Barefoot Contessa’s Zucchini Pancakes You’ll Crave Today

Barefoot Contessa’s Zucchini Pancakes are fluffy, savory, and a nutritious breakfast option that even picky eaters will love.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 pancakes

Course: Breakfast

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pancake Batter

2 cups zucchini, grated Medium-sized zucchini (6-8 inches) recommended
1 medium onion, mild Finely grated
2 large eggs Cracked and lightly whisked
6 tablespoons all-purpose flour Add more if the batter is too wet
1 teaspoon baking powder Essential for fluffy texture
1 teaspoon salt
to taste ground black pepper

For Cooking

1 tablespoon unsalted butter For cooking, adds rich flavor
1 tablespoon vegetable oil Prevents sticking

Equipment

box grater
food processor
Sauté pan
Spatula
Baking sheet

Method

Step‑by‑Step Instructions

Grate medium zucchini and let sit to release moisture. Squeeze out excess liquid.
In a bowl, combine grated zucchini, grated onion, and whisked eggs. Stir until well combined.
In a separate bowl, mix flour, baking powder, salt, and pepper. Fold into the zucchini mixture.
Preheat sauté pan or griddle over medium heat. Melt butter and oil in the pan.
Drop spoonfuls of the batter into the pan and cook for 2-3 minutes until bubbles form. Flip and cook until golden.
Transfer pancakes to a baking sheet to keep warm. Repeat cooking process for all batter.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 10gProtein: 5gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 300mgPotassium: 180mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 40mgIron: 1mg

Notes

Squeeze out excess moisture from the grated zucchini to prevent soggy pancakes. Keep pancakes warm in the oven while cooking the rest.

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