Zucchini Corn Pancakes by Stephanie

Zucchini Corn Pancakes by Stephanie

Introduce vegetables to the breakfast table with these hearty griddle pancakes by Stephanie from Girl versus dough. Corn, zucchini, onion, yes, it seems like such odd ingredients for pancakes and Parmesan cheese are pan-fried in these delectable pancakes that are perfect for a light meal or side dish. Top with syrup or low-fat yogurt. You can even freeze them to pop in the toaster oven. Good to know, right?

Zucchini Corn Pancakes by Stephanie

Cook Time: 4 minutes

Yield: 10 Pancakes


  • 4 large eggs, beaten
  • 1/4 cup olive oil
  • 2 tsp salt
  • 1/2 tsp ground pepper
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 3 cups grated zucchini (about one large zucchini)
  • 1 cup fresh sweet corn off the cob or frozen corn
  • 1 cup shredded cheddar cheese (or your favorite cheese)
  • 1 3/4 cups unbleached all-purpose flour
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Please look preparation method

Girl versus Dough

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