Zucchini and Cheese Pancakes
These crispy Zucchini and Cheese Pancakes are packed with fresh zucchini, melted cheese, herbs, and simple pantry ingredients. They make a delicious breakfast, lunch, snack, or light dinner and pair well with sour cream, Greek yogurt, or a fresh salad.
Yield: 8 pancakes (4 servings)
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Difficulty: Easy
Ingredients
For the Pancakes
- 2 medium zucchini (about 1 lb / 450 g), grated
- 1 teaspoon salt (for drawing out moisture)
- 2 large eggs
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- ½ cup all-purpose flour
- 2 tablespoons chopped green onions
- 2 tablespoons chopped fresh parsley
- 2 cloves garlic, minced
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon Italian seasoning
- ¼ teaspoon baking powder (optional, for fluffier pancakes)
- 2–3 tablespoons olive oil or vegetable oil for frying
Optional Add-Ins
- ½ teaspoon red pepper flakes
- ½ cup shredded mozzarella
- ¼ cup crumbled feta cheese
- 2 tablespoons chopped dill
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
Instructions
Step 1: Prepare the Zucchini
- Grate the zucchini using the large holes of a box grater.
- Sprinkle with salt.
- Let sit for 10 minutes.
- Wrap the zucchini in a clean kitchen towel and squeeze out as much liquid as possible.
Tip: Removing excess moisture helps create crisp pancakes.
Step 2: Make the Batter
In a large bowl combine:
- Squeezed zucchini
- Eggs
- Cheddar cheese
- Parmesan cheese
- Flour
- Garlic
- Green onions
- Parsley
- Black pepper
- Paprika
- Italian seasoning
- Baking powder (if using)
Mix until evenly combined.
Step 3: Cook
- Heat oil in a large skillet over medium heat.
- Scoop about ¼ cup of batter per pancake.
- Flatten slightly with a spatula.
- Cook for 3–4 minutes per side until golden brown and crispy.
- Transfer to a paper towel-lined plate.
Repeat with remaining batter.
Step 4: Serve
Serve hot with:
- Sour cream
- Plain Greek yogurt
- Garlic yogurt sauce
- Ranch dressing
- Marinara sauce
- Fresh herbs
- Lemon wedges
Tips for Success
- Squeeze out as much water from the zucchini as possible.
- Avoid overcrowding the pan.
- Cook over medium heat so the inside cooks before the outside browns.
- Freshly grated cheese melts better than pre-shredded cheese.
- Add a little extra flour if the batter seems too wet.
Storage
Refrigerator
Store in an airtight container for up to 4 days.
Freezer
Freeze in a single layer, then transfer to a freezer-safe bag for up to 2 months.
Reheating
- Oven: 375°F (190°C) for 8–10 minutes
- Air Fryer: 350°F (175°C) for 4–5 minutes
- Skillet: Heat over medium until warmed through
- Microwave: 30–60 seconds (softens the texture)
Nutrition (Approximate Per Serving – 2 Pancakes)
- Calories: 280
- Protein: 16 g
- Carbohydrates: 13 g
- Fat: 19 g
- Saturated Fat: 7 g
- Cholesterol: 120 mg
- Fiber: 2 g
- Sugar: 3 g
- Sodium: 590 mg
- Calcium: 280 mg
Nut Information
Contains Tree Nuts: ❌ No
Contains Peanuts: ❌ No
This recipe is naturally nut-free.
Allergens Present
- Wheat (flour)
- Eggs
- Milk (cheddar and Parmesan cheese)
Nut Allergy Note: Always check the labels on packaged cheese, flour, and seasonings if cooking for someone with a severe nut allergy, as some products may be processed in facilities that also handle tree nuts or peanuts.
Questions & Solutions (Q&S)
Q1: Can I make these gluten-free?
Yes. Replace the all-purpose flour with a 1:1 gluten-free flour blend or oat flour.
Q2: Can I bake instead of fry?
Yes. Bake at 400°F (200°C) for 20–25 minutes, flipping halfway through, until golden and crisp.
Q3: Why are my pancakes falling apart?
The zucchini may still contain too much moisture. Squeeze it thoroughly, and if needed, add 1–2 extra tablespoons of flour.
Q4: Can I use yellow squash instead of zucchini?
Yes. Yellow squash works just as well and follows the same preparation steps.
Q5: Can I prepare the batter ahead of time?
It’s best to cook it immediately, but you can refrigerate the batter for up to 12 hours. Stir before using.
Q6: What cheese works best?
Cheddar, mozzarella, Monterey Jack, Gouda, Swiss, Parmesan, or feta are all excellent choices.
Q7: Can I add extra vegetables?
Yes. Finely grated carrots, corn, spinach, bell peppers, or chopped mushrooms make great additions.
Q8: How do I make them crispier?
Remove as much moisture from the zucchini as possible, use enough oil, and avoid overcrowding the pan.
Q9: Are these vegetarian?
Yes, they are vegetarian. To make them vegan, use a plant-based cheese, egg replacer, and dairy-free yogurt for serving.
Q10: What can I serve with these pancakes?
They pair well with fresh salads, tomato soup, grilled chicken, smoked salmon, poached eggs, avocado slices, or a creamy garlic yogurt dip.
