Zucchini & Spinach Pancakes with Yogurt Sauce
Fluffy, golden pancakes made with grated zucchini, fresh spinach, and aromatic herbs. Lightly pan-fried for crisp edges and served with a creamy Mediterranean-style yogurt sauce. Perfect as a snack, appetizer, or light meal.
⏱ Time
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients
For the Pancakes
2 medium zucchinis, grated
1 cup fresh spinach, finely chopped
2 eggs
¼ cup all-purpose flour (or chickpea flour for gluten-free)
2 cloves garlic, minced
2 tbsp fresh parsley or dill, chopped
½ tsp salt
¼ tsp black pepper
2–3 tbsp olive oil (for frying)
For the Yogurt Sauce
½ cup Greek yogurt
1 tsp lemon juice
1 tsp olive oil
½ tsp garlic, minced
Salt & pepper, to taste
Optional: ½ tsp fresh dill or mint, chopped
Instructions
Step 1: Prepare the Zucchini
1. Grate zucchini and place in a clean kitchen towel or cheesecloth.
2. Squeeze out excess moisture to prevent soggy pancakes.
Step 2: Make the Pancake Batter
1. In a bowl, combine grated zucchini, chopped spinach, eggs, flour, garlic, parsley, salt, and pepper.
2. Mix until well combined. The batter should hold together; add a little extra flour if too wet.
Step 3: Cook the Pancakes
1. Heat olive oil in a non-stick skillet over medium heat.
2. Scoop 2–3 tbsp of batter per pancake into the skillet and flatten gently.
3. Cook 2–3 minutes per side until golden brown and cooked through.
4. Remove and drain on paper towels.
Step 4: Make the Yogurt Sauce
1. In a small bowl, whisk together Greek yogurt, lemon juice, olive oil, garlic, salt, pepper, and optional herbs.
2. Chill until ready to serve.
Step 5: Serve
Serve pancakes warm, drizzled with yogurt sauce or on the side for dipping.
Garnish with fresh herbs or a sprinkle of paprika for color.
Notes & Tips
Add grated carrot or zucchini for extra veggies.
Make mini pancakes for appetizers or party bites.
Use chickpea flour for a more authentic Mediterranean flavor and higher protein.
Keep pancakes warm in a low oven (200°F / 90°C) while cooking the rest.
Serving Suggestions
With a fresh Greek salad
As a light lunch with hummus
Paired with lemon-herb roasted chicken for a complete meal
⚖️ Nutrition information
Calories: 210 kcal
Protein: 10 g
Carbs: 12 g
Fat: 14 g
Fiber: 3 g