If you’ve got more zucchini than you know what to do with, these pancakes are a delicious solution. They're crisp on the outside, tender on the inside, and satisfying enough for dinner—especially when paired with a fresh salad or corn on the cob.
I usually make these with zucchini, but yellow summer squash works just as well (or use a mix of both). Chickpea flour keeps them gluten-free and adds a boost of protein, and the creamy dill yogurt sauce ties everything together with tangy freshness.
Make the sauce ahead of time and keep it chilled, and the pancakes can be kept warm in a low oven if you're cooking in batches or prepping ahead.
Zucchini Pancakes with Yogurt Dill Sauce
Ingredients
For the pancakes:
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2 small or 1 medium zucchini (or yellow squash), grated
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¼ medium onion, grated
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2 large eggs, lightly beaten
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1 clove garlic, minced
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6 Tbsp garbanzo bean (chickpea) flour
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1 tsp baking powder
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1 Tbsp fresh dill, chopped
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½ tsp salt
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Fresh-ground black pepper, to taste
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2 Tbsp olive oil, divided
For the yogurt dill sauce:
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6 oz plain Greek yogurt (fat-free or 0% works well)
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½ Tbsp fresh dill, chopped
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Salt and fresh-ground pepper, to taste
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Optional: additional dill sprigs for garnish
Directions
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Make the yogurt sauce:
In a small bowl, mix yogurt, chopped dill, salt, and pepper to taste. Cover and refrigerate until ready to serve. -
Prep the oven:
Preheat oven to 300°F and line a baking sheet with foil. This will keep the pancakes warm while you cook them in batches. -
Make the pancake batter:
In a medium bowl, combine grated zucchini, onion, eggs, garlic, chickpea flour, baking powder, chopped dill, salt, and pepper. Mix well. -
Cook the pancakes:
Heat 1 Tbsp olive oil in a large skillet over medium heat. Scoop heaping tablespoons of batter into the pan and flatten slightly. Cook 2–3 minutes per side, until golden brown and cooked through. Transfer to the baking sheet in the oven to keep warm. Repeat with remaining batter, adding more oil as needed. -
Serve:
Serve warm, topped with a dollop of yogurt dill sauce and a sprig of fresh dill if desired.
Tips:
These pancakes can be made ahead and reheated in a low oven.
The yogurt sauce keeps well in the fridge for up to 2 days.
For extra protein, top with a poached egg!
Craving more zucchini inspiration?
For another delicious and sneakily nutritious way to use your summer squash, try our Secretly Healthy Zucchini Bread recipe—it’s a fan favorite for good reason!