Back to Zucchini Pancakes

Print Options


Card Sizes

Zucchini Pancakes Recipe

Zucchini Pancakes Recipe

These pancakes are very tasty and easy to make. And they're a nice change of pace from potato pancakes.—Charlotte Goldberg, Honey Grove, Pennsylvania
TOTAL TIME: Prep/Total Time: 20 min. YIELD:4 servings


  • 1-1/2 cups shredded zucchini
  • 2 tablespoons biscuit/baking mix
  • 3 tablespoons grated Parmesan cheese
  • Dash pepper
  • 1 egg, lightly beaten
  • 1 tablespoon canola oil


  • 1. In a sieve or colander, drain the zucchini, squeezing to remove excess liquid. Pat dry; set aside. In a small bowl, combine the baking mix, cheese and pepper. Stir in egg until blended. Add the zucchini; toss to coat.
  • 2. In a large skillet, heat oil over medium heat; drop 1/4 cupfuls of batter into skillet and press lightly to flatten. Fry for 2 minutes on each side or until golden brown. Drain on paper towels. Yield: 4 servings.

Nutritional Facts

1 pancake equals 88 calories, 6 g fat (2 g saturated fat), 56 mg cholesterol, 134 mg sodium, 4 g carbohydrate, 1 g fiber, 4 g protein.