I love making these fluffy zucchini and potato pancakes because they’re crispy on the outside, tender on the inside, and packed with fresh veggies. They’re a perfect way to enjoy a comforting, yet light meal or snack that’s simple to prepare and always satisfying.

Why You’ll Love This Recipe

I enjoy this recipe because it combines the subtle sweetness of potatoes with the fresh, slightly earthy flavor of zucchini. The pancakes come out perfectly fluffy thanks to a balanced mix of ingredients, and they cook up golden brown with a delightful crispness. They’re versatile enough to serve for breakfast, lunch, or dinner, and they pair beautifully with a dollop of sour cream or a tangy dipping sauce. Plus, it’s a great way to sneak some veggies into any meal.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 medium zucchinis, grated
2 medium potatoes, peeled and grated
1 small onion, finely grated or minced
2 large eggs
½ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons fresh parsley, chopped (optional)
Vegetable oil, for frying

directions

After grating the zucchini and potatoes, I place them in a clean kitchen towel and squeeze out as much moisture as possible. This step helps keep the pancakes from becoming soggy.
In a large mixing bowl, I combine the grated zucchini, grated potatoes, and grated onion.
I beat the eggs in a separate bowl and then stir them into the vegetable mixture.
Next, I mix in the flour, baking powder, salt, pepper, and parsley (if using). The batter should be thick but still a bit loose; if it feels too wet, I add a little more flour.
I heat a few tablespoons of vegetable oil in a large skillet over medium heat.
Using a spoon or small ladle, I drop portions of the batter into the hot oil and flatten them slightly with the back of the spoon.
I cook the pancakes for about 3-4 minutes on each side or until they’re golden brown and cooked through.
Once done, I transfer them to a plate lined with paper towels to drain any excess oil.

Servings and timing

This recipe makes about 12 medium-sized pancakes, perfect for serving 3 to 4 people. The preparation and cooking take roughly 30 to 40 minutes from start to finish.

Variations

I sometimes like to experiment with different herbs like dill or chives to change up the flavor profile. For a gluten-free version, I swap the all-purpose flour for chickpea or rice flour. Adding a little grated cheese into the batter can give a nice savory twist.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I prefer popping the pancakes in a hot skillet for a few minutes on each side to restore their crispiness, rather than using a microwave, which can make them soggy.

FAQs

Can I make these pancakes without eggs?

Yes, I sometimes replace eggs with a flaxseed mixture or other egg substitutes, which work well to bind the ingredients together.

Do I have to peel the potatoes?

Peeling the potatoes makes the texture smoother, but leaving the skin on works fine if I’m aiming for a more rustic pancake.

Can I freeze zucchini and potato pancakes?

Yes, I freeze them after cooking and cooling, separating layers with parchment paper. They keep well in the freezer for up to 2 months.

What should I serve with these pancakes?

I like them with sour cream, yogurt-based dips, applesauce, or alongside a fresh salad for a balanced meal.

How do I keep the pancakes from falling apart?

Removing excess moisture from the grated vegetables and keeping the batter firm helps keep the pancakes intact during cooking.

Conclusion

Fluffy zucchini and potato pancakes are one of my favorite comfort foods that feel both indulgent and wholesome. They’re easy to make, customizable, and a delicious way to enjoy fresh vegetables any time. I find they always bring smiles at the table, whether it’s breakfast, lunch, or dinner. Give this recipe a try—you might find yourself making them again and again.