Zucchini Pancakes are one of those magical recipes that instantly transform humble ingredients into an irresistible savory treat. Picture tender green flecks of zucchini, fresh herbs, and a golden, crisp exterior giving way to a soft, cheesy inside—all with minimal fuss. Whether you’re a seasoned cook or just diving into home cooking, this dish is a go-to for brunches, quick lunches, or even a light dinner. By the time you plate up these beauties, you’ll understand why Zucchini Pancakes have earned their place as a perennial favorite in kitchens everywhere.

Ingredients You’ll Need

You’ll be amazed at how straightforward yet essential each ingredient is for these Zucchini Pancakes. Every component, from the fresh zucchini to the touch of cheese, brings its own flavor and texture, so don’t skip or swap lightly if you want those unbeatable results.

Zucchini (2 packed cups, grated and squeezed dry): The star of the show! Squeezing out extra moisture ensures crisp, not soggy, pancakes.
Shallots (2, finely chopped): Their delicate flavor balances the pancakes with subtle sweetness and depth.
Fresh chives (1/4 cup): Chives lend a gentle oniony brightness without overpowering the mix.
Parsley (1/4 cup, chopped): A burst of fresh, herby flavor that pairs beautifully with zucchini.
Garlic (1 clove, minced): Just the right hint of aromatic warmth.
Eggs (2 large): Acts as the glue, binding all the deliciousness together.
Parmesan cheese (1/4 cup, grated): Adds a nutty, salty savor that turns these from good to outstanding.
Whole wheat flour (6–8 tablespoons): Gives structure and a subtle nutty flavor; adjust based on moisture level.
Kosher salt and fresh pepper (to taste): Proper seasoning is key—don’t skimp!
Olive oil spray: Ensures a crispy pancake with far less oil than traditional frying.

How to Make Zucchini Pancakes

Step 1: Prep the Zucchini

Start by grabbing your trusty box grater, choosing the large holes. Grate two medium zucchinis—don’t worry about peeling, the skin adds color and nutrients. Measure out two packed cups and place them into a clean kitchen towel or layered paper towels. Squeeze as much liquid as possible into the sink. This step is the key to achieving those signature crisp edges on your Zucchini Pancakes.

Step 2: Mix the Batter

Pop the drained zucchini into a large mixing bowl. Add the chopped shallots, minced garlic, parsley, chives, eggs, Parmesan, and whole wheat flour. Start on the lower end of the flour and ramp up if the mixture seems too wet; you want a thick, cohesive batter. Season generously with kosher salt and cracked pepper, then mix until you can see vibrant herbs evenly dispersed and the batter is just coming together.

Step 3: Heat the Skillet

Take out your biggest nonstick skillet and coat it well with olive oil spray. Place it on medium heat—patience here pays off as an evenly heated pan helps you get that lovely golden color. You’ll know it’s ready when a drop of batter sizzles quietly on contact.

Step 4: Cook the Pancakes

Spoon tablespoon-sized amounts of batter and gently flatten them in the pan—alignment and perfection are not essential; rustic shapes have charm! Give each pancake about two minutes per side until golden brown and the surface feels set. Transfer batches to a warm plate or a low oven to keep them hot while you work through the rest of the batter, adding more spray as needed.

Step 5: Serve and Enjoy

Once your kitchen is filled with that irresistible aroma, gather everyone around—these are best enjoyed fresh and hot. Serve your Zucchini Pancakes stacked high or neatly fanned out, then get creative with toppings and sides (don’t worry, those ideas are coming up next!).

How to Serve Zucchini Pancakes

Garnishes

Gild the lily with a shower of extra chopped chives, a sprinkle of flaky sea salt, or an extra dusting of Parmesan. If you like a bit of tang, a dollop of Greek yogurt or sour cream with a few drops of lemon juice instantly brightens everything up. For a spicier kick, try a dash of chili flakes.

