Grated Zucchini Pancakes

"My family loves these pancakes! I serve them as a side dish when we're having chicken, steak or pork chops. I don't remember where I got this recipe - I've been making these pancakes for about 20 years."
 
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photo by A Marsteller photo by A Marsteller
photo by A Marsteller
photo by Joyful_FandC photo by Joyful_FandC
photo by A Marsteller photo by A Marsteller
photo by A Marsteller photo by A Marsteller
photo by Hey Jude photo by Hey Jude
Ready In:
45mins
Ingredients:
10
Serves:
4-6
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ingredients

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directions

  • Mix all ingredients, except butter, in order listed.
  • Heat butter, 1 T.
  • for each batch of pancakes, in a large skillet or griddle.
  • Pour 1/4 C.
  • batter into skillet, cook until light brown, flip and cook the second side.
  • Serve immediately.

Questions & Replies

  1. Are the prepared Z-pancakes freezable?
     
  2. Has anyone baked these pancakes/patties/fritters?
     
  3. Could these become waffles? Add some oil to the batter and bake in waffle iron?
     
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Reviews

  1. oh these were so good. I followed the recipe exactly and served them with soy marinated grilled pork chops. Will definitely make these again. Thanks Judy for sharing this recipe.
     
  2. No wonder everyone has given this recipe 5 stars because these are delicious! I think I actually used 3 cups or a little more to the rest of the ingredients and it was perfect. I have a vegetable tempura recipe that kind of reminded me of this. I think I will play around with it, like maybe using soy sauce in place of the milk and adding some finely grated carrots, chopped mushrooms or whatever I have on hand. This will be a keeper..thanks for posting it!
     
  3. I have made this recipe for about 20 years; I add roasted, diced green chile, garlic powder, & a little shredded cheddar or mozzarella cheese instead of the parmesan. My family loves these!
     
  4. I have been making these for years also, my family loves them. I use canola to fry them in, other than that the recipe is the same. Oh, I do add garlic powder to mine.
     
  5. Great Recipe and Flexible!! - Made a number of times with my bumper load of garden Zucchini. No matter how I tweak the basic recipe the pancakes are perfect and delicious. Things I Don't DO: Add the Sugar. (To me they are sweet enough) I Don't Need to add the milk. (Zucchini have more than enough natural liquid) - THINGS I DISCOVERED: If I use the Salt to mix with the Shredded Zucchini, let it rest for 30 minutes or so and drain the water, my pancakes hold together better when I put the recipe together. They are easy to fry, flip over, and brown beautifully. Easy To DO: I have added some Minced onion and/or Minced jalapeno at times and Different Seasonings with success. YUM! - Left-overs: They reheat in the Microwave. DH and I will eat them cold, We have served them with Salsa or Sour Cream depending on the batter seasoning mix. Thank you Hey Jude for a treasure and a favorite.
     
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Tweaks

  1. I have made this recipe for about 20 years; I add roasted, diced green chile, garlic powder, and a little shredded cheddar or mozzarella cheese instead of the parmesan. My family loves these!
     
  2. I made these a little bit differently. I used 1/2 cup gluten free flour, omitted the sugar, milk and parmesan. Instead of butter, I used olive oil. I also added some marjoram, thyme, dill to give it an herby flavor. I also made another batch that I baked like a frittata with cubes of ham.
     
  3. Cut the recipe in half; it made 4 pancakes. Used a non-stick pan with cooking spray lightly applied and a tsp. of butter instead of a tablespoon.
     
  4. So good! A great way to use up zuchinni. i made mine with non-stick cooking spray instead of the butter, and had a dollop of sour cream on top. A great satisfying lunch, and suprisingly low in calories.
     

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