Fluffy Zucchini Pancakes

Marc Matsumoto

Hi! I'm Marc, and I want to teach you some basic techniques while giving you the confidence and inspiration to cook without recipes too!

Follow me on
Fluffy zucchini pancakes with caramelized scallions and Gruyere cheese are tender, flavorful and delicious.

Sometimes coming up with a great new recipe involves inspiration and ingenuity, other times it involves dumb luck, and then there are times where a recipe emerges from a silly mistake. Take these pancakes for example. I'd intended to make a zucchini pancake with a crisp crust of browned gruyere and caramelized scallions on the outside and tender zucchini held together with a bare minimum of batter.

I'm not sure if it's the work projects I'm juggling right now, or the ensuing lack of sleep, but for some reason I thought it would be a good idea to add three eggs, to a batter that I wanted to be relatively dry. The moment the eggs landed in the bowl with the zucchini I knew I'd made a big mistake. I had a pourable green and yellow sludge that was about as likely to crisp in the pan as it was for it to stand up and start talking to me. Irritated and hungry, I was half tempted to toss the batter, but I hate to waste food, and so I decided to fry up what I had and call it lunch.

By the time the first pancake came out of the pan, the intoxicating aroma of caramelizing cheese and onions filled the kitchen, and I was thoroughly famished. In my rush to eat one, I burned the tips of my fingers, skipping the spatula and stuffing one straight from the pan into my mouth. One bite, and my first thought was "this is the best frittata I've ever had!" Except, it wasn't, it was a failed pancake that I'd almost condemned to the trash. The texture was light and fluffy and yet the pancakes were tender and moist. The scallions were sweet and fragrant, and the browned gruyere bloomed in my mouth with a nutty umami that almost seemed too good to be true.

A stack of delicious zucchini pancakes with a dollop of sour cream.

In retrospect perhaps the idea of making a crisp pancake with a juicy vegetable that contains no starch was misguided. As I go into my tenth year of food blogging, one lesson I've learned over and over is that whether in the kitchen or in life, sometimes our best ideas come from our failures. Perhaps at some point, I'll attempt a crispy zucchini pancake again, but for the meantime, I'm perfectly content making these fluffy zucchini pancakes a regular part of my breakfast table!

Recommended products

Fluffy Zucchini PancakesSometimes coming up with a great new recipe involves inspiration and ingenuity, other times it involves dumb luck, and then there are times where a recipe emerges from a silly mistake. Take these pancakes for example. I'd intended to make a zucchini pancake with a crisp crust of browned gruyere and ...

Summary

5150
  • Coursebrunch
  • Cuisineamerican
  • Yield8 pancakes 8 pancakes
  • Cooking Time10 minutesPT0H10M
  • Preparation Time5 minutesPT0H5M
  • Total Time15 minutesPT0H15M

Ingredients

Based on your location, units have been adjusted to Metric measuring system. Change this?
3
Large eggs
94 grams
All-purpose flour (~3/4 cup)
1/2 teaspoon
Baking powder
1/4 teaspoon
Salt
to taste
Black pepper
355 grams
Zucchini, grated
100 grams
Gruyere cheese, grated
40 grams
Scallion, (~2 scallions) sliced thin
Sour cream, for serving

Steps

  1. Beat the eggs together in a bowl.
  2. Batter for best zucchini panckes.
    In a separate bowl, whisk the flour, baking powder, salt and black pepper together. Add the zucchini, cheese and scallions and toss to coat everything evenly with the flour. Add the eggs and stir to combine.
  3. Frying zucchini pancakes.
    Heat a heavy bottomed pan over medium heat until hot. Add 1 tablespoon of oil and swirl to coat. Add a large spoonful of batter to the pan and use the spoon to flatten the top and shape. Repeat until the pan is filled.
  4. The best zucchini pancake recipe.
    Fry the pancakes on one side until golden brown and then flip and fry the second side until browned.
  5. Transfer the pancakes to a baking sheet and keep in an oven set to "warm" until you've finished making the rest of the pancakes.
  6. Serve with sour cream.

All images and text on this website are protected by copyright. Please do not post or republish this recipe or its images without permission. If you want to share this recipe just share the link rather than the whole recipe.