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The Barefoot Contessa’s Zucchini Pancakes

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I’ve never been a huge fan of zucchini, probably because I’ve only had it cooked a few ways that I enjoy it. This recipe, The Barefoot Contessa’s Zucchini Pancakes, changed my mind.

Pin The Barefoot Contessa’s Zucchini Pancakes to make later.

Zucchini pancakes make a delicious side dish for many entrees.

Ingredients for The Barefoot Contessa’s Zucchini Pancakes

  • Zucchini
  • Onion
  • Eggs
  • Flour
  • Baking Powder
  • Salt and Pepper
  • Vegetable Oil

I’ve never been a huge fan of zucchini, probably because I’ve only had it cooked a few ways that I enjoy it. My friend, Kelly, served us a zucchini medley a few years back that was delicious and easy but I’ve yet to duplicate it at home.

Then I saw Ina Garten, aka The Barefoot Contessa, make these zucchini pancakes and I had to try them.

The first time I made the Barefoot Contessa’s zucchini pancakes, my picky eater was eager to try them. After all, he correlated the word pancake with something he loves.

I did get him to try them but he was not a fan. My younger son, however, loved them and asked for more.

Two of The Barefoot Contessa's zucchini pancakes on a blue plate.

They are surprisingly delicious and easy to make. They cook up quickly and, although you can keep them warm in the oven, I suggest preparing the mixture and cooking them at the last minute.

If you’re serving them with an entree that needs to rest, like roast beef, roast chicken, or turkey, it’s the perfect time to make these.

They take about 5 minutes to cook. Just have the mixture ready to go and your oil heating.

Other favorite side dishes include cheesy baked mashed potatoes and homemade green bean casserole. Serve the zucchini pancakes with chicken, salmon, beef, or ham.

Can I make this recipe with other vegetables?

While I’ve not tried it, I bet using shredded carrots, sweet potatoes, or even yellow squash would work. 

You may also try adding fresh from the garden herbs such as thyme, dill, or rosemary. I think thyme and zucchini would be a flavorful combination. Be sure to season them well with salt when they come out of the oil.

Zucchini pancakes make a delicious side dish for many entrees.

The Barefoot Contessa’s Zucchini Pancakes

Yield: Makes 10 (3-inch pancakes)
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

A delicious side dish made with garden fresh zucchini.


  • 2 medium zucchini
  • 2 tablespoons grated sweet onion
  • 2 large eggs, slightly beaten
  • 6 to 8 tablespoons flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • Unsalted butter and vegetable oil


  1. Preheat the oven to 300 degrees F. (To keep the pancakes warm)
  2. Grate the zucchini into a bowl using the large side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)
  3. Heat a large (10 - 12 inch) saute pan over medium heat and melt ½ tablespoon butter and ½ tablespoon oil together in the pan. When the butter is hot but not smoking, lower heat to medium-low and drop heaping soup spoons of batter into the pan. Swirl the back of the spoon around the batter to even out the pancake. Cook the pancakes about 2 minutes on each side, until golden brown.
  4. If keeping the pancakes warm in the oven, place cooked pancakes on a baking sheet and keep warm in oven for up to 30 minutes.


Don't use olive oil here. Use a neutral oil like canola or vegetable oil.


Nutrition Information:
Yield: 5 Serving Size: 2
Amount Per Serving: Calories: 134Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 81mgSodium: 552mgCarbohydrates: 13gFiber: 1gSugar: 2gProtein: 5g

Nutrition information automatically calculated. Recipe author has not checked the calculations.

Did you make this recipe?

I'd love to hear about it! Please leave a comment below or share it on Pinterest!

Peggy J

Saturday 17th of September 2022

My sister sent me the link to your Zucchini Pancakes recipes! SOOO DELICIOUS! I didn't use the flour, but I used hash browns! My husband and I LOVED them! I will fix this recipe often! I want to try it with a keto pancake flour mix instead of the regular flour or hash browns...trying to get back to my keto diet!

Meagan Wilde

Sunday 11th of September 2022

could I use actual pancake mix for this? Thanks!

Ellen Folkman

Monday 12th of September 2022

Hi Meagan, I've never tried it but I bet you could, however, it might be a bit on the sweet side. Please let me know if you try it.

[email protected] of Natural Living

Tuesday 2nd of August 2022

Perfect use for all the zucchini around right now!


Saturday 30th of July 2022

This recipe was so easy, I will Make it over and over especially since I have an over abundance of zucchini right now! Haha! My family loved it and I love the barefoot contessa!

Ellen Folkman

Saturday 30th of July 2022

Hi Elaine! Thanks for stopping by to comment! I'm so glad you and your family enjoyed the recipe. Cheers!

Ann M Molodetz

Friday 9th of July 2021

Hi, Could you give an approximate amount (in cups) for the two "medium" zucchini? Thanks


Friday 9th of July 2021

Hi Ann, 2 medium zucchini, grated, should be about 1 1/2 cups to just under 2 cups.

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