Savory Cabbage and Zucchini Pancakes with Yogurt & Herbs
Veggie Pancakes
Crispy cabbage and zucchini pancakes with tangy yogurt and herbs—light, balanced, and satisfying.
Nutrition (per serving)
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.
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
Instructions
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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.
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Grate zucchini, place in a towel, and squeeze out as much moisture as possible; transfer to the bowl with the cabbage.
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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.
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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.
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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.
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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.
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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.
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Store leftovers in the fridge for up to 3 days and reheat in a skillet or oven to keep them crisp.
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.
