Mediterranean Zucchini Cottage Cheese Pancakes
Total time: 25–30 minutes
Servings: 8–10 small pancakes
These savory zucchini cottage cheese pancakes bring together Mediterranean freshness and cozy breakfast comfort. The zucchini keeps them tender, the cottage cheese adds protein and creaminess, and the herbs give them a bright, garden-style flavor. You can serve them for breakfast, brunch, or a light dinner. They’re quick, wholesome, and endlessly customizable.
Ingredients
Wet Ingredients
1 egg, room temperature
1 cup milk
1 tablespoon olive oil
1 cup zucchini, finely grated
1 cup corn kernels (optional)
1 clove garlic, minced (optional)
½ French shallot, minced (optional)
1 tablespoon fresh basil, chopped (optional)
Dry Ingredients
1 to 1.5 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon black pepper
For Frying and Topping
Olive oil or butter
Chopped walnuts
Fresh chives
Maple syrup or honey for drizzling
Instructions
Prep the zucchini
Grate the zucchini and squeeze out excess moisture using a clean towel or paper towels.
Set aside.
Mix the wet ingredients
Add the egg, milk, olive oil, and cottage cheese to a bowl.
Stir in the grated zucchini.
If using, add corn, garlic, shallot, and basil.
Combine dry ingredients
In another bowl, whisk together flour, baking powder, salt, and pepper.
Make the batter
Fold the dry mixture into the wet mixture.
Start with 1 cup flour and add more only if the batter feels too runny.
Mix just until combined.
Cook the pancakes
Warm a skillet over medium heat with a bit of olive oil or butter.
Spoon the batter onto the skillet in small rounds.
Cook until bubbles form and the edges look set, then flip and cook until golden.
Serve
Top with chopped walnuts and chives. Add a light drizzle of maple syrup or honey.
Tips
Squeeze the zucchini well so the pancakes stay fluffy.
Keep the batter slightly thick for better texture.
Let the batter rest for 5 minutes to hydrate the flour.
Use medium heat to avoid burning the outside before the inside cooks.
Add more flour if using wet add-ins like fresh garlic.
Avoid overmixing so the pancakes don’t turn dense.
Cottage cheese with small curds blends best.
You can mix in a spoonful of Greek yogurt for extra richness.
Make mini pancakes for easier flipping.
Keep cooked pancakes warm in a low oven while you finish the batch.
Variations
Herb Lover’s – Add parsley, chives, dill, or mint.
Cheesy – Mix in shredded mozzarella or feta.
Protein Boost – Add an extra egg or use high-protein cottage cheese.
Spicy – Stir in chili flakes or chopped jalapeño.
Mediterranean Veggie – Add grated carrot, chopped spinach, or tomatoes.
Gluten-Free – Use gluten-free flour or oat flour.
Cornbread Style – Replace half the flour with cornmeal.
Garlic and Herb – Add garlic powder and oregano.
Lemon Fresh – Add lemon zest to brighten the flavors.
Sweet Brunch – Skip garlic and pepper, add a bit of vanilla and honey.
Q&A
Can I use whole wheat flour?
Yes, but add an extra splash of milk because it absorbs more liquid.
Do I need to peel the zucchini?
No. The peel adds color and nutrition.
Can I make the batter ahead?
You can mix the wet and dry parts separately and combine right before cooking.
Can I use frozen corn?
Yes. Thaw and drain before adding.
Can I bake these instead of frying?
You can spoon the batter into a greased muffin tin and bake at 375°F (190°C) for 12–15 minutes.
How do I prevent soggy pancakes?
Squeeze the zucchini well and cook on medium heat.
Can I skip the cottage cheese?
You can replace it with ricotta or Greek yogurt.
Do these freeze well?
Yes. Freeze in a single layer, then store in a bag. Reheat in a skillet.
What can I serve them with?
Greek yogurt, hummus, eggs, or a simple cucumber salad.
Can I make them crispier?
Use a little butter in the pan and spread the batter slightly thinner.
Nutrition
(per pancake, approx.)
Calories: 90–110
Protein: 4–6g
Carbs: 10–13g
Fat: 4–5g
Fiber: 1g
Values will vary depending on extras like corn, cheese, or toppings.
Conclusion
These zucchini cottage cheese pancakes are light, flavorful, and easy to adapt to whatever you have on hand. They’re great for any meal and come together in minutes. You can keep them simple or dress them up with herbs, cheese, or a touch of sweetness. If you want, I can also give you a baked version, a meal-prep version, or a Mediterranean yogurt dipping sauce.