Discover the secret to making zucchini taste absolutely incredible with these fluffy, savory pancakes that will change how you think about this humble vegetable forever. These golden, tender pancakes combine the mild sweetness of zucchini with fresh herbs in a light, airy batter that’s more satisfying than any meat dish. Perfect for breakfast, lunch, or dinner, this recipe transforms ordinary zucchini into an extraordinary culinary experience that will have everyone asking for seconds.
Ingredients
- 2 medium zucchini (about 400g / 14 oz), finely chopped
- 1 large pinch salt (for drawing out moisture), plus extra for seasoning
- 1 bunch fresh parsley (about 30g / 1 oz), finely chopped
- 300ml whole milk (1¼ cups)
- 300ml warm water (1¼ cups)
- 10g granulated sugar (2 tsp)
- 10g active dry yeast (1 packet)
- 2 large eggs
- 3g baking soda (½ tsp)
- 10ml white vinegar (2 tsp)
- 400g all-purpose flour (3¼ cups)
- Vegetable oil for greasing pan
Instructions
Preparing the Zucchini
- Finely chop the zucchini and place in a large bowl.
- Add a large pinch of salt and knead the zucchini with your hands to help release moisture.
- Let the salted zucchini sit for 10-15 minutes until it releases its water.
- Squeeze the zucchini thoroughly in your hands or through a clean kitchen towel, removing as much water as possible.
- Rinse the squeezed zucchini under cold water to remove excess salt, then squeeze dry again.
Making the Batter
- In a large mixing bowl, combine warm water, milk, sugar, and yeast.
- Let the mixture sit for 5 minutes until the yeast becomes foamy and activated.
- Beat in the eggs one at a time until well incorporated.
- Add baking soda and vinegar to the mixture – this will create a slight fizzing reaction for extra fluffiness.
- Gradually add the flour while mixing continuously to prevent lumps from forming.
- Stir in the finely chopped parsley and mix until evenly distributed.
- Add the prepared zucchini to the batter and fold in gently.
- Season with a pinch of salt to taste and mix well.
- Cover the bowl and let the batter rest for 15 minutes to allow the flavors to meld.
Cooking the Pancakes
- Heat an 18cm (7-inch) non-stick pan over medium heat.
- Lightly grease the pan with a small amount of vegetable oil.
- Pour one ladle of batter into the center of the pan, spreading it gently to form an even circle.
- Cook for 3-4 minutes until the bottom is golden brown and the surface appears set.
- Carefully flip the pancake and cook for another 2-3 minutes until golden on both sides.
- Transfer to a warm plate and repeat with remaining batter, greasing the pan as needed between pancakes.
Time and Serving
- Prep Time: 20 minutes
- Rest Time: 30 minutes (15 min for zucchini + 15 min for batter)
- Cook Time: 20-25 minutes
- Total Time: 1 hour 15 minutes
- Servings: 8-10 pancakes
- Serving Size: 2-3 pancakes per person
Nutrition (Per Pancake)
- Calories: 165
- Carbohydrates: 28g
- Protein: 7g
- Fat: 3g
- Fiber: 2g
- Sodium: 180mg
Why This Recipe is Good and Healthy
These zucchini pancakes offer an excellent way to incorporate more vegetables into your diet while enjoying a satisfying, protein-rich meal. Zucchini is incredibly low in calories but high in essential nutrients including vitamin C, potassium, and folate, which support immune function and heart health. The vegetable also provides dietary fiber that aids digestion and helps maintain stable blood sugar levels.
The fermented batter, created by the yeast activation, introduces beneficial probiotics that support gut health and improve nutrient absorption. The combination of milk and eggs provides complete proteins containing all essential amino acids necessary for muscle maintenance and repair. Fresh parsley adds a significant boost of vitamin K, vitamin A, and antioxidants that help reduce inflammation.
This recipe is particularly beneficial for those looking to reduce meat consumption without sacrificing protein or satisfaction. The fluffy texture and savory flavor profile make these pancakes incredibly filling and satisfying, often leaving people feeling more energized than after eating heavy meat dishes. The cooking method requires minimal oil, keeping the overall fat content low while maximizing nutritional value.
By using whole ingredients and avoiding processed foods, these pancakes provide sustained energy without the blood sugar spikes associated with refined breakfast options, making them an excellent choice for maintaining steady energy levels throughout the day.