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Zucchini Pancakes

These Zucchini Pancakes are crispy on the outside, tender on the inside, and loaded with fresh zucchini, Parmesan cheese, and savory herbs. Ready in just 30 minutes, they're perfect for breakfast, brunch, lunch, or a light dinner. If you're looking for a flavorful twist on a classic pancakes recipe, or a savory alternative to banana pancakes, these golden pancakes are sure to become a family favorite. Serve them with sour cream, Greek yogurt, or your favorite dipping sauce for a delicious meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 medium zucchini grated
  • 1 teaspoon salt
  • 2 large eggs
  • ½ cup all-purpose flour
  • ¼ cup grated Parmesan cheese
  • 2 green onions finely chopped
  • 2 cloves garlic minced
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons olive oil for frying
  • Optional for Serving
  • Sour cream
  • Plain Greek yogurt
  • Fresh chives or parsley
  • Hot sauce
  • Lemon wedges

Method
 

  1. Grate the zucchini and place it in a colander. Sprinkle with the salt and let it sit for 10–15 minutes.
  2. Using a clean kitchen towel or cheesecloth, squeeze out as much excess moisture as possible.
  3. In a large bowl, whisk together the eggs, flour, Parmesan cheese, green onions, garlic, black pepper, paprika, and parsley.
  4. Fold the drained zucchini into the batter until evenly combined.
  5. Heat the olive oil in a large skillet over medium heat.
  6. Scoop about ¼ cup of batter into the skillet for each pancake and gently flatten with the back of a spoon.
  7. Cook for 3–4 minutes per side, or until golden brown and crispy.
  8. Transfer the cooked pancakes to a paper towel-lined plate and repeat with the remaining batter.
  9. Serve warm with sour cream, Greek yogurt, fresh herbs, or your favorite dipping sauce.

Notes

  • Removing excess moisture from the zucchini is the key to crispy pancakes.
  • Freshly grated Parmesan adds the best flavor and texture.
  • Add shredded cheddar, feta, or mozzarella for extra richness.
  • For a gluten-free version, substitute your favorite gluten-free all-purpose flour blend.
  • Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.