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Zucchini Pancakes

Zucchini Pancakes
7 votes, 4.14 avg. rating (82% score)
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Total Time: 20

Yield: 12 pancakes or 4 servings

These zucchini pancakes are a great way to serve summer's most abundant vegetable. They go well with most meats and can even be served as a main course. For added color, replace 1/2 cup of the zucchini with grated carrot. Serve pancakes plain, or top with Greek yogurt or sour cream, plus smoked salmon or prosciutto.

Read more about the evolution of this recipe for Zucchini Pancakes.

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Photo/Art by Amy Traverso


  • 2 cups grated unpeeled zucchini
  • 1 teaspoon kosher or sea salt
  • 3/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 cup grated cheddar or Colby cheese
  • 1 tablespoon thinly sliced scallions (green onions) or 2 tablespoons chopped fresh chives
  • 2 large eggs, lightly beaten
  • 2 tablespoons salted butter, melted
  • 1 tablespoon cold salted butter


Toss zucchini with the salt in a colander and let stand for 10 minutes. Squeeze out any remaining liquid.
In a medium mixing bowl, whisk together the flour and baking powder. Stir in the cheese and scallions, then add eggs, melted butter, and zucchini and mix until well combined.
Melt 1 teaspoon of the cold butter in a large skillet over medium heat. Spoon batter by the tablespoon into the pan, being careful not to overcrowd. Press down lightly with a spatula to flatten. Brown pancakes lightly on each side, about 4 minutes per side, then transfer to a baking sheet and keep warm in a 200° oven until serving. Repeat with remaining batter.
Updated Monday, August 10th, 2015

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One Response to Zucchini Pancakes

  1. Christine Salvatore July 5, 2004 at 5:19 pm #

    I was looking for a recipe I got out of a Yankee years ago. This recipe is *similar* but not exact. The original, as I recall, didn’t have cheddar or colby cheese and did have fresh sage and more parmesan. Those pancakes were to die for! I’ve made them for family, friends, and pot-lucks, and have always gotten rave reviews, even from folks who weren’t terribly fond of zucchini. I can’t wait to unpack (from moving) that old Yankee magazine!

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