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I love a good way to sneak some veggies into my little boy. Yes, of course I’d like for him to go, “oh excellent – zucchini, make mine a double”, but he’s fickle. Some days he’ll love it, others – he just won’t. I’ve rarely seen him turn down a pancake though!
These kid friendly zucchini pancakes are really good for a quick lunch, or dinner – and we actually ALL enjoy them.
Recipe Swap: Zucchini Pancakes
- 2 medium zucchini I used about 2 cups
- 2 Tbs grated red onion
- 2 eggs lightly beaten
- 6 Tbs flour plus extra
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp pepper
- A splash of milk maybe 1/4 cup
- Unsalted butter and vegetable oil
- Grate the zucchini into a bowl and immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add more about 2 Tbsp at a time - if the batter is too thick, splash in some milk)
- Heat a large saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Remove the finished pancakes and wipe out the pan with a dry paper towel. Add more butter and oil to the pan and continue to fry the pancakes until all the batter is used. Serve immediately or keep warm in a 300 degree oven for up to 30 minutes.