Tested till perfect Zucchini Pancakes
Photo: Zucchini Pancakes with Feta Tomato Cream
Photography by Edward Pond

Zucchini Pancakes

This is delicious as a light dinner or brunch topped with sour cream or Feta Tomato Cream.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2006

Recipe4 out of 5 based on 8 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


    4 cups (1 L) coarsely grated zucchini (6, or 1 lb/500 g total)
    1 tsp (5 mL) salt
    2 green_onions, minced
    2 eggs, beaten
    1 cup (250 mL) buttermilk
    2 tbsp (25 mL) vegetable_oil
    2/3 cup (150 mL) cornmeal
    1/2 cup (125 mL) all-purpose_flour
    1 tsp (5 mL) granulated_sugar
    1/4 tsp (1 mL) each baking_soda and pepper
    2 tbsp (25 mL) butter
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In colander, toss zucchini with salt ; let stand for 20 minutes. Squeeze out as much liquid as possible; transfer zucchini to bowl. Stir in green onions, eggs, buttermilk and oil; set aside.

In large bowl, whisk together cornmeal, flour, sugar, baking soda and pepper. Pour zucchini mixture over top; stir just until blended.

In large nonstick skillet, heat half of the butter over medium heat. Using heaping 2 tbsp (25 mL) batter for each and remaining butter as necessary, fry pancakes, flattening slightly with back of spoon, until bottoms are golden, about 2 minutes.

Turn and fry until edges are golden, about 2 minutes. Place on paper towel?lined baking sheet or plate. (Make-ahead: Let cool and stack between waxed paper; refrigerate in airtight container for up to 2 days. Reheat on baking sheet in 325°F/160°C oven, about 8 minutes.)

Nutritional Information Per serving: about

cal 335 pro 9g total fat 16g sat. fat 5g
carb 38g fibre 3g chol 113mg sodium 518mg

% RDI:

calcium 10 iron 13 vit A 13 vit C 10
folate 28
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