Zucchini Pancakes

Zucchini Pancakes

92
William Anatooskin 10

"An easy recipe to make. A delicious vegetable pancake for breakfast, brunch, lunch or just a snack."
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Ingredients

servings 362 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 362 kcal
  • 18%
  • Fat:
  • 26.9 g
  • 41%
  • Carbs:
  • 22.2g
  • 7%
  • Protein:
  • 9.6 g
  • 19%
  • Cholesterol:
  • 217 mg
  • 72%
  • Sodium:
  • 937 mg
  • 37%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat grill to 425 to 450 degrees F (220 to 225 degrees C).
  2. In a large mixing bowl, beat eggs, add shredded zucchini and mix well using a fork. Add flour, sugar, salt and vegetable oil and stir to blend well. Finally, add baking powder and mix well using a large spoon. The batter's consistency should be like heavy whipping cream.
  3. Spoon batter on hot grill (about 2 tablespoons) for each pancake. Cook until there are no longer bubbles forming in the pancake about 2 minutes; turn over and cook for 2 minutes longer. Rub pancakes with melted butter and serve immediately.

Reviews

92
  1. 106 Ratings

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Most helpful positive review

The original receipe is not healthy with 27 grams of fat. I substitute applesauce for the oil and use 2 eggs and 4 egg whites instead of 4 eggs. Top with the melted butter and parmesan cheese (r...

Most helpful critical review

Not flavorful at all. We threw more than half the batch away. Will not make again.

The original receipe is not healthy with 27 grams of fat. I substitute applesauce for the oil and use 2 eggs and 4 egg whites instead of 4 eggs. Top with the melted butter and parmesan cheese (r...

I keep a supply of these pancakes, some made with zucchini and some made with carrot, in my freezer for a quick, healthy snack for my 1-year old. I use whole wheat flour and skip the butter. Ins...

Zucchini pancakes are the best! My mom used to make them when we were kids. It was a great way to get us to eat vegetables, and it was cheap since the main ingredient grew bountifully in the gar...

Add 1/2 cup of parmesan cheese to mixture. Also, I use 1 cup of Bisquick instead of flour. It is really yummy!

These pancakes were amazing! Even the kids loved them. They were easy to make and tasted great. I added a bit of cinnamon and topped them with syrup for breakfast. They were a hit with my fa...

I loved these pancakes! So quick and easy to make. Even my husband loved them and he doesn't try new things very often!

I LOVE this recipe for my kids!!! I have done it with shredded carrots for 'orange' pancakes and have also used the shredded brocolli you can get in the produce section (Mann's I think) and my 3...

These pancakes are light and fluffy and DELICHE for breakfast.

Not flavorful at all. We threw more than half the batch away. Will not make again.