Zucchini Pancakes

"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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photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by Teddys Mommy photo by Teddys Mommy
photo by CoffeeMom photo by CoffeeMom
Ready In:
35mins
Ingredients:
8
Yields:
16 pancakes
Serves:
4
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ingredients

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directions

  • Wash and shred zucchini on a fine shredder (DO NOT PEEL).
  • In a large mixing bowl, beat eggs; add shredded zucchini and mix well using a fork.
  • Add flour, sugar, salt and olive oil and stir well to blend.
  • Finally, add baking powder and mix using a spoon (Batter consistency should be like heavy whipping cream).
  • Preheat griddle to 425- 450°F.
  • If using a heavy duty frying pan, heat to medium-high heat; adjust heat if necessary.
  • Rub grill or frying pan with oil before cooking each batch of pancakes.
  • Spoon batter onto hot griddle (about 2 tablespoons for each pancake).
  • 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.
  • 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.
  • Serve with your choice of jams or syrups.
  • Also very good with sour cream or yogurt along with your choice of jams or syrups, or you can eat them just plain.
  • These pancakes are delicious for breakfast, brunch or just as a snack anytime.

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Reviews

  1. 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.
     
  2. My kids enjoyed these. I blended the zucchini and eggs so there wouldn't be any zucchini visible . The pancakes were tinted green and the kids thought it was cool.
     
  3. Lovely recipe! The pancakes turned out perfectly and we ate them with bacon and sour cream. We had to share with th cats, though. Who knew cats liked zucchini?
     
  4. Thank you for sharing the recipe. It was a little too eggy for us. I think I would only use 2 next time. But this is a GREAT way to use up some of the millions of zucchini we have growing in the garden.
     
  5. This is a really nice recipe. I finely shredded the zucchini, then drained and squeezed. I reserved the liquid and adjusted the consistency of the batter (adding a 1/4 cup) once all of the ingredients were combined. We are at a high elevation so dry/liquid usually needs to be tweeked anyway. I followed the recipe as written but added chopped cooked bacon to the cakes once they were poured on the griddle. They were are big hit! Thanks for the great recipe. :)
     
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Tweaks

  1. I just love this recipe! I have lost track of the numerous times I have made these. I have served them at breakfast in place of hash browned potatoes, with sour cram as a side to meat dishes and have even used them toped with spaghetti sauce. I use Splenda in place of the sugar with no problems. Thanks Uncle Bill for sharing yet another fantastic recipe.
     
  2. I made these with yellow squash instead of zucchini. They were terrific! The second time I made them, I used whole wheat flour, but they were much better with white flour. Great way to get veggies into the kids!
     
  3. Excellent Recipe - Will definitely make again. I used frozen zucchini, which I inherited from my grandmother, and am looking for ways to use up. I thawed it, but didn't squeeze it out. I also used all whole wheat flour and the texture was very still very light. I also used 1 T honey instead of sugar. Next time I will add 1 t. cinnamon too for flavor. Thanks for an excellent recipe!
     

RECIPE SUBMITTED BY

I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%. From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals. I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ. I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
 
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