan cheese, fresh parsley, garlic powder, salt, and pepper. This creates a wholesome and nutritious base that is then cooked in a non-stick pan until golden brown and crispy on both sides.

These pancakes are ideal for breakfast or brunch, but they’re also versatile enough to be enjoyed as a light lunch or dinner. You could even add your own toppings or sauce to customize them to your liking. And the best part? They’re gluten-free and low-carb, making them a perfect choice for those with dietary restrictions.

By incorporating more zucchini into your diet, you’ll be reaping the benefits of its many vitamins and minerals. From Vitamin C to potassium, zucchini is a nutrient-packed vegetable that is often overlooked but deserves a place at every meal.

The next time you’re searching for a fun and delicious way to add more vegetables to your diet, give this zucchini pancake recipe a try! With its simplicity and versatility, it’s sure to become a new favorite in your recipe collection. Plus, it’s a great way to get your whole family or group of friends to happily eat their vegetables.

Zucchini Pancakes Recipe

If you're looking to switch up your breakfast routine, try making zucchini pancakes! This recipe is a great way to incorporate some vegetables into your meal while still satisfying your sweet tooth. Plus, it's easy and delicious.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Appetizer, Breakfast, Snack
Cuisine American
Servings4 servings
Calories (per serving)198.75 kcal



  • Grate 2 medium zucchinis
  • Mix grated zucchini with 1/4 cup flour, 1/4 cup grated Parmesan cheese, 2 eggs, 2 tablespoons chopped fresh parsley, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper
  • Heat 3 tablespoons of olive oil in a non-stick pan over medium heat
  • Use a 1/4 cup measuring cup to drop batter into the pan
  • Cook until golden brown on both sides
  • Serve hot with your favorite sauce or toppings


1. Use freshly grated zucchinis and ensure they are not too watery to avoid soggy pancakes.
2. Use a non-stick pan and heat the oil properly to avoid sticking and burning.
3. Use a measuring cup to ensure similar sized pancakes for even cooking.
4. Avoid overcrowding the pan and cook in batches if needed.
5. Serve hot straight out of the pan for best taste and texture.
6. Experiment with different toppings and sauces for added flavor.


Serving: 1servingCalories: 198.75kcalCarbohydrates: 10.52gProtein: 6.79gFat: 14.78gSaturated Fat: 3.22gPolyunsaturated Fat: 1.72gMonounsaturated Fat: 8.9gTrans Fat: 0.01gCholesterol: 87.36mgSodium: 297.11mgPotassium: 323.64mgFiber: 1.33gSugar: 2.59gVitamin A: 538.8IUVitamin B1: 0.13mgVitamin B2: 0.26mgVitamin B3: 0.96mgVitamin B5: 0.6mgVitamin B6: 0.21mgVitamin B12: 0.28µgVitamin C: 20.21mgVitamin D: 0.47µgVitamin E: 1.92mgVitamin K: 43.74µgCalcium: 89.04mgCopper: 0.09mgFolate: 51.98µgIron: 1.36mgManganese: 0.26mgMagnesium: 25.75mgPhosphorus: 132.47mgSelenium: 11.96µgZinc: 0.96mgNet Carbohydrates: 9.19g
Read more nutritional information values.

Data source: USDA

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Storage Tips

This recipe can typically last for up to 3-4 days in the fridge when stored in an airtight container. To freeze, let the pancakes cool completely and then layer them between sheets of wax or parchment paper in a freezer-safe container to prevent sticking. They can last for up to 2-3 months in the freezer.

To defrost, remove the pancakes from the freezer and place them in the fridge overnight or for several hours until thawed. Reheat in the oven at 375°F for 10-12 minutes or in a skillet on medium-high heat until heated through.

When storing in the fridge or freezer, make sure to label the container with the date of storage to keep track of how long they have been stored. Also, make sure the pancakes are completely cool before storing in the fridge or freezer to prevent condensation from forming and making them soggy.

Recipe Variations

1. Sweet Potato Zucchini Pancakes – Adding grated sweet potato to the pancake mix creates a sweeter flavor and more nutrients.

2. Gluten-Free Zucchini Pancakes – Replacing the flour with a gluten-free alternative, such as almond flour or oat flour, makes the recipe suitable for those with gluten sensitivities.

3. Zucchini Fritters – Using a different cooking technique, this variation involves flattening the batter and frying it until crispy, creating a golden-brown exterior.

4. Vegan Zucchini Pancakes – Replacing milk and eggs with plant-based alternatives, such as almond milk and flax eggs, makes the recipe vegan-friendly.

5. Cheesy Zucchini Pancakes – Adding shredded cheese to the mix creates a savory, cheesy flavor and crispy texture when melted.

6. Zucchini and Corn Pancakes – Mixing in sweet corn kernels adds a natural sweetness and crunch to the pancakes.

7. Carrot and Zucchini Pancakes – Grating carrots along with zucchini adds another layer of color and texture, as well as additional nutrients.

8. Whole Wheat Zucchini Pancakes – Swapping out all-purpose flour for whole wheat flour creates a heartier, more fiber-rich pancake.

What To Serve With

– Sour cream or Greek yogurt
– Chopped fresh herbs, such as parsley or chives
– Sliced tomatoes and/or avocado
– Poached or fried eggs
– A side salad with lemon vinaigrette
– Crispy bacon or sausage
– Toasted bread or bagels to make a sandwich
– A fruity tangy salsa
– Roasted or grilled vegetables like asparagus, bell peppers or mushrooms.

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