Save on Pinterest

Contest-Winning Zucchini Pancakes

In place of potato pancakes, try these cute rounds that are very simple to prepare with on-hand ingredients. Not only are they tasty, they're pretty, too. To eliminate some of the fat, I use a nonstick griddle coated with butter-flavored cooking spray. —Teressa Eastman El Dorado, Kansas
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    5 pancakes

Ingredients

  • 1/3 cup biscuit/baking mix
  • 1/4 cup grated Parmesan cheese
  • 1/8 teaspoon pepper
  • 2 eggs, lightly beaten
  • 2 cups shredded zucchini
  • 2 tablespoons butter

Directions

  • In a large bowl, combine the biscuit mix, cheese, pepper and eggs just until blended. Add the zucchini and mix well.
  • In a large skillet, melt butter. Drop batter by about 1/3 cupfuls into skillet; press lightly to flatten. Fry until golden brown, about 3 minutes on each side.
Nutrition Facts
1 each: 128 calories, 9g fat (5g saturated fat), 100mg cholesterol, 248mg sodium, 7g carbohydrate (1g sugars, 1g fiber), 5g protein.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • KarenKeefe
    Jan 4, 2019

    Kids really enjoyed these! Served with honey butter!

  • VictoriaElaine
    Aug 12, 2017

    These were actually pretty good! I would make them again. A fun way to use up zucchini.

  • colemang2
    Jul 29, 2017

    Good basic recipe. I added two tablespoons of chopped green onion, and served them with a dollop of French onion dip. Excellent!

  • erinshea1982
    Aug 17, 2016

    We enjoyed the flavor and quick prep of this recipe!

  • walgreens
    Jul 28, 2016

    very good

  • Elora47
    Aug 16, 2014

    We love these. I have been making them for many years! Great served with fish, too.

  • Huxpa
    Sep 17, 2012

    We liked it the first time I made it. The second time I made it even better by adding fresh corn kernels that I cut from an ear of corn with a knife.

  • karynp6
    Mar 26, 2011

    I used to make these for my toddler for lunch, or even dinner. He loved them, plus they have so much nutritional value with the zucchini and eggs, etc. Besides, I loved eating them too. I just ate them plain, but sour cream sounds good. Wonderful blend of flavors.

  • lacourtney
    Sep 9, 2010

    I really enjoy these pancakes for lunch when I'm alone. Its a wonderful way to use my frozen shredded zucchini. I also add cooked pork sausage to make them more substantial. It then becomes a meal in itself.

  • sugarlou
    Oct 17, 2009

    I had aprehensions about this recipie but with so much zucchini, I had to try. I was pleasantly surprised. They were even good with syrup.