Zucchini Pancakes

Zucchini Pancakes Recipe Video – scroll down for recipe card

This is probably, like, the easiest recipe I’ve ever made. Except whiskey and soda, but that’s hardly a recipe. Or maybe it’s more than a recipe…it’s a way of life??? No. Wrong road. Turn back, Hilah.

Turn back to the zucchini pancakes that are super-duper easy and perfect for when you’re feeling super-duper lazy but are also very very hungry and sadly, very very poor. Perfect because it only takes four ingredients and ten minutes. Blammo. Easy-peasy. AND if you’re feeling frisky (or just don’t have any zucchini and don’t want to go to the store because you’re already in your undies, drinking beer on the porch) you could use different vegetables in place of the zucchini. Some crazy examples would be: sweet potatoes, carrots, yellow squash, winter squash, onions, prolly could even use broccoli stems! Get WILD!!! You could totally even mix up a few different vegetables! Wheee!

Also you could add some herbs and junk if you’re feeling it. Like some dill or mint with zucchini, or some parsley or cilantro with sweet potatoes. Make it all fancy-tasting. It’s not any more difficult. And it might cheer your drunken, undies-wearing ass up.

Plus one more thing! These are best when you eat them right away, but I have been “known” to eat them cold the next day, too. Just standing over the sink in mah undies. It ain’t too bad. It really ain’t. Lovin’ Life, I tell you. LOVIN’. IT.

Zucchini Pancakes Recipe

zucchini pancakes recipe


Zucchini Pancakes

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4.8 from 4 reviews

A quick, healthy snack or light lunch

  • Yield: 1-2 1x


  • 1 1/2 cups grated zucchini (or whatever vegetable your crazy refrigerator has in it)
  • 1 egg
  • 2 tablespoons flour
  • 1/2 cup crumbled feta cheese (or another kind of cheese, grated)
  • 1/4 teaspoon salt (this is optional — you might not need it if your cheese is salty)
  • Butter or olive oil for frying


  1. Mix all the things in a bowl together. Mix it good.
  2. Heat a skillet or griddle over medium-high heat
  3. Lube it up with a little (teaspoon or so) oil or butter
  4. When it’s hot, pile the mixture on in about 1/4 cup amounts and pat out the piles into little 3″ by 1/2″ circles
  5. Cook for about 4 minutes – they should be very brown underneath
  6. Flip carefully and cook another 4 minutes
  7. Serve right away, or see note above RE: eating over the sink.


Substitute yellow squash, carrots, onion, or broccoli stems for all or part of the zucchini. Add herbs if you like!

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Some other recipes you might like are potato latkes and corn fritters. Boner appetite!


  1. Great Stone Face on March 29, 2011 at 5:02 pm

    I made it for lunch. But I didn’t have zucchini or any raw vegetables. Pitiful. So, I finished off the jar of kimchi from the fridge and topped it off with pickled beets. My cheese was goat’s milk Gouda. Here is the result. The vinegary flavor of the kimchi went well with the beets, and the goat’s milk Gouda was pretty tangy, so it was a good match. The flavor of a plain cow’s milk Gouda would have been lost. I know my variation of your zucchini pancake wouldn’t be for everyone. Probably very few people. But it was mine. And I liked it.

    • Hilah Cooking on March 29, 2011 at 6:04 pm

      Thanks so much, GSF! Your version sounds pretty good to me. I love kimchi! And I love how you always have kimchi around it seems. And good note on the goat’s milk gouda. πŸ™‚

      • Great Stone Face on March 29, 2011 at 6:16 pm

        There are a lot of Korean restaurants and some supermarkets in northern Virginia; and many Japanese restaurants are Korean-run. When my wife & I first got married, we lived closer to a Korean restaurant than to a Chinese one, so we both got hooked on bulgogi and I got hooked on kimchi. Plus, we watched MASH on TV. We also like Mexican, Tex-Mex, Eastern European, German, and Scandinavian food, as well as Mediterranean, but it’s harder to keep the weight down with those cuisines.

  2. Dan Alcantara on March 29, 2011 at 6:40 pm

    I am buying a zucchini tomorrow after work just so I can make these for my after-work snack. I have an after-work snack because I’ve been crazy by being a vegetarian at lunch-time when I work in a factory lifting buckets and walking miles every day.

    • Hilah Cooking on March 29, 2011 at 6:55 pm

      Well, Dan, it sounds like an after-work snack is EXACTLY what you need. And being vegetarian is not crazy! Don’t let ’em tell you otherwise. πŸ˜‰

      • Dan Alcantara on March 30, 2011 at 2:53 pm

        Oh, being a vegetarian is definitely crazy. It involves abstinence from bacon, therefore it is crazy. And also, these pancakes taste amazing with some Tabasco sauce on them.

        • Hilah Cooking on March 30, 2011 at 4:47 pm

          Tabasco! Yay!

  3. Randy on March 29, 2011 at 9:11 pm

    There must be some sort of psychic connection between my refrigerator and yours. Just this morning, I was wondering what I should do with all of the zucchini I bought too much of the other day and the queso fresco that I made way too much of (because it didn’t register on me how much cheese a gallon of milk makes). I usually wait a day or so to watch repeats of Hilah Cooking, but today I watched it once during my usual Tuesday Hilah lunchapalooza and again while I ate the zucchini pancakes. Now I’m imagining a veggie pancake throwdown: Hilah’s zucchini pancakes vs. Hilah’s potato pancakes. I wonder if I have enough bandwidth to stream both episodes at once…

    • Hilah Cooking on March 30, 2011 at 4:55 pm

      Dude, Randy. That is nutz! How perfect! I bet the queso fresco worked beautifully. Did you make anything to go with the pancakes? Just curious to see what other people would serve them with. Thanks, buddy!

