Zucchini Pancakes | Step-by-Step Instructions

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These zucchini pancakes are my adaptation of a recipe that came from the Church Suppers and Potluck Dinners cookbook that Yankee published back in 1996. Not quite “vintage,” but it does qualify as a recipe worth resurrecting. It’s a little out of season, I admit. We won’t be seeing any local zucchini for a few months. But this glorious weather had me craving something green and this did the trick.

Zucchini pancakes garnished with a dollop of Greek yogurt and fennel fronds. They’d also be great with a little smoked salmon and sour cream.

This recipes is especially good for families and gardeners. First, it’s a way to sneak vegetables into finicky kids. Second, it’ll use up all the excess zucchini you’re probably planting about now if you’re a gardener.

The method is simple and I’ve illustrated it with photographs. You just grate some zucchini and then salt it to take out the excess moisture. Let it sit for 10 minutes, then squeeze. Mix the rest of the ingredients and cook them in a skillet or on a griddle. Done! One bit of advice: Double the recipe and freeze half the pancakes for a later date. They’re so delicious that they’ll disappear quickly. Here are the details.

Combine the zucchini and salt in a colander and let stand for 10 minutes.

Salting the zucchini removes excess moisture and adds flavor.

Squeeze out any remaining liquid.

In a medium-size mixing bowl, combine the flour and baking powder. Mix in the cheeses and scallions.

Adding cheese and chives

Then add the egg, melted butter, and zucchini and mix until well combined.

Mixing it all together. Note the gorgeous orange egg yolks. They’re from Holland Homestead Farm in Nelson, NH.

The batter is ready.

Heat a small amount of butter in a griddle or large frying pan over medium heat. Spoon heaping tablespoons of the batter onto the griddle and press down lightly with a spatula to flatten.

Pancakes cooking.

Brown lightly on each side, about 4 minutes per side. Keep the pancakes warm on a baking sheet, stacked in a single layer, in a 250° oven until serving. Serve plain, or top with Greek yogurt or sour cream, plus smoked salmon or prosciutto.



Amy Traverso

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  • Hi Loor. If you click on the link that says “View and print the recipe for Zucchini Pancakes” at the bottom of the article you will be able to view the complete recipe. Thanks!

  • What I REALLY want to know, is the origins of the zucchini “pancake” – we have had a recipe in my family for over 100 years – we are of German/English extraction… In researching, I am seeing that it is often thought to be Turkish (Mucver) but unless our family on the British side took the recipe to Turkey (you know, the old saw, the sun never sets on the British Empire…) I have no idea what the original history of this fabulous food is! ANY ideas? Since I don’t see a way to follow this comment (and the original article is apparently a year or two old) please contact me via email with any info you can share – thank you so very, very much!


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