Easy Zucchini Pancakes Recipe

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..

If you have an overabundance of zucchini and are looking for creative ways to use them, these simple zucchini recipes will tantalize your taste buds!

Jump to:

• Introduction
• Mise en place
• Instructions
• Tips
• Variations
• Serving Suggestions
• More zucchini recipes
• Recipe inspiration
• Recipe

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 my first time sharing a zucchini recipe as 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 and garnished with squash blossoms, showcase summer zucchini. They are flavorful, 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: 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 corn, this is the equivalence of one cob of corn. 

To remove the kernels, stand the corn and slice it down along the side with a 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

• Whisking the dry ingredients together is important to distribute the baking powder and soda properly. 
• 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

By trying out these easy variations, you can create a zucchini pancake recipe that’s uniquely yours and impress your family and friends with your culinary skills.

• Add some finely chopped peperoncino or red chili flakes to the batter for a spicy kick.
• Swap out the French shallot for red onion to give your pancakes a slightly different taste.
• Why not incorporate some fresh squash blossoms into the batter during summer? They’ll add a pop of color and a delicate, floral note to your pancakes. Plus, you can use some extra blossoms as a beautiful garnish.

Serving Suggestions

Top them off with homemade applesauce or strawberry rhubarb compote if you prefer something 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 their website, hoping to find the original recipe, and I did!

Here are some of my changes: 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.

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.

★★★★★ 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

This post was originally published on August 26, 2020, and republished on August 16, 2022 with updated content and a video. Thanks for sharing!