Corn and Zucchini Pancakes

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These savory corn and zucchini fritters use fresh seasonal produce to make a unique side for any of your grilled favorites. Perfect with grilled chicken, fish or beef. The zucchini helps to keep the cakes moist and the corn gives them a sweet crunch. It’s a perfect way to sneak in more veggies, especially if you have some picky eaters in the family. Who can resist savory little pancakes?


  • 1 cup fat-free buttermilk
  • ½ cup whole wheat flour
  • ½ cup all-purpose flour
  • ¼ cup grated Parmesan cheese
  • 1 large egg
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon ground black pepper
  • 2 cups fresh corn kernels, cut from the cob
  • 2 cups grated zucchini
  • ¼ cup grated onion
  • ¼ cup chopped fresh basil
  • 2 cloves garlic, minced
  • olive oil cooking spray


Preheat the oven to 200 degrees F (95 degrees C).

Whisk buttermilk, whole wheat flour, all-purpose flour, Parmesan cheese, egg, olive oil, salt, baking powder, and pepper together in a medium bowl until smooth. Stir in corn, zucchini, onion, basil, and garlic.

Coat a large nonstick skillet with cooking spray and heat over medium heat. Pour 1/4 cup batter into the pan to make a 3-inch fritter. Repeat to make 3 more fritters in the skillet. Cook until edges are firm and bottom is golden brown, about 2 minutes. Flip and cook until the other side is golden brown, about 2 minutes more. Transfer to a baking sheet and place in the preheated oven to keep warm. Repeat to make remaining pancakes.

Serve warm.

Preparation time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Servings: 16 – Yield: 16 pancakes



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