Zucchini Pancakes (糊塌子)

5 from 14 votes

An easy breakfast loaded with nutrients, Chinese zucchini pancakes require minimum effort to make. Make-ahead tips are provided.

Prep Time3

Cook Time10

Rest10

Total Time23

Course: Breakfast

Cuisine: Chinese

Diet: Vegetarian

Servings: pancakes

Calories: 88kcal

Author: Wei Guo

Grate zucchini with a grater and finely chop scallions. Put them into a mixing bowl.
Add salt and ground Sichuan pepper (or other spices). Mix well then let it sit for 10 minutes so that some of the water is extracted from the zucchini.
Crack eggs into the bowl and add sesame oil. Stir to combine with the vegetables.
In three batches, stir flour into the mixture to form a thick batter.
Heat a skillet/frying pan with a little oil until hot. Pour in a portion of the batter (see note 1) then use the back of the spoon to spread and even the surface.
Leave to cook over medium-high heat until the bottom side becomes golden. Flip over to brown the other side (see note 2). Then repeat the process to finish the batter.
Make ahead: You can prepare the batter in advance and store it in the fridge overnight. In this case, you’ll need to use a little more flour as there will be more liquid extracted from the zucchini over time.
Optionally, make a dipping sauce with minced garlic and black rice vinegar. Add some chili oil if you wish.

1. You can make pancakes of any size you like. Just keep in mind that flipping them over in one piece might be challenging if they’re too big.

2. It took me about 1½ minutes to cook one pancake. The cooking time may vary depending on your cookware and the power of heat.