Zucchini Feta Flapjacks
Elevate your breakfast or brunch game with these savory and satisfying Zucchini Feta Flapjacks! Packed with the garden-fresh goodness of grated zucchini, the tangy creaminess of crumbly feta cheese, and aromatic fresh dill, these golden, pan-fried pancakes are a flavorful twist on traditional flapjacks. Light and fluffy with a crisp exterior, they’re easy to make and ready in just 30 minutes. Perfect for any meal of the day, these zucchini pancakes are delicious on their own or served with a dollop of creamy Greek yogurt for added richness. Whether you’re looking to use up surplus zucchini or create a unique dish for guests, this recipe is a must-try!
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Recipe Information
Ingredients
- 2 medium (about 300g total) Zucchini
- 0.5 teaspoons Salt
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoons Ground black pepper
- 2 large Eggs
- 0.5 cup Milk
- 0.75 cups (crumbled) Feta cheese
- 2 tablespoons (chopped) Fresh dill
- 2 tablespoons (for cooking) Olive oil
- 0.5 cup (optional, for serving) Greek yogurt
Instructions
Grate the zucchini using a box grater and place it into a colander. Sprinkle with 0.5 teaspoons of salt and let it sit for 10 minutes to draw out excess moisture.
Squeeze the zucchini using a clean kitchen towel or your hands to remove as much liquid as possible. Transfer the zucchini to a large mixing bowl.
In a separate small bowl, whisk together all-purpose flour, baking powder, and ground black pepper.
To the bowl with the zucchini, add the whisked dry ingredients, eggs, milk, crumbled feta cheese, and chopped dill. Stir until well combined, but do not overmix.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.
Scoop about 1/4 cup of the batter for each flapjack and place it into the hot skillet, flattening slightly with the back of a spoon to form round pancakes.
Cook each flapjack for 2-3 minutes on one side or until golden brown, then flip and cook for another 2-3 minutes. Repeat with remaining batter, adding more olive oil as needed.
Place cooked flapjacks on a paper-towel-lined plate to absorb excess oil.
Serve warm with a dollop of Greek yogurt, if desired. Enjoy!
Nutrition Facts
Calories |
1398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.4 g | 88% | |
| Saturated Fat | 27.5 g | 138% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 488 mg | 163% | |
| Sodium | 3052 mg | 133% | |
| Total Carbohydrate | 131.1 g | 48% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 25.6 g | ||
| Protein | 66.5 g | 133% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 1005 mg | 77% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2291 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
