Zucchini Pancakes

Zucchini Pancakes

Hello Everybody! Today I am sharing with you my zucchini pancakes recipe. This is a simple dish using zucchini from my garden that can be enjoyed at any time of day. I like to add a little bit of sour cream and parsley on top! Watch the full video to follow along as I cook this recipe step by step or continue scrolling for the written recipe.


  • 3 Zucchini medium size and shredded

  • Handful Scallions thinly sliced

  • 2 Eggs

  • 1 tsp. Baking Powder

  • All Purpose Flour I used 2/3 cup, but you may need more

  • Salt and Black pepper to taste

  • 1/2 cup Sour cream for topping

  • Handful of Parsley chopped for topping


  • Wrap the shredded zucchini in a clean kitchen towel and squeeze out any excess water the zucchini contains into a bowl. Squeeze and then shuffle the zucchini around before squeezing again. Repeat a couple of times until the zucchini are mostly dry. Place the shredded zucchini and the scallions in a dry, large mixing bowl.

  • Scramble the eggs in a separate bowl and season with salt and black pepper. Add in the baking powder and scramble with a fork. Pour the egg mixture into the large mixing bowl and mix all together.

  • If the ingredients end up a little too wet, slowly mix in the flour to thicken it up. I used about 2/3 cups of flour. Depending on how much of the zucchini water you were able to squeeze out, you may need more or less flour.

  • Heat up a frying pan over medium heat and add a drizzle of olive oil. Use a baking brush to spread the oil all over the pan. Once the oil is warmed up, scoop in a small amount of the zucchini pancake mixture onto the pan. Lightly flatten them out make sure that they cook evenly.

  • After three to five minutes, flip the pancakes to cook the other side. If it looks like there isn’t enough oil in the pan, add a little bit more to keep the pancakes from burning. Cook the zucchini pancakes until they hold together and are a nice brown color on each side.

  • Remove the zucchini pancakes from the pan and place on a paper towel covered dish to help soak up the extra oil.

  • Mix the parsley into the sour cream. Serve the zucchini pancakes with a dollop of the parsley sour cream mix and enjoy. Salute and cin cin!

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