Zucchini Pancakes


An easy recipe to make. A delicious vegetable pancake for breakfast, brunch, lunch or just a snack.

stacked zucchini pancakes
4 servings


  • 4 eggs

  • 2 cups grated zucchini

  • ¾ cup all-purpose flour

  • ½ teaspoon white sugar

  • ½ teaspoon salt

  • 3 tablespoons olive oil

  • 4 teaspoons baking powder

  • ¼ cup butter, melted


  1. Preheat grill to 425 to 450 degrees F (220 to 225 degrees C).

  2. In a large mixing bowl, beat eggs, add shredded zucchini and mix well using a fork. Add flour, sugar, salt and vegetable oil and stir to blend well. Finally, add baking powder and mix well using a large spoon. The batter's consistency should be like heavy whipping cream.

  3. Spoon batter on hot grill (about 2 tablespoons) for each pancake. Cook until there are no longer bubbles forming in the pancake about 2 minutes; turn over and cook for 2 minutes longer. Rub pancakes with melted butter and serve immediately.

Nutrition Facts (per serving)

362 Calories
27g Fat
22g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 362
% Daily Value *
Total Fat 27g 34%
Saturated Fat 10g 52%
Cholesterol 217mg 72%
Sodium 937mg 41%
Total Carbohydrate 22g 8%
Dietary Fiber 1g 5%
Total Sugars 2g
Protein 10g
Vitamin C 11mg 53%
Calcium 313mg 24%
Iron 3mg 16%
Potassium 259mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.