Savory Cabbage and Zucchini Pancakes with Yogurt & Herbs

Name: Savory Cabbage and Zucchini Pancakes with Yogurt & Herbs
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 4 cups Green cabbage, shredded; 2 cups Zucchini, grated and squeezed dry; 1 cup All-purpose flour; 2 pieces Large eggs; 1/3 cup Parmesan cheese, grated (optional); 2 pieces Green onions, thinly sliced; 1/4 cup Fresh parsley, chopped; 1 tsp Baking powder; 1/2 tsp Garlic powder; 1 tsp Salt; 1/2 tsp Black pepper; 3 tbsp Olive oil (for frying); 1 cup Plain Greek yogurt (for serving); 1 tbsp Lemon juice (for yogurt)

Alex Rivera

Published: March 16, 2026

Categories: Lunches, Vegetables, Dairy, Pancakes, Healthy

Tags: Breakfast, healthy, Vegetarian, Lunch, Quick

Veggie Pancakes

Crispy cabbage and zucchini pancakes with tangy yogurt and herbs—light, balanced, and satisfying.

Prep Time:20 minCook Time:15 minTotal Time:35 minServings:4Difficulty:Easy

These cabbage and zucchini pancakes are a celebration of simple vegetables turned into something crispy, comforting, and full of flavor. The batter is light but substantial—shredded cabbage and zucchini are squeezed dry, bound with a little flour and eggs, then seasoned with garlic, pepper, and a handful of herbs. They fry up crisp on the outside and tender inside, perfect for a relaxed weekend breakfast or a quick weeknight bite.

I love serving them with tangy Greek yogurt brightened with lemon and herbs for a balanced plate: vegetables, protein, and healthy fats in every bite. They’re easy to adapt (gluten-free flour, add cheese or smoked paprika) and reheat beautifully, so make a batch and enjoy them throughout the week.

Nutrition (per serving)

Calories:320 kcal

Protein:14 g

Carbs:32 g

Fat:14 g

Directions

1

Place shredded cabbage in a large bowl and sprinkle with 1/2 tsp salt; let sit 5 minutes, then squeeze out excess liquid in a clean kitchen towel or fine sieve.
2

Grate zucchini, place in a towel, and squeeze out as much moisture as possible; transfer to the bowl with the cabbage.
3

In a separate bowl whisk together flour, baking powder, garlic powder, remaining 1/2 tsp salt, and black pepper. Stir in Parmesan, green onions, and parsley.
4

Add the dry mix to the drained vegetables. Beat eggs lightly, then add to the bowl and mix until a sticky batter forms. If batter seems too loose, add up to 2 tbsp more flour.
5

Heat 1 tbsp olive oil in a large nonstick skillet over medium heat. Scoop about 1/4 cup batter per pancake into the skillet, flattening gently with a spatula to 3/4-inch thickness.
6

Cook pancakes 3–4 minutes per side, or until golden and crisp, adding more oil as needed between batches. Keep finished pancakes warm on a baking sheet in a 200°F oven.
7

Whisk Greek yogurt with lemon juice and a pinch of salt; taste and adjust seasoning. Serve pancakes warm topped with a spoonful of yogurt and extra chopped herbs.
8

Store leftovers in the fridge for up to 3 days and reheat in a skillet or oven to keep them crisp.

Ingredients

Green cabbage, shredded:4 cups
Zucchini, grated and squeezed dry:2 cups
All-purpose flour:1 cup
Large eggs:2 pieces
Parmesan cheese, grated (optional):1/3 cup
Green onions, thinly sliced:2 pieces
Fresh parsley, chopped:1/4 cup
Baking powder:1 tsp
Garlic powder:1/2 tsp
Salt:1 tsp
Black pepper:1/2 tsp
Olive oil (for frying):3 tbsp
Plain Greek yogurt (for serving):1 cup
Lemon juice (for yogurt):1 tbsp

Tips & Notes

Squeeze the zucchini and cabbage very well—removing moisture is the key to crispy pancakes.
Test one pancake first to check seasoning and thickness; adjust flour or salt as needed.
To make gluten-free, swap the all-purpose flour for an equal amount of gluten-free all-purpose flour.
Make a double batch and freeze separated by parchment; reheat in a 350°F oven for 10 minutes.