zucchini pancakes recipe
- The Best zucchini pancakes recipe
- Creamy Zucchini Pancakes with Classic Tomato Sauce
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Creamy Zucchini Pancakes with Classic Tomato Sauce Works
- ❓ Frequently Asked Questions About Creamy Zucchini Pancakes with Tomato Sauce
The Best zucchini pancakes recipe
I love this recipe because it’s flexible—you can make them sweet or savory, depending on what you’re craving. My kids adore the classic version with a sprinkle of cinnamon and a drizzle of honey, while my husband prefers them with a tangy ketchup or a dollop of sour cream. They’re also great for busy mornings because they reheat beautifully, so you don’t have to stress about leftovers. And because they’re made from zucchini, they’re lighter than traditional pancakes but still satisfying. It’s a dish that’s as comforting as it is healthy.
Creamy Zucchini Pancakes with Classic Tomato Sauce
A light, fluffy twist on traditional pancakes, these zucchini pancakes are packed with fresh flavor and perfect for a quick weeknight meal. Serve with a simple tomato sauce for a satisfying, plant-forward dish.
🥘Ingredients
- 2 cups grated zucchini (packed)
- 1 cup all-purpose flour
- 1 large egg
- 1 tsp baking powder
- ½ tsp salt
- 1 tbsp olive oil
- 1 cup tomato sauce
- 1 tbsp olive oil
- ½ tsp dried oregano
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat oven to 425°F. Line a baking sheet with parchment paper. -
2
In a large bowl, combine grated zucchini, flour, egg, baking powder, salt, and olive oil. Mix until just combined. -
3
Heat a non-stick skillet over medium heat. Drop spoonfuls of dough onto the pan, forming small pancakes. Cook until golden brown on the bottom, about 2–3 minutes. -
4
Flip pancakes and cook another 2 minutes until golden on the other side. Transfer to the prepared baking sheet and bake in the oven for 10 minutes. -
5
While pancakes bake, heat tomato sauce with olive oil in a small pan over medium heat. Stir in oregano, salt, and pepper. -
6
Serve warm pancakes topped with tomato sauce. -
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🔧Equipment
- Mixing bowl
- Baking sheet
- Non-stick skillet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Zucchini Pancakes with Classic Tomato Sauce Works
❓ Frequently Asked Questions About Creamy Zucchini Pancakes with Tomato Sauce
How do I store leftover zucchini pancakes?
Store leftover zucchini pancakes in an airtight container in the refrigerator for up to three days. To reheat, warm them in a dry skillet over medium heat for two to three minutes per side, or until crispy again.
Can I make zucchini pancakes ahead of time?
Yes, you can prepare the pancake batter up to 24 hours in advance and refrigerate it. Shape the pancakes into discs and freeze them on a tray lined with parchment paper before transferring them to a sealed bag or container. Cook from frozen by adding one to two extra minutes to the cooking time per side.
What substitutions can I use if I don’t have fresh zucchini?
If you don’t have fresh zucchini, you can use about 1½ cups of grated canned zucchini (well-drained and rinsed). Alternatively, you can blend cooked zucchini into a smooth puree and use it in place of fresh grated zucchini, though texture may vary slightly.
Are these zucchini pancakes gluten-free?
Traditionally, zucchini pancakes are made with flour, which makes them not gluten-free. However, you can easily adapt the recipe by substituting a gluten-free flour blend (like almond or chickpea flour) for the all-purpose flour. Always check the package for any cross-contamination warnings if dietary restrictions are strict.
How can I make the zucchini pancakes extra crispy?
To achieve extra crispiness, ensure your grated zucchini is well-drained and pressed between paper towels to remove excess moisture. Cook the pancakes in a lightly oiled skillet on medium heat instead of high, and avoid pressing down on them while cooking. Additionally, patting the pancakes dry with a clean kitchen towel before frying can also help.
