These Zucchini Pancakes are made with summer zucchini and are quick, easy and so delicious! Make these for an appetizer, snack, or light meal!
Love Pancakes? Try my Fluffy Japanese Souffle Pancakes, Egg-Free Pancakes, or my Butter Pecan Pancakes!
Tips & Variations:
- Zucchini: Feel free to use any type of zucchini you have available- any works as long as it’s firm, smooth, and has a slight gloss.
- It’s best to use a cheesecloth when squeezing the water from the zucchini, however, if you don’t have that available a clean handkerchief (I’ve used this kind of handkerchief) or even a thin pillowcase would work!
- Sauce: You can eat this plain or in your favorite sauce. Here’s a simple one: 2 tablespoons soy sauce, 1 tablespoon vinegar, then mix until combined.
- Storage: Refrigerate in an airtight container for 2-3 days. To reheat, fry for about 2 minutes on both sides. Using a microwave might result in soggy pancakes.
How to Make Zucchini Pancakes:
Listed below are all the ingredients you will need:
- zucchini
- salt
- pancake mix
- water
- egg
- onions
- chili powder
- vegetable oil
In a large bowl, add grated zucchini, salt and allow it to sit for 15 minutes. After 15 minutes, squeeze the liquid out of the zucchini using a cheesecloth:
In a large bowl, add zucchini, pancake mix, water, large egg, minced onions, chili powder, and stir to combine:
In a large pan, add oil over medium-high heat. Using an ice cream scooper, scoop out the batter and place it into the heated skillet, if possible place three to four pancakes at once.
Cook the pancakes for 2 minutes on each side until lightly golden and repeat the process with the remaining batter:
Frequently Asked Questions:
Absolutely- any works!
Make your own! Simply mix, 1 ½ cup all-purpose flour, 3 ½ teaspoons baking powder, and 1 tablespoon white sugar. Store in an airtight container until ready to use!
Absolutely! Make sure to place parchment paper in between the pancakes.
Zucchini Pancakes
Ingredients
- 11 oz grated zucchini
- ½ teaspoon salt
- ½ cup pancake mix
- ¼ cup water
- 1 large egg
- 1 oz onions minced
- ¼ teaspoon chili powder
- 2 tablespoons vegetable oil
Instructions
- In a large bowl, add grated zucchini, salt and allow it to sit for 15 minutes. After 15 minutes, squeeze the liquid out of the zucchini using a cheesecloth.
- In a large bowl, add zucchini, pancake mix, water, large egg, minced onions, chili powder, and stir to combine.
- In a large pan, add oil over medium-high heat.
- Using an ice cream scooper, scoop out the batter and place it into the heated skillet, if possible place three to four pancakes at once.
- Cook the pancakes for 2 minutes on each side until lightly golden and repeat the process with the remaining batter.
- Serve with a soy sauce-based dipping sauce ane best served immediately.
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