Mom's Zucchini Pancakes


These zucchini pancakes go fast! I am "Mom" and have been making these for years. My whole family just loves them. Serve with a dollop of sour cream.

Prep Time:
20 mins
Cook Time:
10 mins
Total Time:
30 mins
20 pancakes


  • 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


  1. Blot grated zucchini with paper towels to remove moisture. Stir together zucchini, eggs, and green onion in a large bowl. Mix together flour, Parmesan cheese, baking powder, salt, and oregano in a separate bowl; stir into zucchini mixture until batter is just moistened.

  2. Heat 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 (per serving)

197 Calories
14g Fat
12g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 197
% Daily Value *
Total Fat 14g 18%
Saturated Fat 3g 16%
Cholesterol 78mg 26%
Sodium 376mg 16%
Total Carbohydrate 12g 4%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 6g
Vitamin C 8mg 41%
Calcium 96mg 7%
Iron 1mg 7%
Potassium 174mg 4%

* 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.

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