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Zucchini Pancakes


Rate this recipe 3/5 (7 Votes)
Zucchini Pancakes 0 Picture


  • 2 cups shredded zucchini
  • 1 1/4 cups flour
  • 2 tsp baking soda
  • 1 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 2 eggs
  • 1 cup + 2 tbs milk
  • 2 tbs melted butter
  • 2 tbs brown sugar
  • 1 tsp vanilla
  • 1/2 cup toasted pecans


Level of difficulty Average
Cost Average budget


Step 1

Put zucchini in a towel and squeeze out moisture.

Step 2

Whisk flour, baking powder, pie spice, and salt in a large bowl. In separate bowl, whisk eggs, milk, butter, vanilla, and brown sugar. Make a well in center of dry ingredients and add wet mix and whisk until well blended. Fold in zucchini and nuts.

Step 3

Coat a skillet in cooking spray and heat over medium heat. Cook in batches, using 1/3 cup batter for each pancake and spreading it to make each about 4 inches wide. Cook until bubble show on uncooked side, 1 to 3 minutes. Flip and brown on other side, 1 to 2 minutes.

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Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!


  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season


  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!

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