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    You are in: Home / Recipes / Zucchini Pancakes Recipe
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    Zucchini Pancakes

    Zucchini Pancakes. Photo by Teddy's Mommy

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    William (Uncle Bill) Anatooskin's Note:

    This is a great vegetarian pancake, easy to make and is delicious. This recipe was passed to my Mother over 100 years ago and has been a favorite of the families.

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    Serves: 4



    Units: US | Metric


    1. 1
      Wash and shred zucchini on a fine shredder (DO NOT PEEL).
    2. 2
      In a large mixing bowl, beat eggs; add shredded zucchini and mix well using a fork.
    3. 3
      Add flour, sugar, salt and olive oil and stir well to blend.
    4. 4
      Finally, add baking powder and mix using a spoon (Batter consistency should be like heavy whipping cream).
    5. 5
      Preheat griddle to 425- 450°F.
    6. 6
      If using a heavy duty frying pan, heat to medium-high heat; adjust heat if necessary.
    7. 7
      Rub grill or frying pan with oil before cooking each batch of pancakes.
    8. 8
      Spoon batter onto hot griddle (about 2 tablespoons for each pancake).
    9. 9
      Cook until bubbles on the top of the pancake almost stop, about 1 1/2 minutes; turn pancake over and continue to cook for another 1 to 1 1/2 minutes or until pancakes are done.
    10. 10
      When done, rub pancakes with melted butter and place in a preheated 250 F oven to keep warm until the remainder are cooked, or serve immediately.
    11. 11
      Serve with your choice of jams or syrups.
    12. 12
      Also very good with sour cream or yogurt along with your choice of jams or syrups, or you can eat them just plain.
    13. 13
      These pancakes are delicious for breakfast, brunch or just as a snack anytime.

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    Ratings & Reviews:

    • on August 27, 2002


      This recipe is really good. You can have them plain, with sour cream or ranch dressing on top. I tried a couple with a bit of grated carrott in the batter too with wonderful results. These make a great side dish, meal or breakfast.

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    • on February 23, 2014


      These pancakes are easy to make and have great possibilities for variation. They have a great fluffy texture and veggie haters could definitely be fooled with these. I drained some of the water out of the zucchini before mixing it with the flour. We tried some with syrup and added some grated garlic and carrot, celery salt and cayenne to some of the batter and ate them with sour cream. We have all sorts of ideas for next time....fruit and jam for the sweet and Parmesan and different herbs for the savory. I am going to make a double batch and freeze a bunch for lazy mornings or quick snacks.

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    • on September 01, 2013


      Wow! I am really blown away. I had all this shredded zuke and was looking for what to do with it. My daughter does not like zucchini but she loves pancakes, so I gave this recipe a go. Love them, love them, love them...and so does my daughter! They are first bite reminded me of popovers..they have a very similar eggy flavor. We ate them with butter and syrup, but they are delicious plain, too! <br/>By the way, my zuke was grated with the large hole grater with my food processor...I was afraid it wouldn't be fine enough, but they worked perfectly. <br/><br/>Later I experimented and replaced 1/4th of the zuke with the chopped/seeded/drained meat of my garden tomatoes. Also added 1/4 cup grated feta and some chopped crispy bacon. They tasted like denver omelettes and were very tasty, too. Anyway, they inspired me to experiment, so that was fun. I saw another recipe, almost identical that calls for grated parm. cheese, so I may try that too.

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    Read All Reviews (58)


    Nutritional Facts for Zucchini Pancakes

    Serving Size: 1 (165 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 362.9
    Calories from Fat 241
    Total Fat 26.8 g
    Saturated Fat 10.3 g
    Cholesterol 216.5 mg
    Sodium 831.7 mg
    Total Carbohydrate 21.8 g
    Dietary Fiber 1.2 g
    Sugars 2.3 g
    Protein 9.5 g

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