Russian Sweet Zucchini Pancakes

Rating: 3.4 stars
5 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

These sweet and delicious zucchini pancakes are easy to make and heavenly served warm with whipped cream. The kids will never know what's in them either! For added sweetness, drizzle with honey or golden syrup, or serve with jam.

By Nyusha

Gallery

Recipe Summary

prep:
10 mins
cook:
4 mins
total:
14 mins
Servings:
4
Yield:
1 dozen
Nutrition Info
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Mix zucchini, flour, egg, sugar, and salt in a large bowl until batter is well-combined.

    Advertisement

  • Heat 2 tablespoons butter in a large skillet over medium-high heat. Drop tablespoonfuls of batter into the skillet and cook until golden brown, about 2 minutes per side. Repeat with remaining batter.

Cook's Note:

Pan-fry the pancakes in oil instead of butter if preferred.

Nutrition Facts

Per Serving:
178 calories; protein 4.5g; carbohydrates 24.7g; fat 7.3g; cholesterol 61.8mg; sodium 359.8mg. Full Nutrition
Advertisement

Reviews (5)

Read More Reviews

Most helpful positive review

Rene Lafayette
Rating: 5 stars
08/11/2018
Okay I did not want sweet pancakes I wanted savory....so I substituted equal parts garlic and onion powder instead of sugar. They were fantastic! Read More
Helpful
(1)

Most helpful critical review

Tammy Lynn
Allstar
Rating: 3 stars
08/07/2018
First of all the kids definitely knew this was zucchini and so did I. This tasted like semi-raw sweet zucchini. There is not enough flour to make them a pancake consistency or even like a fritter. Also I had to turn the heat down and cook for a longer time. They were burning on the higher heat suggested and weren't getting done at all in the middle. I was able to eat them and I'll eat the leftovers for breakfast tomorrow but I won't be making these again. Read More
5 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Rene Lafayette
Rating: 5 stars
08/11/2018
Okay I did not want sweet pancakes I wanted savory....so I substituted equal parts garlic and onion powder instead of sugar. They were fantastic! Read More
Helpful
(1)
Christina
Allstar
Rating: 4 stars
04/02/2016
I liked these but the family thought they were and I quote 'weird' lol. I served these drizzled with honey and topped with whipped cream. I don't know if I could eat these as a dessert or something that I would make all the time but they were fun to try and tasty. Thanks for sharing.:) Read More
Helpful
(1)
assiramnes
Rating: 1 stars
07/29/2016
just made this...i cooked the pancakes for way longer than 2 minute per side and the insides of the thin pancakes were still raw. e. if i could figure out how to cook them all the way trough without burning the outsides they might taste good! Read More
Advertisement
Kathleen Eccleston
Rating: 4 stars
08/26/2017
added cinnamon ginger & nutmeg - shortcut with all wheat pancake mix. Healthy breakfast. Read More
Tammy Lynn
Allstar
Rating: 3 stars
08/06/2018
First of all the kids definitely knew this was zucchini and so did I. This tasted like semi-raw sweet zucchini. There is not enough flour to make them a pancake consistency or even like a fritter. Also I had to turn the heat down and cook for a longer time. They were burning on the higher heat suggested and weren't getting done at all in the middle. I was able to eat them and I'll eat the leftovers for breakfast tomorrow but I won't be making these again. Read More
Advertisement
© Copyright 2021 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 02/25/2021