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Mom's Zucchini Pancakes

Rated as 4.7 out of 5 Stars
4

"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!"
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Ingredients

30 m servings 197
Original recipe yields 5 servings (20 pancakes)

Directions

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  1. 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.
  2. 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.

Footnotes

  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 197 calories; 14.3 11.8 6 78 376 Full nutrition

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Reviews

Read all reviews 143
  1. 175 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Soo good! I added a pinch of pepper and used a grated sweet onion, then put on the grill like a regular pancake. It only made 6 regular size pancakes so it left us wishing we had more!

Most helpful critical review

Hmmm...these are a solid no for me. I did drain the zucchini as recommended and other than that I followed the recipe. I also used freshly grated parm. These are too soft, I was expecting a cris...

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Soo good! I added a pinch of pepper and used a grated sweet onion, then put on the grill like a regular pancake. It only made 6 regular size pancakes so it left us wishing we had more!

DELICIOUS! I squeezed my zucchini dry instead of using the paper towels and added some garlic powder and black pepper to the mix. Also, I ised vidalia onion instead of green b/c that's what I ha...

This was pretty good. I did as suggested in other reviews and added some herbs/spices. The flavor was definitely there, but it was more cakey than I would have liked, I think there was too muc...

Delish! I decided to make these because I didn't have the ingredients for anything else, and I am so glad I did! Savory and simple. I will be eating these for years to come!

Delicious! Used vidalia onion that I grated with the zucchini, also used pecorino roamno cheese instead of parmesan. Family loves these served with the sour cream as suggested or marinara sauce....

I made these (omitting the onion, parmesan and oregano) for my sons this morning and served them with maple syrup. they loved them. Great use for all that extra zucchini.

I just tried this - yummy! Really excited to find this to use up some zucchini and really enjoy it! I did amend this by adding more onion and cheese - then some parsley, a touch of garlic powder...

Wow, excellent enjoyed them so much we keep going back and making more. We now make lots of extra ones and freeze them. This one is a keeper

Really good! Make sure you cook in a skillet (not on a griddle) with hot oil so they crisp up.