      • Randy on March 30, 2011 at 6:45 pm

        Since, I live alone, I have to eat them all myself (lucky me!). I also freeze single portions of a lot of the stuff I cook. So the first one was eaten all by its lonesome as a snack. Last night I pulled a portion of braised pork tenderloin (with carrots, onions, sun-dried tomatoes and jalapenos) out of the freezer to serve with the second one. Today, for lunch, it was fried slices of plantain, black beans and the third pancake. Normally, the bowl of black beans would have been topped with a dollop of crema agria and squirts of sriratcha, but since I still have queso fresco to use up, the zucchini pancake got the the crema/sriratcha treatment and the black beans got crumbled queso. For the last one for dinner tonight, I’m going pull out some marinara sauce (your recipe!) and cook some penne. I think that your zucchini pancakes go with anything. Next week, I’ll probably make them again (with feta) and serve them with some grilled chicken breasts and braised short ribs from the freezer. Thanks so much for sharing your delicious recipes with us!

        • Hilah Cooking on April 1, 2011 at 10:55 pm

          Thank YOU so much, Randy, for sharing your awesome companion ideas with us! Love the plantains and black beans idea. Absolutely!

  4. Randy on March 29, 2011 at 9:13 pm

    P.S. Glad to hear that you’re feeling better!!!

  5. Johnnie on March 30, 2011 at 2:01 pm

    I’m on a low carb, gluten free diet. Would these work without the flour?

    • Hilah Cooking on March 30, 2011 at 4:53 pm

      Hi Johnnie! I would try adding an extra egg if you were to leave out the flour. It would work – meaning, they would stay together, but probably taste/texture would be more like an omelet. Seems like it would be pretty good, though! Alternatively, you could use chick pea flour. Good luck! Let me know how it works out for you!

  6. Veronika on May 8, 2011 at 6:21 pm

    We made these, along with your mama’s peach cobbler, for Mother’s Day. Both were a huge hit, especially the pancakes. My MIL asked for the recipe, which is a big compliment because she’s a great cook! After cooking a test pancake I grated an onion into the pancake mix and added some more flour. The added flavor from the onion was a nice treat. I love your vids because I really see just how quick and simple the recipes are, especially that things don’t always need to be mixed perfectly to come out amazing. Thanks for adding to a great Mother’s Day lunch πŸ™‚

    • Hilah Cooking on May 9, 2011 at 6:55 am

      That makes me so happy, Veronika! I’m glad everyone enjoyed lunch and that you are enjoying cooking! πŸ™‚ Rock!

  7. Great Stone Face on September 22, 2011 at 7:54 pm

    Kim Chi, Carrot, and Chevre Pancakes based on your zucchini pancakes recipe.

    • Hilah on September 23, 2011 at 3:16 pm

      Yay! I have about a half cup of kimchi in my fridge right now, too!

  8. carol on September 25, 2012 at 9:13 am

    After making this recipe, I felt that something was missing :(. So, I added onions. When the Pancakes were ready to eat, I put you Creamy Hatch Chili Sauce. OMG It was soooo good, I can’t stop thinking of it.

    • Hilah on September 25, 2012 at 2:52 pm

      Thanks, Carol! I definitely encourage recipe-tweaking to suit personal tastes. Sounds good! πŸ™‚

  9. Priscilla on November 29, 2012 at 2:19 pm

    do you use ap flour or does it matter

  10. Seyithan on December 4, 2012 at 11:13 am

    Whole wheat pancakes YUM. Did you know you can feerze bananas? I just leave them whole with peels on and put them in a feerzer bag. Now I buy bananas as often as I want to without worrying that I’m either going to have to use them up or throw them out!

    • Hilah on December 4, 2012 at 3:34 pm

      Oh yes, thanks for sharing, Seyithan! That’s a great tip!

  11. Gene Cox on September 29, 2013 at 11:18 pm

    Zucchini and pancakes are definitely two of my favorite foods. And to have them talking to each other. How precious! I printed this out for in the morning. Thanks as always for your wonderful recipes.
    This is off of the post topic, but may be useful for some or your readers:

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    You will be given the special $7.95 price as friends of my favorite food blogger, Hilah.

    • Hilah on September 30, 2013 at 9:41 am

      Thanks, Gene!

  12. Laia on August 5, 2014 at 9:27 am

    Hi Hilah! I’m new at the art of cooking and I have started with your video-recipes :). At the same time I am learning how to cook in a funny way, I’m also improving my English skills!
    I have cooked zucchini pancakes following your recipe but it has become too liquid after grating it. Should have I put more flour in the mixture?

    • Hilah on August 6, 2014 at 11:16 am

      Hi Laia! Yes you can add more flour if needed. It will change depending on the zucchini you have. The mixture will also get more watery as it sits so cooking right away will help, too! Thanks for writing. Happy to help!

  13. Maximiliano Mezzamico on March 24, 2020 at 10:12 pm

    Hi I did yesterday the recipe for my 9 month’s daughter, with a couple of adjustments, and she couldn’t stop eating.
    Great recipe!

    • Hilah on March 25, 2020 at 10:49 am

      I’m happy to hear that, Maxi!

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