I’m really excited to share this Easy Zucchini Carrot Pancakes Recipe with you because it’s one of those versatile dishes that feels like a special treat but comes together so quickly. I love how the zucchini and carrots add natural sweetness and moisture without making the pancakes soggy or heavy. These are perfect for breakfast, a light lunch, or even a snack that sneaks in a bunch of veggies without anyone batting an eye.
When I first tried this recipe, I was amazed at how crispy and golden they turned out despite the watery nature of zucchini. Plus, the green onions and fresh parsley give just the right punch of fresh flavor. You’ll find that once you master this easy zucchini carrot pancakes recipe, it becomes a go-to when you want something wholesome but super tasty.
Why You’ll Love This Recipe
- Simple & Quick: This recipe comes together in under 40 minutes, perfect for busy days when you want homemade meals fast.
- Veggie-Packed Flavor: You get a great way to enjoy zucchini and carrots that even picky eaters will like.
- Crispy Outside, Tender Inside: Achieving this perfect texture is easier than you think with a few handy tricks.
- Family Favorite: My family goes crazy for these pancakes, and I bet yours will too!
Ingredients You’ll Need
These ingredients blend beautifully because the zucchini and carrots bring moisture and natural sweetness, the green onions add a subtle crunch and zest, and the eggs and flour bind everything into crispy, golden pancakes. Grab fresh veggies for best flavor and be sure not to skip squeezing out the zucchini’s excess water!
- Zucchini: Use fresh, medium-sized zucchinis—they hold more flavor and are less watery than very large ones.
- Carrots: Fresh carrots peel and grate easily, adding natural sweetness and color.
- Green onions: Adds a mild onion flavor that complements the veggies without overpowering.
- Fresh parsley: Gives a burst of freshness and color—don’t skip it!
- Eggs: Help bind the batter and add richness.
- All-purpose flour: Keeps the pancakes together; you can swap with gluten-free flour if needed.
- Baking powder: Lightens the texture just enough.
- Salt: Used mostly for drawing moisture out of the zucchini—not too much needed in the batter.
- Black pepper: Adds a subtle kick and depth.
- Olive oil: Great for frying and lends a light, pleasant flavor.
Variations
I love tweaking this easy zucchini carrot pancakes recipe depending on what I have on hand or what the family’s craving. Feel free to get creative and customize it to suit your tastes and dietary preferences—that’s what makes it so fun!
- Add Cheese: I sometimes sprinkle in grated sharp cheddar or Parmesan for a richer flavor that my kids adore.
- Make it Gluten-Free: Replace all-purpose flour with a gluten-free blend; just be sure it has xanthan gum to keep the texture right.
- Spice it Up: A pinch of smoked paprika or a dash of cayenne adds a gentle heat that wakes up the flavor beautifully.
- Herb Swaps: Tried fresh dill or cilantro instead of parsley for a different fresh twist that everyone loved.
How to Make Easy Zucchini Carrot Pancakes Recipe
Step 1: Prep the Zucchini to Avoid Soggy Pancakes
Start by shredding the zucchini using a food processor or a box grater—it’s quicker, but grating by hand works great too. Sprinkle salt over the grated zucchini and toss gently, then let it sit in a fine mesh strainer for about 10 minutes. This step draws out moisture so your pancakes won’t turn out soggy. After 10 minutes, firmly squeeze the zucchini with your hands or a clean kitchen towel to remove as much water as you can. Don’t stress if it’s not perfectly dry—just enough to keep the batter from being too runny.
Step 2: Mix the Batter
While your zucchini is resting, get your carrots grated, slice those green onions, and chop the parsley. In a large bowl, combine grated carrots, pressed zucchini, green onions, parsley, beaten eggs, flour, baking powder, and black pepper. Stir everything just until it’s well combined; avoid overmixing to keep your pancakes tender. You’ll notice the batter is a bit wet—that’s perfect.
Step 3: Cook the Pancakes to Crispy Perfection
Heat a large skillet over medium-high heat and swirl in a tablespoon of olive oil. Scoop about a third cup of batter per pancake onto the pan, gently pressing them down with a spatula to form rounds roughly 3-4 inches wide. I like using a spatula to avoid breaking the pancakes when flipping. Cook them for about 3-4 minutes on each side until they’re golden brown and crispy. Work in batches, adding more oil between batches as needed. Transfer cooked pancakes to a paper towel-lined plate to drain any excess oil.
Pro Tips for Making Easy Zucchini Carrot Pancakes Recipe
- Drain the Zucchini Well: I learned the hard way—excess moisture leads to soggy pancakes, so take the time to press or squeeze out liquid really well.
- Don’t Overcrowd the Pan: Give your pancakes some room to spread and crisp evenly. It helps with easier flipping too.
- Adjust Heat as Needed: If your pancakes brown too quickly before cooking through, lower the heat slightly to get a perfect golden crust without raw insides.
- Form Pancakes Evenly: Using a measuring cup for scooping ensures your pancakes cook evenly and look uniform on the plate.
How to Serve Easy Zucchini Carrot Pancakes Recipe
Garnishes
I usually sprinkle additional fresh parsley on top for that pop of green and fresh flavor. A dollop of sour cream or plain Greek yogurt adds a wonderful creaminess and slight tang that balances the pancakes beautifully. Sometimes I like a drizzle of hot sauce or a squeeze of lemon juice for an extra zing.
