Best Savory Zucchini Cheddar Pancakes

Here’s my go-to recipe for zucchini cheddar pancakes, made with fresh shredded zucchini, sharp cheddar cheese, and just the right amount of seasonings. They’re crispy on the outside and tender on the inside.

These savory pancakes have become a regular at our dinner table, especially during summer when zucchini is everywhere. I often make a double batch because my kids always ask for seconds, and they’re just as good reheated the next day for lunch.

What Kind of Zucchini Should I Use?

Medium-sized zucchini are perfect for these pancakes since they tend to have fewer seeds and firmer flesh than larger ones. When shopping, look for zucchini that’s about 6-8 inches long and feels heavy for its size – these will give you the best texture and won’t release too much liquid when grated. If you can only find larger zucchini, just be sure to remove the seedy center before grating, as those bigger ones can be a bit watery. Whether you choose green or yellow summer squash (also known as yellow zucchini), both work equally well in this recipe – just make sure they’re firm to the touch and have smooth, unblemished skin.

Options for Substitutions

These savory pancakes are pretty adaptable – here’s how you can switch things up:

• Garbanzo bean flour: If you can’t find chickpea flour, try using all-purpose flour or oat flour instead. Just note that the protein content will be different, and you might need to adjust the water slightly – start with a bit less and add more as needed for the right consistency.
• Zucchini: You can swap zucchini with yellow summer squash, or try grated carrots or sweet potatoes (though you’ll need to squeeze out extra moisture from carrots too). Just keep the same quantity of 2 cups grated.
• Daiya cheese shreds: Any dairy-free cheese will work here, or if you’re not dairy-free, use regular sharp cheddar. You could even try nutritional yeast (about 1/4 cup) for a cheese-like flavor.
• Maple syrup: Agave nectar or honey work just as well in the batter. For a sugar-free version, you can skip it – the pancakes will just be a bit less sweet.
• Water: Feel free to use any plant-based milk or regular milk instead of water – it’ll add a bit more richness to your pancakes.

Watch Out for These Mistakes While Cooking

The biggest challenge when making zucchini pancakes is dealing with excess moisture – be sure to salt your grated zucchini and let it drain in a colander for at least 15 minutes, then squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth.

Getting the right batter consistency is crucial – if it’s too thick, your pancakes will be dense and doughy, so add water gradually until you achieve a pourable but not runny consistency that spreads easily on the griddle.

Temperature control can make or break these pancakes – cooking them too hot will burn the outside while leaving the inside raw, so maintain a medium heat (around 350°F) and resist the urge to flip them before you see bubbles forming on the surface.

For the crispiest results, avoid overcrowding the pan and don’t press down on the pancakes while they cook, as this will make them dense rather than light and crispy on the outside.

What to Serve With Zucchini Cheddar Pancakes?

These savory pancakes make a great breakfast or light lunch, and there are lots of tasty ways to round out your meal. A simple side of crispy bacon or breakfast sausage adds a nice protein boost and complements the cheesy flavors really well. For a lighter option, try serving them with a fresh green salad or some sliced tomatoes drizzled with olive oil. Since these pancakes have both sweet and savory elements thanks to the maple syrup and cheddar, they also pair nicely with a fruit salad or some scrambled eggs on the side.

Storage Instructions

Keep Fresh: These savory zucchini cheddar pancakes stay good in the fridge for up to 3 days. Just place them in an airtight container with parchment paper between each pancake to prevent sticking. They make great leftovers for quick lunches or snacks!

Freeze: Want to make a bigger batch? These pancakes freeze really well! Layer them between pieces of parchment paper in a freezer-safe container and they’ll keep for up to 2 months. It’s super handy to have them ready to go for busy mornings.

Warm Up: To enjoy your leftover pancakes, pop them in a toaster or warm them in a skillet over medium heat for a few minutes until they’re heated through and slightly crispy again. If they’re frozen, no need to thaw first – just heat them straight from the freezer!

Make Ahead: You can prep the batter the night before – just keep the grated zucchini separate and mix it in right before cooking. This way, your pancakes will stay nice and fluffy instead of getting watery overnight.

Preparation Time	15-20 minutes
Cooking Time	15-20 minutes
Total Time	30-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 25-30 g
• Fat: 20-25 g
• Carbohydrates: 90-100 g

Ingredients

For the pancakes:

• 1 tsp sea salt
• 2 tbsp maple syrup
• 1 cup chickpea flour (I use Bob’s Red Mill)
• 1 tbsp baking powder
• 1 cup plant-based cheddar shreds (gives better texture and flavor)
• 2-3 medium zucchini (about 2 cups shredded)
• 1/2 cup water (warm for better mixing)

Optional for serving:

• Maple syrup
• Chopped chives
• Dairy-free yogurt or sour cream (for extra creaminess)
• Applesauce

Step 1: Prepare and Drain the Zucchini

• 2–3 medium zucchini (2 cups shredded)
• 1/2 tsp sea salt

Wash the zucchini and trim off the ends.

Using the large holes of a box grater, grate the zucchini, peel included, until you have 2 cups.

Place the grated zucchini in a colander set over the sink and sprinkle with 1/2 teaspoon of sea salt.

Toss gently to combine and let sit for 10 minutes.

Then, squeeze handfuls of the zucchini to remove as much excess water as possible.

Set the drained zucchini aside.

Step 2: Mix the Dry Ingredients

• 1 cup chickpea flour (garbanzo bean flour)
• 1/2 tsp sea salt
• 1 tbsp baking powder

In a medium bowl, combine the chickpea flour, remaining 1/2 teaspoon of sea salt, and baking powder.

Whisk thoroughly to evenly distribute the ingredients and break up any lumps.

Step 3: Create the Batter

• 1/2 cup water, more if needed
• 2 tbsp pure maple syrup
• 1 cup cheddar-style plant-based shreds (such as Daiya)
• grated and squeezed zucchini (from Step 1)
• dry mixture (from Step 2)

Slowly pour 1/2 cup of water into the dry mixture while whisking until a smooth, slightly thick batter forms.

Add 1 to 2 additional tablespoons of water if needed to achieve the right consistency.

Next, whisk in the pure maple syrup.

Gently fold in the squeezed, grated zucchini (from Step 1) and the plant-based cheddar shreds.

Be careful not to overmix, as this will help keep the pancakes tender.

I like to taste the batter at this point and adjust the salt if needed.

Step 4: Heat the Skillet

Place a large skillet over medium heat and allow it to warm up.

Lightly coat the surface of the skillet with oil, then carefully wipe off the excess oil using a paper towel.

Reserve this oily paper towel to wipe the pan between batches to keep the pancakes from sticking.

Step 5: Cook the Pancakes

• batter (from Step 3)

Scoop 1/4 cup portions of the batter for each pancake and drop them onto the hot skillet.

Cook for about 2-1/2 minutes per side, or until each pancake is golden brown and cooked through.

Set cooked pancakes aside and keep them warm while you continue cooking the remaining batter in batches, wiping the skillet with the reserved oily paper towel as needed.

For crispier pancakes, I sometimes let them cook an extra 30 seconds on each side.

Step 6: Serve and Garnish

Arrange the warm zucchini cheddar pancakes on a serving plate.

Enjoy them with your favorite toppings such as maple syrup, applesauce, or allergy-friendly yogurt or sour cream.

Garnish with chopped chives if desired for a fresh pop of flavor.