Zucchini Pancakes

READY IN: 15mins
Recipe by Lalaloob

Pancakes with a beautiful taste

Top Review by momamia

I don't see a reason to add corn muffin mix to a zucchini pancake. Done right, they are pure and light and corn bread mix added a taste that just didn't belong

Ingredients Nutrition

  • 1 (8 1/2 ounce) package Jiffy corn muffin mix
  • 1 egg
  • 34 cup milk
  • 2 tablespoons melted shortening
  • 1 cup grated zucchini
  • 2 tablespoons vegetable oil


  1. In a large bowl, combine all ingredients except the vegetable oil, mixing well to combine. The batter will be slightly lumpy.
  2. On a heated griddle or in a large nonstick skillet, heat the vegetable oil and ladle the batter into whatever size pancakes you like. When small bubbles appear on the surface of the pancakes and the edges begin to turn brown, flip them over and cook thoroughly on the other side.
  3. Serve with sour cream and chives, if desired.

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