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+ servings

Fluffy Zucchini Pancakes

These fluffy zucchini pancakes with caramelized scallions and Gruyere cheese are tender, flavorful and delicious.
Course Brunch, Sides
Cuisine American
Level Beginner
Main Ingredient Vegetable
Diet Low Sugar, Pescatarian, Vegetarian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8 pancakes


  • 3 large eggs
  • 94 grams all-purpose flour (~3/4 cup)
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ground black pepper (to taste)
  • 355 grams zucchini (grated)
  • 100 grams Gruyere cheese (grated)
  • 40 grams scallion (~2 scallions, thinly sliced)
  • sour cream (for serving)


  • Beat the eggs together in a bowl.
  • 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.
  • 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.
  • Fry the pancakes on one side until golden brown and then flip and fry the second side until browned.
  • 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.
  • Serve with sour cream.