Fluffy Barefoot Contessa’s Zucchini Pancakes

I’ve always loved finding new ways to use up summer zucchini from the garden. While zucchini bread is a family favorite, sometimes you want something a little different for breakfast. That’s where these zucchini pancakes come in – they’re a perfect mix of breakfast comfort food and sneaky vegetables.

I first tried Ina Garten’s recipe for these savory pancakes last summer when my counter was overflowing with garden zucchini. Now they’re in regular rotation at our house, especially on lazy weekend mornings. They’re simple to throw together, and my kids actually ask for seconds (though I never mention the vegetables!).

These pancakes are crispy on the outside, tender inside, and taste great with a dollop of sour cream or applesauce on top. Plus, they’re a nice change from the usual sweet breakfast options when you’re craving something different.

What Kind of Zucchini Should I Use?

For zucchini pancakes, medium-sized zucchini around 6-8 inches long are your best bet. These younger, smaller zucchini are perfect because they contain less water and have tender skin with small, soft seeds. Try to avoid the giant zucchini you might find at the end of summer – while tempting, these oversized ones tend to be watery and have tough seeds that can affect your pancakes’ texture. When you’re at the store, look for zucchini that feel firm and heavy for their size, with smooth, unblemished dark green skin. Before grating, there’s no need to peel them – the skin adds nice color and extra nutrients to your pancakes.

Options for Substitutions

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

• Zucchini: You can swap zucchini with other summer squash, or try using grated yellow squash or patty pan squash. Just make sure to squeeze out excess moisture like you would with zucchini.
• Sweet onion: Any type of onion works here – red, white, or even shallots. Green onions are great too, just use about 3-4 tablespoons finely chopped.
• Flour: For gluten-free options, try rice flour or a 1:1 gluten-free flour blend. Almond flour works too, but start with 8 tablespoons as it absorbs less moisture.
• Eggs: The eggs are pretty important for binding, but if you need to make these vegan, try using 2 flax eggs (2 tablespoons ground flax mixed with 6 tablespoons water, let sit for 15 minutes).
• Butter and oil: For cooking, you can use all oil instead of the butter-oil combo. Olive oil, avocado oil, or coconut oil all work well.

Watch Out for These Mistakes While Cooking

The biggest challenge when making zucchini pancakes is dealing with excess moisture – not squeezing out enough liquid from your grated zucchini can lead to soggy, heavy pancakes that won’t crisp up properly. Place your grated zucchini in a clean kitchen towel and squeeze firmly to remove as much water as possible. Another common mistake is overcrowding the pan, which prevents the pancakes from getting that perfect golden-brown crust – give each pancake enough space to breathe and develop crispy edges. To keep your pancakes hot and crispy while cooking multiple batches, place them on a wire rack in a 200°F oven instead of stacking them on a plate where they’ll steam and become soft. For the best texture, avoid over-mixing the batter and adjust the flour amount as needed – start with 6 tablespoons and add more only if the mixture seems too wet.

What to Serve With Zucchini Pancakes?

These savory zucchini pancakes make a great side dish, but they can easily become the star of your meal with the right accompaniments! I love serving them with a dollop of sour cream or Greek yogurt on top – the cool, tangy flavor works perfectly with the warm, crispy pancakes. For breakfast or brunch, try pairing them with eggs (any style) and some crispy bacon or breakfast sausage. If you’re serving them as a light lunch or dinner, they go really well with a fresh tomato salad or a simple green salad dressed with lemon vinaigrette to keep things bright and fresh.

Storage Instructions

Keep Fresh: These zucchini pancakes are best enjoyed right after cooking when they’re still warm and crispy. If you have leftovers, place them in an airtight container with paper towels between each layer to absorb any excess moisture. They’ll keep in the fridge for up to 2 days.

Make Ahead: Want to prep ahead? You can grate the zucchini and onion the night before – just store them in the fridge in an airtight container. Remember to squeeze out any extra moisture before mixing with the other ingredients when you’re ready to cook.

Crisp Up: To bring back that lovely crispiness, warm the pancakes in a skillet over medium heat for a minute or two on each side. You can also pop them in the oven at 350°F for about 5 minutes. Skip the microwave – it’ll make them soggy!

Preparation Time	15-20 minutes
Cooking Time	20-30 minutes
Total Time	35-50 minutes
Level of Difficulty	Easy

Estimated Nutrition

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

• Calories: 400-450
• Protein: 12-15 g
• Fat: 20-25 g
• Carbohydrates: 40-45 g

Ingredients

• 1 tsp salt
• 2 medium zucchini (about 1.5 lbs, shredded and excess water squeezed out)
• 2 large eggs (beaten lightly for incorporation)
• unsalted butter (for frying, adds flavor)
• 1 tsp baking powder
• 1/2 tsp ground black pepper
• 6 to 8 tbsp all-purpose flour (I always use King Arthur all-purpose flour)
• 2 tbsp grated mild onion
• vegetable oil

Step 1: Preheat the Oven

Preheat your oven to 300℉.

This will allow you to keep the pancakes warm as you cook multiple batches, ensuring they stay crispy and ready to serve.

Step 2: Prepare the Zucchini Pancake Batter

• 2 medium zucchini, shredded (about 1 1/2 cups)
• 2 tbsp grated mild onion
• 2 large eggs, lightly whisked
• 6 to 8 tbsp all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1/2 tsp ground black pepper

Grate the zucchini using the large side of a box grater and place it in a mixing bowl.

Immediately add the grated mild onion and lightly whisked eggs to the bowl.

Stir everything together, then add 6 tablespoons of all-purpose flour, the baking powder, salt, and ground black pepper.

Mix until just combined.

If the batter appears too thin because of moisture from the zucchini, add up to 2 additional tablespoons of flour.

I find draining the zucchini with a towel first can help keep the batter from getting too watery.

Step 3: Fry the Pancakes

• unsalted butter and vegetable oil, for frying
• zucchini pancake batter from Step 2

Heat a large (10–12 inch) sauté pan over medium heat.

Add 1/2 tablespoon unsalted butter and 1/2 tablespoon vegetable oil, letting them melt together.

When the butter is hot but not smoking, reduce the heat to medium-low.

Drop heaping soup spoons of the zucchini batter from Step 2 into the pan, using the back of the spoon to gently spread and flatten each mound.

Cook each pancake for about 2 minutes on each side until golden brown.

Work in batches as necessary, adding more butter and oil to the pan between batches to prevent sticking.

I like to keep the first batch warm in the oven while frying the rest!

Step 4: Keep Pancakes Warm and Serve

As you finish each batch, transfer the cooked pancakes to a baking sheet and place them in the preheated oven (from Step 1) to keep warm for up to 30 minutes.

Serve the pancakes hot for the best texture!