Zucchini and Potato Pancakes: A Delightful Twist to Your Breakfast Routine


Are you in the mood for a breakfast that’s both delicious and nutritious? Look no further than these zucchini and potato pancakes – a delightful twist to your morning routine. Packed with the goodness of fresh vegetables and a burst of flavors, these pancakes are not only easy to make but also a crowd-pleaser. Follow this simple recipe, and you’ll find yourself cooking up a storm in the kitchen!


  • 1 zucchini, coarsely grated (with skin)
  • 1 potato, coarsely grated (peeled)
  • 3 eggs
  • 1 and ½ cups of milk
  • 1 cup of wheat flour
  • 1 teaspoon of baking powder
  • Chopped chives and parsley to taste
  • Salt

Tip: Serve your pancakes with creamy homemade cottage cheese!

Recipe Steps

Step 1: Prepare the Vegetables

In a large container, combine the coarsely grated zucchini and potato. Season with salt to taste and mix thoroughly.

Step 2: Remove Excess Liquid

Transfer the zucchini and potato mixture to a colander and press it with a spoon to remove excess liquid. This step ensures your pancakes will have the perfect texture.

Step 3: Create the Pancake Batter

In another container, place the eggs, season with salt, and beat quickly with a whisk. Add the milk, wheat flour, and baking powder, stirring until the batter is smooth and homogeneous.

Step 4: Add Vegetables and Herbs

Add the grated zucchini and potatoes to the batter and mix. Incorporate the chopped chives and parsley for an extra burst of flavor.

Tip: If you find the batter too thick, adjust the consistency by adding more milk.

Step 5: Cook the Pancakes

Heat a drizzle of oil in a frying pan. Add a spoonful of batter and make circular movements with the pan to spread it evenly. Brown the pancake on both sides, repeating the process until you’ve used all the batter.

Kitchen Tips and Serving Suggestions

  • For a crispy texture, make sure your pan is adequately heated before pouring the batter.
  • Experiment with additional herbs or spices to tailor the flavor to your liking.
  • Serve these pancakes with a dollop of creamy homemade cottage cheese for an extra indulgent treat.

FAQ (Frequently Asked Questions)

Q: Can I make these pancakes ahead of time?
A: Absolutely! Cooked pancakes can be stored in the refrigerator and reheated in a toaster or oven.

Q: Can I freeze the pancake batter for later use?
A: While it’s best to cook the pancakes fresh, you can freeze the batter in an airtight container. Thaw it in the refrigerator before use, and adjust the consistency if needed.

Q: What other toppings can I add?
A: Get creative! Try topping your pancakes with smoked salmon, avocado slices, or a poached egg for a gourmet twist.


With these zucchini and potato pancakes, you’re not just starting your day; you’re starting it right. Bring a burst of freshness to your breakfast table with this simple yet scrumptious recipe. If you’ve enjoyed this culinary adventure, share the love by liking and sharing. For more breakfast inspirations and mouthwatering recipes, stay tuned! Happy cooking!