Use fresh, seasonal ingredients to make these Zucchini Pancakes with sweet corn and fresh herbs. Perfect for brunch or an easy summer dinner.
Do you ever have pancakes for supper?
I’m not referring to buttermilk, oatmeal or even ricotta pancakes -these tasty breakfast recipes are great for lazy weekends.
What I am referring to are savory pancakes, more specifically zucchini cakes.
In fact, 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 burst of sweetness from the corn, and the added nutrition from the zucchini.
These pancakes, made with shredded zucchini and sweet corn, showcase summer’s bounty. They are full of flavor, have a wonderful texture and are so very appetizing.
Truly a great recipe to make when these wonderful vegetables are 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, simply stand the corn and with a very sharp knife, slice down along the side. Be sure to “milk” the cob by using the back of your knife and scraping it.
Prep the zucchini: Properly rinse and dry 1 small zucchini, about 4 ounces.
Next, cut off the little stump where the flower was growing. Leave the part that was 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
In a medium bowl, whisk together 1 egg, 1 cup of milk, and 1 tablespoon of olive oil.
Add the grated zucchini, corn kernels, minced 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.
Brush pan lightly with oil and repeat with the rest of the batter.
Serve immediately with your favorite pancake toppings.
Tips
- Whisking the dry ingredients together is important to properly distribute the baking powder and baking soda.
- Use fresh corn kernels for best-tasting pancakes.
- Milking the cob adds a little bit of starch and sweetness to the batter.
- 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.
- Refrigerate for up to 3 days or can conveniently be frozen for up to 3 months.
- Reheat frozen pancakes in the toaster, oven or air fryer.
Add-ins
If you like heat, go ahead and add some finely chopped peperoncino or hot chili peppers.
Toppings
These vegetable pancakes are great topped with salsa, sour cream, or garlic yogurt sauce. If you prefer something a little sweeter, top them off with some homemade applesauce.
Recipe origins
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 did a quick search on their website hoping to find the original recipe, and I did!
Here are just some of the changes I made: I tripled the amount of zucchini, added herbs and spices like garlic, shallots, paprika, basil and chives.
I made so many modifications that I kind of made it my own.
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.
And if you are new here, welcome! You may want to sign up for my weekly e-mail newsletter. You can unsubscribe any time you want.
Ciao for now,
Maria
★★★★★ 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!
Zucchini Pancakes with Sweet Corn
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.
Notes
- Whisking the dry ingredients together is important to properly distribute the baking powder and baking soda.
- Use fresh corn kernels for best-tasting pancakes.
- Milking the cob adds a little bit of starch and sweetness to the batter.
- 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.
- Refrigerate for up to 3 days or can conveniently be frozen for up to 3 months.
- Reheat frozen pancakes in the toaster, oven or an air fryer.
Val says
We had these for supper the other night, we just loved them! Thanks for sharing.
Maria says
How wonderful Val! Thanks so much for sharing.
Maryann says
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 says
How wonderful Maryann! Thanks so much for sharing!