There’s something so comforting about zucchini pancakes—crispy on the outside, tender on the inside, and bursting with garden-fresh flavor. When Ina Garten, the Barefoot Contessa herself, gave us her version of these savory pancakes, she turned a simple summer squash into an unforgettable dish. Whether served as a side or the main star of your brunch table, these pancakes are a staple for any season.

Made with shredded zucchini, onions, and a few pantry staples, they’re not only easy but also incredibly versatile. If you’ve ever wondered how to elevate your veggie game or impress guests with minimal fuss, this is the recipe to bookmark.

What sets this dish apart is its clever use of simple techniques to maximize flavor. Learning how to remove excess water from zucchini is essential. If you want even more tips for crisp, golden fritters, check out this guide on making the best zucchini fritters from The Kitchn.

Beyond technique, how you cook and serve these pancakes really matters. Pan-frying them to a perfect golden crust can seem intimidating, but it’s all about mastering the heat and oil balance. If you’re curious about perfecting the method, this Serious Eats tutorial on pan-frying vegetables is a must-read.

Ingredients Breakdown

These pancakes are deliciously simple and require just a few ingredients:

2 medium zucchini (grated)
1 small onion (grated)
2 eggs
6 to 8 tablespoons all-purpose flour
1 teaspoon baking powder
Salt and pepper to taste
Vegetable oil for frying

Optional add-ins to customize:

Grated Parmesan or feta cheese
Fresh herbs like dill or parsley
Crushed garlic for extra flavor

How to Make Them

Follow these steps for foolproof zucchini pancakes every time:

Grate and drain zucchini. Place grated zucchini in a colander, sprinkle with salt, and let sit for 10 minutes. Then squeeze out as much liquid as possible using a clean towel.
Combine ingredients. Mix zucchini, onion, eggs, flour, baking powder, salt, and pepper in a bowl. The batter should be thick but scoopable.
Heat the oil. Use a nonstick skillet or cast iron pan with a thin layer of vegetable oil.
Cook in batches. Spoon batter into the pan and flatten slightly. Cook 2–3 minutes per side until golden brown and crispy.
Drain on paper towels and serve warm.

Tips for Crispy Pancakes

To get that perfect texture, keep these tips in mind:

Squeeze out as much water as possible from the zucchini.
Don’t overcrowd the pan.
Use medium-high heat—not too hot, not too low.
Let pancakes rest on a cooling rack instead of stacking them.

Variations to Try

Feeling adventurous? Here are some twists on the classic:

Cheesy Zucchini Pancakes: Add sharp cheddar, mozzarella, or Parmesan to the mix.
Greek-Inspired: Include crumbled feta, mint, and a touch of oregano.
Gluten-Free Version: Swap out regular flour for chickpea flour or a gluten-free blend.

Toppings and Sauces

The toppings you choose can transform these from a snack into a full meal. Here are some favorites:

Sour cream with fresh dill
Greek yogurt and lemon zest
Garlic aioli or tzatziki
A poached egg on top for brunch-style decadence

Serving Suggestions

These pancakes work beautifully as:

A brunch centerpiece
A savory appetizer
A side dish for roast chicken or grilled salmon
Packed into pita wraps with slaw and tahini sauce

If you’re wondering what to do with all that zucchini from your garden, Bon Appétit’s creative zucchini ideas will spark even more culinary inspiration.

Storage and Reheating

You can make a big batch and save some for later:

Refrigerate: Store in an airtight container for up to 3 days.
Freeze: Place parchment between each pancake and freeze for up to 2 months.
Reheat: Use a toaster oven or re-crisp in a skillet. Avoid microwaving—they’ll go soggy.

Nutrition Notes

Approximate nutrition per serving (2 pancakes):

Calories: ~180
Carbs: ~15g
Protein: ~6g
Fat: ~10g

You can lower the fat by using olive oil spray and baking them instead of frying.

Frequently Asked Questions

Do you peel the zucchini before using it?
Nope! The skin is tender and full of nutrients. Just wash thoroughly.

Why are my pancakes soggy?
You likely didn’t squeeze out enough water from the zucchini. That’s the #1 mistake!

Can I make these ahead?
Yes! Cook, cool, and refrigerate. Reheat in a skillet to bring back the crispiness.

What oil should I use?
Neutral oils like vegetable, canola, or light olive oil work best.

Can I freeze these pancakes?
Definitely. Layer between parchment and freeze in a flat bag or container.

Final Thoughts

The Barefoot Contessa’s Zucchini Pancakes are one of those rare dishes that check all the boxes: easy, delicious, healthy, and crowd-pleasing. They make the most of a humble vegetable and turn it into something special. Whether you’re hosting brunch or just craving a comforting bite, this is one recipe that deserves a permanent spot in your kitchen playbook.

If you give them a try, don’t be afraid to play with the flavors. Like Ina always says—store-bought is fine, but homemade is divine.