Zucchini pancakes - Greek Inspired Feta and Courgette pancakes by Theo Michaels

Zucchini Pancakes – Greek inspired Courgette and Feta Pancakes

Zucchini pancakes – these are my brand new Greek inspired zucchini pancakes recipe with feta, otherwise known as courgette and feta pancakes!

My zucchini pancakes are great if you fancy a savoury pancakes and perfect for brunch (or dinner on Pancake day)! Zucchini pancakes are utterly delicious especially with a drizzle of honey and a scattering of flaked almonds. Nuf said!

These are big fluffy pancakes packed with zucchini.

These are not cute dainty French crepes that we love to throw into the air on a Tuesday. These are little chunky discs that suffer from vertigo. Just use the spatula.

Here’s my regular pancake recipe as featured on the MumsGuideTo website!

Love pancakes? Check out my American style pancakes or my Banana Pancakes as found in Laos!

You can watch me (yes, Theo) make my feta and zucchini pancakes as well as the American Style pancakes on the video below.

Zucchini pancakes – serves 2 adults and 2 kids – Ingredients:

Heaped tablespoon of melted butter

Pinch of salt

1 cup of plain flour

1 cup of milk

1 egg

Teaspoon of baking powder

Tablespoon of malt vinegar

1 courgette grated (then squeezed to remove some of the juice).

1/2 block feta cheese broken into big chunks

Zucchini Pancakes Garnish:

Greek full fat yogurt

Clear honey

Flaked Almonds

Zucchini Pancakes Method:

Set your oven to 100 degrees.

  1. In a large mixing bowl add flour and salt. Then using the same cup you used for the flour fill with milk and the vinegar (it’s meant to curdle abit – this is really a home-made version of buttermilk)
  2. Pour the milk into the bowl with the flour, crack your egg into it and whisk together.
  3. Pour in the melted butter (I just stick mine in the microwave for 20 seconds in a cup) and whisk again, you want the consistency to be of thick paint so you may need to sprinkle a little more flour or milk to get it right.
  4. Once done; add teaspoon of baking powder and whisk quickly. Then fold in the grated zucchini (courgette) and feta cheese into the pancake batter.
  5. Rest mixture for 5 mins and don’t stir the mixture again – if you mix it it will lose all the air.
  6. Add a little oil to a pan on medium heat and using a ladle gently pour in about 1/2 a ladle of batter into your pan and don’t touch the thing! Once you see holes appearing in the centre of your pancake and it has started to solidify at the edges you’re good to flip.
  7. Once flipped, cook for couple more minutes then place onto a warm plate in a warm oven whilst you cook the rest.

There are two reasons for putting them in the oven 1. finishing the pancakes in the oven just seems to work; it gives them the final piece of heat to cook them through and create nice and fluffy pancakes and 2. It’s really handy if you are making a bunch of them and want to serve them at the same time!

Goes well with a dollop of Greek yogurt (full fat – now isn’t the time to watch your diet), a drizzle of clear honey and few flaked almonds on top!

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