Thursday, August 2, 2012

Savory Zucchini Pancakes

These are a summer staple at my house – and have been since I was a kid.

This recipe comes from my mom’s kitchen and makes a savory breakfast served with eggs, or a delicious lunch or dinner too!

Savory Zucchini Pancakes – Mom


  • 1/3 C white whole wheat flour
  • 1/2 tsp. baking powder
  • pinch of salt
  • 1 tsp. olive oil
  • 1/4 C grated Parmesan cheese
  • 1/8 tsp. pepper
  • 2 eggs, lightly beaten
  • 2 C shredded zucchini


Stir together 1/3 C white whole wheat flour, 1/2 tsp. baking powder and a pinch of salt.  Add in 1 tsp. olive oil, 1/4 C Parmesan cheese, and 1/8 tsp. pepper. 

Mix in the eggs – stirring until just moist.  Fold in zucchini. 

Pour 1/4 C batter onto a hot griddle for each pancake.   Alternatively, as my mom did here, you may use a skillet.  If you normally oil your griddle or skillet, do so before adding your pancakes. 

Cook 2-3 minutes on one side, until brown.  Then, flip. 

Continue cooking 2-3 more minutes, until browned. 

Serve warm. 


{Thanks, Mom, for your photos!!  It’s perfect to have this recipe straight from your kitchen!!}


  1. These look wonderful! Do you eat them with anything? Butter or anything? Or just kind of like a little hoecake/corncake?

    Making these tonight to go with some leftover meatloaf that I have in my fridge.

    Thanks for posting this recipe! Can't wait to try them.

    1. We just eat them plain, with a little salt. Hope you enjoy them!

  2. Thinkiing that a little plain yogurt would be good too. We have tons of zukes. Thanks for sharing

  3. These savory pancakes sound like a great way to use up some zucchini! :) Thanks for sharing.


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