Super Easy Zucchini Pancakes

If you’re looking for a quick, healthy, and delicious way to use up extra zucchini, these super easy zucchini pancakes are your answer. Made with minimal ingredients, they’re a savory, crispy alternative to traditional pancakes and perfect for breakfast, lunch, or even dinner.

Whether you’re using zucchini fresh from the garden or store-bought, these pancakes are a simple yet flavorful dish that even picky eaters will love. They’re also versatile and customizable, making them ideal for anyone looking to mix up their mealtime routine.

Need help picking the best produce? Here’s a helpful guide on how to store zucchini properly to ensure freshness before you cook.

Not only are zucchini pancakes easy to prepare, they’re also packed with nutrients. Zucchini is rich in vitamin C, potassium, and fiber, making it a smart choice for health-conscious cooks. For more on this, check out the zucchini nutritional information provided by the USDA.

Ingredients You’ll Need

These zucchini pancakes require just a handful of everyday ingredients:

• 2 medium zucchini, grated and drained
• 2 large eggs
• 1/3 cup grated Parmesan cheese
• 1/4 cup all-purpose flour (can sub with gluten-free flour)
• 1/2 tsp baking powder
• 2 green onions, thinly sliced
• Salt and pepper, to taste
• 1/2 tsp dried oregano (optional)
• Cooking oil for frying

Step-by-Step Instructions

1. Prepare the Zucchini

• Grate the zucchini using a box grater or food processor.
• Place the grated zucchini in a clean towel and squeeze out as much water as possible. This step is crucial for crispy pancakes.

2. Mix the Batter

• In a large bowl, combine zucchini, eggs, and green onion.
• In a separate bowl, whisk together flour, Parmesan, baking powder, salt, and oregano.
• Stir the dry ingredients into the zucchini mixture until just combined. The batter should be thick but spoonable.

3. Fry to Perfection

• Heat 1–2 tablespoons of oil in a skillet over medium heat.
• Scoop the batter into the pan using a spoon, flattening slightly.
• Cook for 2–3 minutes per side, or until golden brown and crispy.
• Drain on a paper towel and serve warm.

Why Everyone Loves Zucchini Pancakes

Zucchini pancakes are beloved for being:

• Fast and fuss-free—ready in under 30 minutes
• Kid-friendly and sneaky-healthy
• Naturally adaptable for vegetarian and gluten-free diets
• A great way to use up an overabundance of garden zucchini

Popular Variations

Looking to switch it up? Try these variations:

• Low-Carb Version: Use almond or coconut flour instead of all-purpose.
• Vegan Option: Replace eggs with flax eggs and skip the cheese or use a plant-based version.
• Cheesy Upgrade: Add shredded mozzarella or crumbled feta for extra richness.
• Spicy Kick: Mix in chopped jalapeños, red chili flakes, or sriracha.

Delicious Serving Suggestions

Zucchini pancakes are super versatile. Serve them with:

• Sour cream or plain Greek yogurt
• Tzatziki sauce for a Mediterranean twist
• Sriracha mayo or sweet chili sauce for spice lovers
• Fresh salad, poached egg, or smoked salmon for a light meal

They also work great in lunchboxes or as a savory brunch dish.

Storage and Reheating Tips

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Freeze in a single layer, then transfer to a freezer-safe bag.
• Reheat in a toaster oven, air fryer, or skillet to maintain crispiness. Avoid microwaving, as it can make them soggy.

Troubleshooting Common Mistakes

• Too soggy? Zucchini wasn’t drained enough—always squeeze out extra moisture.
• Falling apart? Add a little more flour or an extra egg to bind the batter.
• Burnt outside, raw inside? Your skillet is too hot—lower the heat slightly.

Frequently Asked Questions

Can I make zucchini pancakes without eggs?

Yes! Use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) or a commercial egg replacer.

How do I keep them from being soggy?

Squeeze the zucchini well using a kitchen towel or cheesecloth to remove excess water.

Are zucchini pancakes good for meal prep?

Absolutely! Make a batch ahead, refrigerate or freeze them, and reheat as needed.

Can I bake zucchini pancakes instead of frying them?

Yes. Bake at 375°F (190°C) for 20–25 minutes, flipping halfway for even browning.

Are zucchini pancakes keto-friendly?

They can be! Use almond flour and skip the onions or high-carb ingredients to keep them low-carb.

Final Thoughts

Super easy zucchini pancakes are the perfect mix of comfort food and healthy eating. They’re endlessly customizable and a joy to whip up any day of the week. Whether you’re cooking for your family, prepping meals ahead, or just trying something new with your garden produce, this recipe is a keeper.

Want to experiment further? Explore this guide to gluten-free flour substitutes for alternative ingredients that suit your lifestyle.

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