Zucchini Pancakes

Zucchini Pancakes are an easy to make down right addictive recipe! These make an awesome savory breakfast and are a great make ahead appetizer for a party or celebration (vegetarian game day snack, anyone?). They refrigerate well and freeze well, but they’re so good, I doubt they’ll make it that far! 

Zucchini Pancakes are an easy to make down right addictive recipe! These make an awesome savory breakfast and are a great make ahead appetizer for a party or celebration (vegetarian game day snack, anyone?). They refrigerate well and freeze well, but they're so good, I doubt they'll make it that far!

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While I love zucchini all year around, the really legit zucchini is starts showing up in our farmers markets in the summer. That’s right, I referred to squash as “legit.” Seriously, though. Compared to those wimpy, little, off-season zucchini that are sprinkled throughout the grocery stores throughout the year, summer zucchini is king.

Zucchini Pancakes are an easy to make down right addictive recipe! These make an awesome savory breakfast and are a great make ahead appetizer for a party or celebration (vegetarian game day snack, anyone?). They refrigerate well and freeze well, but they're so good, I doubt they'll make it that far!

And what’s most exciting about those big old summer zucchini’s is they always get better as that season progresses! Back last summer when I first published this post, I may have been a little too excited about all of those gorgeous zucchini (which was certainly reflected in the amount that I had purchased) I found myself with the unique dilemma of having way too much zucchini. So in addition making Rosie’s Famous Zucchini Soup, I made these delicious Zucchini Pancakes.

Zucchini Pancakes are an easy to make down right addictive recipe! These make an awesome savory breakfast and are a great make ahead appetizer for a party or celebration (vegetarian game day snack, anyone?). They refrigerate well and freeze well, but they're so good, I doubt they'll make it that far!

This recipe originally came from a good friend of my Grandma Rose’s named Mary. Mary was such a sweet, kind woman and she was also a fantastic cook. Excellent cooking skills seem to have been the trend with my Grandma and all of her friends. There was never a shortage of excellent things to munch on. Mary was always very generous and made sure to make a ton of extra Zucchini Pancakes (or “Zucchini Rounds” as the ladies called them) to share with all of us.

Zucchini Pancakes are an easy to make down right addictive recipe! These make an awesome savory breakfast and are a great make ahead appetizer for a party or celebration (vegetarian game day snack, anyone?). They refrigerate well and freeze well, but they're so good, I doubt they'll make it that far!

These little guys are seriously SO addictive. I barely made it through taking the photos before I had to dive in. The Romano cheese adds such delicious flavor and plays the role that salt would normally play (trust me, you won’t miss it!). I actually added more Romano cheese than the recipe called for because you can never have too much cheese.

Zucchini Pancakes are an easy to make down right addictive recipe! These make an awesome savory breakfast and are a great make ahead appetizer for a party or celebration (vegetarian game day snack, anyone?). They refrigerate well and freeze well, but they're so good, I doubt they'll make it that far!

I encourage you to try and squeeze out as much of the liquid as possible from the grated zucchini to avoid mushiness (I utilized J’s man muscles for this since I have zero upper body strength). These last a few days in the refrigerator. They taste awesome cold or hot and they freeze well.

Zucchini Pancakes are an easy to make down right addictive recipe! These make an awesome savory breakfast and are a great make ahead appetizer for a party or celebration (vegetarian game day snack, anyone?). They refrigerate well and freeze well, but they're so good, I doubt they'll make it that far!

I’ve previously enjoyed them on their own, but I recently whipped up a quick sauce using sour cream, dill, garlic powder and black pepper and it seriously hit the spot! You might also consider doubling the recipe. The below recipe doesn’t make a ton and you won’t regret having extra.

Other tasty vegetarian options include:

Yields 10 pancakes

Zucchini Pancakes

For an optional tasty dipping sauce mix a little garlic powder, black pepper and dill (all to taste) with some sour cream. You can also throw a tiny pinch of salt if you want but don't add much or it will be too salty.

10 minPrep Time

5 minCook Time

15 minTotal Time

Save Recipe

Ingredients

  • 1/3 cup of bisquick
  • 1/4 cup of grated Romano or Parmigiana cheese (I threw in more- just eyeball it)
  • 1/8 tsp. of black pepper
  • 2 eggs
  • 2 cups of shredded, unpeeled zucchini (this ended up being 1 large zucchini. Squeeze as much water as you can out of it, I put it into a clean dishcloth or cheesecloth to squeeze out)
  • 2 Tbsp. of butter or margarine
  • Parsley to taste
  • Onion powder to taste
  • Garlic powder to taste
  • Olive oil

Instructions

  1. Mix all ingredients except the oil well.
  2. Heat the oil over medium heat.
  3. Drop spoonfuls into the pan (make sure not to overcrowd the pan). I use the spoon to spread the batter out so that it takes on more of a "pancake" appearance.
  4. After a few minutes, turn when the pancake is golden brown. Once turned, press down on it lightly with your spatula to flatten a bit more (these should be thin).
  5. Cook for a few minutes until the other side is golden brown and let it cool on a paper towel-lined plate. Enjoy right away or over the next few days (these keep well in the refrigerator or the freezer).
Cuisine: Vegetarian, condiment | Recipe Type: Breakfast, Lunch, Snack, Appetizer
7.5
103
http://www.thelifejolie.com/zucchini-pancakes/

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Zucchini Pancakes are an easy to make down right addictive recipe! These make an awesome savory breakfast and are a great make ahead appetizer for a party or celebration (vegetarian game day snack, anyone?). They refrigerate well and freeze well, but they're so good, I doubt they'll make it that far!

