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 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.Â
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.Â
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?Â
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!Â
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!!!
I’m trying to avoid eating fried food. Is this something you can bake? Â
Unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment.
SOOOO good!! I used 1 1/2 zucchini’s, which I don’t think was quite one pound so I kind of eyeballed everything. I put in all of the ingredients except for the egg, so I could taste test. Added a little more basil (used tube kind and it mixed in really well) and didn’t have oregano. Used whole wheat flour. Then added egg and used 3. Cooked in a pan sprayed lightly with olive oil.Â
I made a dipping sauce but didn’t use – flavor of these was too good.Â
Sounds delish! I have lots of canned corn if using canned or frozen do I drain (and/or thaw) it?
Draining, yes. Thawing is not needed.
Simply delicious! Â Will definitely make again. DH raved about it. Drizzled with sirracha for some heat to match the coolness off the sour cream. This is a keeper!Â
Does anybody know how many calories yhey have each?
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.
Chungah,
How is it about taste? Means, will it be spicy, sweet or any other? Can I make a little bit spicy? As per your knowledge, which one is the best substitute for EGG?
The images of dish are indeed good quality. Thank you for sharing.
This is more of a savory-type pancake. Also, without further recipe testing, I cannot advise an appropriate substitute for the eggs at this time. As always, please use your best judgment.
This is wonderful. Â Love your website!
Thanks, Chungah for a delicious recipe. I’m making them again this evening. Mouth-watering awesome!
Savory, fresh corn and I used fresh basil from the garden. We topped them with some fresh parsley and cholula. I see opportunities for adding scallions, jalapeno and/or cayenne pepper. Thanks for the tasty recipe!
I made these for a breakfast for my boyfriend, as he’s Korean and I took note of your thoughts on these when I was looking for recipes. He loved them and so did I, very great side for a breakfast! 🙂
How many zones is that…roughly? These look amazing!
Zones?
Do you have any nutritional facts about these?? They look fantastic, but I would love to know the calorie and fat content!!
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.
Can you freeze?
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
Hi. What can use to replace the egg in here?
Unfortunately, without further recipe testing, I cannot advise an appropriate substitute that will not alter the overall taste/texture of the dish. Using a substitution may also result in a mediocre outcome but if substitutions must be made, please use your best judgment.
These are delicious! Have made them many times…thanks for sharing!
I made these tonight and the whole family loved them. However, I noticed that the recipes from which this one was adapted used 1 3/4 c. flour instead of 3/4c. Was this a misprint or a change you made intentionally? I used 1 3/4 c. because they seemed like they would be more of an omelette instead of a pancake. Just curious. Thanks!
This is a change that I made intentionally but please feel free to add moe flour as needed until the desired consistency is reached.
This recipe looks so good!! I didn’t read through all the comments, but can you freeze these for future use?
These can be frozen in individual servings and pan-fried to reheat.
Hi,
How many cups of zucchini would that be? Where I currently live, they have the small tiny zucchinis not the big ones we have in the states.
Lana, 1 pound of zucchini is equivalent to about 3 medium zucchinis, and each zucchini yields about 2/3 cup grated. But of course, this is just just an estimate.
Just wondering how many cups of zuke in a pound?
Laurie, 1 pound of zucchini is equivalent to about 3 medium zucchinis, and each zucchini yields about 2/3 cup grated. But of course, this is just just an estimate.
How would these do as a lunch item for kids? Do they stay moist?
I personally was not a fan of these pancakes when served cold but they taste just as good when you nuke them for about 20-30 seconds in the microwave.
Hi, Chungah!
This recipe looks marvelous! I am wondering if you think yellow summer squash would also work for this recipe? I have an overabundance of it this year. Thanks!
Yes, that should be just fine!
Love this recipe it’s simple the only trouble I had was draining the zucchini with paper towels it took forever lol other than that they taste great just like the Whole Foods ones that I love so much .
Does any one know the calorie and nutritional information?
Sandy, there are many online resources available for free to obtain nutritional information.
These look amazing! I’m going to whip up a batch tonight!!!
