How do these pancakes turn out so fluffy?

The secret lies in two simple steps: squeezing out excess liquid from the grated vegetables and adding baking powder. This helps create a light, airy texture without weighing the pancakes down.

Is it possible to make a gluten-free version?

Absolutely! Just swap the regular flour for your favorite gluten-free flour blend. It works just as well and keeps the texture pleasing.

Which oil should I use for frying?

Choose a neutral-flavored oil with a high smoke point—canola, sunflower, or vegetable oil are all great options for getting that golden, crispy finish.

Should I peel the potatoes first?

That's totally up to you. The skin adds a rustic feel and a bit of extra fiber. If you prefer a smoother texture, go ahead and peel them.

Can I prepare the batter in advance?

While the full batter doesn’t hold well over time, you can absolutely prep the grated veggies ahead of time. Just make sure they’re well-drained and stored in an airtight container in the fridge.

7 Mouthwateringly Fluffy Zucchini and Potato Pancakes

Ingredients

Scale

1 medium zucchini, grated

2 medium russet potatoes, grated

1 small onion, grated

2 large eggs

1/4 cup all-purpose flour

1/2 tsp baking powder

Salt and pepper to taste

Vegetable oil for frying

Instructions

Grate the zucchini, potatoes, and onion. Squeeze out all moisture using a towel.Place in a bowl. Add eggs, flour, baking powder, salt, and pepper. Mix until combined.

Heat oil in a skillet over medium-high heat.

Scoop 1/4 cup batter per pancake into the pan. Flatten slightly.

Cook 3–4 minutes on one side, flip, and cook another 2–3 minutes.

Drain on paper towels or rack. Serve hot with your favorite toppings.

Notes

Let the batter rest for 5–10 minutes before frying.

Double the recipe for larger gatherings.

Author: Hailee Nova
Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Brunch, Side Cuisine
Method: Pan-Frying
Cuisine: American-European Fusion
Diet: Vegetarian

Nutrition

Serving Size: 2 pancakes
Calories: 210 kcal
Sugar: 2g
Sodium: 310mg
Fat: 11g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 6g
Cholesterol: 80mg

Keywords: Fluffy Zucchini and Potato Pancakes, Crispy Vegetable Pancakes, Zucchini Potato Fritters, Easy Brunch Recipes, Vegetarian Pancake Recipe, Healthy Zucchini Recipes, Gluten-Free Vegetable Pancakes, High-Protein Zucchini Pancakes