Potato, Zucchini, And Green Onion Pancakes Recipe

Name: Potato, Zucchini, And Green Onion Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small baking potato, peeled (about 5 ounces); 1 cup grated zucchini; 1 cup all-purpose flour; 1 teaspoon baking powder; 3/4 teaspoon salt; 1/2 teaspoon dried thyme; 1/4 teaspoon baking soda; 1/4 teaspoon ground nutmeg; 1/4 teaspoon black pepper; 1/2 cup fat-free milk; 1/4 cup low-fat sour cream; 1 tablespoon vegetable oil; 1/4 teaspoon hot sauce; 3 large eggs, lightly beaten; 1/2 cup chopped green onions; 1/4 cup low-fat sour cream; 2 teaspoons chopped fresh chives

Servings: persons

1 small baking potato, peeled (about 5 ounces)
1 cup grated zucchini
1 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon black pepper
1/2 cup fat-free milk
1/4 cup low-fat sour cream
1 tablespoon vegetable oil
1/4 teaspoon hot sauce
3 large eggs, lightly beaten
1/2 cup chopped green onions
1/4 cup low-fat sour cream
2 teaspoons chopped fresh chives

1
Place potato in a saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain and cool. Shred potato.
2
Press zucchini on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes, pressing down occasionally.
3
Lightly spoon flour into a dry measuring cup, and level with a knife. Combine the flour and next 6 ingredients (flour through pepper) in a large bowl. Combine milk and next 4 ingredients (milk through eggs); add to flour mixture, stirring until smooth. Fold in potato, zucchini, and onions.
4
Spoon about 1/4 cup batter onto a hot nonstick griddle or large nonstick skillet. Turn the pancakes when the tops are covered with bubbles and the edges look cooked. Top pancakes with sour cream and chives.

362

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 small baking potato, peeled (about 5 ounces), 1 cup grated zucchini, 1 cup all-purpose flour, 1 teaspoon baking powder, and more.

Yes, Potato, Zucchini, And Green Onion Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Potato, Zucchini, And Green Onion Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions