Recipe: Zucchini-Cheese Pancakes

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 The other day, I went into my garden and discovered a HUGE zucchini that must have been hiding from me for 2 weeks! Once they get that big, they really have too many seeds and are kindof tough to eat…I usually like making stuffed zucchini, zucchini bread, or some sort of fritters. Here is a recipe from King Arthur’s Flour for Zucchini and Cheese pancakes! They turned our really good! Don’t forget to squeeze out the excess water from your shredded zucchini! They came out really tasty and my kids would much rather eat these than straight zucchini any day!

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Zucchini and Cheese Pancakes


4 large eggs, lightly beaten
1/4 cup olive oil or vegetable oil
2 teaspoons salt, to taste
1/2 teaspoon freshly ground black pepper or coarse black pepper
2/3 cup chopped chives or scallions; about 1 bunch scallions, trimmed and chopped
1 teaspoon dried basil*
1 teaspoon dried oregano*
4 cups coarsely grated zucchini; about one 10″ zucchini
1 cup freshly grated Parmesan, Cheddar, Monterey Jack or other cheese (or a combination)
1 3/4 cups King Arthur Unbleached All-Purpose Flour


1) Preheat a griddle or frying pan over medium-high heat
2) Beat the eggs with the oil, salt, and pepper until thoroughly combined.
3) Add the herbs, zucchini, and cheese, stirring to combine.
4) Stir in the flour.
(my batter was a little thick so I added a little bit of milk)

5) Grease the hot griddle lightly. (I prefer real butter, here!) Drop the batter in 1/4 cupfuls onto the griddle If necessary, spread the cakes to about 3 1/2″ to 4″ diameter.
6) Cook the cakes for 3 minutes, or until they’re brown on the bottom, and bubbles have appeared on their tops. The top surface will appear somewhat dry and set.
7) Flip the cakes, and cook them for about 3 to 4 minutes on the second side
8) Repeat until you’ve used all of the batter.

9) Serve warm, at room temperature, or cold; with butter and grated cheese, or without.

Store any leftovers, tightly wrapped, in the refrigerator. Reheat in a toaster or toaster oven, if desired.

Yield: about 20 cakes.


  1. Frugal in WV says

    This recipe looks great, I have a ton of zucchini that I need to use 🙂 New follower from the Shespeaks blogger society, look forward to your future recipes!

  2. I agree. This recipe does sound good! Thanks for sharing.

  3. yummy! I’m going to try these!

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