Zuchini Pancakes – a delicious recipe with Zucchini, Onion, Flour, Baking Powder, Romano Cheese, Eggs. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
In a small mixing bowl, lightly beat the 2 eggs. In a separate medium sized bowl mix the dry ingredients, flour, cheese, baking powder, until combined. Add the eggs, zucchini and onion to the flour mixture and mix to combine. The moisture released by the zucchini will make the mixture a pancake like consistency. Season the batter with salt and pepper to your taste. I have added a dash of cayenne on occasion to give it a kick. A dash of dill adds a nice taste too.
2
Heat a large cast iron or non-stick skillet over medium heat. Melt one Tablespoon of the butter until foamy. Add the Zucchini batter to the pan by table spoonfuls and cook until golden with crispy edges. Flip and brown on the second side. Remove and keep hot in a warm oven. Heat 2nd Tablespoon of butter and cook remaining batter. Makes about 12
230
kcal
Calories
15
g
Fat
13
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups grated Zucchini, 1/4 cup grated Onion, 1/3 cup Flour, 1/2 teaspoon Baking Powder, and more.
Yes, Zuchini 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.
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