Zucchini Pancakes

4.14 avg. rating (83% score) - 7 votes

Zucchini Pancakes

These zucchini pancakes are a great way to serve summer’s most abundant vegetable. They go well with most meats and can even be served as a main course. For added color, replace 1/2 cup of the zucchini with grated carrot. Serve pancakes plain, or top with Greek yogurt or sour cream, plus smoked salmon or prosciutto.

Total Time: 20
Yield: 12 pancakes or 4 servings


  • 2 cups grated unpeeled zucchini
  • 1 teaspoon kosher or sea salt
  • 3/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 cup grated cheddar or Colby cheese
  • 1 tablespoon thinly sliced scallions (green onions) or 2 tablespoons chopped fresh chives
  • 2 large eggs, lightly beaten
  • 2 tablespoons salted butter, melted
  • 1 tablespoon cold salted butter


Toss zucchini with the salt in a colander and let stand for 10 minutes. Squeeze out any remaining liquid.

In a medium mixing bowl, whisk together the flour and baking powder. Stir in the cheese and scallions, then add eggs, melted butter, and zucchini and mix until well combined.

Melt 1 teaspoon of the cold butter in a large skillet over medium heat. Spoon batter by the tablespoon into the pan, being careful not to overcrowd. Press down lightly with a spatula to flatten. Brown pancakes lightly on each side, about 4 minutes per side, then transfer to a baking sheet and keep warm in a 200° oven until serving. Repeat with remaining batter.

  • Christine

    I was looking for a recipe I got out of a Yankee years ago. This recipe is *similar* but not exact. The original, as I recall, didn’t have cheddar or colby cheese and did have fresh sage and more parmesan. Those pancakes were to die for! I’ve made them for family, friends, and pot-lucks, and have always gotten rave reviews, even from folks who weren’t terribly fond of zucchini. I can’t wait to unpack (from moving) that old Yankee magazine!


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