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Zucchini-Cornmeal Pancakes

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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    8 pancakes


  • 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


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

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  • grandmascooking22
    Jan 2, 2019

    We really like zucchini pancakes but the cornmeal in this recipe makes it a real hit! I am going to make it again and put some sweet corn in the recipe and then serve with a corn sauce. I think that will make it even better. Actually, this recipe could be adapted in to lots of different tasty pancakes!

  • annrms
    Sep 27, 2018

    I substituted a whole grain pancake mix so I omitted the baking powder and used the salt to help the zucchini release its moisture. I also squeezed the zucchini in a clean kitchen towel. I used the batter to make 4 waffles instead of 8 pancakes. I then topped the waffles with cheeseburgers!!! The waffles were a perfect platform for the burgers...very savory. Will definitely use this recipe again.

  • delowenstein
    Jun 28, 2017

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

  • mamamarie
    Apr 30, 2017

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

  • aug2295
    Aug 17, 2016

    Great flavor.

  • choney2
    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.

  • ms11145
    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.

  • CarlyFace
    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!

  • bicktasw
    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!