Zucchini and Cheese Pancakes

The first time I smelled these in the kitchen, it was still a bit cool outside – that in-between season where zucchini is just starting to show up at the market, but you still want something warm and crispy straight from the pan. The scent is… hard to describe exactly – toasty cheese, a bit grassy from the zucchini, with that nutty, golden smell you only get when something’s just been pan-fried in olive oil. And when I bit into one – well, that soft-inside, crisp-edged contrast totally did me in. I made them again three days later.

Why You’ll Crave It

• That perfect golden crust – it catches the cheese as it melts and crisps, and it’s glorious with each bite
• Comes together in 15 minutes, truly – no tricky steps, no long prep time, just real ingredients doing their thing
• Incredibly versatile – you can serve them at brunch, lunch, or tucked beside a green salad for a light dinner
• You can make them ahead and reheat (in a toaster oven is best, but even cold from the fridge… not bad)

The first time I made this for a friend, she asked for the recipe before she even finished eating her first one.

What You’ll Need

• 2 medium zucchini: grated – not too thick – then squeezed well in a clean dish towel (this part matters more than you’d think)
• 1 cup grated cheese: cheddar or mozzarella are both great – or a mix if you want creaminess and a bit of bite
• 1/2 cup all-purpose flour: just enough to bring it together and give the patties structure
• 2 eggs: beaten lightly, to hold everything together like a gentle glue
• Salt and black pepper: to taste (don’t be shy with the pepper if you like a bit of a kick)

Easy How-To

Squeeze the Zucchini (well!)

After grating your zucchini, gather it all in a clean kitchen towel, wrap it up, and give it a long strong squeeze over the sink. You’ll be surprised how much water comes out – this step keeps the pancakes from going soggy. I’ve skipped it before… regretted it every time.

Mix It All Up

Dump the dry zucchini into a mixing bowl, and stir in the flour, cheese, beaten eggs, salt, and pepper. Mix gently but thoroughly until you’ve got a thick, sticky batter. It shouldn’t be runny, but still soft and scoopable. If it seems too wet, a tiny extra sprinkle of flour will help.

Heat the Skillet

Warm a non-stick skillet over medium heat. Add a glug of olive oil or a little butter – just enough to coat the base. Let it get hot enough that a little batter sizzles gently when touched to the pan. If it just sits there, wait another minute.

Fry the Pancakes

Scoop the batter by heaping tablespoons, pressing each mound a little flat in the skillet. Don’t crowd them. Let them get golden and crisp on one side (about 3–4 minutes), then flip carefully with a spatula and cook the other side just the same. They should be warm, soft and tender inside – crisp outside.

Repeat and Taste-Test

Keep going with the rest of the mix. You might need a second pan or extra oil here and there. And yes, you should absolutely “test” (aka sneak) one while the others finish frying.

Good to Know

• If your mix is too loose, try adding a spoonful more flour – but go slowly, or you’ll lose that lightness
• These are dangerously good cold too – I’ve eaten them straight from the fridge the next morning
• Zucchini seasons vary – some are more watery than others – you may need to adjust slightly each time

Serving Ideas

• Top with a dollop of sour cream and chives, or a spoonful of thick Greek yogurt with lemon zest
• Serve alongside poached eggs and toast for a really lovely brunch plate
• Add to a lunchbox – they travel surprisingly well, especially with a little dipping sauce on the side

Top Tricks

• Try mixing in a bit of chopped fresh dill, mint, or basil for lovely herbal notes – even just a little bit brightens the whole thing

Frequently Asked Questions

Can I use a different type of flour?

Yes, you can use a gluten-free flour blend, or even finely ground oat flour, though keep in mind the texture might change slightly. Avoid almond flour as it can make the mix too soft.

What’s the best cheese to use?

My personal favorite is sharp white cheddar – it adds depth and melts beautifully – but mozzarella makes everything gooier. A little parmesan on top before frying is also divine.

Can I make the batter in advance?

You can mix it an hour or two ahead, and keep it tightly covered in the fridge. Any longer and the salt will make the zucchini leak extra moisture, which you might need to re-adjust before cooking.

How can I reheat them?

Toss them in a hot dry skillet for a couple minutes per side until warmed through. They’ll crisp right back up. Microwaving works in a pinch, but you’ll lose that lovely crust.

Can I freeze them?

Yes. Freeze them cooked, laid out on a baking sheet. Once frozen solid, transfer to a container or bag. Reheat directly from frozen in a toaster oven or skillet and they’ll taste almost freshly made.