Appetizer/ Recipe/ Side Dish/ Vegetable

Zucchini Cheddar Pancakes

August 1, 2019 (Last Updated: August 22, 2019)

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Zucchini Cheddar Pancakes are made with fresh zucchini and shredded cheddar cheese.

A stack of zucchini fritters on a white surface with a blue napkin behind the stack.

I didn’t grow up eating zucchini pancakes. I never even had a zucchini pancake until several years after Rod and I were married. We had a bumper crop of zucchini and were trying to eat as much as possible.

Rod decided to make zucchini cheddar pancakes. They were an instant hit and have become a staple every summer since.

A zucchini pancakes on a plate with a dollop of white cream and fresh cilantro.

Summer is starting to wind down for us. The kids’ first day is the Tuesday after Labor Day, but I am already back at school, planning for the upcoming school year.

The tomatoes, zucchinis, cucumbers, peppers, and yellow squash are all producing like crazy and I have no time to use up all this amazing produce.

I keep thinking – maybe if school were to start in October, I’d be able to spend more time canning, freezing and dehydrating what we grow. I don’t think the school year is going to change for my garden šŸ™‚

So instead I have to adapt. We pick and can in the evenings and weekends. We freeze as much as possible and we eat as much as we possibly can eat!

Zucchini cheddar pancakes are perfect for this time of the year. They use up some of our zucchini and are fast and easy to make and everyone loves them! I’ve also been using up some of the zucchini by making chocolate zucchini muffin,  whole wheat zucchini bread, fried zucchini and zucchini and ricotta stuffed chicken breasts.

Zucchini is approximately 95% water. All that water can ruin a good zucchini pancake and as much as possible much be removed from the zucchini. 

How to make zucchini less watery?

  1. Trim ends off zucchini
  2. Grate zucchini  in a bowl
  3. Sprinkle with salt and let rest for 10 minutes
  4. Squeeze zucchini with your hands
  5. Discard liquid

 

A zucchini flower growing on a plant in the garden.

What ingredients do I need?

  • Zucchini
  • Flour
  • Salt
  • Cheddar Cheese
  • Eggs
  • Salt and Pepper

Can I use a different type of cheese?

Yes, these zucchini pancakes would be delicious with a pepper jack cheese or for a very different taste, try a Swiss cheese. 

My kids love these savory pancakes. I love to top them with a light cilantro lime crema. The kids like to top them with maple syrup! I’m not kidding. When they first heard zucchini cheddar pancakes, all they heard was pancakes. They brought out the syrup! I can’t get them to eat them with anything else! Oh, those crazy kids!

How do I make Cilantro Lime Crema?

To make the crema, take 1/4 cup sour cream and mix in juice from 1/2 lime, zest from 1/2 lime and a tablespoon of chopped cilantro.

What to serve with zucchini pancakes?

I like to eat these just by themselves, but they’d also be perfect with Tomato Soup, or eaten as a side dish with Beer Can Chicken

Are they called pancakes or fritters?

These delicious zucchini pancakes are also called zucchini fritters. You can call them either name.

Don’t forget to PIN for later!

A stack of zucchini pancakes.

If you make this recipe, Iā€™d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

5 from 7 votes
A stack of zucchini fritters on a white surface with a blue napkin behind the stack.
Zucchini Cheddar Pancakes
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
 

