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Healthy Zucchini Pancakes Recipe

Healthy Zucchini Pancakes Recipe – These savory 5-ingredient zucchini pancakes are full of nutrients and easy to make. Try them for both brunch and dinner!


My Healthy Zucchini Pancakes Recipe is made with only 5 ingredients so you can whip them up fast! Perfect for both brunch and dinner, keep this recipe in your back pocket when you end up with too much zucchini from the garden this summer.


Zucchini pancakes (A.K.A. zucchini fritters) are vegetarian pan-fried patties made from freshly grated zucchini, eggs, flour, and savory spices. After a few minutes in a skillet, the pancakes are ready to be enjoyed with a little sour cream and dill on top and with a Green Salad or Potato Hash on the side.


This vegetarian recipe takes minutes to throw together and can easily be transformed to fit any diet or taste bud. Whether you swap the ingredients to make it vegan, gluten free, or even more savory, the pancakes will still be delicious!

Healthy Zucchini Pancakes Recipe

Is zucchini good for you?

This summer vegetable is packed with tons of good stuff! According to Healthline, cooked zucchini is a great source of vitamin A and C, potassium, and magnesium. The zucchini flesh and skin are also rich in antioxidants, which can benefit your vision, heart, and may help to avoid certain types of cancer.

Zucchini pancake ingredients

How to make easy zucchini pancakes

Step 1: Whisk the eggs in a bowl before mixing in the garlic and parsley. Afterward, fold in the grated and drained zucchini.

pancake batterzucchini pancake batter

Step 2: Mix the flour, salt, and pepper into the batter.

how to cook pancakes

Step 3: Heat a skillet over medium heat with a little oil in the pan. Once it’s hot, spoon in 1 tablespoon of the zucchini fritter batter. Cook on both sides until golden brown.

Serve each fritter with a little sour creamServe each fritter with a little sour cream
Step 4: Serve each fritter with a little sour cream, greens, and your favorite sides. Enjoy!


how to make fritters

Tips and substitutions

  • Removing the moisture from the zucchini will help the pancakes stick together. To do so, either place the shredded zucchini in a colander in the sink and sprinkle some salt over top. The salt will draw out the moisture as it sits. After 10 minutes, place the zucchini in a clean kitchen towel, wrap it up, and squeeze out the moisture using your hands.
  • To make gluten free zucchini pancakes, replace the flour with almond flour or a 1:1 gluten free flour blend.
  • To make vegan zucchini pancakes, replace the eggs with three flax eggs. To make one flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Allow the mixture to sit for a few minutes before pouring it into a bowl with the zucchini, herbs and spices, and flour.

Want to make them even more savory? Add a ¼ cup of parmesan cheese, one or two shallots, or chives to the batter.

easy zucchini fritters

Storing and reheating

To store, wrap the leftover pancakes in plastic or store them in an airtight container in the fridge for 2 or 3 days.


To reheat, place one or two pancakes in a skillet over medium heat and heat until warmed through.

What to serve with zucchini pancakes

More vegetarian recipes


Delicious and Healthy Zucchini Pancakes Recipe from www.munchkintime.com

Healthy Zucchini Pancakes Recipe

Love Keil
Healthy Zucchini Pancakes Recipe is not only healthy but also easy, delicious and perfect for brunch or dinner menu. Made of grated zucchini, eggs, flour and parsley. Few ingredients, delicious food.
4.50 from 2 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer, Breakfast, Summer Recipe
Cuisine Russian
Servings 2
Calories 153 kcal


  • 3 eggs
  • 1 clove garlic chopped
  • 2 teaspoons parsley or dill chopped
  • 1 Medium zucchini grated and squeezed
  • 1/4 cup flour
  • salt and pepper to taste
  • Avocado oil or any oil of your choice
  • sour cream for garnish


  • In a mixing bowl whisk eggs then add garlic and parsley and whisk again.
    pancake batter
  • Add grated zucchini and give it a mix. Add flour, salt and pepper to taste. Mix.
    zucchini pancake batter
  • In a skillet on medium heat add 1-2 tablespoon of avocado oil, when oil gets hot place 1 tablespoon full of zucchini batter. Cook both sides on low for about 3 - 4 minutes or until it turns golden color. Place zucchini pancakes on paper towels to remove extra oil.
    how to cook pancakes
  • Serve with sour cream and garnish with left over greens. Enjoy!
    how to make fritters



If you make this Easy Pancakes Recipe PLEASE tag @munchkintimeblog  on Instagram? We would LOVE to see your creation! Thank you!


Serving: 1servingCalories: 153kcalCarbohydrates: 13gProtein: 10gFat: 6gSaturated Fat: 2gTrans Fat: 1gCholesterol: 246mgSodium: 94mgPotassium: 114mgFiber: 1gSugar: 1gVitamin A: 357IUVitamin C: 1mgCalcium: 42mgIron: 2mg
Keyword breakfast, zucchini
Tried this recipe?Let us know how it was!

Did YOU liked this Easy Zucchini Recipe?

Let me know in the comments below, I would love to hear from you!


Quick & Easy Zucchini Pancakes from scratch.

Thank YOU for YOUR Comment, Share & Recipe Review!

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This recipe was updated with new images May 2021.


  1. What can I use as a replacement to the eggs?

  2. Thanks for sharing! Do they reheat well?

  3. This looks so good! What a great way to sneak veggies in at breakfastime!

  4. Johnna Elaine Duke

    4 stars
    I made this but they certainly did not look like yours :-(. The taste was still delicious but it did not make a pancake that would stay together. Did you ring out the water from the zucchini? I did not see that in the recipe and mine certainly did not stay together do to so much moisture. I will try again

    • I am sorry to hear that it didn’t turned out. If its too runny I would add more flour like 1 tablespoon at a time, or squeeze the juice before making the batter. Hope this helps!

      • Johnna Elaine Duke

        Good idea, but I was afraid it would make them to thick. Yours are so thin and yummy looking :-).

  5. 5 stars
    This perfect for breakfast.

  6. gotta love kids in the kitchen and everyone appreciates healthy recipes! Thanks for this, we are doing a low carb thing so now we have another meal to eat!

  7. Delicious and healthy – pinning this one for sure!

  8. Looks yummy! I’d like one right now!

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  10. Hi Love,
    What a delicious looking and healthy breakfast. We have gluten free pancakes a few times a week and use the leftovers as snacks… I wonder if I could get my little eaters to snack on these… definitely going to try! Pinned! Thanks for sharing at Talented Tuesday.

    • Munchkin Time

      THank you so much Aspen Jay!

      It is worth trying my picky eaters love them I am sure yours will love it too! THank you for sharing!

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  12. These zucchini pancakes look very delicious, Keil! I will so enjoy it for breakfast any day!

    • Munchkin Time

      Thank you Savita, your Lamb Rogan Josh – Indian Kashmiri Mutton(Lamb) Curry looks so amazing makes me want to get all of the ingredients to make it.

  13. I can see myself making these pancakes for breakfast, lunch or dinner. What a way to use up all the squash I have!

    • Munchkin Time

      Thank you dear Thalia! They are sure worth making just like your Sea Salt Caramel Truffle Brioche Doughnuts!=)

  14. Made it, delicious!!!!!!!

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