Zucchini Pancakes is an instant breakfast recipe that is healthy, easy to make, sweet and spicy, and packed with flavors. These are also good for your brunch and after-school snacks and can be prepared in less than 30 minutes. So make sure to try out this recipe if you are looking for a new way to add zucchini to your diet.
Why you'll love this recipe
- These zucchini pancakes are instant and easy to make.
- The pancakes are crispy on the edges, tender inside, and never soggy.
- Best way to add zucchini to your diet.
- The recipe uses basic, simple, and minimal ingredients from your kitchen.
Also, check out my easy chocolate zucchini bread recipe and clear soup with vegetables, and pumpkin semolina pancakes.
Ingredients
Zucchini: Medium-sized zucchini works the best as the skin is tender, and you also don't have to peel them. Just wash and grate it as it is.
Semolina (Sooji or Suji): Also called durum wheat flour. Just add enough to hold the pancake batter together.
Green chilies and Ginger: For the flavors.
Sugar: To balance out the spiciness from the chilies.
See the recipe card below for a full list of ingredients and measurements.
Variations
- You can use yellow squash instead of zucchini.
- Zucchini can be substituted with ripe banana to make banana pancakes, cucumber to make cucumber pancakes, or pumpkin to make pumpkin semolina pancakes.
Step-by-step Instructions
Step 1: Wash and grate the zucchini and add it to the bowl. If the skin is not tender, you can peel them off before grating.
Step 2: To the same bowl, add ginger, green chilies, salt, sugar, and semolina and mix.
Step 3: Add water little by little till you can hold the batter together and be able to spread it on the pan.
Step 4: The batter should be thick. Let this sit for 3 to 5 minutes.
Step 5: Heat a nonstick dosa pan (tawa) or skillet. Take a laddle full of batter and spread it to form a medium-thick pancake. Drizzle oil.
Step 6: Cover with lid and cook on medium flame until the bottom becomes golden brown.
Step 7: Flip and cook on another side for another one or two minutes until it becomes light golden in color. Drizzle oil around the edges if needed.
Step 8: Zucchini pancake is ready. Repeat the process for the remaining batter. Serve and enjoy.
Tips
- Adjust sugar, green chilies, and ginger to taste as desired.
- The amount of water you add varies depending on the amount of water content in the zucchini. More water will make the pancake mushy and soggy. So add in ¼ cup increments to obtain a thick batter.
- Wipe off the pan with tissue to remove any excess oil after cooking each pancake. In this way, you can quickly spread the batter for the next pancake and avoid the batter from clumping together.
- This dosa (pancake) should be cooked on medium flame before flipping. Else it will remain uncooked inside. After flipping, you can increase the flame to high and make it charred or golden brown as desired.
Storage instructions
- Leftover pancake batter can be stored in the refrigerator for up to 3 days. Give the batter a good mix before you prepare the pancakes.
- Leftover pancakes can be stored in an airtight conatiner in the fridge for up to 1 week.
Recipe FAQs
Zucchini pancakes can be served alone or with either honey, butter, ghee, or chutney powders if desired.
With its high fiber and low-calorie nutrition profile, zucchini is an excellent food choice for anyone looking to lose weight.
If the pancake batter is thin and watery, the pancakes will turn out to be soft and mushy. Make sure to add water in increments so that the pancake batter is thick but spreadable. Also, if the moisture content in the zucchini is high, you will need less water to make the batter.
More quick & simple breakfast recipes
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Recipe card
Best Zucchini Pancakes Recipe
Equipment
- Nonstick pan or skillet
Ingredients
- 1 medium Zucchini
- 1 ½ cup Semolina (Suji or Durum wheat)
- 1 inch Ginger , grated
- 2 Green chilies , chopped
- 1 tablespoon Sugar
- Salt , to taste
- Oil , for cooking dosa
Instructions
- Wash and grate the zucchini and add it to the bowl. If the skin is not tender, you can peel off the skin before grating.1 medium Zucchini
- To the same bowl, add ginger, green chilies, salt, sugar, and semolina and mix.1 ½ cup Semolina, 1 inch Ginger, 2 Green chilies, 1 tablespoon Sugar, Salt
- Add water little by little till you can hold the batter together and are able to spread it on the pan.
- The batter should be thick. Let this batter rest for 3 to 5 minutes.
- Heat a nonstick dosa pan (tawa) or skillet. Take a laddle full of batter and spread it to form a medium-thick pancake. Drizzle oil.Oil
- Cover with a lid and cook on medium flame until the bottom becomes golden brown.
- Flip and cook on another side for another one or two minutes until it becomes light golden in color. Drizzle oil around the edges if needed.
- Zucchini pancake is ready. Repeat the process for the remaining batter. Serve and enjoy.
Video
Notes
- Adjust sugar, green chilies, and ginger to taste as desired.
- The amount of water you add varies depending on the amount of water content the zucchini has. More water will make it mushy and soggy. So add in ¼ cup increments to the batter.
- Wipe off the pan with tissue to remove any excess oil after cooking each pancake if desired. In this way, you can quickly spread the next batter.
- This dosa (pancake) should be cooked on medium flame before flipping. Else it remains uncooked inside. After flipping, you can increase the flame to high and make it charred or golden brown as desired.
Luci Petlack
I made this for breakfast today and it came out so good!
Tara
Oooh, such a fantastic use for zucchini! I love the flavor with the ginger and chilies. Definitely the perfect breakfast.
Ned
These really hit the spot! I made the for breakfast and my family loved them! Thank you!
Jill
I really liked the sweet flavor to balance the spice in these zucchini pancakes. Thanks for the recipe!