Lovely recipe–a big hit with everyone in our family! I used fresh zucchini, oregano, and basil from our garden, along with minced garlic, finely chopped onion and a dash of cayenne. Everyone had their own toppings which included Greek yogurt, salsa, sour cream, and a homemade brown sugar syrup. My own favorite was sour cream and brown sugar syrup! Fun challenge using only ingredients we had on hand.
I’ve made these twice now. They are great! Thanks for the recipe.
Anybody tried with whole wheat flour? Significant flavor difference?
Delicious! Just finished making them. Thank you for sharing!
Hello! I just wanted to leave a comment, and let you know that I made this recipe but I used gluten free flour so my daughter could enjoy these as well. I was VERY nervous about using the GF flour because you just never know….IM GLAD I DID!!! These came out wonderful. Thanks for the recipe! Delicious!!!!!
Looks beautiful! Just wondering if anyone has tried freezing these? Either before or after frying? I am always looking for ways to extend the summertime veggie harvest into the colder months!
Saw this recipe earlier, just got the corn and zuke out of my garden, can’t wait to try them, they look delish!
Does it matter if I grate or shred the zucchini?
Carol, I recommend using a cheese grater for the zucchini.
OK – thanks, I was hoping for the Cuisinart
If you are using the Cuisinart food processor, that should work as well!
Used the grating blade on the Cuisinart and worked perfectly, They are scrumptious.
Excited to try btw!!
I LOVE the reader’s idea of separating the eggs and then making them lighter by folding in the egg whites. I am going to make them for breakfast and top with Greek yogurt. Perfect! :))))
have you tried freezing these ever? what’s the best way to store them if you don’t eat them all at once? thanks
You can freeze them in individual servings and throw them right onto a skillet until they are completely reheated.
When you say “serving”, how many are you talking about? It would be nice to know how many pancakes this recipe makes. I cater and need to know this.
Unfortunately, it is so difficult to say how many pancakes are made with this recipe as there is much room for variation – thick pancakes, wide pancakes, mini pancakes, etc.
Can’t wait to try this I planted a zucchini garden this year and this is gonna be the first recipe I make from my crop.
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Love this flavor combo! So delicious!
I grew up eating zucchini pancakes and have added corn to them once I started cooking for myself. They are a favorite of mine as well. And these photos look great!
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Gosh, this pancake recipe is for keeps!! Making it this weekend!
I posted these recently but added some whole wheat flour and flax…I love them..they are so good I could eat them for breakfast, lunch and dinner! 🙂
I love love love a savory pancake. This is definitely happening in my kitchen. I love the idea of using the corn AND the zucchini. Double fun. 🙂
I noticed u always put a dallop of something looking cream on top of any of your dishes..wondering what it is. Wild u be kind enough to reply to my question I posted yesterday ? If I may be right regarding your quinoa chili bean dish, it also had a dallop of a white cream. You never replid to it as well.
Thanks
Marilita, I reply to all questions that I receive and I checked through all comments from your IP address and I have only received this one. And to answer your question – I use a dollop of sour cream or Greek yogurt depending on the recipe.
The key to this recipe being off the charts is to use fresh corn! Can’t wait to try it.
Feel free to use frozen, canned or roasted – I try my best to use what I have on hand. That way, I can use up leftovers and not let anything go to waste.
One word – Delicious! x
I make just corn cakes very much like this but I separate the eggs and beat whites until stiff. Fold egg whites into corn mixture. Oh, I also don’t use any flour so they are gluten free. Drop batter onto buttered griddle, flip when brown on bottom and set on top. Light fluffy yumminess. Better yet made with fresh corn that is scored and scraped from the cob.
Chung-Ah, love these!!! they totally remind me of pajeon, which was also a staple at my house growing up!! love!
Yes! So glad you liked these, lady. It’s been a few weeks since I last made them…. waaayyy overdue. 😉
Thanks for the awesome recipe, Stephanie!
These look really nice. Thank you. I’ll give them a try.
Yummy!!! Will be giving these a try this week!!
What a great idea and I love all the texture these must have! Corn and zucchini are perfect together! I actually have a corn and zuke salad I made and never intended to even blog about it, but next week I think that recipe will see the light of day 🙂 I love your macro shots in this post so much. I can see every little detail!
Love these, perfect savory pancake!