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Zucchini Griddlecakes recipe

Zucchini Cornmeal Griddle Cakes

Zucchini Griddle Cakes are crispy little pancakes with sweet cornmeal and shredded zucchini. They're awesome for breakfast or lunch!

Course Breakfast
Cuisine American
Keyword pancake
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 220 kcal


Recipe Base

  • 1 1/2 cup fine or medium cornmeal
  • 1 1/2 tsp Kosher salt
  • 1 1/2 cup boiling water
  • 1/2 cup regular or non-dairy milk or more as needed
  • 1 medium zucchini, grated (medium sized grate, not super fine)
  • 1 tbsp vegetable oil

For savory version finely dice and saute in a tsp of olive oil for 2-3 min:

  • 1 large garlic clove
  • 1 shallot
  • 1 jalapeño

For sweet version add:

  • 2 tbs butter melted
  • 1 tsp vanilla
  • 1 tsp cinnamon


  1. Combine the cornmeal, salt, and 1 1/2 cups boiling water in a bowl and let it sit until the cornmeal absorbs the water and softens, 5 to 10 minutes. It will be thick.
  2. While waiting for the cornmeal to thicken, grate zucchini. Press grated zucchini with a towel to remove some of the excess moisture.

  3. When the cornmeal has thickened, stir in the milk a little at a time until the batter becomes spreadable yet still thick.

  4. Add in grated zucchini + savory or sweet options of your choice.
  5. On a large non-stick griddle heated (medium heat), add a tablespoon of vegetable oil to coat the griddle. Add spoonfuls of batter in any size you'd like and cook until edges and underside are golden brown. This should take 3 to 5 minutes, then flip and brown the other side.
  6. Top with butter and/or maple syrup - they go well with sweet or savory versions!


Adapted from a recipe by Mark Bittman, New York Times

Nutrition Facts
Zucchini Cornmeal Griddle Cakes
Amount Per Serving (1 g)
Calories 220
* Percent Daily Values are based on a 2000 calorie diet.