Comments on: Sweet Zucchini Pancakes

By: Anna

Anna — Sat, 17 Oct 2015 09:02:45 +0000

I used 1/4c sour cream, 1/4 milk (was out of yogurt). Also added 1tsp pumpkin spice, 2tsp cinnamon, 1-2tsp vanilla. To avoid soggy center, press down center of pancake when flipping. Used maple syrup. My two young boys ate the entire batch!! Awesome!!

By: suburbangranola

suburbangranola — Wed, 09 Jul 2014 14:09:31 +0000

Don’t try to double or more the recipe something gets lost in translation. The flavor is there but the texture is all off. And keep your heat on the higher side.

By: heidimay18

heidimay18 — Thu, 12 Jul 2012 00:49:27 +0000

I followed some of the reviews and didn’t add any milk and only used about 1/2 small zucchini. We loved these!

By: kaygetupandgo

kaygetupandgo — Fri, 14 Oct 2011 12:20:52 +0000

Hubby liked these. For dinner. They did take awhile to cook but so worth it. Thanks for the recipe.

By: pattyhans

pattyhans — Sun, 04 Sep 2011 20:40:59 +0000

Okay, we LOVED them – fluffy, tasty and wonderful served with butter and maple syrup. I was making for a group and quadrupled the dry ingredients, used 3 times the yogurt, grated 2 smallish to medium squash and didn’t add ANY addditional milk. I let the batter sit for about an hour til they all got up. Total hit with everyone!

By: Tami S

Tami S — Wed, 24 Aug 2011 00:01:01 +0000

These are delish! I added cinnamon and fresh nutmeg

By: squarefootcook

squarefootcook — Sat, 20 Aug 2011 22:41:00 +0000

These were very, very good and I love the creative use of zucchini! I took Jenna’s suggestion and omitted the milk altogether. It worked well.

I thought that these pancakes cooked up easily, but they do stay soft in the middle. Don’t expect a typical bready center. It is more of a soft souffle-like center. The outside browned perfectly and they were really easy to flip, no problems. They just have a different, unique texture due to all the moisture in the zucchini.

Also, we chose to make them without any sugar so that they could function as a savory supper main dish. Yum! We upped the salt a bit and ate them with a bit of butter and sour cream. Such a great summer dish. Thanks for sharing your recipe!

By: candykettle

candykettle — Sat, 20 Aug 2011 17:59:56 +0000

after reading the blog before making these pancakes I doubled the recipe and added one cup of shredded zucchini and NO MILK. I let it set while I prepared the rest of the meal. The batter had become thin….as it does when you add zucchini to anything….and decided I wanted it just a tad thinner and added maybe a couple of tablespoons of milk. I put oil in my skillet for the first few that I made and they turned out perfect! After that they seemed to get too dark (almost burned) before they were done….I believe they need to cook in oil (fry almost?) to achieve the ideal pancake. We will definitely make these again, with the revisions, because we ALL loved them!

By: candykettle

candykettle — Sat, 20 Aug 2011 17:53:32 +0000

I made these for supper last night and they were AWESOME! We also had grilled kabobs (peach, pork tenderloin and red pepper) ….. a truly delicious meal. I doubled the recipe and used one cup of shredded zucchini.

By: cookingtree

cookingtree — Mon, 01 Aug 2011 16:04:57 +0000

These were very tasty, but definitely take more work to cook than a standard pancake. I used a medium zucchini on a coarse grating and probably had just over a cup of zucchini. I added half the milk (1/4 c), but it turned out to be too much. I think next time I won’t add any additional liquid. Wondering how they would be with a bit of spice, maybe a touch of nutmeg. Will definitely make again.