Use fresh, seasonal ingredients to make this easy recipe for Zucchini Pancakes with sweet corn and fresh herbs. Perfect for a summer dinner or brunch any time of year..
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Introduction
Do you enjoy having pancakes for supper?
I’m not referring to buttermilk, oatmeal or even ricotta pancakes -these tasty breakfast recipes are a good idea for lazy weekends.
What I am referring to are savory pancakes, more specifically zucchini cakes.
This is not the first time I have shared a zucchini recipe in the form of a fritter.
The recipe I am sharing with you today has the pancake texture you know and love, with the occasional sweetness from the corn and the added nutrition from the zucchini.
These pancakes, made with shredded zucchini and sweet corn, showcase summer zucchini. They are full of flavor, have a wonderful texture and are so appetizing.
Truly the best zucchini pancakes to make when this wonderful vegetable is in season.
Mise en place
The dry ingredients: In a large mixing bowl, whisk together 1 cup of all-purpose flour (142 grams), 1½ teaspoons of baking powder, ¼ teaspoon baking soda, ¼ teaspoon of salt, and ½ teaspoon paprika. Set aside.
Prep the herbs: You will need to mince 1 clove of garlic and ½ a French shallot (about 2 tablespoons). You also need to chop 1 tablespoon each of fresh basil, parsley and chives.
Prep the corn: You will need 1 cup of canned or cooked corn kernels. If using fresh, this is the equivalence of one cob of corn.
To remove the kernels, stand the corn and slice down along the side with a very sharp knife. Be sure to “milk” the cob by using the back of your knife and scraping it.
Prep the fresh zucchini: Properly rinse and dry 1 small zucchini, about 4 ounces.
Next, cut off the little stump where the flower was growing. Leave that part attached to the plant as this will make grating the zucchini easier -which is the next step.
Using the large holes of a box grater, grate the zucchini. You need 1 cup. Set it aside.
Instructions
Whisk together 1 egg, 1 cup of milk, and 1 tablespoon of olive oil in a medium mixing bowl.
Add the grated zucchini, corn kernels, minced garlic, French shallot, basil, parsley, and chives. Combine properly together with a wooden spoon or plastic spatula.
Add this mixture to the dry ingredients. Stir until just combined. Next, place a large nonstick pan over medium heat and brush with oil. You can also use non-stick spray.
Drop a scant ¼ cup of batter per pancake. Use the back of the spoon to spread out to a 3-inch pancake. Cook for approximately 2-3 minutes or until the sides begin to set, bubbles break to the surface and the bottom is golden brown. Turn and cook for another minute or so.
Brush the pan lightly with oil and repeat with the rest of the zucchini batter.
Serve immediately with your favorite pancake toppings.
Tips
- To distribute the baking powder and soda properly, whisking the dry ingredients together is important.
- Use fresh corn kernels for the best-tasting pancakes.
- Milking the cob adds a little bit of starch and sweetness to the batter.
- Getting a nice hot pan is key for the best results. Make sure you have a hot skillet before you start cooking.
- Avoid crowding your pan as this makes flipping them a lot harder.
- To get 3-inch pancakes, use a scant ¼ cup of batter per portion—the total recipe yields 12 pancakes. You can also make small pancakes that are great for kids!
- Refrigerate for up to 3 days in an airtight container or can conveniently be frozen for up to 3 months.
- Reheat frozen pancakes in the toaster, oven, or air fryer.
Variations
- Add some finely chopped peperoncino or hot chili peppers if you like heat.
- Replace the French shallot with red onion.
Serving Suggestions
Garlic Yogurt Sauce
These vegetable pancakes are great topped with salsa, a dollop of sour cream, or garlic yogurt sauce.
Top them off with homemade applesauce or strawberry rhubarb compote if you prefer something a little fruitier.
More zucchini recipes
Here are some of the best zucchini recipes starring everyone’s favorite summer squash! From savory to sweet, there’s a zucchini recipe for you to use up your garden harvest or any time you want an easy zucchini recipe.
Recipe inspiration
Almost 25 years ago, I purchased a Canadian Living Cookbook called “Vegetarian Dishes.”
One of the recipes I fell in love with was this corn and zucchini pancake recipe. I quickly searched on their website, hoping to find the original recipe, and I did!
Here are some of the changes I made: I tripled the amount of zucchini and added herbs and spices like garlic, shallots, paprika, basil and chives.
I made so many modifications that I made it my own.
I hope you get a chance to try it!
If you do, I would love to hear what you think of the recipe.
THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
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★★★★★ If you have made these savory pancakes, I would love to hear about it in the comments below and be sure to rate the recipe!
Recipe
Easy Zucchini Pancakes Recipe
Ingredients
Dry Ingredients:
- 1 cup flour all-purpose
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon paprika
Wet Ingredients:
- 1 egg room temperature
- 1 cup milk
- 1 tablespoon olive oil
- 1 cup zucchini, small grated,
- 1 cup corn kernels cut from cob or canned
- 1 clove garlic minced
- ½ French shallot minced, about 2 tablespoons
- 1 tablespoon basil fresh, chopped
- 1 tablespoon parsley Italian flat-leaf
- 1 tablespoon chives fresh, chopped
- extra oil for brushing pan
Instructions
- In a large mixing bowl, whisk together the dry ingredients. That is the flour, baking powder, baking soda, salt and paprika. Set aside.
- In a medium bowl, whisk together the egg, milk, and oil. Add the grated zucchini, corn kernels, garlic, French shallot, basil, parsley, chives. Combine properly together with a wooden spoon or plastic spatula.
- Add this mixture to the dry ingredients.
- Stir until just combined.
- Place a large non-stick pan over medium heat. Brush with oil or use a non-stick spray.
- Drop a scant ¼ cup of batter per pancake. Cook for approximately 2-3 minutes or until the sides begin to set, bubbles break to the surface and the bottom is golden brown. Turn and cook for another minute or so.
- Repeat until all batter is done.
- Serve immediately with your favorite sauce.
Video
Notes
- To distribute the baking powder and soda properly, whisking the dry ingredients together is important.
- Use fresh corn kernels for the best-tasting pancakes.
- Milking the cob adds a little bit of starch and sweetness to the batter.
- Getting a nice hot pan is key for the best results. Make sure you have a hot skillet before you start cooking.
- Avoid crowding your pan as this makes flipping them a lot harder.
- To get 3-inch pancakes, use a scant ¼ cup of batter per portion—the total recipe yields 12 pancakes. You can also make small pancakes that are great for kids!
- Refrigerate for up to 3 days in an airtight container or can conveniently be frozen for up to 3 months.
- Reheat frozen pancakes in the toaster, oven, or air fryer.
Nutrition
This post was originally published on August 26, 2020, and republished on August 16, 2022 with updated content and a video. Thanks for sharing!
Karen
I just made these for lunch and they are delicious! I have wanted to make them since seeing the recipe and I had fresh corn and zucchini so it was time. I served them with tomato jam and sliced avocado which went together well.
Thanks you so much Maria for all of your foolproof recipes.
Maria
So happy to read this! Thanks so much for sharing Karen!
Val
We had these for supper the other night, we just loved them! Thanks for sharing.
Maria
How wonderful Val! Thanks so much for sharing.
Maryann
Made this recipe but had to make a few changes to make it “ornish” friendly. Yours are probably a little bit fluffier, but I just love the rich, nutty flavor that whole wheat flour adds. I did include 1/3 cup of white flour for some “lift”. Super yummy and I expect to keep it in permanent rotation.
Maria
How wonderful Maryann! Thanks so much for sharing!