Savory Summer Pancakes

Notes: Instead of sour cream, serve the pancakes with a mixture of 1/4 cup rice vinegar and 2 tablespoons soy sauce.

Yield: Makes 12 pancakes (2 inch); 4 to 6 servings
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Nutritional Information

Amount per serving
  • Calories: 152
  • Calories from fat: 71%
  • Protein: 3g
  • Fat: 12g
  • Saturated fat: 3.7g
  • Carbohydrate: 9.5g
  • Fiber: 1.4g
  • Sodium: 221mg
  • Cholesterol: 44mg


  • 1 large egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 zucchini (about 6 oz. total), rinsed and ends trimmed
  • 1 carrot (3 oz.), peeled
  • 1 russet potato (8 oz.), peeled
  • 1/2 cup plus 2 tablespoons chopped fresh basil leaves
  • 1 tablespoon all-purpose flour
  • About 3 tablespoons olive oil
  • About 1/2 cup sour cream


  1. 1. In a large bowl, beat egg, salt, and pepper to blend. Using a food processor or the large holes on a hand grater, coarsely shred zucchini, carrot, and potato. Add shredded vegetables, 1/2 cup basil, and flour to egg mixture; stir just to combine.
  2. 2. Pour 1 tablespoon oil into a 10- to 12-inch nonstick frying pan over medium-high heat; when hot, drop batter in 1/4-cup portions into pan, three or four at a time, and flatten with bottom of measuring cup or the back of a spoon into about 3 1/2-inch rounds. Cook, turning as needed, until browned and crisp on both sides, 6 to 8 minutes total. Transfer pancakes as cooked to an ovenproof platter and keep warm in a 200° oven. Repeat to cook remaining pancakes, adding more oil to pan as necessary.
  3. 3. In a small bowl, mix sour cream with remaining 2 tablespoons basil. Serve pancakes warm, topped with sour cream mixture (see notes).
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