Savory Zucchini Herb Pancakes
Tender grated zucchini bound with almond flour and egg, brightened with fresh dill, scallion, and garlic, then pan-fried in olive oil until the edges turn golden and crisp.
Why You'll Love This Recipe
These are savory, vegetable-forward pancakes for anyone who wants a warm, satisfying breakfast that leans on produce rather than flour and sugar. They come together from a handful of fresh ingredients and cook in a single skillet, which makes them realistic for a weekday and generous enough to share. If you tend to find grain-free breakfasts either bland or heavy, these land in a happier middle: light, herby, and crisp at the edges.
The water has to come out first. Zucchini is mostly water, and if that water stays in the batter it will steam the pancakes into a soggy, pale disc. Salting the grated zucchini pulls the liquid to the surface, and wringing it out in a towel is what lets the almond flour and egg actually bind and brown. From there, a shimmering skillet and patience on the first side build the lacy, golden crust that defines the dish. The dill, scallion, and garlic keep the flavor bright and green so the pancakes taste like more than their short ingredient list suggests.
There is a balance built into every bite. Egg and almond flour supply protein and lasting fat, so the pancakes hold you rather than leaving you hungry an hour later. The zucchini brings fiber and water-rich volume, and olive oil rounds it all with heart-friendly fat that also helps the herbs and vegetables taste fuller. It is a breakfast that feels light going down but carries you through a busy morning.
Ingredients
- 2 small zucchini, grated (about 2 cups)
- 1/2 cup blanched almond flour
- 2 large eggs
- 3 scallions, thinly sliced
- 2 tbsp chopped fresh dill
- 1 clove garlic, minced
- 1/2 tsp salt
- 1 tbsp olive oil, for cooking
Instructions
- Salt and drain the zucchini: Grate the zucchini on the large holes of a box grater, toss it with the salt, and let it sit for 10 minutes so the salt draws out the water. Gather the zucchini in a clean kitchen towel and wring it hard over the sink until it stops dripping. This is the single most important step for pancakes that crisp rather than steam, so squeeze out more liquid than feels necessary.
- Prep the aromatics: While the zucchini drains, thinly slice the scallions using both the white and green parts, chop the fresh dill, and mince the garlic clove finely so it disperses evenly through the batter.
- Mix the batter: In a bowl, combine the drained zucchini, almond flour, eggs, scallions, dill, and garlic. Stir until everything is evenly coated and holds together as a thick, scoopable batter. Let it rest a couple of minutes so the almond flour absorbs the remaining moisture and the batter tightens up before cooking.
- Heat the pan: Warm the olive oil in a large skillet over medium heat until it shimmers and a shred of zucchini sizzles on contact. A properly heated pan is what sets the crust, so do not rush this.
- Cook the pancakes: Drop mounds of batter into the pan and press each gently with the back of a spoon to flatten to about one-third inch thick. Cook undisturbed for 3 to 4 minutes, until the underside is deep golden and the edges look set and lacy, then flip and cook the second side another 3 to 4 minutes until golden and firm to the touch. Avoid moving them before the crust forms or they may break.
- Serve: Transfer the pancakes to a plate and serve warm, on their own or with sliced avocado alongside.
Variations
- Warm-spiced: Stir ground cumin and a pinch of red pepper flakes into the batter for a gently spiced, earthier version that plays well with the herbs.
- Different herbs: Swap the dill for chopped fresh parsley and chives, or fresh mint, for a milder, grassier flavor if dill is too assertive for your taste.
- Extra vegetable: Fold grated carrot in with the zucchini for a touch of natural sweetness and color; salt and wring the carrot along with the zucchini so it does not add extra moisture.
- Lemon and garlic: Add fresh lemon zest and a little extra minced garlic to the batter for a brighter, more aromatic pancake that needs nothing on top.
- Add flaked salmon: Fold cooked, flaked salmon into the batter, or pile it on top of the finished pancakes, for a heartier, more filling plate (this adds fish).
