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    The Life Jolie » Appetizers/Snacks » Zucchini Pancakes

    Zucchini Pancakes

    Published: Jul 20, 2018 · Modified: Aug 31, 2022 by Jessy Freimann · This post may contain affiliate links · This blog generates income via ads.

    Jump to Recipe Print Recipe
    What to do with that bumper crop of zucchini? Zucchini Pancakes! Made with Bisquick, Romano cheese, shredded zucchini, butter, garlic powder and onion, they are a super easy savory breakfast and are also a great make-ahead appetizer for a party!

    What to do with that bumper crop of zucchini? Zucchini Pancakes! They are a super easy savory breakfast and are also a great make-ahead appetizer for a party!

    What to do with that bumper crop of zucchini? Zucchini Pancakes! Made with Bisquick, Romano cheese, shredded zucchini, butter, garlic powder and onion, they are a super easy savory breakfast and are also a great make-ahead appetizer for a party!

    Zucchini Pancakes

    This post contains Affiliate Links. Please see the disclaimer here.

    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.

    And what's most exciting about those big old summer zucchini's is they always get better as that season progresses! When you find yourself with the unique dilemma of having way too much zucchini, you make these delicious Zucchini Pancakes, which are a reasonably healthy pancake recipe. You should also definitely make Rosie's Famous Zucchini Soup.

    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. 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.

    Although these aren't the most fluffy pancakes, 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.

    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!

    healthy pancake recipe

    Tips for making

    • 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).
    • Now you guys know I'm all about working smarter and not harder. This recipe includes bisquick mix. I'm totally fine with bisquick pancakes, but if you have a homemade pancake mix that you prefer, you can try these with that (I haven't tested it with homemade pancake mix, so please tell me how it works).
    • These last a few days in the refrigerator. They taste awesome cold or hot and they freeze well.
    • You might consider doubling the recipe. This recipe doesn't make a ton and you won't regret having extra.

    bisquick pancakes

    Helpful tools:

    1. Turner
    2. Griddle
    3. Measuring spoons
    4. Measuring cups
    5. Mixing bowl
    6. Chef's knife
    7. Cutting board
    8. Box Grater

    homemade pancake mix

    What to do with that bumper crop of zucchini? Zucchini Pancakes! Made with Bisquick, Romano cheese, shredded zucchini, butter, garlic powder and onion, they are a super easy savory breakfast and are also a great make-ahead appetizer for a party!

    Zucchini Pancakes

    Jessy Freimann
    What to do with that bumper crop of zucchini? Zucchini Pancakes! They are a super easy savory breakfast and are also a great make-ahead appetizer for a party!
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course Appetizer, Breakfast
    Cuisine American
    Servings 10 small pancakes

    Ingredients
      

    • ⅓ cup Bisquick
    • ¼ cup Romano or Parmesan cheese, grated (I eyeballed it and threw in a little more)
    • ⅛ teaspoon ground black pepper
    • 2 large eggs
    • 2 cups zucchini, cleaned, shredded and wrung out
    • 2 Tablespoons butter, softened
    • Fresh parsley, chopped and to taste
    • Onion powder, to taste
    • Garlic powder, to taste
    • Olive oil

    Instructions
     

    • Mix all ingredients except the oil until well combined.
    • Heat the oil on a griddle over medium heat.
    • Drop spoonfuls onto the pan (make sure not to overcrowd it). I use the spoon to spread the batter out so that it takes on more of a "pancake" appearance.
    • 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).
    • 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).
    Tried this recipe?Let us know how it was!

    If you tried this recipe please comment and rate it 🙂 I love hearing your feedback and answering your questions!

    Try some other great savory breakfast options:

    • Super Easy Breakfast Tostadas
    • Puff Pastry Breakfast Pizza
    • Puff Pastry Egg Muffins

    You can find a full index of my recipes here.

    Don’t forget to follow The Life Jolie on Pinterest for more recipe inspiration!