Side Dishes

Pair Zucchini Pancakes with a crisp green salad, a poached egg for added protein, or keep it simple with some sliced ripe tomatoes. They also cozy up beautifully alongside smoked salmon or served next to a bowl of herby yogurt dip. The possibilities really are endless, letting you dress the dish up or down depending on the meal.

Creative Ways to Present

If you want to impress, try stacking the pancakes bite-sized for a party platter, skewered with a toothpick and a cheery cherry tomato. Or, tuck them into pita bread with mixed greens and a swipe of hummus for a quick, Mediterranean-inspired lunch. Don’t be afraid to let your imagination run wild—Zucchini Pancakes are endlessly versatile!

Make Ahead and Storage

Storing Leftovers

Store any leftover Zucchini Pancakes in an airtight container in the refrigerator—they’ll stay fresh for up to three days. Layer them with parchment or wax paper in between to prevent sticking.

Freezing

To freeze, arrange cooled pancakes in a single layer on a baking sheet. Once solid, transfer to a zip-top freezer bag, squeezing out excess air. They’ll keep well for up to two months and are perfect for quick breakfasts or snacks straight from the freezer.

Reheating

For the best texture, reheat Zucchini Pancakes in a skillet over medium-low heat or in a 325°F oven until warmed through and crispy. Microwave reheating works in a pinch, but you’ll lose some of that lovely crunch.

FAQs

Do I really need to squeeze the zucchini dry?

Absolutely! Excess moisture is the enemy of crispy Zucchini Pancakes. Squeezing it out ensures a cohesive batter and helps each pancake brown perfectly rather than steaming in the pan.

Can I use a different type of flour?

Yes, all-purpose flour works just fine if you don’t have whole wheat. For a gluten-free version, try a cup-for-cup gluten-free baking blend—just add slowly to avoid making the batter too dry.

What should I do if the batter seems too wet?

Add one more tablespoon of flour at a time and stir. The mixture should hold together well when spooned into the pan, but it shouldn’t be stiff or dry.

Are Zucchini Pancakes suitable for kids?

These pancakes are a sneaky and delicious way to get kids to eat more veggies! Try serving them with a favorite dip or a mild yogurt sauce—most kids devour them without a second thought.

Can I double this recipe?

Definitely! This recipe scales beautifully. Make a bigger batch for a crowd, or prepare extras to freeze for quick meals later in the week.

Final Thoughts

Make these Zucchini Pancakes just once and you’ll find yourself coming back to the recipe all year long, no matter the occasion. Every crispy, herby bite is a little reminder of how the simplest ingredients can turn into something truly special. Give it a try and see why this dish is sure to earn a permanent spot in your recipe repertoire!

Zucchini Pancakes Recipe

★★★★★

5.1 from 10 reviews

Author: lilan
Total Time: 30 minutes
Yield: 10–12 pancakes 1x
Diet: Vegetarian

Print Recipe

Description

These Zucchini Pancakes are a delightful savory twist on traditional pancakes, packed with fresh zucchini, herbs, and Parmesan cheese. They make a perfect light and flavorful meal for any time of the day.

Instructions

Grate and Prepare Zucchini: Grate zucchini using the large holes of a cheese grater and measure two cups. Squeeze out excess liquid using a clean dish towel or paper towels, then transfer to a large bowl.
Mix Ingredients: Add flour, shallots, garlic, parsley, chives, eggs, cheese, salt, and pepper to the bowl with zucchini.
Cook Pancakes: Heat a large skillet over medium heat, spray with oil. Drop tablespoons of batter onto the skillet, cooking for about 2 minutes on each side until golden brown. Set aside and keep warm.
Finish Pancakes: Spray more oil in the skillet as needed. Continue cooking the remaining batter to make approximately 10 to 12 pancakes.

Notes

These pancakes are best served hot and fresh.
You can customize the herbs and seasonings to suit your taste preferences.
For a crispy texture, make sure to squeeze out excess moisture from the zucchini.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Breakfast, Brunch
Method: Pan-Frying
Cuisine: International