Zucchini Scallion Pancakes with Cucumber Yogurt Dip

by Lu
zucchini pancakes

These are the easiest and healthiest savory pancakes ever. I’ve been making them for dinner at least once a week since my mom first made them this past summer.  The basic recipe only requires four ingredients – one zucchini, one egg, a mere tablespoon of flour, and oil for frying. Then you can go crazy with add-ins! Scallions really boost the flavor, plus fresh herbs, crumbled cheese (think goat and feta), spices, and toasted sesame seeds. I found that omitting salt until the very end makes these pancakes much easier to fry. Salt draws water out of chopped zucchini and thins out beaten eggs, so I only sprinkle salt on the pancakes after I’ve dropped spoonfuls of batter in the pan. Otherwise, if you add salt to the batter and let it sit for even a few minutes, it will turn into a puddle, and we want our batter to remain relatively thick. It’s also easier to flip lots of little pancakes than one big one.

zucchini pancakesLook how cute!!

zucchini pancakesSo far I have two favorite dipping sauces for these pancakes – Korean dukbokki sauce and a simple Greek yogurt and shredded cucumber dip. Sometimes I load the pancakes with both and just eat them with my hands…

zucchini pancakes 6My taste testers for this post both said the pancakes were delicious, and they didn’t even get to eat them fresh! Pri ate one cold and Kat ate them reheated, but you should definitely eat these fresh, before the zucchini starts to release too much liquid.

zucchini pancakes

Zucchini Scallion Pancakes with Cucumber Yogurt Dip

Prep Time: 5 minutes

Cook Time: 10 minutes

Yield: 8 small pancakes

Zucchini Scallion Pancakes with Cucumber Yogurt Dip


For the pancakes:
1 medium zucchini
1 egg
1 tablespoon flour
1 scallion, finely sliced
salt to taste
1-2 tablespoons light olive oil
For the dip:
1/4 English cucumber
1/2 cup plain Greek yogurt
fresh ground black pepper to taste


    For the pancakes:
  1. Grate the zucchini onto half of a tea towel, cover with the other half, and pat well to soak up the moisture.
  2. Beat the egg, add the grated zucchini and scallions, and sprinkle the flour on top. Stir the mixture until evenly incorporated.
  3. Heat one tablespoon of oil at a time in a large nonstick frying pan over medium heat. Wait at least 3 minutes for the pan to heat up. Drop heaping tablespoons of batter into the pan and gently press any lumps down with the back of a spoon. Keep two inches of space between each spoonful of batter. Sprinkle a pinch of salt over each pancake. Cook for 2-3 minutes on each side, then drain on paper towels.
  4. For the dip:
  5. Peel and shred the cucumber into the Greek yogurt, then stir to combine. Season with freshly ground black pepper to taste.



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Thea January 15, 2018 - 9:00 pm

Thanks for sharing the recipe – these were so good, even with tapioca flour! I ate them with Nom Nom Paleo’s Sriracha and they disappeared so fast, I wish I made a triple batch.
Pro tip: don’t taste these while cooking – you might just end up with an empty serving plate when your done cooking.

Lu January 23, 2018 - 1:35 am

Hi Thea! I’m so glad you enjoyed these so much haha. And thanks for sharing that it can be made with tapioca flour – very helpful for our gluten free friends here!

Emily October 2, 2014 - 9:42 pm

So fresh and healthy looking. love the idea to pair the pancakes with the cucumber yogurt dip.

Arpita@ The Gastronomic Bong October 1, 2014 - 5:28 am

Yumm!! These pancakes look supaaaa delicious! ! Love it!

xiaohong September 30, 2014 - 1:52 pm

Looks delicious!


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