Best 5 Moms Zucchini Pancakes Recipes

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Moms Zucchini Pancakes: A Culinary Symphony of Freshness, Simplicity, and Comfort

In the realm of breakfast and brunch, few dishes evoke the essence of simplicity, freshness, and comfort quite like zucchini pancakes. These delectable treats, crafted with a harmonious blend of grated zucchini, eggs, flour, and seasonings, offer a symphony of flavors and textures that will tantalize your taste buds. Originating from the heart of home kitchens, zucchini pancakes have become a staple dish passed down through generations, each family boasting their own unique twist on this culinary classic. In this comprehensive guide, we embark on a culinary journey to unveil the secrets behind creating perfect zucchini pancakes, exploring a diverse collection of recipes that cater to every palate and dietary preference. From traditional buttermilk pancakes to gluten-free and vegan variations, this article will equip you with the knowledge and inspiration to elevate your breakfast or brunch experience to new heights. So, gather your ingredients, fire up the griddle, and prepare to indulge in the delightful symphony of zucchini pancakes.

Here are our top 5 tried and tested recipes!

MOM'S ZUCCHINI PANCAKES



Mom's Zucchini Pancakes image

I am 'Mom' and I have been making these for years. My whole family just loves them. Serve with a small dollop of sour cream. They go fast!

Provided by Suefood

Categories     Side Dish     Vegetables     Squash     Zucchini     Fried Zucchini Recipes

Time 30m

Yield 5

Number Of Ingredients 9

2 cups grated zucchini
2 large eggs, slightly beaten
2 tablespoons chopped green onion
½ cup all-purpose flour
¼ cup grated Parmesan cheese
½ teaspoon baking powder
½ teaspoon salt
1 pinch dried oregano
¼ cup vegetable oil, or as needed

Steps:

  • Blot grated zucchini with paper towels to remove moisture. Stir zucchini, eggs, and onion in a large bowl. Mix flour, Parmesan cheese, baking powder, salt, and oregano in a separate bowl; stir mixture into zucchini until batter is just moistened.
  • Heat vegetable oil in a large skillet over medium-high heat. Drop rounded spoonfuls of zucchini batter into hot oil; pan fry until golden, 2 to 3 minutes per side. Drain pancakes on a paper towel-lined plate.

Nutrition Facts : Calories 196.6 calories, Carbohydrate 11.8 g, Cholesterol 77.9 mg, Fat 14.3 g, Fiber 1 g, Protein 6 g, SaturatedFat 3.1 g, Sodium 375.7 mg, Sugar 1.1 g

ZUCCHINI PANCAKES



Zucchini Pancakes image

Provided by Ina Garten

Categories     side-dish

Time 24m

Yield 10 (3-inch) pancakes

Number Of Ingredients 8

2 medium zucchini (about 3/4 pound)
2 tablespoons grated red onion
2 extra-large eggs, lightly beaten
6 to 8 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Unsalted butter and vegetable oil

Steps:

  • Preheat the oven to 300 degrees F.
  • Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)
  • Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.

ZUCCHINI PANCAKES



Zucchini Pancakes image

This is a great vegetarian pancake, easy to make and is delicious. This recipe was passed to my Mother over 100 years ago and has been a favorite of the families.

Provided by William Uncle Bill

Categories     Breakfast

Time 35m

Yield 16 pancakes, 4 serving(s)

Number Of Ingredients 8

2 cups finely shredded fresh zucchini (, 2 - 8-inch zucchini required)
4 large eggs, beaten
3/4 cup all-purpose flour
1/2 teaspoon granulated sugar
1/2 teaspoon salt
3 tablespoons extra virgin olive oil or 3 tablespoons vegetable oil
4 teaspoons baking powder
1/4 cup melted butter (, for rub) or 1/4 cup melted margarine (, for rub)

Steps:

  • Wash and shred zucchini on a fine shredder (DO NOT PEEL).
  • In a large mixing bowl, beat eggs; add shredded zucchini and mix well using a fork.
  • Add flour, sugar, salt and olive oil and stir well to blend.
  • Finally, add baking powder and mix using a spoon (Batter consistency should be like heavy whipping cream).
  • Preheat griddle to 425- 450°F.
  • If using a heavy duty frying pan, heat to medium-high heat; adjust heat if necessary.
  • Rub grill or frying pan with oil before cooking each batch of pancakes.
  • Spoon batter onto hot griddle (about 2 tablespoons for each pancake).
  • Cook until bubbles on the top of the pancake almost stop, about 1 1/2 minutes; turn pancake over and continue to cook for another 1 to 1 1/2 minutes or until pancakes are done.
  • When done, rub pancakes with melted butter and place in a preheated 250 F oven to keep warm until the remainder are cooked, or serve immediately.
  • Serve with your choice of jams or syrups.
  • Also very good with sour cream or yogurt along with your choice of jams or syrups, or you can eat them just plain.
  • These pancakes are delicious for breakfast, brunch or just as a snack anytime.

