Imagine biting into a golden, crispy pancake that's not just delicious, but packed with hidden vegetables and irresistible flavor. These Easy Zucchini Pancakes are the secret weapon every home cook needs in their recipe arsenal - a perfect blend of nutrition and indulgence that will make even veggie-skeptics ask for seconds. Whether you're looking for a quick breakfast, a tasty side dish, or a freezer-friendly meal prep option, these zucchini pancakes are about to become your new obsession!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 medium zucchinis, grated
- 1/2 cup flour
- 2 large eggs
- 1/4 cup grated Parmesan cheese
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions
- Prepare the zucchini by washing thoroughly and trimming the ends. Grate the zucchini using a box grater or food processor, using the large holes.
- Place the grated zucchini in a clean kitchen towel or cheesecloth. Squeeze out as much excess moisture as possible. This step is crucial to prevent soggy pancakes.
- In a large mixing bowl, combine the drained zucchini, flour, eggs, grated Parmesan cheese, garlic powder, salt, and pepper. Mix well until all ingredients are evenly incorporated.
- Heat a large non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a small amount of olive oil.
- Using a 1/4 cup measuring cup, drop spoonfuls of the zucchini mixture onto the hot skillet, gently spreading them into thin pancake shapes.
- Cook for 3-4 minutes on the first side, or until the bottom is golden brown and edges start to crisp up.
- Carefully flip the pancakes and cook an additional 2-3 minutes on the other side until fully golden and cooked through.
- Transfer cooked pancakes to a wire rack or paper towel-lined plate to drain any excess oil.
- For freezer meal preparation, allow pancakes to cool completely, then layer between parchment paper and store in a freezer-safe container or ziplock bag.
- To reheat frozen pancakes, bake in a preheated 375°F oven for 10-12 minutes or until heated through and crispy.
Tips
- Moisture is the Enemy: Always thoroughly squeeze out excess liquid from grated zucchini to ensure crispy, not soggy, pancakes.
- Don't Overcrowd the Pan: Cook pancakes in batches, leaving enough space between them for even browning and crisp edges.
- Temperature Control: Use medium heat to achieve a perfect golden-brown exterior without burning.
- Freezer Hack: These pancakes freeze beautifully! Cool completely before freezing and use parchment paper between layers to prevent sticking.
- Customize Your Flavor: Experiment with additional herbs like fresh basil or chives, or swap Parmesan for another hard cheese.
- Serve with Flair: Try topping with a dollop of sour cream, Greek yogurt, or a quick homemade salsa for extra excitement.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 10g
Protein: 7g
Fat: 6g
Saturated Fat: 2g
Cholesterol: 95mg
