Easy Zucchini Pancakes Recipe

Posted: November 2, 2025 Last modified: November 3, 2025

This easy zucchini pancake recipe was quite a big surprise. I tasted them fresh out of the pan, and to be honest, I had just thrown a few bits and pieces together, so the fact that they turned out so delicious was a surprise, even for me.

This recipe worked out so well that it’s here to stay and will be made more often in my kitchen. That’s why I’m sure you’ll also be making these savory zucchini pancakes again and again after trying them.

So don’t wait any longer, just go on and make them! They’re great as an easy side dish or serve them with some Greek yogurt or a dollop of sour cream.

Why You’ll Love This Recipe

These easy zucchini pancakes are a great way to incorporate more vegetables into a pancake batter. With my basic pancake recipe you can make endless variations.

While I love sweet pancakes, I also think savory pancakes are fantastic too! Perfect for serving lunch, dinner, and breakfast.

More Delicious Pancake Recipes

I’ll soon be sharing more savory pancake recipes but for now you can starting making these delicious sweet pancakes!

Recipe Ingredients

zucchini – I used about one large zucchini for this recipe
feta – the feta adds a lot of flavor to this pancakes. You can also substitute with regular grated cheddar or parmesan cheese
dill – for extra flavor I added some dried dill to the batter. You can also add fresh dill, finely chopped

Make sure to double-check the ingredients and quantities in the recipe card below.

How To Make The Zucchini Pancakes

The first step and an important one is to grate the zucchini and get rid of most of the moisture. Zucchini contains a lot of excess liquid and you’ll want to get as much as possible out for the best results.

You can squeeze out as much as you can with a clean tea towel or use paper towels instead. Both work. You can also use your hands to squeeze it out of the shredded zucchini.

Now transfer the zucchini to a large bowl and add the egg. Mix the egg through the zucchini and add the rest of the ingredients in. Mix until the all-purpose flour is no longer visible in the zucchini mixture.

Now heat a large skillet on medium heat and add tablespoons of the mixture into the pan. Flatten it slightly and let it cook until golden brown on both sides.

Drain the pancakes on paper towel before serving. It’s delicious served with tzatziki!

Storing Zucchini Pancakes

Keep covered in the fridge for 2–3 days. Reheat in a pan or microwave before serving.

You can also freeze them by letting them cool completely and freeze them in a single layer before transferring to a bag for storage. They will keep for up to 3 months.

Can I use another cheese instead of feta?

Yes! Feta gives a nice salty taste, but you can also use grated Parmesan, ricotta salata, or even a mild goat cheese.

Do I really need to squeeze out the zucchini?

Absolutely. If you skip this step, the batter will be too watery, and the pancakes won’t hold their shape or get crisp.

Can I make these gluten-free?

Yes, you can substitute the self-rising flour with a gluten-free flour blend and add 1/2 teaspoon baking powder for the rise.

How do I make them extra crispy?

Make sure the pan and oil are hot before adding the batter. Don’t overcrowd the pan, and let them fry undisturbed until the first side is golden before flipping.

What’s the best way to reheat them?

For the best texture, reheat them in a skillet with a tiny bit of oil. The microwave works too, but they’ll be softer.

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Savory Zucchini Pancakes

If you’re looking for a tasty way to eat more vegetables, these savory zucchini pancakes are a must-try. They’re also super easy to make!

Preparation10

Cooking15

Total25

Servings: pancakes

Ingredients

US Customary | Metric

1 large zucchini about 375 grams
1/4 tsp salt
1 medium egg
75 grams feta crumbled
60 grams self-rising flour
black pepper to taste
pinch ground cumin
1/2 tsp dried dill weed

Instructions

Place a clean kitchen towel in a bowl or colander. Wash the zucchini and cut off the ends. Grate it directly over the towel using a coarse grater. Sprinkle the salt over the grated zucchini and stir with a spoon.
Twist the towel closed and squeeze out as much moisture as possible. Do this several times until almost no liquid comes out. Transfer the zucchini to a mixing bowl.
Add the egg and stir until combined. Then add the remaining ingredients and mix until the flour is no longer visible.
Heat a drizzle of olive oil in a skillet. Drop spoonfuls of the batter (about 1 tablespoon each) into the pan and flatten slightly. Cook until golden brown, then flip and cook the other side until crisp and golden. Depending on the size of your pan, you can fry several pancakes at once.
Drain on a piece of paper towel to absorb excess oil and serve warm.

Tips

You can stir everything together with just a spoon or spatula. No need for a mixer or whisk.

How to store

Keep covered in the fridge for 2-3 days. Reheat in a pan or microwave before serving.

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