Nutrition Facts : Calories 363, Fat 26.8, SaturatedFat 10.3, Cholesterol 216.5, Sodium 831.7, Carbohydrate 21.8, Fiber 1.3, Sugar 2.3, Protein 9.6

ZUCCHINI PANCAKES



Zucchini Pancakes image

Mucver (pronounced moosh-vair) are delicate, crisp zucchini pancakes popular in Turkey. This version has not just shredded zucchini, but also tiny clouds of feta and a sprinkling of minced fresh dill and scallions. They are crisp on the outside, tender within and subtly herbaceous. The trick to making the pancakes crisp and not soggy is to squeeze all the water out of the zucchini before mixing it with the other ingredients. A little brute force is required.

Provided by Elaine Louie

Categories     dinner, quick, weekday, weeknight, pancakes, appetizer

Time 30m

Yield 12 pancakes

Number Of Ingredients 14

3 medium zucchini (about 1 pound), shredded
Salt
freshly ground black pepper
3 large eggs, beaten
1/2 cup all-purpose flour
1 tablespoon extra virgin olive oil
1 cup crumbled feta cheese
3 scallions, finely chopped
1/3 cup finely chopped dill
1 teaspoon baking powder
4 to 6 tablespoons vegetable oil, more as needed
2/3 cup plain yogurt
2 cloves garlic, finely chopped
1/2 teaspoon salt

Steps:

  • Preheat oven to 250 degrees. Place zucchini in a colander over a bowl, and mix with 1/2 teaspoon salt. Allow to drain for five minutes. Transfer to a cloth kitchen towel, and squeeze hard to extract as much moisture as possible. Squeeze a second time; volume will shrink to about half the original.
  • In a large mixing bowl, combine zucchini and eggs. Using a fork, mix well. Add flour, 1/2 teaspoon salt, olive oil, feta, scallions, dill and 1/2 teaspoon black pepper. Mix well, add baking powder, and mix again.
  • Place a cast iron skillet or other heavy skillet over medium heat. Add 2 tablespoons vegetable oil and heat until shimmering. Place heaping tablespoons of zucchini batter in pan several inches apart, allowing room to spread. Flatten them with a spatula if necessary; pancakes should be about 3/8 inch thick and about 3 inches in diameter. Fry until golden on one side, then turn and fry again until golden on other side. Repeat once or twice, frying about 5 to 6 minutes total, so pancakes get quite crisp. Transfer to a plate lined with paper towels, and keep warm in oven. Continue frying remaining batter, adding more oil to pan as needed. Serve hot.
  • For yogurt sauce: In a small bowl, combine yogurt, garlic and salt. Mix well, and serve on the side or on pancakes.

Nutrition Facts : @context http, Calories 151, UnsaturatedFat 8 grams, Carbohydrate 7 grams, Fat 11 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 3 grams, Sodium 244 milligrams, Sugar 3 grams, TransFat 0 grams

ZUCCHINI PANCAKES



Zucchini Pancakes image

Made with zucchini, these are a tasty change of pace from ordinary potato pancakes. Add a little shredded onion to give them a savory kick. -Charlotte Goldberg, Honey Grove, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 7

1-1/2 cups shredded zucchini
1 large egg, lightly beaten
3 tablespoons grated Parmesan cheese
2 tablespoons biscuit/baking mix
Dash pepper
1 tablespoon canola oil
Sour cream, optional

Steps:

  • Place zucchini in a colander over a plate; let stand to drain. Squeeze and blot dry with paper towels., In a bowl, mix egg, cheese, baking mix and pepper. Add zucchini; toss to coat., In a large skillet, heat oil over medium heat. Drop four pancakes into skillet; press lightly to flatten. Cook until golden brown, 2 minutes per side. If desired, serve with sour cream.

Nutrition Facts : Calories 177 calories, Fat 13g fat (3g saturated fat), Cholesterol 99mg cholesterol, Sodium 271mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.

Tips:

  • Grate the zucchini on the large holes of a box grater. This will help to release more water, which will make the pancakes more tender.
  • Squeeze the grated zucchini in a colander or cheesecloth to remove as much excess water as possible. This will also help to prevent the pancakes from becoming too soggy.
  • Use a non-stick skillet or griddle to cook the pancakes. This will help to prevent them from sticking and breaking apart.
  • Cook the pancakes over medium heat. This will help to ensure that they cook evenly all the way through without burning.
  • Serve the pancakes immediately with your favorite toppings, such as butter, syrup, or fruit.

Conclusion:

Mom's Zucchini Pancakes are a delicious and easy way to use up fresh zucchini. They're perfect for breakfast, lunch, or dinner, and can be served with a variety of toppings. These pancakes are also a great way to get your kids to eat their vegetables. So next time you have some zucchini on hand, give this recipe a try!

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