Baked Zucchini Pancake Recipe

This summer, I’ve been making this baked zucchini pancake on repeat. It has made its way onto our menu at least once every week or two, and we never seem to get tired of it.

*Le husband is a big fan of zucchini, so they are a regular on our grocery list. And I love trying new recipes, especially when they are simple, quick, and make the most of seasonal ingredients. 😉

This recipe quickly became one of our favorites because it is so easy to make and requires just a handful of ingredients. All you need to do is prepare the batter, pour it into a baking tray, arrange the zucchini and cheese on top, and bake until golden and lightly crisp around the edges.

I use a 50/50 mix of whole wheat flour and all-purpose flour. I like this combination because it adds a little extra fiber without making the pancake too dense. If you don’t have whole wheat flour on hand, you can use all-purpose flour instead.

We most often serve this baked zucchini pancake with Greek yogurt and spicy ketchup. The combination of the warm pancake, creamy yogurt, and a little spicy ketchup is our favorite, but it can also be enjoyed on its own or served with a simple tomato salad. 😋

Why You’ll Love This Recipe

There are plenty of reasons why this baked zucchini pancake has become one of our favorites.

• It comes together quickly with simple, easy-to-find ingredients.
• It works perfectly for breakfast, lunch, or dinner.
• It’s easy to customize with your favorite cheeses and fresh herbs.
• It tastes just as good cold, making it great for meal prep or taking to work.

Tips for the Best Baked Zucchini Pancake

Use a mandoline to slice the zucchini. Cut the zucchini into thin, even slices so they cook evenly. For this recipe, it’s important not to make the slices too thick, as the zucchini is added raw, directly on top of the batter, before baking.

Let the batter rest for 10 minutes. Once the batter is mixed, let it sit for about 10 minutes before pouring it into the baking tray. This gives the flour time to hydrate properly and helps create a smoother batter and a pleasant texture once baked.

How to Store

The baked zucchini pancake can be stored in the refrigerator for up to 3–4 days in an airtight container. Let it cool completely before refrigerating.

To reheat, use the oven, air fryer, or a skillet. It’s also delicious cold, so it can be made ahead and packed for lunch at work or enjoyed as a quick meal.

If you love baked pancakes, be sure to try my Dutch Baby Pancake recipe, too. It’s one of my favorite recipes for a lazy weekend breakfast.

Baked Zucchini Pancake Recipe

Recipe by Loredana Arion

Servings

4

servings

Prep time

10

minutes

Cook time

20

minutes

Calories per serving

370

kcal

Protein per serving

20

g

Fiber per serving

9

g

This baked zucchini pancake is a simple and delicious recipe made with zucchini, cheese, and a whole wheat flour batter. It’s easy to prepare and perfect for breakfast, lunch, or dinner.

Ingredients

• For the pancake

• 2 eggs

• 350 ml milk

• 75 g whole wheat flour

• 75 g all-purpose flour

• 1/2 teaspoon salt

• 1 teaspoon dried oregano

• For the topping

• 1 zucchini

• 100 g cheese, grated

• 50 g cheddar cheese, grated

• salt and pepper, to taste

Directions

• In a bowl, whisk together the eggs, milk, salt, and oregano. Gradually add the whole wheat flour and all-purpose flour, mixing until you have a smooth batter with no lumps.
• Line a baking tray with parchment paper and pour in the batter. Spread it into an even layer.
• Wash the zucchini and cut it into thin slices. Arrange the zucchini slices over the pancake batter in a single layer.
• Season with a pinch of salt and pepper, then top with the grated cheese and cheddar.
• Place the tray in a preheated oven at 200°C (400°F) and bake for about 20 minutes with the fan on, until the pancake is cooked through and the cheese is melted and golden brown.
• Let it cool for a few minutes, then cut into pieces and serve.