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    Home » Breakfast Recipes

    Zucchini Pancakes

    Published: Apr 21, 2015 · Modified: Sep 15, 2023 by Kushi · This post may contain affiliate links.

    Jump to Recipe Jump to Video Print Recipe

    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.

    Easy Zucchini pancakes served on white marble with side of ghee (brown butter) and spice powder.

    Jump to:
    • Why you'll love this recipe
    • Ingredients
    • Variations
    • Step-by-step Instructions 
    • Tips
    • Storage instructions
    • Recipe FAQs
    • More quick & simple breakfast recipes
    • Recipe card
    • User Reviews

    Why you'll love this recipe

    1. These zucchini pancakes are instant and easy to make. 
    2. The pancakes are crispy on the edges, tender inside, and never soggy. 
    3. Best way to add zucchini to your diet. 
    4. 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

    Ingredients for zucchini pancakes.

    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 

    Grated zucchini added to the glass bowl.

    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.

    Add semolina to the glass bowl containing grated zucchini.

    Step 2: To the same bowl, add ginger, green chilies, salt, sugar, and semolina and mix. 

    Water in a black measuring cup, about to be added to the glass bowl containing semolina and grated zucchini.

    Step 3: Add water little by little till you can hold the batter together and be able to spread it on the pan.

    Zucchini pancake batter in a wooden ladle taken from the glass bowl.

    Step 4: The batter should be thick. Let this sit for 3 to 5 minutes.

    Zucchini pancake batter spread in a circle on a black nonstick pan (skillet/tawa).

    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.

    Zucchini semolina pancake being flipped over the black nonstick pan using a spatula.

    Step 6: Cover with lid and cook on medium flame until the bottom becomes golden brown. 

    Zucchini pancake with a golden brown top being cooked on another side in a black nonstick skillet.

    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. 

    Zucchini pancake golden brown on another side, about to be removed from the skillet using a pink silicone spatula.

    Step 8: Zucchini pancake is ready. Repeat the process for the remaining batter. Serve and enjoy. 

    Zucchini semolina pancake on white plate served with a side of brown butter and spice powder

    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

    What goes well with zucchini pancakes?

    Zucchini pancakes can be served alone or with either honey, butter, ghee, or chutney powders if desired.

    Is zucchini good for weight loss?

    With its high fiber and low-calorie nutrition profile, zucchini is an excellent food choice for anyone looking to lose weight.

    Why are my zucchini pancakes soft and mushy?

    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.

    Stack of zucchini pancakes on white marble platter.

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    Did you like this zucchini pancakes recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section. You can also stay in touch with us through social media by following us on Pinterest, Facebook, Instagram, and Twitter.

    Recipe card

    healthy and savory zucchini pancakes served on white marble plate.

    Best Zucchini Pancakes Recipe

    Kushi
    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.
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 25 minutes mins
    Total Time 30 minutes mins
    Course Breakfast, Snack
    Cuisine American, Indian
    Servings 6
    Calories 169 kcal

    Equipment

    • Nonstick pan or skillet
    • Bowl

    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. 

    Nutrition

    Calories: 169kcalCarbohydrates: 35gProtein: 6gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 247mgPotassium: 168mgFiber: 2gSugar: 3gVitamin A: 65IUVitamin C: 8mgCalcium: 13mgIron: 2mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Luci Petlack

      February 25, 2023 at 5:22 pm

      5 stars
      I made this for breakfast today and it came out so good!

      Reply
    2. Tara

      February 25, 2023 at 5:29 pm

      5 stars
      Oooh, such a fantastic use for zucchini! I love the flavor with the ginger and chilies. Definitely the perfect breakfast.

      Reply
    3. Ned

      February 25, 2023 at 5:43 pm

      5 stars
      These really hit the spot! I made the for breakfast and my family loved them! Thank you!

      Reply
    4. Jill

      February 25, 2023 at 6:29 pm

      5 stars
      I really liked the sweet flavor to balance the spice in these zucchini pancakes. Thanks for the recipe!

      Reply
    « Older Comments
    5 from 6 votes (2 ratings without comment)

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    Hi, I'm Sridevi! I am a Software Engineer by qualification, a full-time Food Blogger by passion, a self-published Author, and a happy person two kids (monsters) ago.

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