A savory zucchini pancake

Course: Appetizer, Side Dish
Cuisine: American
Keyword: zucchini, zucchini cheddar pancakes, zucchini fritters, zucchini pancakes, zucchini recipes
Servings: 8 people
Calories: 85 kcal
Author: Kathy
Ingredients
  • 2 whole medium zucchini grated
  • 1 teaspoon salt
  • 1/2 cup flour
  • 1 cup cheddar cheese grated
  • 2 whole eggs lightly beaten,
  • 1/9 teaspoon salt
  • 1/4 teaspoon pepper
Instructions
  1. Place grated zucchini in a colander. Sprinkle with salt and let sit for 10 minutes allowing excess moisture to drain off zucchini.
  2. Squeeze zucchini and place in a clean, dry towel. Squeeze off all excess moisture. Place zucchini in a mixing bowl.
  3. Sprinkle flour over zucchini and toss to coat.
  4. Mix in cheese.
  5. Add eggs and mix until incorporated.
  6. Mix in salt and pepper.
  7. Place heaping scoops of mixture onto a hot, greased skillet. Flatten out scoop to make a flat pancake.
  8. Cook for approximately 3 minutes per side.
  9. Serve with cilantro lime crema or maple syrup!
Recipe Notes
  • 2 medium zucchini is approximately 2 cups of shredded zucchini.
  • To make the crema, take 1/4 cup sour cream and mix in juice from 1/2 lime, zest from 1/2 lime and a tablespoon of chopped cilantro.
Nutrition Facts
Zucchini Cheddar Pancakes
Amount Per Serving
Calories 85 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 3g19%
Cholesterol 15mg5%
Sodium 411mg18%
Potassium 22mg1%
Carbohydrates 6g2%
Protein 4g8%
Vitamin A 140IU3%
Calcium 102mg10%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Update: This post was originally published in August 2016. The post and recipe have been updated. 

 

 

 

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56 Comments

  • Reply
    Mary Ann | The Beach House Kitchen
    August 1, 2019 at 11:54 am


    I woiuld devour that stack in seconds Kathy. These sound delicious and zucchini happens to be one of my favorites!

    • Reply
      Kathy
      August 2, 2019 at 5:56 am

      The do disappear quickly!

  • Reply
    Karen
    February 23, 2019 at 7:33 am

    I have been making something like these for a while. I freeze a batch and pull them out for a quick add to dinner. They make an EXCELLENT base for eggs benny instead of an English muffin. Really flavourful .

    • Reply
      Kathy
      February 23, 2019 at 4:43 pm

      That’s a great idea! I love the idea of having them frozen so you can have something delicious on the table in a flash! Thanks for the tip!

  • Reply
    Ali
    February 22, 2019 at 4:12 pm


    Hi! These sound great! Do you think this would work with almond flour or coconut flour to make it low carb? Thanks!

    • Reply
      Kathy
      February 22, 2019 at 4:18 pm

      Hi Ali,
      I’m afraid I have not used almond flour or coconut flour before so I don’t know how they would work in these pancakes.
      Thanks for asking!
      Kathy

  • Reply
    Fred G
    November 27, 2018 at 10:06 am


    Sounds like a good lunch for family and friends

  • Reply
    Adina
    August 28, 2016 at 5:31 am

    Such good looking zucchini pancakes, that yellow cheddar looks amazing. So nice to have so much growing in your own garden, I would love to have that!

    • Reply
      Kathy
      August 29, 2016 at 6:25 pm

      I just wish we could extend the season. We get a ton all at once and then nothing!

  • Reply
    Megan - The Emotional Baker
    August 26, 2016 at 4:09 am

    This sounds like such a great way to use extra zucchini! I bet these are so tasty šŸ™‚

    • Reply
      Kathy
      August 29, 2016 at 5:50 pm

      We loved ’em! šŸ™‚

  • Reply
    CakePants
    August 25, 2016 at 7:34 pm

    Oh gosh, these look SO good – and I say that as someone who doesn’t even really like zucchini all that much! I do love a good zucchini fritter or pancake, though, and I’m certainly not going to say no to zucchini *cheddar* pancakes. I hope the start of the school year goes smoothly for you!

    • Reply
      Kathy
      August 25, 2016 at 8:36 pm

      Zucchini is a whole different vegetable when made into different foods. Add a little cheddar and it makes it even more delicious!

  • Reply
    Rachelle @ Beer Girl Cooks
    August 25, 2016 at 10:40 am

    Now those are my kind of pancakes! I tried to grow some zucchini and squash this year, but it was a bust. I kept getting flowers but I don’t think they got pollinated. I’m going to have to pick some up at the farmer’s market so I can make these delicious cheesy zucchini pancakes! Good luck with back to school!

