Delicious Zucchini Pancakes with Maple Yogurt Sauce to Savor
Ever make a beautiful dinner and realize you forgot a veggie? Zucchini Pancakes with Maple Yogurt Sauce to the rescue. I swear, these are the absolute fix when you’ve got random zucchini sitting in your fridge… looking sad and neglected. Don’t even get me started on the sauce. It’s creamy, sweet, tangy – like, Olympic-gold-level dipping right here. If you want a fail-proof recipe that’s not some fancy restaurant mystery, just real, yummy food, keep reading. 
Ingredients You Need
I hate when recipes ask for twenty wild ingredients you’ll never use again. This one stays simple, like it should. First, grab 2 medium zucchinis. One egg – you do need the egg, just trust me. Next, 1/2 cup flour (plain old all-purpose is fine), plus a pinch of baking powder. You’ll need some salt and black pepper for flavor, and a tiny garlic clove if you want a hint of oomph.
Also, make sure you’ve got olive oil around for cooking. For the magic sauce, you just need Greek yogurt (plain is best), a splash of real maple syrup, and, if you’re feeling extra, a sweet pinch of cinnamon or a squeeze of lemon for zing.
Don’t worry, you’re not gonna need anything weird or hard to pronounce. Everything’s probably already lounging in your kitchen. 
Step-by-Step Instructions
Start out by grating your zucchinis – skin and all, but not the stem (seriously, don’t try to grate that bit). You want to squeeze out extra water, or your zucchini pancakes will be a sad, runny situation. I smoosh them in a clean kitchen towel, but paper towels do fine in a pinch.
Crack the egg in a big-ish bowl. Toss in your squeezed zucchini, flour, baking powder, salt, pepper, and garlic, if you’re using it. Mix it up until it looks like pancake batter – not too runny, not too thick. Heat a skillet with some olive oil until it shimmers. Drop spoonfuls of batter in the pan and flatten gently. Cook till golden, flip, brown the other side (3-ish mins per side, but don’t wander off and burn ‘em).
While those cool, swirl your yogurt, maple syrup, and whatever else you’re adding in a bowl. That’s it. You’re a culinary genius, in like, twenty minutes flat.
How to Store
Okay, so you accidentally made way too many. Not a problem. First, let the zucchini pancakes cool totally. Stack them with a little parchment so they don’t get glued together (trust me). Pop them in an airtight container and stick in the fridge – they’ll stay good for about 3 days. Want to keep them longer? Lay them out on a tray, freeze until solid, then throw in a freezer bag. They’ll be fine for a couple of months.
When it’s time to eat (maybe you just need a quick lunch), use the toaster oven or reheat in a dry skillet. Remember to keep the maple yogurt sauce cold and only add that when you’re ready to eat. They keep their crunch best this way.
Best Tips for Success
Alright, listen up because you don’t want watery pancakes. Squeeze, squeeze, and squeeze again – get out as much water as you can from the zucchini! If you skip this, you will be disappointed. I mean, you can skip the garlic, maybe, but not the step where you get rid of extra water.
And keep the skillet hot but not scorching. You want that nice crisp on the outside. Oh, and don’t crowd the pan. Pancakes like their space just like we do on a Sunday morning. Batch cook if you have to! Nobody needs soggy, mushed together zucchini pancakes.
“Tried these after a rough day and even my picky teenager loved ‘em. The maple yogurt sauce is wild – now my go-to for any veggie fritters, honestly.” – Sylvie N.
Related Recipe Suggestions
If you’re vibing with these, try swapping zucchini for shredded sweet potato or carrots – wild, I know, but honestly so tasty. Ever had corn fritters? You should. Also, these pancakes are a fantastic match with a fresh tomato salad, maybe some herby greens or even (don’t hate me) a fried egg on top.
You can dip other veggies in the maple yogurt sauce. No shame in it. Try roasted broccoli, sweet pepper strips, heck, even apple slices.
- Top your zucchini pancakes with smoked salmon for brunch goals
- Make baby-size pancakes as party snacks
- Serve with a heap of fresh dill if you’re in the mood for fancy
- Use as a sandwich base (totally not kidding, they’re sturdy)
Common Questions
Q: Do I really need to squeeze the zucchini?
A: For real, yes. If you skip it, you’ll get soggy pancakes, and no one wants that.
Q: Can I go gluten-free?
A: Absolutely, just use your favorite gluten-free flour blend. Works like a charm.
Q: Can I make zucchini pancakes ahead for lunchboxes?
A: Yep, totally! Store ‘em as mentioned above and toss in the sauce last minute.
Q: Is the maple yogurt sauce sweet?
A: It’s a sweet-savory thing – not dessert-level, but if you dig sweet and salty stuff, you’ll love it.
Q: Can I bake instead of fry?
A: Yes! Stick spoonfuls on a parchment-lined tray, bake at 400°F until nicely golden (about 20 minutes). Not quite the same crisp, but darn tasty and way less mess.
Give ‘Em a Go Yourself!
So if you’re searching for a recipe that actually works on a busy weeknight, these zucchini pancakes with maple yogurt sauce deliver big time. You don’t have to be a pro chef or own a zillion gadgets. Everything’s simple, clear, and quick to pull together. Honestly, if you love easy recipes, check out sites like Serious Eats for even more inspiration. Give it a try, and surprise someone with your new favorite veggie side. Trust me, you’ll be making these on repeat.
Zucchini Pancakes with Maple Yogurt Sauce
Ingredients
Method
- Grate the zucchinis (skin and all) but not the stem, then squeeze out the extra water using a clean kitchen towel or paper towels.
- In a large bowl, crack the egg and mix in the squeezed zucchini, flour, baking powder, salt, pepper, and optional garlic until it looks like pancake batter.
- Heat a skillet with olive oil until it shimmers.
- Drop spoonfuls of batter into the pan and gently flatten them. Cook until golden, about 3 minutes per side.
- In a separate bowl, mix the Greek yogurt, maple syrup, and any optional ingredients together until well combined.
