Easy Zucchini Pancakes - Kraft Recipes Top
Comida Kraft
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Easy Zucchini Pancakes

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8 servings

Start your day with a simple recipe that brings veggies to a breakfast staple. Our Easy Zucchini Pancakes are great from the top to bottom of every stack.

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What You Need

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Make It

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  • Place zucchini on double thickness of paper towels; pat dry.
  • Mix flour and pepper in large bowl. Beat eggs with whisk in small bowl until blended. Add zucchini, cheese, onions, garlic and mustard; mix well. Add to flour mixture; stir just until moistened. (Batter will be lumpy.)
  • Heat large griddle or skillet sprayed with cooking spray on medium heat. Pour batter onto griddle, using 1 rounded tablespoonful batter for each pancake to form a 3-inch circle. Cook, in batches, 2 to 3 min. or until bubbles form on tops, then turn over to brown other sides. Remove pancakes to platter; cover to keep warm. Repeat with remaining batter, spraying griddle with cooking spray between batches, if necessary.
  • Serve pancakes topped with sour cream.

Special Equipment Needed

Make Ahead

Prepare as directed. Cool, place in layers in a freezer container with waxed paper between layers. To reheat, heat oven to 425°F. Place frozen pancakes in single layer on baking sheet sprayed with cooking spray. Bake, uncovered, 8 to 10 min. or until hot and slightly crisp.


  • 8 servings

Nutritional Information

Serving Size 8 servings
Calories 150
Total fat 8g
Saturated fat 3.5g
Cholesterol 110mg
Sodium 200mg
Carbohydrate 14g
Dietary fiber 1g
Sugars 3g
Protein 8g
% Daily Value
Vitamin A 10 %DV
Vitamin C 15 %DV
Calcium 15 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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