Storage & Leftovers
Store cooled pancakes in an airtight container in the refrigerator for up to 4 days. Layer them with parchment or a paper towel between so the crisp edges do not soften against each other.
To reheat and bring back the crust, warm them in a dry or lightly oiled skillet over medium heat for a couple of minutes per side, or on a sheet in a hot oven. Skip the microwave if you can, since it steams them soft and undoes the crisp edges you worked for.
To get ahead, grate, salt, and wring the zucchini and slice the herbs and scallions the night before, keeping the squeezed zucchini in a covered bowl in the fridge. In the morning you only need to stir in the almond flour and eggs and cook, which turns this into a fast weekday breakfast.
Notes & Tips
- Squeeze like you mean it: The difference between crisp and soggy pancakes is almost entirely how dry your zucchini is; wring it in the towel a second time if the first felt easy, because zucchini holds far more water than you expect.
- Choose small zucchini: Smaller, firmer zucchini have fewer seeds and less watery flesh than large ones, so they grate cleaner and give you a tighter batter that holds its shape in the pan.
- Test one first: Cook a single small pancake before committing the whole batch; if it falls apart, the batter needs a few more minutes to rest so the almond flour can absorb moisture and bind.
- Doneness cue: A finished pancake is deep golden on both sides and feels firm, not spongy, when you press the center with a spatula; if it still feels soft, give it another minute rather than flipping repeatedly.
- Season to taste: Because you salt the zucchini and then wring some of that salt away, taste a pinch of the mixed batter and adjust before cooking so the finished pancakes are seasoned to your liking.
- What to serve alongside: Sliced avocado is the classic partner, but a soft or poached egg on top turns these into a fuller plate, and a squeeze of fresh lemon over the finished stack wakes everything up.
Nutrition & Mindful Eating
- The zucchini, the eggs and the almond flour hold each other up. The zucchini brings moisture and a mild sweetness, the eggs set the whole thing, and the almond flour gives it enough body to flip in one piece.
- Zucchini is mostly water, which is why squeezing it matters. Wrung out in a towel it stops watering down the batter and starts browning in the pan, and what stays behind is a soft sweetness and the fiber that came in with the skin.
- Eggs are the binder and a good part of the breakfast. They set the batter into a pancake that holds together, and they bring complete protein and the choline in the yolks, which is much of why these hold you through a morning.
- Almond flour is simply ground almonds, so it browns like a nut and gives the pancakes a faintly sweet, toasty edge. It carries vitamin E and the fat that keeps the middles tender while the outsides crisp.
- Dill and scallion run all the way through the batter, one cool and grassy, the other sharp and mild at once, with garlic underneath them. Cooked in olive oil over steady heat, the edges go lacy and brown while the centers stay soft.
- As you eat, find the crisp rim giving way to the soft center and the dill coming forward as the pancake cools a little, and let breakfast have a few minutes of real attention.
Frequently Asked Questions
Why did my pancakes turn out soggy or fall apart?
Almost always too much moisture in the zucchini. Salt it, let it sit, and wring it hard in a towel until it barely drips, then let the batter rest a couple of minutes so the almond flour can bind before you cook.
Can I make the batter ahead of time?
You can prep the wrung zucchini and chopped herbs a day ahead, but stir in the eggs and almond flour just before cooking. Once mixed, the batter is best used within an hour or two, since the zucchini keeps releasing water as it sits.
Can I bake these instead of pan-frying?
Yes. Spoon the mounds onto a parchment-lined sheet, flatten them, and bake in a hot oven, flipping once, until both sides are golden and set. They will be a bit less crisp than the skillet version but still hold together well.
What can I use instead of dill?
Fresh parsley, chives, mint, or a mix all work well and each shifts the flavor a little. Reach for fresh herbs rather than dried here, since the fresh version is what gives the pancakes their bright, green character.