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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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    Reader Interactions

    Comments

    1. Autumn says

      July 13, 2015 at 12:36 pm

      These look delicious!! I Just pinned your recipe :)
      Reply
      • Jessy says

        July 14, 2015 at 10:22 am

        Thank you- I hope you enjoy :)
        Reply
    2. Meg @ Pinch of Nutmeg says

      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!
      Reply
      • Jessy says

        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
    3. Cole says

      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!
      Reply
      • Jessy says

        July 14, 2015 at 10:21 am

        Thank you- they are dangerously additive!
        Reply
    4. MiKayla says

      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 says

        July 14, 2015 at 10:20 am

        I'm terrible at gardening! I wish I had a bumper crop of zucchini. Enjoy!
        Reply
    5. Wendy @ 10acresand6chicks says

      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!
      Reply
      • Jessy says

        July 14, 2015 at 10:19 am

        Thank you- this is an excellent way to use it!
        Reply
    6. Tennille says

      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.
      Reply
      • Jessy says

        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
    7. Felicia@Ingredient1 says

      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 says

        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
        • felicia@ingredient1 says

          July 16, 2015 at 9:56 am

          great suggestion! thanks so much!
          Reply
          • Jessy says

            July 17, 2015 at 2:12 pm

            I hope it was helpful :)
            Reply
    8. Lauren says

      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 says

        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
    9. Katrin says

      February 09, 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 says

        February 10, 2017 at 12:39 pm

        I agree- it's always tasty!
        Reply
    10. Erren says

      February 09, 2017 at 9:51 am

      I'd have a whole bunch of these in the morning for sure!
      Reply
      • Jessy says

        February 10, 2017 at 12:39 pm

        :)
        Reply
    11. Amy says

      February 09, 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 says

        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
    12. Karen @ Seasonal Cravings says

      February 09, 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!
      Reply
      • Jessy says

        February 10, 2017 at 12:23 pm

        I hope you love them!
        Reply
    13. Amanda says

      February 09, 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.
      Reply
      • Jessy says

        February 10, 2017 at 12:21 pm

        I'd be thrilled to find a bag of zucchini left for me!! How awesome :)
        Reply
    14. Pinkhoo says

      August 25, 2018 at 9:15 am

      I just made these for breakfast and put an over easy egg on top. I subbed in 1/8 cup (eyeballed) finely diced onion that I had already cut up in place of 1/8 cup zucchini and omitted the onion powder. I also threw in a chiffonaded large leaf of basil (ok, I tore up the basil. Lazy.) I'm going to keep this recipe forever and look forward to the giant zucchinis everyone gets rid of mid August. 2 cups shredded was 1/3 of the zucchini I was gifted.
      Reply
      • Jessy Freimann says

        August 26, 2018 at 7:41 pm

        OMG yum! Eggs make everything more delicious. Thank you for sharing your variation- it sounds like you made some seriously delicious changes :)
        Reply
    15. Elle says

      December 29, 2019 at 5:11 pm

      Yum yum yum! I grated and squeezed the moisture out of a red oñion, added some herbs de Provence and applied a tasty mango chutney on the finished golden cakes. Great recipe! Thanks for this :)
      Reply
      • Jessy Freimann says

        January 08, 2020 at 4:31 pm

        Yum! It sounds like you made some delicious addition!
        Reply
    16. Derek Sackett says

      August 08, 2021 at 5:53 pm

      Really good recipe, just substituted in GF pancake mix.
      Reply
      • Jessy Freimann says

        August 16, 2021 at 10:35 am

        So glad you loved them and thank you for sharing that they worked well with GF pancake mix!
        Reply
    17. Alicia says

      October 08, 2021 at 11:31 am

      First time making the zucchini pancake. The recipe is easy but I need to invest in a box grater. I love the taste and texture of the pancake. Absolutely right about squeezing out as much liquid as possible. Will be making this again!!
      Reply
      • Jessy Freimann says

        October 08, 2021 at 2:12 pm

        Thanks Alicia- I'm so glad you liked them!
        Reply

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