Zucchini Cheese Pancakes: A Delicious Twist on Traditional Savory Pancakes

I’ve always believed that healthy eating shouldn’t mean sacrificing flavor, and these zucchini cheese pancakes prove just that. Inspired by European savory pancakes, this recipe transforms humble zucchini into golden, cheese-laden delights that are perfect for any meal of the day. After perfecting this recipe over countless Sunday brunches, I’m excited to share my detailed approach to creating these nutritious and satisfying pancakes.

Ingredients

Dry Ingredients

• 1¼ cups (150g) whole wheat flour
• ½ packet (7g) baking powder
• 5.3 oz (150g) pizza cheese blend, finely grated
• ½ teaspoon salt, or to taste

Wet Ingredients

• 0.2 liters (200ml) milk (¾ cup + 1 tablespoon)
• 2 large eggs, room temperature
• 10.6 oz (300g) zucchini
• 2 tablespoons fresh parsley, finely chopped
• 2 tablespoons (30ml) rapeseed oil (canola oil)

Instructions

1. Prepare the Dry Base

1. In a large mixing bowl, combine:

• Whole wheat flour
• Baking powder
• Salt

1. Whisk thoroughly to distribute ingredients evenly
2. Add grated pizza cheese and toss to coat with flour mixture

2. Handle the Wet Components

1. In a separate medium bowl:

• Beat eggs until well combined
• Gradually whisk in milk until smooth

1. Create a well in the center of dry ingredients
2. Slowly pour wet mixture into the well, whisking constantly
3. Mix until just combined – don’t overmix

3. Prepare the Zucchini

1. Wash and trim zucchini ends
2. Grate using large holes of box grater
3. Place grated zucchini in clean kitchen towel
4. Twist towel tightly to squeeze out moisture
5. Continue squeezing until very little liquid comes out

4. Complete the Batter

1. Fold prepared zucchini into batter
2. Add finely chopped parsley
3. Stir until ingredients are evenly distributed
4. Let batter rest for 5 minutes

5. Cook the Pancakes

1. Heat non-stick pan over medium heat
2. Add 1 teaspoon rapeseed oil
3. Pour ¼ cup batter per pancake
4. Cook 2-3 minutes until bubbles form
5. Flip and cook 1-2 minutes more
6. Repeat with remaining batter

Recipe Notes

• Squeeze zucchini thoroughly – excess moisture will make pancakes soggy
• Don’t overmix the batter to ensure tender pancakes
• Keep pancakes warm in oven at 200°F (95°C) while cooking remaining batches

Storage Instructions

• Store in airtight container in refrigerator up to 3 days
• Freeze between parchment paper for up to 2 months
• Reheat in skillet or toaster oven until warm and crispy

Nutritional Information

Per serving (makes 12 pancakes, serving size 3 pancakes):

• Calories: 285
• Protein: 12g
• Carbohydrates: 28g
• Fiber: 4g
• Fat: 15g
• Saturated Fat: 5g
• Cholesterol: 105mg
• Sodium: 380mg
• Potassium: 315mg
• Vitamin A: 12% DV
• Vitamin C: 15% DV
• Calcium: 20% DV
• Iron: 10% DV

Time Requirements

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4 (12 pancakes)

Serving Suggestions

1. Breakfast: Serve with poached eggs and fresh herbs
2. Lunch: Pair with mixed greens and light vinaigrette
3. Dinner: Accompany with roasted vegetables and yogurt sauce
4. Snack: Enjoy plain or with a dollop of sour cream

These zucchini cheese pancakes are not only delicious but also a clever way to incorporate more vegetables into your diet. The combination of whole wheat flour and fresh zucchini provides fiber and nutrients, while the cheese adds protein and incredible flavor. Perfect for meal prep, these pancakes can be made ahead and enjoyed throughout the week.