Zucchini Pancakes are a delicious way to start the day! With a crispy golden crust, they remind me of potato cakes or hash browns, minus all the carbs.
Making zucchini pancakes is a great way to use up an abundance of zucchini from your garden or local farmers' market.
I like to make a big batch on the weekend so that I have them easy to grab in the morning. You can just warm them back up or even eat them cold.
(See below for how to freeze zucchini pancakes as well as how to reheat them.)
Serve with your favorite toppings, such as tzatziki sauce, Greek yogurt, or sour cream, and get prepared for a party in your mouth!
- Zucchini is an incredibly versatile summer squash that lends itself well to a surprisingly wide array of preparation methods. When grated, zucchini releases a lot of water. For these pancakes, make sure to use a cheesecloth or clean dish towel to squeeze out as much liquid as possible from the zucchini before adding it to the batter. This will help ensure that your pancakes are light and fluffy, rather than soggy.
- Eggs are a natural binder and help to create a light and airy texture in these pancakes.
- Flour helps to bind the zucchini pancakes. You can use all-purpose flour or gluten-free flour.
- Green onions add a touch of flavor to the pancakes. For a more pronounced flavor, red onion is a great option.
- Parmesan cheese adds an umami flavor. You could also use cheddar cheese if desired.
- Sea salt and smoked paprika are added for flavor. Adjust the amount of salt to taste.
- Avocado oil (or another cooking oil of your choice) is used for frying the pancakes.
Tips and Tricks
- To avoid soggy zucchini pancakes, make sure to squeeze out as much liquid from the zucchini as possible before adding it to the batter.
- For a lighter pancake, use egg whites rather than whole eggs.
- If you are making these pancakes gluten-free, be sure to use a gluten-free flour.
- Green onions can be omitted if desired.
- The amount of salt can be adjusted to taste.
Frequently Asked Questions
What is the best way to shred zucchini for these pancakes?
For this recipe, you can use a hand grater or food processor with a grater attachment. I use a Breville Sous Chef Food Processor (and yes, it's worth every penny).
Can I substitute a low-carb flour?
Yes, if you want to make low-carb zucchini pancakes, you can use almond flour in this recipe. It may be a bit more fragile, but the recipe will still work well.
What is the best way to store zucchini pancakes?
These pancakes are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat before serving. You can also reheat them in the oven, an air fryer, or countertop toaster oven.
- To make Zucchini Pancakes with Feta, substitute 4 ounces crumbled feta for the Parmesan cheese.
- To make Zucchini Pancakes with coconut flour in place of gluten free flour, substitute an equal amount of coconut flour and increase egg whites by ¼ cup. (from 2 eggs)
- To make Zucchini Pancakes baked rather than fried, heat oven to 400 degrees. Place formed pancakes on a parchment lined baking sheet. Spray lightly with oil. Bake for 12 minutes, or until set. Flip. Bake another 12 minutes or until brown.
Zucchini pancakes are best enjoyed fresh, but they can also be stored for up to 3 days in a sealed and airtight container.
Freezing and Re-heating Instructions
How to Freeze Zucchini Pancakes - To freeze, allow to cool and then place in the refrigerator for at least an hour. Stack with parchment paper between them and place in a freezer bag. Freeze for up to one month.
How to Reheat Zucchini Pancakes - Heat in a 400-degree oven for 15 minutes.
How To Make Zucchini Pancakes
First, start by shredding the zucchini. You can use a hand grater or food processor with grater attachment.
Next, it's time to squeeze out as much liquid as possible from the zucchini. I like to do this by placing the shredded zucchini in a cheesecloth or clean dish towel and wringing it out over the sink.
Once you've squeezed out all of the liquid, add the zucchini to a medium bowl along with egg, flour, green onions (if using), Parmesan cheese, salt, and paprika. Stir until everything is evenly combined.
Form the batter into small pancakes and then heat enough oil to coat the bottom of your skillet over medium high heat.
Cook for 5 minutes per side, flipping only once the edges start to brown and a crust has formed.
Serve with Greek yogurt, sour cream, or red onion (if desired).
Healthy Zucchini Pancakes
- ½ pound zucchini grated
- 2 eggs
- ½ cup all purposs flour or gluten free flour
- 4 green onions chopped
- 4 ounces Parmesan cheese grated
- 1 teaspoon sea salt
- ½ teaspoon smoked paprika
- Avocado oil for cooking
- In a medium bowl combine zucchini, egg whites, flour, green onions, Parmesan, salt and paprika. Stir to combine. Form into patties about ¼ cup each.
- Heat enough oil to coat the bottom of your skillet over medium high heat. Make sure you let the oil get hot enough or you will have sticking problems! Cook the pancakes about 5 minutes per side, flipping only when the edges start to turn brown and a crust has formed.
- Serve with Greek yogurt, sour cream and red onion if desired.
These sound great - I'm trying them this weekend. Growing up, (and I confess, even now) I absolutely loved eating a big batch of potato pancakes. I didn't need anything else to go with them except for a big glass of milk. I out-ate all my brothers and my mom and dad, and still do today. Hoping these will be as good, minus all the carbs. Thanks for the recipe!
yum i'd love to try this!
We have never bought the Allwhites, but we buy their other brand, Better N Eggs. They have a different texture, but they taste the same.
Thanks so much!
Looks yummy. Pinning it to This Week's Menu board.
Stacie @ Divine Lifestyle
Those look so good! They're like tiny little pan fried zucchini breads! Om nom nom.
I like trying new recipes and this one looks really tasty. Crispy crust? parmesan? oh yes! Thanks for sharing.
Zucchini is my favorite green veggie. These pancakes look like they'd be a quick favorite for me. So delish!
Normally I do not like Zucchini so much but this pancake just look so delicious!
I really like this recipe. It seems like it would sit in the tummy well.
I would love to try this. I have plenty of zucchini lying around.
I have been pinning a lot of recipes lately for zucchini! I am definitely adding this one to my recipe board!!
I just love that you can make this ahead and freeze it. It's really easy to make as well. It's healthy and filling, it's definitely perfect for breakfast! Thanks for the recipe!
Wow zucchini pancakes! Thats extremely different. I am starting to eat more of zucchini lately so this is a recipe I should consider.
I've never made zucchini pancakes before. It's definitely a recipe that I'll try especially since you can freeze them and just have them whenever! Thanks for the recipe!
Our Family World
They do look like really healthy pancakes to me. I have to try making these. The other day, I added mashed bananas to my pancake mix and the kids loved it. I will add this to our menu plan. Anything to keep the kids healthy is a win for me.
Wow I love zuccini and would have never thought to make these! I'm totally trying them, they look delish!