Zucchini-Cornmeal Pancakes Recipe

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Zucchini-Cornmeal Pancakes Recipe
Zucchini-Cornmeal Pancakes Recipe photo by Taste of Home
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Zucchini-Cornmeal Pancakes Recipe

Read Reviews
5 7 7
Publisher Photo
My mom has made these treasured family hotcakes for ages. Try them as a breakfast-for-dinner meal, with fresh fruit, yogurt and honey on top. —Katherine Wollgast, Florissant, Missouri
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 2 cups shredded zucchini
  • 1 cup all-purpose flour
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup yellow cornmeal
  • 1/4 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 large eggs
  • 1/3 cup 2% milk
  • 1/4 cup finely chopped onion
  • Butter and maple syrup, optional

Directions

Place zucchini in a colander to drain; squeeze well to remove excess liquid. Pat dry.
Whisk flour, cheese, cornmeal, sugar, baking powder, salt and pepper. In another bowl, whisk together eggs, milk and onion. Add to dry ingredients, stirring just until moistened. Fold in zucchini.
Lightly grease a griddle with cooking spray; preheat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. If desired, serve with butter and syrup. Yield: 8 pancakes.
Originally published as Zucchini-Cornmeal Pancakes in Taste of Home June/July 2016, p76

Nutritional Facts

2 pancakes: 314 calories, 6g fat (3g saturated fat), 103mg cholesterol, 973mg sodium, 52g carbohydrate (16g sugars, 2g fiber), 12g protein.

  • 2 cups shredded zucchini
  • 1 cup all-purpose flour
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup yellow cornmeal
  • 1/4 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 large eggs
  • 1/3 cup 2% milk
  • 1/4 cup finely chopped onion
  • Butter and maple syrup, optional
  1. Place zucchini in a colander to drain; squeeze well to remove excess liquid. Pat dry.
  2. Whisk flour, cheese, cornmeal, sugar, baking powder, salt and pepper. In another bowl, whisk together eggs, milk and onion. Add to dry ingredients, stirring just until moistened. Fold in zucchini.
  3. Lightly grease a griddle with cooking spray; preheat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. If desired, serve with butter and syrup. Yield: 8 pancakes.
Originally published as Zucchini-Cornmeal Pancakes in Taste of Home June/July 2016, p76

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Reviews forZucchini-Cornmeal Pancakes

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delowenstein User ID: 3766053 268650
Reviewed Jun. 28, 2017

"I made these pancakes tonight! They're delicious without the butter and syrup!"

MY REVIEW
mamamarie User ID: 568814 265352
Reviewed Apr. 30, 2017

"These were very good. I will make them again. Eeryone liked them. Thanks Katherine."

MY REVIEW
aug2295 User ID: 4631582 252830
Reviewed Aug. 17, 2016

"Great flavor."

MY REVIEW
choney2 User ID: 5323277 252327
Reviewed Aug. 7, 2016

"Looking for another way to use fresh zucchini? This recipe is great! I served it with barbeque pork sandwiches, which made for a nice meal. They are easy to make, with a light Parmesan cheese taste (I would be tempted to leave the Parmesan cheese out next time). All in all a winner! Will make again."

MY REVIEW
ms11145 User ID: 1604521 252278
Reviewed Aug. 6, 2016

"If in a hurry, you can use a package of jiffy mix cornbread mix. A friend of mine gave me this recipe eons ago and I look forward to summer for fresh zucchini. YUM."

MY REVIEW
CarlyFace User ID: 869929 250603
Reviewed Jul. 18, 2016

"These are delicious! I serve them with plain Greek yogurt and apricot preserves, which compliment the flavored and texture of these addictive pancakes beautifully. But butter and real maple syrup are delicious, too!"

MY REVIEW
bicktasw User ID: 4201818 249987
Reviewed Jul. 1, 2016

"I made these delicious pancakes for dinner tonite. I used 1 tsp. dried minced onion instead of the finely chopped onion and I also added 1 Tbsp of oil to the batter. They turned out wonderful! They were very tasty ... a very nice consistency from the cornmeal and a freshness from the zucchini. Now I know what to do with some of the zucchini I'm getting from my neighbor's garden! Highly recommended!"

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