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Zucchini Pancakes

Zucchini Pancakes


2 medium zucchini, approximately 12–14 oz

2 Tbsp finely sliced scallions (or grated onion, red or yellow)

1 Tbsp finely chopped basil or parsley (optional, but delicious!)

2 large eggs, lightly beaten

1 Tbsp grated Parmesan cheese

⅓ C all-purpose flour, more as needed 

1 tsp baking powder

1 tsp kosher salt

Freshly ground black pepper

Olive oil for cooking the pancakes


Wash and dry the zucchini, then grate on the large holes of a box grater placed onto a clean cotton towel. Gather the towel around the zucchini and wring it out over the sink to remove as much water as possible—really squeeze! Transfer the drained zucchini into a bowl and stir in the eggs, scallions, parsley, Parmesan cheese, salt and pepper to taste. Stir in the flour and baking powder —consistency should be like similar to a pancake batter. If it seems too thin, add a little extra flour.  

Heat a large (10–12") non-stick sauté pan over medium high heat and 1 Tbsp olive oil to the pan. When the oil is shimmering hot, drop about 2 Tbsp of batter into the pan, spreading to form pancakes about 3–4" wide, adjusting heat as needed so the pancakes take 2–3 minutes to reach a deep golden brown, then flip and cook about 2 minutes on the second side, until golden. Serve immediately or place the pancakes on a sheet pan and keep warm in an oven preheated to 250° F. Wipe out the pan with a dry paper towel if needed, add oil to the pan, and repeat until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes.