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    Home » Appetizers » Zucchini Pancakes

    Zucchini Pancakes

    by Lainey · Posted: May 23, 2021 · This post may contain affiliate links ·

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    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!

    Zucchini Pancakes on a white plate and garnished with green onions

    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.
    a stack of sliced Zucchini Pancakes on a white plate and garnished with green onions


    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
    ingredients for Zucchini Pancake recipe

    In a large bowl, add grated zucchini, and salt and allow it to sit for 15 minutes. After 15 minutes, squeeze the liquid out of the zucchini using a cheesecloth:

    grated zucchini and salt mixture in a large bowl then poured in a strainer

    In a large bowl, add zucchini, pancake mix, water, large egg, minced onions, chili powder, and stir to combine:

    zucchini, pancake mix, water, large egg, minced onions, and chili powder mixed in a large bowl

    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:

    cooked the zucchini pancakes in a large pan

    Frequently Asked Questions:

    Can I use “Just Add Water” Pancake mix?

    Absolutely- any works!

    What if I don’t have pancake mix?

    Make your own! Simply mix, 1 ½ cups all-purpose flour, 3 ½ teaspoons baking powder, and 1 tablespoon white sugar. Store in an airtight container until ready to use!

    Can you freeze the zucchini pancakes?

    Absolutely! Make sure to place parchment paper in between the pancakes.

    a stack of Zucchini Pancakes garnished with green onions
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    Zucchini Pancakes

    An easy and healthy side dish recipe made with zucchini, pancake mix, egg and chili powder. Yum!
    Prep Time20 mins
    Cook Time10 mins
    Total Time30 mins
    Course: Appetizer
    Cuisine: Filipino, korean
    Servings: 2
    Calories: 260kcal

    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.

    Nutrition

    Serving: 1g | Calories: 260kcal | Carbohydrates: 16g | Protein: 8g | Fat: 19g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 800mg | Potassium: 532mg | Fiber: 3g | Sugar: 5g | Vitamin A: 603IU | Vitamin C: 29mg | Calcium: 114mg | Iron: 2mg
    DID YOU MAKE THIS RECIPE? Share it on instagram or tag @simplybakings or #simplybakings!

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    Hi, I’m Lainey! Here you’ll find hundreds of recipes, all made from scratch with lots of tips and detailed step-by-step instructions. ➝ Visit my about page!

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