It’s hard to believe four simple ingredients makes something as tasty as these Easy Gluten Free Zucchini Pancakes. Our family makes these zucchini pancakes all year because it’s perfect for using up garden zucchini, and supplies a quick, healthy side dish in the winter. Serve them with marinara or applesauce for dipping and the whole family will devour them!
Growing zucchini is kind of like having a newborn. In theory, it sounds like a good idea, but, when it’s all said and done, escaping Thunderdome is probably less taxing.
That is because when you grow your own zucchini, it goes from cute, small, and manageable to something you massively have to contend with in no time.
Then you’re left scouring all corners of the internet, investigating how to take care of this thing taking over your life.
That is when my kitchen transforms in to a zucchini-making sweat shop. All summer long I’m spitting out zucchini muffins, zucchini bread, zucchini cake, grilled, roasted, sautéed zucchini, and a TON of these zucchini pancakes.
Zucchini pancakes is the recipe I come back to time and again because they are healthy, simple to whip up, and only take four ingredients to make – eggs, parmesan, grated zucchini, and Bisquick (I substitute Pamela’s Gluten Free Baking and Pancake Mix for mine).
STEP BY STEP – How to Make Easy Gluten Free Zucchini Pancakes
- Whisk the eggs.
- Add baking mix and parmesan to eggs. Stir to combine.
- Grate zucchini.
- Stir grated zucchini to batter.
- Cook 2-3 minutes on buttered griddle.
- Flip and cook 2-3 minutes longer.
How to Serve Zucchini Pancakes
- Dipped in warm marinara
- Slathered with sour cream and applesauce
- Drizzled with honey
- An oldie, but goodie – butter
Can Zucchini Pancakes Be Frozen?
Of course, and this is another reason I love this recipe! When I have a lot of zucchini I need to use up, I double or triple the recipe and freeze what we don’t eat.
Make sure they are completely cooled (otherwise they will steam and cause ice crystals to form on them). To freeze, lay pancakes flat in a freezer ziplock bag.
To reheat the zucchini pancakes, set out on the counter for 30 minutes or microwave at 50% power for 2 minutes. After they are almost completely thawed, you can crisp them back up by heating in non-stick skillet or warm in toaster oven.
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It's hard to believe four simple ingredients makes something as tasty as these Easy Gluten Free Zucchini Pancakes. Our family makes these zucchini pancakes all year because it's perfect for using up garden zucchini, and supplies a quick, healthy side dish in the winter. Serve them with marinara or applesauce for dipping and the whole family will devour them!
- 4 eggs
- 2/3 cup gluten-free baking mix or Bisquick* (I use Pamela's Gluten-Free Baking Mix)
- 1/2 cup grated parmesan
- 3 cups grated zucchini, about 2 medium
- butter for greasing
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In a large bowl whisk the eggs together well. Stir in baking & pancake mix and parmesan until there are no lumps. Then stir in zucchini until well combined.
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Preheat griddle or non-stick skillet over medium heat. Swipe butter on the griddle and then drop 1/4 cup amounts of batter for each pancake on the hot pan. Use the spoon to flatter and spread the batter slightly and Cook for 2-3 minutes, flip, and cook 2-3 minutes more, or until golden.
*Growing up, my mom always used regular Bisquick mix (WAY before gluten free was a thing)
❊SHOP THE RECIPE❊
Here are some items I used to make this recipe:
Food Processor Ι Double Burner Griddle Ι Silicone Mixing Spoon
OTHER RECIPES TO LOVE:
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Easy Kitchen Appliances says
The pictures look so good. I think I missed it but what did you use for topping?
Melissa says
Thanks! I always put applesauce and sour cream on mine.