Zucchini Pancakes with Blossoms and Basil Recipe

I love this beautiful and yummy pancake recipe for zucchini, it uses both the squash and its flower!

It’s a Korean-style pancake, not your typical breakfast pancake nor a crepe – these are a bit denser with a mild batter, perfect for your abundant zucchini, blossoms and basil. These simple, easy-to-make pancakes make a delicious savory appetizer.

These pancakes are served up golden brown, slice the pancake into wedges and served piping hot with a spicy dipping sauce of rice wine vinegar, soy sauce, and chili flakes.

This recipe is excerpted from Dishing Up® Washington © 2012 by Jess Thomson.


Photo by Mars Vilaubi

Zucchini Pancakes with Blossoms and Basil

You can omit the zucchini blossoms, if you can’t find them, but they make a gorgeous pattern on the pancake.

Yield: 2–4 servings or 6–8 appetizer servings


  • 1 cup unbleached all-purpose flour
  • 1 teaspoon kosher salt
  • ½ teaspoon baking soda
  • 1 cup water
  • 1 egg, beaten
  • 1 cup grated green zucchini, from 1 medium zucchini (about ½ pound)
  • ¼ cup packed fresh basil, very thinly sliced
  • 3 tablespoons canola oil
  • 4 zucchini blossoms Note: You can reheat the pancakes in the microwave or on the stovetop, but they’re best fresh from the pan.


Whisk the flour, salt, and baking soda together in a medium bowl. Add the water and egg, and whisk until just combined. Add the zucchini and basil, and stir together gently with a spoon.

Heat 2 tablespoons of the oil in a small (8- or 9-inch) nonstick pan over medium heat until it shimmers. Add about half the batter (1 heaping cup) and spread it evenly into the pan. Cook until browned on the bottom side, 4 to 5 minutes.

Before flipping your pancake, place the blossoms right on top of the frying batter. Photo by Mars Vilaubi

Before flipping your pancake, place the blossoms right on top of the frying batter. Photo by Mars Vilaubi

While the pancake cooks, break two of the zucchini blossoms apart into distinct petals. Place the petals in a flower pattern on the raw side of the batter, then flip the pancake over with a large spatula. Cook until puffed and evenly browned, 3 to 4 minutes longer. Transfer to a paper towel-lined plate and add the remaining tablespoon of oil to the pan. Repeat with the remaining ingredients.
Serve the pancakes piping hot, cut into eight pieces each.

What are some of your favorite zucchini recipes?

You might also enjoy another favorite recipe of mine – Thyme-Crusted Alaskan Sablefish

Leave a Reply

Your email address will not be published. Required fields are marked *

Comment *