Breakfast · ALWAYS FREE
Savory zucchini & corn pancakes
Small savory pancakes fold grated zucchini and yellow corn into an egg-and-milk batter.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Wrap grated zucchini in a clean towel and squeeze firmly to remove excess liquid. Do not add salt before squeezing. Whisk flour, baking powder, salt and pepper in one bowl; whisk eggs and milk in another.
- Stir wet ingredients into dry just until no dry flour remains, then fold in zucchini and corn. Rest for 5 minutes. The batter should mound softly rather than flow like milk. Do not taste raw flour-and-egg batter.
- Heat a large nonstick skillet over medium-low heat. Use the measured oil across four batches. Spoon batter into 12 equal small pancakes, cooking three at a time with space between. Cook for 3-4 minutes on the first side and 2-3 minutes after flipping, until golden with a set center; check the center reaches 160°F (71°C). Lower heat if the outside colors before the inside sets.
- Serve three pancakes per portion. Refrigerate within 2 hours, use within 3-4 days and reheat to 165°F (74°C). Nutrition counts all the weighed raw zucchini and oil; small losses from squeezing and pan residue are not measured. No topping or side is included.
Estimated nutrition
Per serving · 1 of 4- Calories
- 284 kcal
- Protein
- 10.1 g
- Total carbohydrate
- 40.8 g
- Total fat
- 9.5 g
- Total sugars
- 4.6 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Raw or dry food profiles match pre-cooking edible masses. All listed oil and retained cooking liquid are counted. Cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions define yield; counted breadsticks, polenta batons, pear halves and pancakes are explicitly divided. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero.
View the ingredient calculations · Source 1 · Source 2 · Source 3 · Source 4Why it’s in this collection
- Vegetarian: Complete ingredient review of Savory zucchini & corn pancakes: zucchini; plain thawed corn kernels; all-purpose flour; beaten egg without shell; whole milk; baking powder; neutral oil; fine salt; ground black pepper. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
