Savory zucchini-potato pancakes are a delicious and versatile dish that brings together the earthy comfort of grated potatoes and the tender freshness of zucchini. With a few simple ingredients and a quick mixing process, these pancakes cook up golden brown on the outside and soft on the inside. They’re perfect for breakfast, brunch, or as a hearty snack during the day. This recipe uses common pantry staples and takes advantage of seasonal produce like zucchini, making it a great choice for home cooks looking for something both easy and flavorful.
What Are Zucchini-Potato Pancakes?
Zucchini-potato pancakes are essentially a cross between traditional potato pancakes (often referred to as latkes) and vegetable fritters. Instead of using only potatoes, this recipe incorporates zucchini, which adds moisture, tenderness, and a slightly sweet flavor. The mixture is bound together with eggs, flour, and milk, and seasoned with chives, salt, and pepper. A touch of baking powder can be added for extra fluffiness, but it’s completely optional.
The result is a savory pancake that crisps beautifully on the outside while staying soft and moist on the inside. When stacked and served warm, they are comforting, satisfying, and ideal for dipping into sour cream, yogurt-based sauces, or even served alongside a fresh green salad.
Ingredients
1 medium zucchini (grated)
1 medium potato (grated)
2 eggs
1 cup milk
1 cup flour
2 tablespoons chopped fresh chives or green onions
1 teaspoon salt
½ teaspoon black pepper
Optional: ½ teaspoon baking powder
Butter or oil for cooking
Step-by-Step Instructions
Grate and Prepare the Vegetables
Start by grating both the zucchini and the potato using a box grater or a food processor fitted with a grating attachment. Once grated, transfer them to a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This is a crucial step. Both zucchini and potatoes release a lot of water, and if the excess isn’t removed, the batter will become too runny and the pancakes will not crisp properly. Set the squeezed vegetables aside.
Mix the Wet Ingredients
In a large mixing bowl, crack the eggs and pour in the milk. Whisk them together until smooth and combined. This mixture helps bind the pancakes and gives them a soft, fluffy texture when cooked.
Add the Dry Ingredients and Vegetables
To the egg and milk mixture, add the grated zucchini and potato. Sprinkle in the flour, salt, pepper, and chopped chives. If you’re using baking powder, add it at this point as well. Stir everything together until the batter is evenly mixed. The consistency should be thick but still pourable, much like a thick pancake batter. If it seems too thick, a splash of milk can be added. If too thin, add a spoonful of flour.
Cook the Pancakes
Heat a nonstick skillet or frying pan over medium heat and add a small amount of butter or oil. Once hot, scoop a ladle of the batter onto the pan and gently spread it into a round shape. Cook for 2 to 3 minutes per side, or until each side is golden brown and cooked through. Avoid pressing them down while cooking, as this can squeeze out moisture and flatten the texture.
Repeat with the remaining batter, adding more butter or oil as needed between batches.
Serve Warm
Stack the cooked pancakes on a plate and serve immediately while warm. They can be topped with a dollop of sour cream, a spoonful of Greek yogurt, a sprinkle of extra chives, or even a drizzle of hot sauce for added flavor.
Tips for Best Results
Squeeze the Moisture Thoroughly
Don’t skip this step. Both zucchini and potato hold a surprising amount of liquid. If you don’t remove it, the batter will be soggy and the pancakes won’t crisp properly. Using a fine cloth or cheesecloth is the best way to get the most water out.
Adjust the Seasoning
This recipe uses salt and pepper along with fresh chives. However, you can easily adjust the flavors to your liking. Try adding a pinch of garlic powder, smoked paprika, or dried thyme for a deeper flavor profile.
Use a Nonstick Pan
To achieve evenly cooked pancakes with crisp edges and minimal sticking, a nonstick pan or a well-seasoned cast iron skillet works best. If you’re cooking in batches, you may need to reduce the heat slightly to prevent burning.
Make Them Ahead of Time
These pancakes reheat well and can be made ahead for meal prep. Let them cool completely and then store in an airtight container in the fridge. To reheat, simply warm them in a dry skillet over medium heat until heated through and crisp again, or place them in the oven at 350°F (175°C) for about 10 minutes.
Freezer-Friendly Option
You can freeze these pancakes after cooking. Lay them flat in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag. When ready to eat, reheat from frozen in the oven or a hot skillet.
Variations to Try
Cheesy Version
Add ½ cup of grated cheese to the batter. Sharp cheddar, Parmesan, or feta are excellent choices. Cheese adds both flavor and texture, creating melty pockets inside the pancakes and crispy edges where it touches the pan.
Spicy Pancakes
Mix in finely chopped green chili or a pinch of red pepper flakes for heat. This works especially well if you’re serving the pancakes with a cooling yogurt dip.
Herb Substitutes
If you don’t have chives, try substituting with fresh parsley, dill, or even a bit of basil. Each herb will lend a unique character to the dish.
Gluten-Free Version
Use a 1:1 gluten-free flour blend instead of regular flour. The texture remains soft, and the flavor stays true to the original.
Add More Veggies
This base recipe is highly adaptable. You can fold in shredded carrots, finely chopped spinach, or even a small amount of corn kernels for added texture and sweetness.
Serving Suggestions
These savory pancakes pair well with a variety of toppings and sides:
- Serve with a fried egg on top for a hearty breakfast.
- Accompany with a side of avocado slices and cherry tomatoes for a fresh brunch plate.
- Pair with a tangy yogurt-based dip, like tzatziki or herbed sour cream.
- Serve as a light lunch alongside a green salad with lemon vinaigrette.
- Offer as a savory snack with hot sauce or chili oil on the side.
They can also be served as a side dish with roasted meats or grilled vegetables, turning a simple meal into something much more satisfying.
Storing and Reheating
Refrigeration
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. They will remain soft, and with proper reheating, regain their crispy edges.
Reheating
To reheat, place them in a hot skillet with a light drizzle of oil and cook for about 2 minutes per side. Alternatively, use the oven at 350°F for 10 minutes or a toaster oven for convenience.
Freezing
Allow pancakes to cool completely before freezing. Stack with parchment paper between them and store in a freezer-safe container or zip-lock bag. They’ll keep well for up to 2 months.
Reheat from frozen
Place them on a baking tray and bake in a preheated oven at 375°F for 12 to 15 minutes, or until heated through and lightly crisped.
Why You’ll Love These Pancakes
They’re easy to make, kid-friendly, and loaded with wholesome ingredients. Unlike deep-fried snacks, these are pan-fried in minimal fat, making them lighter yet still delicious. The recipe is flexible enough to accommodate different vegetables and add-ins, so it never feels repetitive even if you make it often.
The combination of zucchini and potato offers both softness and crispness in every bite. The chives bring a gentle onion-like flavor that ties everything together. Whether you enjoy them plain or topped with your favorite garnish, these pancakes always deliver comfort and flavor.
Final Thoughts
Savory zucchini-potato pancakes are a wonderful example of how a few humble ingredients can create something truly satisfying. They’re adaptable, freezer-friendly, and ideal for anytime eating. Whether you serve them as part of a breakfast spread, enjoy them for a light lunch, or snack on them during a busy day, these pancakes always hit the spot.
This recipe is especially useful when you have a surplus of zucchini or potatoes to use up, and it’s an easy way to sneak more vegetables into your day without sacrificing flavor. Make them once and you’ll likely find yourself returning to the recipe again and again.
They’re golden, crispy, soft inside, and deeply comforting. In short: everything a savory pancake should be.