Side Dishes
These pancakes pair wonderfully with a simple mixed green salad or roasted veggies for a complete meal. For something heartier, serve with scrambled eggs or a light soup on the side—my family can’t get enough when I add a dollop of avocado salsa too!
Creative Ways to Present
For brunch parties, I like stacking these pancakes with layers of cream cheese and smoked salmon or avocado slices between them for a fun twist. Another favorite is arranging them into mini towers topped with a poached egg and fresh herbs—it makes the table look fancy without extra fuss.
Make Ahead and Storage
Storing Leftovers
Leftover zucchini carrot pancakes keep well in the fridge wrapped tightly in foil or an airtight container for up to 3 days. I always make sure they’re completely cooled before storing to avoid condensation, which can make them soggy.
Freezing
I’ve frozen these pancakes successfully by laying them out in a single layer on a baking sheet until firm, then transferring to a freezer-safe bag. This way, they don’t stick together and you can reheat just how many you need. They freeze well for up to 2 months.
Reheating
To reheat, I prefer popping them in a toaster oven or regular oven at 350°F for about 10 minutes to bring back their crispiness. You can microwave too, but they’ll lose their crunchy edges. If frozen, let thaw slightly before reheating.
FAQs
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Can I make this Easy Zucchini Carrot Pancakes Recipe vegan?
Yes! To make it vegan, you can replace the eggs with flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg) and swap the all-purpose flour for a gluten-free blend if needed. The texture might be slightly different but still delicious.
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How do I prevent zucchini carrot pancakes from being soggy?
The key is squeezing out as much moisture as possible from the grated zucchini before mixing it with other ingredients. Salting it and letting it sit, then pressing with a clean towel or your hands makes all the difference in achieving crispy pancakes.
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Can I use frozen zucchini for this recipe?
While fresh zucchini is best, you can use frozen zucchini if you thaw it fully and press out all the extra water before making the batter. Otherwise, the pancakes may be too watery.
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How many pancakes does this recipe make?
This recipe yields about 8 pancakes if you use about one-third cup of batter per pancake. You can adjust the size to your preference.
Final Thoughts
Easy zucchini carrot pancakes have become a staple in my kitchen because they strike the perfect balance of nutrition, flavor, and ease. I know you’ll enjoy making them as much as I do, and they’re a wonderful way to get creative with seasonal veggies. Next time you’re looking for a quick and tasty way to use up fresh zucchini and carrots, just whip these up—your whole family will thank you!
Print
Easy Zucchini Carrot Pancakes Recipe
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 8 pancakes
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these easy zucchini carrot pancakes that blend fresh grated vegetables with simple pantry staples for a nutritious and flavorful meal. These golden-brown, pan-fried pancakes are crispy on the outside and tender inside, perfect for breakfast, brunch, or a light dinner. Serve with sour cream or Greek yogurt for a creamy finish.
Ingredients
Vegetables
- 2 cups (packed) zucchini, grated
- 2 cups (packed) carrots, peeled and grated
- 1/2 cup green onions, sliced
- 1 tbsp fresh parsley, chopped
Dry Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
Wet Ingredients
- 2 eggs, beaten
Cooking
- Olive oil for frying
Optional Toppings
- Sour cream or plain Greek yogurt
Instructions
- Prepare the vegetables: Using a food processor with a grater attachment or a box grater, shred the zucchini. Place it in a fine mesh strainer over a bowl, sprinkle with salt, and toss gently. Let it sit for 10 minutes to draw out moisture.
- Mix other ingredients: While the zucchini rests, peel and grate the carrots, slice the green onions, chop the parsley, and measure the flour and baking powder. Place these, along with beaten eggs and black pepper (but exclude the additional salt), into a large bowl.
- Drain zucchini: After 10 minutes, use your hands to squeeze the grated zucchini to remove excess liquid, ensuring it’s not completely dry. Add it to the bowl with other ingredients.
- Combine batter: Stir all ingredients together until well incorporated, forming a thick, combined mixture suitable for shaping pancakes.
- Heat skillet and add oil: Place a large skillet over medium-high heat. Add a tablespoon of olive oil and swirl to coat the pan’s surface evenly.
- Form pancakes: Scoop about ⅓ cup of the mixture per pancake into the pan and gently press down with a spatula to shape pancakes. Ensure they don’t touch, allowing proper space to fry evenly.
- Pan-fry pancakes: Cook for approximately 3-4 minutes on each side until both sides are golden brown and crispy. Transfer cooked pancakes to a plate lined with paper towels to absorb excess oil.
- Repeat frying: Add more olive oil to the skillet as needed and continue frying remaining batter until all pancakes are cooked.
- Serve: Garnish pancakes with additional fresh parsley. Serve warm with optional sour cream or plain Greek yogurt. Enjoy immediately for the best taste and texture.
Notes
- Since the zucchini is salted initially to expel moisture, you don’t need to add extra salt to the batter. Add salt to taste after cooking if desired.
- Using ⅓ cup of batter per pancake yields about 8 pancakes. You can adjust the size by using more or less batter.
- You may form all pancakes at once on a plate before frying for convenience.
- Nutritional information provided is for one zucchini carrot pancake out of eight and excludes optional toppings.
Nutrition
- Serving Size: 1 pancake (approx. 1/8 of recipe)
- Calories: 110
- Sugar: 3g
- Sodium: 260mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3.3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