    • Reply
      Kathy
      August 25, 2016 at 8:36 pm

      Or just let your friends and neighbors know that you are in need of some zucchini….you just might receive a box full!

  • Reply
    Kathy
    August 23, 2016 at 7:25 pm


    Hi Kathy, I made these tonight… They were DEE-liciuos! Thank you so much!

    • Reply
      Kathy
      August 24, 2016 at 5:35 am

      I so glad you loved them! Thanks for letting me know…there’s nothing better than someone (other than your family) telling you something is awesome! Thanks šŸ™‚

      • Reply
        Kathy
        August 27, 2016 at 8:18 am


        Hi Kathy, I liked these so much I made them the next night as well. :o) As we were out of syrup, I decided to add chopped apple (2), a chopped vidalia onion (1), and some cinnamon. Wow, even better! But both ways are great. BTW, we had some Aunt Jemima pancake mix that I had to use up, so I used that instead of the flour. I added much more than the recipe called for, maybe 1 Cup–?? (I don’t think I squeezed enough water out of the zucchini) and it worked fine. Thanks again for your amazing recipes and blog!

        • Reply
          Kathy
          August 28, 2016 at 4:52 pm

          I’m so glad you loved these so much to make them twice! You changes sound great! Way to use up that zucchini! šŸ™‚

  • Reply
    Kushi
    August 23, 2016 at 3:14 pm


    I love pancakes and this sounds amazing. Great combo!

    • Reply
      Kathy
      August 24, 2016 at 5:36 am

      Thanks! šŸ™‚

  • Reply
    Nicole @ Young, Broke and Hungry
    August 23, 2016 at 10:19 am

    Cheddar and zucchini is such a great savory combination! These pancakes or fritters are perfect for the busy weeknights that are ahead of us.

    • Reply
      Kathy
      August 24, 2016 at 5:36 am

      We’ve made them a few times without cheese…but the cheese just takes them up to a new level.

  • Reply
    Rahul @samosastreet.com
    August 23, 2016 at 9:54 am

    These pancakes are beyond gorgeous and honestly I could probably down the whole batch by myself!

    • Reply
      Kathy
      August 24, 2016 at 5:37 am

      It is true…it is easy to eat a lot of these zucchini pancakes. You’d better make a double batch!

  • Reply
    Geraldine | Green Valley Kitchen
    August 23, 2016 at 8:17 am

    I’ve never had a zucchini pancake, Kathy – don’t know why but I’m going to have to try one because these look fantastic. Love the sharp flavor of cheddar – that’s a great addition. I didn’t know you were a school principal – enjoy the school year!

    • Reply
      Kathy
      August 24, 2016 at 5:38 am

      I’m ready for the school year! šŸ™‚

  • Reply
    Ashley
    August 23, 2016 at 7:36 am

    I never grew up with zucchini pancakes either! But man, do I love them now! These look awesome! Cannot get enough of zucchini at the moment!

    • Reply
      Kathy
      August 24, 2016 at 5:39 am

      It is crazy how many different ways zucchini can be used!

  • Reply
    Dawn @ Girl Heart Food
    August 23, 2016 at 7:31 am

    Yes! These looks amazing, Kathy! I think your kids are onto something with that maple syrup…the whole savoury/sweet combo is fantastic, but then again so is cilantro lime crema….maybe I’ll just have to try both to be sure which is best šŸ˜‰ Pinned!

    • Reply
      Kathy
      August 24, 2016 at 5:40 am

      A little taste experiment is always fun! Let me know your favorite.

  • Reply
    Anu - My Ginger Garlic Kitchen
    August 23, 2016 at 4:34 am

    What an ah-mazing way to use all those garden zucchinis. They look fantastic, Kathy! I love zucchini pancakes but cheddar addition sounds intriguing. Will try this sometime.

    • Reply
      Kathy
      August 23, 2016 at 5:39 am

      I love it with cheddar but you could also use Parmesan cheese.

  • Reply
    annie@ciaochowbambina
    August 22, 2016 at 8:12 pm

    Can never have too many zucchini recipes! These are calling my name! Good luck with the start of the new school year!