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28 Comments

  • Reply
    Autumn
    July 13, 2015 at 12:36 pm These look delicious!! I Just pinned your recipe :) Autumn recently posted...blogger date: Jenna from Gold and BloomMy Profile
    • Reply
      Jessy
      July 14, 2015 at 10:22 am Thank you- I hope you enjoy :)
  • Reply
    Meg @ Pinch of Nutmeg
    July 13, 2015 at 3:41 pm Yum, these look great! Would be a wonderful savory breakfast or a good side item. I also like that you used the Bisquick as a base to simplify things. Sometimes I just don't want to measure out flour, baking powder etc! Meg @ Pinch of Nutmeg recently posted...Warmed Castelvetrano OlivesMy Profile
    • Reply
      Jessy
      July 14, 2015 at 10:22 am Thank you- and speaking from personal experience, they do make a great breakfast (just ate them 10 minutes ago!). It's all about keeping it simple, who needs the hassle of measuring?
  • Reply
    Cole
    July 13, 2015 at 4:47 pm I can't even begin to tell you how awesome these look! I want to eat all of them! Cole recently posted...I’ve Been a MessMy Profile
    • Reply
      Jessy
      July 14, 2015 at 10:21 am Thank you- they are dangerously additive!
  • Reply
    MiKayla
    July 13, 2015 at 8:13 pm I have been obsessed with zucchini lately since we grow it in our garden. I can't wait to make this! Mikayla | A Seersucker State of Mind.
    • Reply
      Jessy
      July 14, 2015 at 10:20 am I'm terrible at gardening! I wish I had a bumper crop of zucchini. Enjoy!
  • Reply
    Wendy @ 10acresand6chicks
    July 13, 2015 at 8:49 pm These look yummy! And I have a lot of zucchini to use up. Looking forward to trying them! Wendy @ 10acresand6chicks recently posted...Simple Joys of Summer: Go On An Adventure!My Profile
    • Reply
      Jessy
      July 14, 2015 at 10:19 am Thank you- this is an excellent way to use it!
  • Reply
    Tennille
    July 13, 2015 at 9:19 pm These sound great! We have zucchini growing in our garden I'll gave to give these a try. Tennille recently posted...5 Fun Family Activities To Do In July!My Profile
    • Reply
      Jessy
      July 14, 2015 at 10:19 am THank you- I tried growing zucchini in a pot once... it didn't work out well. I hope you enjoy :)
  • Reply
    Felicia@Ingredient1
    July 15, 2015 at 5:16 pm Potato pancakes are one of my favorite things to cook in the winter, but I’m always looking for fresh and brighter ingredients for a lighter summer alternative! Besides zucchini, any other vegetables you like to use to make fritters or pancakes?
    • Reply
      Jessy
      July 16, 2015 at 8:47 am I've eaten corn fritters but I've never made them! I am also a huge fan of potato pancakes. I'd like to try add some sort of interesting root veggie like parsnips or beets...maybe even broccoli!
  • Reply
    Lauren
    July 20, 2015 at 8:57 pm Great shots of the pancakes, you take nice pixtures. And great way to sneak veggies in food, will have to try this.
    • Reply
      Jessy
      July 22, 2015 at 8:52 am Thank you! It's funny you say that because when I was a kid I didn't really like zucchini and they never really hid the fact that it was included, but for some reason I was willing to eat these anyway. No idea why. Enjoy!
  • Reply
    Katrin
    February 9, 2017 at 9:49 am I absolutely love the look of this recipe. I bet it's delicious. Zucchinis is such a versatile vegetable
    • Reply
      Jessy
      February 10, 2017 at 12:39 pm I agree- it's always tasty!
  • Reply
    Erren
    February 9, 2017 at 9:51 am I'd have a whole bunch of these in the morning for sure!
  • Reply
    Amy
    February 9, 2017 at 9:57 am I just saw these on Twitter and they looked so good I retweeted them! My daughter recently became a vegetarian and I think she'd love these pancakes. They sound like they'd pack well for her lunches at school.
    • Reply
      Jessy
      February 10, 2017 at 12:38 pm Thanks for the retweet and the comment :) I actually brought them to work on Monday and they were great!
  • Reply
    Karen @ Seasonal Cravings
    February 9, 2017 at 9:58 am Oh my gosh, I've had this on my list of recipes to try for so long and yours looks so tasty. Zucchini is great in bread so why not pancakes? I love it and can't wait to try it out on the kiddos! Karen @ Seasonal Cravings recently posted...Skinny Blood Orange CrushMy Profile
    • Reply
      Jessy
      February 10, 2017 at 12:23 pm I hope you love them!
  • Reply
    Amanda
    February 9, 2017 at 3:33 pm These sound delicious. I can use gluten free Bisquick and it will be something I can enjoy and my family will, too! I have a friend living in a super tiny town in upper penisula Michigan. No one locks their doors or car doors except in the summer time. Otherwise they will return to the car and find a bag of zucchini on the front seat! Anyway, the recipe is great! Already pinned. Amanda recently posted...Chuleta de Puerco Encebollada, Pork Chops with Onions and Peruvian PeppersMy Profile
    • Reply
      Jessy
      February 10, 2017 at 12:21 pm I'd be thrilled to find a bag of zucchini left for me!! How awesome :)

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