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Last updated: Nov 8, 2018 — Published: Nov 8, 2018 — By: Anita — 14 comments

Zucchini pancakes are really easy to make. Treat it as breakfast, or one of the many side dishes for lunch/dinner, or snack.

Am I the only person who loves savory pancakes more than sweet ones? When I have plenty of vegetables and need to use them up quickly, invariably they become pancakes! This time I use my favorite squash, zucchini, to make this easy and delicious zucchini pancakes. Of course it doesn’t have to be zucchini, it can be carrots, bell peppers, even lightly blanched broccoli. And you can add some meat/seafood too if you want to make fancy pancakes.

Zucchini Pancakes.

Zucchini Pancakes.

Breakfast, Side Dish, Snack, Oh My.

Since this is a Chinese dish, we serve this more as one of the many dishes to eat with steamed rice for lunch or dinner. But I sometimes make this kind of savory pancakes for breakfast. So filling, and so delicious. If I must choose between savory pancake or sweet pancake for breakfast, I definitely pick the savory one without batting an eye. :D

Zucchini Pancakes.

Zucchini Pancakes.

Whole Eggs, or Just Egg Whites?

I was making some desserts that use only egg yolks and ended up with extra egg whites. You can make this with only egg whites, but I prefer to have some whole eggs mixed in with the egg whites. I think the yolks lend a more savory and umami feel, and I can definitely tell when a pancake doesn’t contain any yolk. Just to make things easier, make sure you have 1 cup of eggs, it doesn’t matter if it is whole eggs, or just egg whites.

Zucchini Pancakes.

Zucchini Pancakes.

Zucchini Pancakes

5.0 from 12 reviews

Author: Anita Jacobson

Categories: Side Dish Snack Vegetarian

Cuisine: Chinese

Ingredients: Egg Vegetables

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Serves: 4

Print Recipe


  • 2 zucchini (~ 500 gram/18 oz), julienned/grated
  • 2 teaspoon salt
  • 4 eggs (or 4 egg whites + 2 whole eggs)
  • 4 scallions, thinly sliced
  • 1-2 jalapeno (or any fresh chilies), seeded and thinly sliced
  • 2 teaspoon sugar
  • 1/2 teaspoon ground pepper
  • 2 teaspoon sesame oil
  • 1 to 1 1/2 cup all-purpose flour
  • 1 tablespoon sesame seeds
  • 2 tablespoon soy sauce
  • 1 tablespoon lemon juice/rice vinegar
  • 1/2 tablespoon sesame oil
  • 1 teaspoon toasted sesame seeds/nanami togarashi


  1. Toss together zucchini with the 2 teaspoon salt in a large mixing bowl. Set aside for about 15 minutes, until zucchini wilts and water appears at the bottom of the bowl.
  2. Into the bowl, add eggs, scallions, jalapeno, sugar, pepper, and sesame oil. Mix well. Then add enough flour (start with 1 cup) to the mixture to make a pancake-like batter.
  3. Heat a non-stick frying pan, or a cast iron skillet over medium high heat. Once the pan is hot, reduce the heat to medium. Brush with some oil, then pour a ladleful of pancake mixture to the pan, and sprinkle with some sesame seeds. Once the edges start to brown, gently flip to brown the other side. This should take about 2 minutes per side. Repeat this step until all batter is used up.
  4. The pancakes are best served hot. As is is great, but you can serve it with the dipping sauce if you want. Or with any chili sauce you currently stock at home.