Zucchini Corn Pancakes
These easy pancakes are the perfect side dish or appetizer to any meal. And best of all, they don’t even taste “healthy”!
I have always been such a sucker for savory pancakes. It may be due to the fact that Korean green onion pancakes were a staple at our house, usually served as a side dish. And whenever it was on our dinner table, I would only pick at that, and my mother had to scold me many times to eat everything else on my plate. But I’d still sneak in a piece of pancake here and there.
Yes, I was quite a pancake rebel as a child.
I may still be a pancake rebel to date because when I made these zucchini corn pancakes, I was not willing to share. At all.
Good thing these are easy to make because I’m sure I’ll be making this weekly at our house. All you need is a few pantry ingredients, freshly grated zucchini, corn kernels and your favorite kind of cheese. Easy enough, right?
From there, you’ll just mix it up in a one bowl – perfect for easy clean up – and use an ice cream scoop to add it to the skillet. Just be sure to flatten them slightly and flip when ready. You can serve immediately along with sour cream (Greek yogurt also works great here) or even salsa.
Just be sure to double the recipe because sharing may not be an option.
Zucchini Corn Pancakes
Ingredients
- 1 pound zucchini, grated
- 1 teaspoon salt
- 1 cup corn kernels, frozen, canned or roasted
- 4 large eggs, beaten
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon garlic powder
- Kosher salt and freshly ground black pepper, to taste
- ½ cup shredded cheddar cheese
- ¾ cups all-purpose flour
- 2 tablespoons olive oil
Instructions
- Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini completely.
- In a large bowl, combine zucchini, corn, eggs, basil, oregano and garlic powder; season with salt and pepper, to taste. Stir in cheese and flour until well combined.
- Heat olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each pancake, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer.
- Serve immediately.
Did you make this recipe?
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These were great. I added 1/2 an onion and used fresh basil, oregano, and garlic in place of the dried. A dollop of salsa on the top finished it nicely.
Looks amazing!! Can’t wait to try. Do you think this would works with cornmeal or almond or coconut flour? I love hoecakes made with cornmeal!
Excellent! Very tasty and satisfying! Just had my husband add a touch of cayenne pepper!
These were so yummy and flavorful! Will be making regularly now! Thank you for sharing!
so good!
Love these! But they can be frozen for eating later?
Can you sub the ap flour for a gluten free version? This recipe looks too good to miss.
Delicious dinner and a great way to use up farmers market vegetables! We pressed a few slices of jalapeño into each pancake before flipping and ate them topped with fresh basil and a garlic mustard mayo. I used about 1/4 cup of batter per pancake and it yielded 8 pancakes.
Great way to use zucchini and pretty easy to make. I used frozen basil and it was great. I also generally add some baking powder when making pancakes.
Later this year (2020) we will have an excess of both zucchini and corn (hopefully). I can’t wait to try this. In fact, I may make this soon with some frozen zucchini – thaw and squeeze out the excess moisture
Tasty little pancakes, quick and easy! Next time I make them I might adjust the egg to flour mixture since they seemed a little bit like tiny frittatas. They are fine eaten alone but salsa and sour cream are welcomed additions, since the pancakes aren’t super flavorful.
I followed the recipe as written, using fresh corn off the cob to roast. They were delicious. Thanks for the recipe.
That’s what we love to hear! Thanks, Andrea!
Makes about a dozen pancakes if you use 1/4 cup batter for each one. I learned this lesson the hard way as I multiply the recipe times seven thinking it’d make brunch force make 20 🙂
These look amazing! Do you think they can be made without cheese? Or does the cheese help hold them together?
Yes, you can omit.
It says this makes “4 servings”, but how many pancakes is that? A serving can be a very different size depending on who is eating it! 🙂
The batter will only yield a certain amount of pancakes, so it depends how big you make the pancakes. If you end up with 4 big ones, 1 serving would be 1 pancake. If you end up with 8, the serving would be 2. I hope that helps.
Anyone try this in a waffle maker?
Thank you for the recipe. If I don’t have zucchini, can I change it with cucumber, with the seed core removed?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I have an overaboundance of zucchini and freeze it, do you think frozen shredded zucchini would work and how much should I use?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
frozen zuccini works fine,squeeze out all the water first
I am looking for a scallion pancake recipe online because I love Trader Joes frozen ones. However, I would love to make them myself and thought of your blog since I make a lot of your recipes. Any suggestions on how to convert this recipe into a more authentic Korean scallion one or will you publish one? Also, some recipes have rice flour and some white flour. What do you recommend. I value your honesty and opinion. Thanks!
I will try my best to publish a Korean scallion recipe soon!
Wow! These came out ah-mazing! It reminded me of a Japanese style okonomiyaki, so I topped it off with a generous drizzle of Japanese Kewpie, okonomiyaki sauce, aonori, katsuoboshi, and shredded nori and it was delish. I also used these silicon molds. https://www.amazon.com/dp/B01EE98QY4/ref=cm_sw_r_sms_apa_vnKQxbMDDC5RV
My family loves your recipes. Thank you!!!