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Easy Zucchini Pancakes

Golden crispy zucchini pancakes packed with fresh herbs and savory flavor, perfect for breakfast, brunch, or a light meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast & Brunch
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Zucchini Pancakes
  • 4 medium zucchini grated
  • 1 tsp salt
  • 2 eggs large
  • 3/4 cup all-purpose flour
  • 2 green onions sliced
  • 2 cloves garlic minced
  • 2 tbsp parsley chopped
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1/4 tsp baking powder
  • 3 tbsp olive oil for frying
Optional Toppings
  • sour cream for serving
  • Greek yogurt for serving

Equipment

  • Skillet
  • Spatula
  • Mixing bowl

Method
 

  1. Grate zucchini, salt it, and let sit for 10 minutes.
  2. Squeeze out excess moisture using a kitchen towel.
  3. Mix zucchini with remaining ingredients until combined.
  4. Heat oil in a skillet over medium heat.
  5. Drop spoonfuls of batter into skillet and flatten slightly.
  6. Cook 3–4 minutes per side until golden brown.
  7. Serve warm with desired toppings.

Notes

For maximum crispiness, remove as much moisture from the zucchini as possible before mixing.