Zucchini-Cheese Pancakes

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Recipe photo
Hands-on time:
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Yield: about 20 cakes

Recipe photo

The following recipe is a tasty way to use up some of that prolific crop of zucchini from your garden. These moist, savory cakes are delicious hot from the griddle; warm; at room temperature... even cold. They're an easy "late for work," eat in the car treat.

Zucchini-Cheese Pancakes

star rating (34) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: about 20 cakes
Published: 07/07/2011

Ingredients

  • 4 large eggs, lightly beaten
  • 1/2 teaspoon freshly ground black pepper or coarse black pepper
  • 1/4 cup olive oil or vegetable oil
  • 2/3 cup chopped chives or scallions; about 1 bunch scallions, trimmed and chopped
  • 2 teaspoons salt, to taste
  • 1 teaspoon dried basil*
  • 1 teaspoon dried oregano*
  • 4 cups coarsely grated zucchini; about one 10" zucchini
  • 1 3/4 cups King Arthur Unbleached All-Purpose Flour
  • *Substitute 2 teaspoons Pizza Seasoning for the dried herbs, if desired, reducing salt to 1 1/2 teaspoons.
  • 1 cup freshly grated Parmesan, Cheddar, Monterey Jack or other cheese (or a combination)

Tips from our bakers

  • Can you make the batter ahead and store it in the refrigerator? Yes, but you may find it becoming somewhat watery the longer you store it. Adjust its consistency with additional flour before cooking, if necessary.

Directions

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1) Preheat a griddle or frying pan over medium-high heat; if you have an electric griddle, set the heat to 400°F.

2) Beat the eggs with the oil, salt, and pepper until thoroughly combined.

3) Add the herbs, scallions, zucchini, and cheese, stirring to combine.

4) Stir in the flour.

5) Grease the hot griddle lightly. Drop the batter in 1/4 cupfuls onto the griddle; a muffin scoop works well here. If necessary, spread the cakes to about 3 1/2" to 4" diameter.

6) Cook the cakes for 3 minutes, or until they're brown on the bottom, and bubbles have appeared on their tops. The top surface will appear somewhat dry and set.

7) Flip the cakes, and cook them for about3 to 4 minutes on the second side, or until they're as moist/cooked as you like when you break one open.

8) Repeat until you've used all of the batter.

9) Serve warm, at room temperature, or cold; with butter and grated cheese, or without. Store any leftovers, tightly wrapped, in the refrigerator. Reheat in a toaster or toaster oven, if desired.

Yield: about 20 cakes.

Reviews

1 234  All  
  • star rating 07/29/2014
  • Sonia from Morrisville, NC
  • I made them and really liked them. Although I used only half the amount of spring onions, they still had a good flavor. Unfortunately, my 12-yr-old did not like them, even though she likes sauteed zucchini seasoned with garlic salt. Go figure...
  • 07/16/2014
  • Sonia from Morrisville, NC
  • This particular recipe does not convert between measurement systems for most ingredients. Here's what I got when I converted to grams: 4 large eggs, lightly beaten 1/2 teaspoon freshly ground black pepper or coarse black pepper 1/4 cup olive oil or vegetable oil 2/3 cup chopped chives or scallions; about 1 bunch scallions, trimmed and chopped 2 teaspoons salt, to taste 1 teaspoon dried basil* 1 teaspoon dried oregano* 680g coarsely grated zucchini; about one 10" zucchini 1 3/4 cups King Arthur Unbleached All-Purpose Flour *Substitute 2 teaspoons Pizza Seasoning for the dried herbs, if desired, reducing salt to 1 1/2 teaspoons. 1 cup freshly grated Parmesan, Cheddar, Monterey Jack or other cheese (or a combination) Otherwise, looks like an interesting recipe I will try sometime soon. Also, can white whole wheat flour be used to substitute for some or all of the AP flour?
    You might try substituting half the all-purpose flour with white whole wheat. With that substitution, you shouldn't need to otherwise alter the recipe.~Jaydl@KAF
  • star rating 09/08/2013
  • Dolly from chandler, az
  • just great, did take longer than stated. Used 1tsp. salt & 1tsp. baking powder. We ate with applesauce & sour cream, but they don't need anything. Will try some time with corn. Will make every time I get a deal on zucchini.
  • star rating 08/30/2013
  • Eva from NJ
  • Delicious and easy! I used fresh herbs from the garden and added corn as suggested by another reader. I also used a combo of 50% reduced fat cheddar and park cheese. My husband said it was definitely a keeper!
  • star rating 08/30/2013
  • Cathy from Massachusetts
  • Fabulous and flexible. After trying them for breakfast, I decided to use them as an appetizer at a party. I made a batch of silver dollar sized pancakes and froze them ahead of time. The day of the party, I thawed them and put them on a serving tray and topped each with a small dollop of sour cream and a sprinkle of chopped chives. They were the hit of the party!
  • star rating 08/29/2013
  • Eva from NJ
  • Delicious and easy! I used fresh herbs from the garden and added corn as suggested by another reader. I also used a combo of 50% reduced fat cheddar and park cheese. My husband said it was definitely a keeper!
  • star rating 08/15/2013
  • Jennifer from San Mateo, CA
  • Incredibly delicious and easy to put together. A perfect weeknight dinner. I followed the suggestion of another reviewer and served the pancakes with marinara sauce. My husband and I loved the combination. I substituted finely minced shallots for the scallions because that was what I had in my fridge. Also, I used a combination of sharp cheddar and Parmesan cheese, but you can easily adjust the mix of cheeses and the herbs to suit your preferences. This recipe will definitely become part of our regular dinner rotation.
  • star rating 07/20/2013
  • Maria from Massachusetts
  • Made with yellow squash, basil, oregano, and chives from the garden--grandchildren helped pick the produce and, of course, helped eat the finished product, too. Yum!
  • star rating 07/19/2013
  • theconstance from KAF Community
  • Just made it this evening grating half of a huge hard zucchini my husband found in the garden. He told me I should throw it away, it was that hard but I did anyway. I was too tired to grate cheese, so I crumbed feta cheese into the mix. no draining was necessary. With a huge zucchini, I was worried about some big seeds, and tried to eliminate them, but no need, they soften in the cooking and disappear. Lots of play in this recipe. I added some fresh corn from yesterday. The whole thing makes a perfect light pancake. My mix was such that I never had the standard pancake "bubbles" telling me when to turn. Just cheat and peek under one of the ones cooking. As soneone else says - the donesness is up to you. I happenbed to like it cooked up to eggy tightness.
1 234  All  
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