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A Guide to Making Golden Zucchini Pancakes

A Guide to Making Golden Zucchini Pancakes

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If you’re looking for a golden zucchini pancakes recipe, you’ve come to the right place! These golden pancakes are golden and delicious.

A Guide to Making Golden Zucchini Pancakes


The secret ingredient is golden zucchini, which gives them their golden color without adding any extra sugar or butter. You’ll love these golden pancakes as much as we do- they make a great breakfast on the go.

What is golden zucchini?

Golden zucchini is a charming, heirloom variety of squash that has the sweetest flavor and crumbliest texture. It’s mild in taste but also packs some heat with its intense yellow coloration. This special vegetable does best when given plenty space to grow because it bears an abundance of large leaves on hearty vines; just watch out for those prickles!

Golden zucchini is the perfect addition to any summer salad, or even as a side dish for that BBQ. The fruit of golden zucchini are long and slender with brilliant yellow color—but they can also be much sweeter than green squash! Golden zucchinis taste best when picked small, but their flavor becomes more delicate and smoother as it grows in size.

You get the seeds for these gems on Amazon.

How does golden zucchini differ from green zucchini?

Golden zucchini is sweeter and not as bitter tasting. Its golden color comes from the golden yellow beta carotene, which makes it perfect for adding to golden pancakes!

It doesn’t have the green color or the same nutrients as green zucchini.

What can golden zucchini be used for?

Golden zucchinis are perfect in all sorts of dishes, from savory to sweet. The most popular way to enjoy golden zucchini is by grilling it and adding a squeeze of lemon juice on top- this makes the golden squash caramelize beautifully!

For those who prefer golden zucchini in a creamy soup, the squash is merely simmered until it becomes tender and mashed into an angel hair pasta.

You can also turn golden zucchini into amazing pancakes by adding the grated flesh to your batter. The golden color just tastes so much better than using white or yellow squash! We hope you love this recipe as much as we do.

Golden Zucchini Pancakes Ingredients

Let’s take a look at what goes into our favorite fall pancake recipe:

  • Shredded zucchini – You will need 3 cups of this so it should be 2 small to medium-sized golden zucchini
  • Large eggs – if you store your eggs scrambled as I do, you need to know that each large egg is roughly 2 ounces.
  • Garlic cloves, minced – if you don’t have fresh garlic, you can use the pre-minced in a jar or 1 tsp of garlic powder is the same as one clove.
  • Salt and Pepper – salt and pepper go in everything, so you can’t forget this!
  • Dried oregano – you can use fresh if you have it but dried will work just fine
  • All-purpose flour – I use regular old all-purpose flour but you can also experiment with a gluten-free or even a whole wheat variety
  • Finely chopped sweet onion – golden zucchini pancakes wouldn’t be golden without a sweet onion.
  • Butter – Stick with salted instead of unsalted butter.

What do you serve with zucchini pancakes?

What do you serve with zucchini pancakes?

Golden Zucchini Pancakes also go well with maple syrup, raw whipped cream (not pictured), sour cream, marinara sauce, apple sauce, or even fresh fruit like strawberries!

It really depends on if you are using them as breakfast food, an addition to your appetizers, or as a starchy side dish for your dinner. And yes, leave the onion in, even if you are making it for breakfast.

It works.

How to make golden zucchini pancakes

  • 3 cups shredded zucchini
  • 2 large eggs
  • 2 garlic cloves, minced
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried oregano
  • 1/2 cup all-purpose flour
  • 1/2 cup finely chopped sweet onion
  • 1 tablespoon butter
  • Marinara sauce, warmed, optional

Directions:

  • Place the shredded golden zucchini in a colander to drain; squeeze well to remove any excess liquid. Pat dry.
  • In a large bowl, whisk the eggs, garlic, salt, pepper, and oregano until well blended. Stir in flour just until it is moistened. Fold in the zucchini and onion.
  • Lightly grease a griddle with the butter and heat it over medium heat. Drop the zucchini mixture by 1/4 cupfuls onto the griddle. Flatten to 1/2-inch thickness quickly, which is about 3-inches in diameter).
  • Cook until golden brown, about 4-5 minutes on each side.

how to make golden zucchini pancakes

Other great zucchini recipes we have:

Other recipes you may like for brunch:

Yield: 8 Pancakes

Golden Zucchini Pancakes

how to make golden zucchini pancakes

The secret ingredient is golden zucchini, which gives them their golden color without adding any extra sugar or butter. You’ll love these golden pancakes as much as we do- they make a great breakfast on the go.

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients

  • 3 cups shredded zucchini
  • 2 large eggs
  • 2 garlic cloves, minced
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried oregano
  • 1/2 cup all-purpose flour
  • 1/2 cup finely chopped sweet onion
  • 1 tablespoon butter

Instructions

    1. Place the shredded golden zucchini in a colander to drain; squeeze well to remove any excess liquid. Pat dry.
    2. In a large bowl, whisk the eggs, garlic, salt, pepper, and oregano until well blended. Stir in flour just until it is moistened. Fold in the zucchini and onion.
    3. Lightly grease a griddle with the butter and heat it over medium heat. Drop the zucchini mixture by 1/4 cupfuls onto the griddle. Flatten to 1/2-inch thickness quickly, which is about 3-inches in diameter).
    4. Cook until golden brown, about 4-5 minutes on each side.

    Notes

    Golden Zucchini Pancakes also go well with maple syrup, raw whipped cream (not pictured), sour cream, marinara sauce, apple sauce, or even
    fresh fruit like strawberries!

    It really depends on if you are using them as breakfast food, an addition to your appetizers, or as a starchy side dish for your dinner.
    And yes, leave the onion in, even if you are making it for breakfast.

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    Nutrition Information:

    Yield:

    4

    Serving Size:

    2

    Amount Per Serving: Calories: 145Total Fat: 6gCholesterol: 101mgSodium: 510mgCarbohydrates: 18gFiber: 2gSugar: 315gProtein: 6g

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