Zucchini Pancakes

Zucchini Pancakes Recipe

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rachel ross


These pancakes are something a little different from your normal breakfast routine. Enjoy!


★★★★★ 3 votes

makes 24 small pancakes
15 Min


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  • 1 1/2 c
    zucchini (2 small)
  • 1 c
  • 2
  • 1/2 c
  • 1 tsp
    baking powder
  • 1/2 tsp
  • 1 Tbsp
    vegetable oil
  • 1/2 c
    parmesan cheese, finely grated
  • 1/2 tsp
    granulated garlic
  • 1 tsp
  • 1/4 tsp
  • 1/4 tsp
    black pepper

How to Make Zucchini Pancakes


  1. Wash zucchini and cut off both ends. Run through a food processor on a coarse shred setting, or grate by hand on the biggest-holed grater you have.
  2. In a roomy bowl, lightly beat flour, eggs, milk, baking powder, salt, and vegetable oil together until blended. Add cheese, zucchini, garlic, basil, rosemary and pepper. Mix to blend.
  3. Heat a large nonstick skillet over medium heat, spray with vegetable oil or use 1 tbsp. butter.
  4. Spoon four small rounds of batter onto the pan, cook over medium heat until the bottom is browned, about 4 minutes. Flip the pancakes and cook a few more minutes.
  5. Add more butter if needed for the following batches. Pancakes will rise up a bit and be springy to the touch when done.
  6. Serve with syrup and fruit.

Printable Recipe Card

About Zucchini Pancakes

Other Tag: Quick & Easy

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