Green Zucchini Herb Pancakes

Sneaky Greens, Big Flavor — These Zucchini Herb Pancakes Are a Game-Changer

Let’s be honest—sometimes it’s hard to get excited about greens. But not when they’re folded into a warm, crisp-edged pancake that’s just as at home on a brunch plate as it is in a kid’s lunchbox.

These Green Zucchini Herb Pancakes are where health meets craveability. They’re packed with grated zucchini, tender greens, and fresh herbs—balanced by creamy crumbles of feta (if you’re into that kind of thing) and lightly crisped in olive oil. It’s like a garden party in every bite.

Why These Pancakes Work

• Zucchini magic: It melts right into the batter, keeping things moist and veggie-packed without overwhelming the flavor.

• Fresh herbs = instant upgrade: Dill, parsley, scallions—whatever’s in your fridge will brighten up these pancakes and give them that extra “something.”

• High on nutrition, low on fuss: One bowl, one pan, and a short ingredient list. Plus they’re full of fiber, protein, and iron-rich greens.

Ideas for Serving

• Top them with a swirl of Greek yogurt and a squeeze of lemon.

• Tuck them into a pita with hummus and cucumber for a killer lunch wrap.

• Make a double batch and freeze the extras—they reheat beautifully in a toaster oven or skillet.

Green Zucchini Herb Pancakes

Savory, nourishing, and packed with greens—perfect for brunch, lunch, or a veggie-loaded dinner.

Ingredients (Makes ~10 small pancakes):

• 1 medium zucchini, grated and squeezed of excess liquid

• 1 cup fresh spinach or baby kale, finely chopped

• 2 scallions, sliced

• 2 tablespoons chopped fresh dill or parsley (or a mix)

• 2 eggs

• 1/2 cup whole wheat flour or oat flour

• 1/4 cup crumbled feta (optional)

• 1/2 teaspoon baking powder

• Salt and pepper to taste

• Olive oil for pan-frying

Optional toppings:

• Greek yogurt or a dollop of labneh

• Avocado slices

• Lemon zest or a squeeze of lemon juice

Instructions:

1. In a large bowl, mix grated zucchini (squeezed dry), chopped greens, scallions, and herbs.

2. Crack in the eggs and stir well to combine.

3. Add flour, baking powder, salt, and pepper. Mix until just combined (don’t overmix).

4. Gently fold in feta if using.

5. Heat olive oil in a skillet over medium heat. Drop spoonfuls of batter into the pan and flatten slightly.

6. Cook 2–3 minutes per side, until golden brown and cooked through.

7. Serve warm with desired toppings.