Zucchini Pancakes Recipe: Fluffy and Delicious

These zucchini pancakes are light, fluffy, and packed with fresh flavors. Perfect for breakfast, brunch, or even as a side dish, these pancakes are sure to become a favorite. Let’s get started!


  • Green Zucchinis: 2
  • Salt: to taste
  • Warm Milk: 1.5 glasses (300ml)
  • Warm Water: 1.5 glasses (300ml)
  • Eggs: 2
  • Dry Yeast: 10g
  • Wheat Flour: 4-4.5 cups (400-450g)
  • Green Onion Leaves: 3-4, finely chopped
  • Parsley Leaves: 5-6, finely chopped
  • Vegetable Oil: for frying


Prepare the Zucchinis:

  1. Grate Zucchinis:
    • Grate the zucchinis into a bowl.
    • Sprinkle some salt over the grated zucchinis and let them sit for a few minutes to release excess water.
    • After a few minutes, squeeze out the excess water from the zucchinis using a clean kitchen towel or cheesecloth.

Make the Batter:

  1. Combine Milk and Water:
    • In a large mixing bowl, combine the warm milk and warm water.
  2. Activate Yeast:
    • Add the dry yeast to the milk and water mixture and mix well. Let it sit for about 5-10 minutes until the yeast becomes frothy.
  3. Add Eggs:
    • Beat the eggs and add them to the yeast mixture.
  4. Add Flour:
    • Gradually add the flour to the mixture, stirring constantly to avoid lumps. The batter should be thick but pourable. Adjust the flour quantity if needed.
  5. Incorporate Zucchinis:
    • Stir in the grated zucchinis.
  6. Add Herbs:
    • Finely chop the green onion leaves and parsley leaves and add them to the batter.
  7. Mix Well:
    • Mix everything until well combined.

Let the Batter Rise:

  1. Rise the Batter:
    • Cover the bowl with a clean cloth or plastic wrap and let the batter rise in a warm place for about 1 hour. The batter should become bubbly and almost double in size.

Fry the Pancakes:

  1. Heat Skillet:
    • Heat a non-stick skillet or frying pan over medium heat and add a little vegetable oil.
  2. Cook Pancakes:
    • Pour a ladleful of batter onto the skillet and spread it out to form a pancake.
    • Cook until the edges start to brown and the surface is covered with bubbles, then flip and cook the other side until golden brown.
    • Repeat with the remaining batter, adding more oil to the skillet as needed.


  1. Serve Warm:
    • Serve the zucchini pancakes warm, with your choice of dipping sauce or toppings.

Tips for Success

  • Even Squeeze: Ensure the zucchinis are well-squeezed to remove excess water for the right batter consistency.
  • Warm Environment: Let the batter rise in a warm, draft-free environment for the best results.
  • Even Cooking: Use a non-stick skillet and cook the pancakes on medium heat to ensure they cook evenly without burning.

Health Benefits

These zucchini pancakes are not only delicious but also nutritious:

  • Rich in Fiber: Zucchinis provide dietary fiber, which aids digestion.
  • Vitamins and Minerals: Zucchinis and herbs like parsley and green onions are rich in vitamins A, C, and K.
  • Low in Calories: Zucchinis are low in calories, making these pancakes a healthier choice.


Q: Can I make the batter ahead of time?
A: Yes, you can prepare the batter and let it rise, then refrigerate it for up to 12 hours. Bring it back to room temperature before frying.

Q: What other vegetables can I add?
A: You can add grated carrots, spinach, or bell peppers to the batter for extra flavor and nutrition.

Q: How do I store leftovers?
A: Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or microwave before serving.

Q: Can I make this recipe gluten-free?
A: Yes, substitute the wheat flour with a gluten-free flour blend.


These zucchini pancakes are a delightful and versatile dish that can be enjoyed any time of the day. With their fluffy texture and fresh flavors, they’re sure to become a staple in your kitchen. Enjoy them with your favorite dipping sauce or toppings!

Read Also: Zucchini That Conquered the Internet: A Must-Try Recipe!

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