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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
  • Optional: Butter and maple syrup


  • 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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