November 4, 2014

Zucchini Pancakes

A savory pancake. 
Really, in my humble opinion, the only way to do a pancake. 
Because if you are a doing a breakfast pancake: 

waffles > pancakes

Anyway, I wanted to use the last bit of summer zucchini I had and zucchini pancakes seemed like the perfect thing!

Best of all...easy and yummy!
I think next time I want to experiment with using less flour.


4 large eggs
1/4 cup olive oil
1/2 tsp ground pepper
1 tsp dried basil
1 tsp dried oregano
3 cups of grated zucchini
1 cup frozen corn
1 cup shredded cheese (or whatever cheese you want)
1 3/4 cup of flour

salsa, optional
sour cream, optional


In a large bowl, combine eggs, oil, pepper, and dried herbs. 

Add zucchini, corn, and cheddar cheese and stir with a hard spatula.

Add the flour and stir thoroughly until combined. You should see no dry flour.

Use an ice cream scoop to scoop the batter onto your hot skillet. Use the back of the scoop to flatten into a pancake. Cook each side for 3-4 minutes or until a golden brown. Flip, repeat, then put on a plate.

Once you are done, serve warm and top it with salsa and sour cream! They look way prettier without the toppings, but it is OH SO GOOD. It is also good plain, but I highly recommend letting the salsa and sour cream crash the party. Make this in double batches when you can, because they are just that good!


  1. Those sound so good! I have almost everything here...well, not the cheese are sour cream, those are super hard to find, but I bet they'd be pretty tasty anyways...

  2. Wait, what, no butter?? These do sound delicious! I'm a waffle girl myself for breakfast too. It's easier to make them GF :)


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