Zucchini Pancakes Recipe photo by Taste of Home
Total Time
Prep/Total Time: 20 min.
When garden-fresh zucchini starts to pile up, shred that squash and heat up the griddle for zucchini pancakes.

Updated: May 20, 2024

When it comes to garden-fresh produce, nothing grows more prolifically than zucchini. Just when you think you’ve had your fill, more will magically appear in the garden (or on your front step). Luckily, we have plenty of zucchini recipes to use up that summer squash! For a quick side, we love a batch of these zucchini pancakes.

This twist on classic potato pancakes takes 20 minutes to whip up. Serve these zucchini cakes topped with tangy sour cream and fresh herbs.

Zucchini Pancakes Ingredients

  • Zucchini: Use fresh or frozen shredded zucchini. If using frozen, let the zucchini thaw and then blot dry before adding to the batter.
  • Egg: An egg in the batter helps to bind the ingredients together.
  • Parmesan cheese: Freshly grated Parmesan cheese will provide the best flavor. Romano cheese is a tasty alternative with a similar consistency. Sharp cheddar and pepper jack are also tasty options.
  • Biscuit/baking mix: This zucchini pancakes recipe uses a shortcut biscuit/baking mix in lieu of flour, leaveners and other common pancake ingredients. No premade biscuit mix on hand? You can make a homemade baking mix.
  • Pepper: Freshly cracked peppercorns will enhance the flavor of the pancakes.
  • Canola oil: These pancakes are pan-fried in canola oil, a neutral-flavored cooking oil. Your alternative oils for frying include safflower oil or sunflower oil.
  • Sour cream: The zucchini pancakes are best served warm with tangy sour cream on the side. Plain Greek yogurt is an ideal substitute. For added flavor, stir freshly chopped green onions, chives or dill into the sour cream before serving.


Step 1: Prep the zucchini

Place the shredded zucchini in a colander over a plate, and let stand to drain. Squeeze the zucchini, and blot dry with paper towels or a clean kitchen towel.

Editor’s Tip: Draining the zucchini thoroughly is key to preventing soggy pancakes. Don’t rush this step!

Step 2: Make the batter

In a bowl, mix the egg, cheese, baking mix and pepper. Then add the shredded zucchini, and toss to coat.

Step 3: Cook the pancakes

In a large skillet, heat the oil over medium heat. Drop four pancakes into the skillet, and press lightly to flatten. Cook until golden brown, about two minutes per side. If desired, serve with sour cream.

Editor’s Tip: If your skillet is not very big, cook the pancakes in smaller batches. Crowding the skillet won’t allow the pancakes to crisp and brown evenly.

Recipe Variations

  • Serve with a yogurt sauce: Pair these zucchini pancakes with a tzatziki sauce. In a small bowl, mix together 1-1/2 cups finely chopped peeled cucumber, 1 cup plain yogurt, 2 minced garlic cloves, 1-1/2 teaspoons chopped fresh dill, 1-1/2 teaspoons olive oil and 1/8 teaspoon salt. Refrigerate the sauce until serving so the flavors have time to meld.
  • Make gluten-free pancakes: For gluten-free zucchini pancakes, use a gluten-free flour blend.
  • Give ’em some heat: Add a pinch of cayenne pepper or crushed red pepper flakes or a dash of hot sauce.
  • Add zest: Add 1/4 teaspoon fresh lemon zest to the batter for a light citrus flavor.
  • Heap on the herbs: For more fresh-from-the-garden flavor, stir in a teaspoon of chopped fresh herbs. I would use chives, tarragon, chives, thyme or oregano.
  • Opt for onions: Stir in a tablespoon of finely chopped shallots or add shredded onions to the batter.

How to Store Zucchini Pancakes

Store leftover zucchini pancakes in an airtight container in the fridge for up to four days.

Can you freeze zucchini pancakes?

Yes, zucchini pancakes will freeze well. After cooking, let cool completely. Flash-freeze the pancakes by placing them on a baking sheet and freezing for two hours or until frozen solid. Then, place the pancakes in a freezer-safe bag, label with the date and store for up to two months in the freezer.

To reheat, place the frozen zucchini pancakes on a baking sheet, and bake in a 325°F oven until heated through.

Zucchini Pancakes Tips

How do I shred zucchini for zucchini pancakes?

You can grate zucchini with a box grater, food processor, spiralizer or vegetable peeler.

How do I get water out of shredded zucchini?

To remove the water from shredded zucchini, use a colander to drain excess water, then pat dry with paper towels.

Why are my zucchini fritters falling apart?

If your zucchini pancakes are falling apart, there are two likely causes:

  • You didn’t squeeze as much liquid as possible from the shredded zucchini. If the batter appears to be too thin, add extra flour, about a tablespoon at a time, until the consistency is thicker.
  • Your skillet is too hot. When your cooking surface is too hot, the outside of the fritter will cook much faster than the inside, leading to loose, undercooked pancakes.

What can I serve with zucchini fritters?

Serve zucchini pancakes alongside sour cream, pico de gallo, marinara, yogurt sauce, classic tartar sauce or hot sauce. Zucchini pancakes make a great summer side dish and pair well with grilled ribeye steaks, grilled chicken recipes and grilled fish recipes.

Zucchini Pancakes

Prep Time 20 min
Yield 2 servings


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


  1. Place zucchini in a colander over a plate; let stand to drain. Squeeze and blot dry with paper towels.
  2. In a bowl, mix egg, cheese, baking mix and pepper. Add zucchini; toss to coat.
  3. In a large skillet, heat oil over medium heat. Drop 4 pancakes into skillet; press lightly to flatten. Cook until golden brown, about 2 minutes per side. If desired, serve with sour cream.

Nutrition Facts

2 pancakes: 174 calories, 13g fat (3g saturated fat), 99mg cholesterol, 256mg sodium, 9g carbohydrate (2g sugars, 1g fiber), 7g protein.

These Zucchini Pancakes are a tasty change of pace from ordinary potato pancakes. Add a little shredded onion to give them a savory kick. —Charlotte Goldberg, Honey Grove, Pennsylvania
Recipe Creator