    • Reply
      Kathy
      August 23, 2016 at 5:39 am

      You need a ton of recipes to keep up with all the zucchini that keeps producing. šŸ™‚

  • Reply
    Pamela @ BFG
    August 22, 2016 at 3:06 pm

    These pancakes look delicious! Looks like it might be breakfast for dinner very soon!

    • Reply
      Kathy
      August 23, 2016 at 5:28 am

      One of our favorite things to do is breakfast for dinner! šŸ™‚

  • Reply
    Manali@CookWithManali
    August 22, 2016 at 11:53 am

    These look delicious, I need to try these!

    • Reply
      Kathy
      August 23, 2016 at 5:28 am

      Give them a try!

  • Reply
    Cheyanne @ No Spoon Necessary
    August 22, 2016 at 8:27 am


    Now THESE are my type of pancakes!! Don’t get me wrong, I love a traditional sweet pancake, but I’m a savory girl, so zucchini + cheddar Pancakes?! GIMMMEEEE!!! These look amazing, Kathy!!! Cheers!

    • Reply
      Kathy
      August 23, 2016 at 5:27 am

      I love all kind of pancakes…sweet or savory!

  • Reply
    Amanda
    August 22, 2016 at 7:40 am

    What a great way to use all of the garden zucchini! And a nice way to celebrate what’s left of summer. Yum!

    • Reply
      Kathy
      August 23, 2016 at 5:27 am

      There’s still more zucchini to come….

  • Reply
    David @ Spiced
    August 22, 2016 at 4:45 am

    What a fun and unique recipe, Kathy! I love a good savory pancake, and this sounds like an excellent way to use extra zucchini. And cheese…well, cheese makes everything better! Also, I didn’t realize you were an elementary school principal. How cool! šŸ™‚

    • Reply
      Kathy
      August 23, 2016 at 5:26 am

      Yep….it keeps me busy šŸ™‚

  • Reply
    Kate @ Framed Cooks
    August 22, 2016 at 2:56 am

    You and I are one with trying any which way to use up the zucchini! I do love the pancake approach. šŸ™‚

    • Reply
      Kathy
      August 23, 2016 at 5:24 am

      Keeping up with a zucchini plant is tough!

  • Reply
    mira
    August 21, 2016 at 9:16 pm

    Love zucchini! These look perfect! Pinning to try them!

  • Reply
    Jess @ Sweetest Menu
    August 21, 2016 at 1:51 pm

    SO much to love about these Kathy! What a great way to eat your veggies. Your photography has really gone to the next level too! Amazing!

    • Reply
      Kathy
      August 21, 2016 at 7:17 pm

      Thanks, Jess! I’ve had to learn a lot about photography. I still have a long way to go, but I feel like my pictures are at a much better quality than when I first started. Thanks for noticing!

  • Reply
    allie @ Through Her Looking Glass
    August 21, 2016 at 12:58 pm

    Ha ha – my kids would eat these with maple syrup too – it’s the word pancake I think! These really look good Kathy, and we have quite a few zucchini too. Perfect with the cheddar!

    • Reply
      Kathy
      August 21, 2016 at 7:15 pm

      It’s totally the name “pancake”! If I had called them fritters or anything else, they wouldn’t have ever thought of adding syrup!

  • Reply
    Nicoletta @sugarlovespices
    August 21, 2016 at 10:00 am

    They look so good, Kathy! We love zucchini fritters or pancakes, but never added cheddar, so we must try that! I like that your kids are topping them with maple syrup, I’d do that too šŸ˜‰ .

    • Reply
      Kathy
      August 21, 2016 at 7:14 pm

      The cheddar adds great taste. I like to use sharp cheddar when I have it. Otherwise I use mild.

  • Reply
    Mary Ann | The Beach House Kitchen
    August 20, 2016 at 12:26 pm

    I love these Kathy! I can never get enough zucchini during the summer. Stuffed, made into pancakes, I’ll take it any way I can! Pinned!

    • Reply
      Kathy
      August 21, 2016 at 6:10 am

      Luckily zucchini plants produce enough to keep us happy!

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