Zucchini Pancakes

Zucchini Pancakes

89
William Anatooskin 10

"An easy recipe to make. A delicious vegetable pancake for breakfast, brunch, lunch or just a snack."

Ingredients

{{adjustedServings}} servings 362 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 362 kcal
  • 18%
  • Fat:
  • 26.9 g
  • 41%
  • Carbs:
  • 22.2g
  • 7%
  • Protein:
  • 9.6 g
  • 19%
  • Cholesterol:
  • 217 mg
  • 72%
  • Sodium:
  • 937 mg
  • 37%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  1. Preheat grill to 425 to 450 degrees F (220 to 225 degrees C).
  2. In a large mixing bowl, beat eggs, add shredded zucchini and mix well using a fork. Add flour, sugar, salt and vegetable oil and stir to blend well. Finally, add baking powder and mix well using a large spoon. The batter's consistency should be like heavy whipping cream.
  3. Spoon batter on hot grill (about 2 tablespoons) for each pancake. Cook until there are no longer bubbles forming in the pancake about 2 minutes; turn over and cook for 2 minutes longer. Rub pancakes with melted butter and serve immediately.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

89
  1. 103 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

The original receipe is not healthy with 27 grams of fat. I substitute applesauce for the oil and use 2 eggs and 4 egg whites instead of 4 eggs. Top with the melted butter and parmesan cheese (r...

I keep a supply of these pancakes, some made with zucchini and some made with carrot, in my freezer for a quick, healthy snack for my 1-year old. I use whole wheat flour and skip the butter. Ins...

Zucchini pancakes are the best! My mom used to make them when we were kids. It was a great way to get us to eat vegetables, and it was cheap since the main ingredient grew bountifully in the gar...