Chinese Zucchini Pancakes

Crispy on the outside, soft and savory on the inside, Chinese Zucchini Pancakes are the perfect blend of fresh zucchini, aromatic spices, and a golden pan-fried finish. This quick and satisfying recipe turns simple ingredients into a comforting snack, side dish, or light meal. Whether you’re looking for an easy weeknight dinner idea or an impressive appetizer for guests, these pancakes deliver big flavor with minimal effort.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & Easy – From grating zucchini to serving, the whole process takes less than 30 minutes.
• Everyday Ingredients – Uses pantry staples like flour, eggs, and scallions.
• Deliciously Unique – The addition of Chinese five spice and sesame oil gives these pancakes an irresistible flavor twist.
• Crowd-Pleaser – Perfect as a snack, side dish, or appetizer to impress friends and family.
• Comfort with a Kick – Pair with the tangy dipping sauce for a balance of crunchy, savory, and slightly spicy notes.

Ingredients Needed

For the Pancake Batter

• 1 large zucchini, grated (about 1 ½ cups, loosely packed)
• 3 scallions (or shallots), thinly sliced (around ¾ cup)
• 2 large eggs, lightly beaten
• 1 cup all-purpose flour
• ¾ teaspoon salt
• 1 teaspoon Chinese five spice powder
• 1 teaspoon sesame oil

For Cooking

• 2 tablespoons vegetable oil (or any neutral cooking oil)

For the Dipping Sauce

• 2 teaspoons Chinese black vinegar (or rice vinegar as a substitute)
• 1 teaspoon sesame oil
• 1 small garlic clove, finely minced
• ¼ teaspoon salt
• ¼ teaspoon chili paste or sauce (optional, for heat)

How to Make Chinese Zucchini Pancakes

Step 1: Prepare the Zucchini

Use a box grater to shred the zucchini directly into a medium mixing bowl. This ensures you capture every bit of moisture and flavor.

Step 2: Make the Batter

Add the scallions, eggs, flour, salt, five spice powder, and sesame oil to the grated zucchini. Stir gently until the ingredients are just combined—avoid overmixing, which can make the pancakes dense instead of light. The batter will seem thick, but don’t worry—it will loosen after resting.

Step 3: Rest the Batter

Let the batter sit for 15 minutes at room temperature. During this time, the zucchini will release some natural moisture, helping to create a softer texture. Before cooking, stir the mixture lightly to reincorporate the liquid.

Step 4: Prepare the Dipping Sauce

While the batter rests, mix all dipping sauce ingredients in a small bowl. Set aside so the flavors meld together.

Step 5: Cook the Pancakes

Heat 2 tablespoons of oil in a large skillet over medium-high heat. Once hot, scoop about ½ cup of batter into the pan. Use the back of the scoop or a spoon to spread it into a round pancake, roughly 5 inches (12 cm) wide. Cook in batches if needed, without overcrowding.

Step 6: Flip & Finish

Fry each pancake for about 1 ½ minutes per side, until golden brown and crisp. Transfer to a paper towel–lined plate to remove excess oil.

Step 7: Serve

Enjoy the pancakes hot, garnished with extra scallions, and serve with the dipping sauce on the side.

Serving and Storage Tips

• Serving: Best enjoyed hot and fresh from the pan. Pair with dipping sauce, or serve alongside stir-fried vegetables, rice, or soup.
• Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat in a skillet over medium heat for a crisp finish, or warm in an oven at 180°C (350°F) for 5–7 minutes. Avoid microwaving, as it softens the pancakes.

Helpful Notes

• Spice Variation: Adjust chili paste in the dipping sauce depending on your spice preference.
• Texture Tip: If your batter feels too thin, add a spoonful of flour to adjust. If too thick, mix in a splash of water.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend.
• Extra Crispy Trick: Add a tablespoon of cornstarch to the batter for crunchier edges.

Conclusion

These Chinese Zucchini Pancakes are proof that simple ingredients can create something truly special. With their crispy edges, soft centers, and bold dipping sauce, they strike the perfect balance between comfort food and flavorful indulgence. If you try this recipe, don’t forget to leave a comment and a star rating below—I’d love to hear how yours turned out! And if you enjoyed it, share it with your friends on Pinterest or Facebook.

👉 What’s your favorite twist on savory pancakes? Let me know in the comments!

Frequently Asked Questions (FAQ)

Can I make these gluten-free?

Yes! Simply swap the all-purpose flour for a gluten-free flour mix. Add a tablespoon of cornstarch for a crispier texture.

Can I use a different vegetable instead of zucchini?

Absolutely. Shredded carrots, cabbage, or even sweet potatoes work well, though the moisture level may differ, so adjust flour as needed.

How thick should the batter be?

The batter should be thick but spreadable. After resting, it loosens slightly. If it’s too watery, add a little extra flour.

Are these pancakes freezer-friendly?

Yes. Cook the pancakes fully, let them cool, then freeze with parchment between layers. Reheat directly from frozen in a skillet or oven until crisp.

Why are my pancakes soggy?

This often happens if the pan wasn’t hot enough or the zucchini released too much water. Make sure to let the batter rest and cook over medium-high heat.