Squash and Corn Pancakes

I happen to love savory pancakes, sometimes called fritters. They’re really fun to make because they can be completely customized to your tastes.

Just for the blog I’ve made wild rice and pecan pancakes, butternut bacon pancakes, and potato halloumi pancakes.

But I’ve made at least a hundred more varieties when I’ve wanted a fun and healthy side dish. Savory pancakes are really good by themselves, especially with some sour cream, or with grilled beef, chicken, or pork.

Most people who have a summer garden have an overabundance of one of two vegetables. For me, it’s typically zucchini, which is the base of these pancakes.

The fun thing about making savory pancakes is that you can create the recipe as you go along. Just about anything works – different vegetables, herbs, seeds, nuts, and various seasonings.

Honestly, these pancakes are hardly blog worthy! They are so easy to make and an actual recipe is not required. But if you’re never made a savory pancake, this will give you an idea how to proceed the next time.

Summer Savory Pancakes

2 large ears corn
4 medium zucchini
1 small purple onion, finely chopped
1/2 cup chopped walnuts
1 bunch chopped parsley, to taste
1 teaspoon salt
1/2 teaspoon white pepper
Black pepper
3 eggs
1/2 cup evaporated milk
Approximately 1 cup white flour, or any flour
Butter or olive oil

Wrap the corn cobs with their husks in a tea towel. Place in the microwave and heat on high for five minutes. Let sit and steam a bit in the microwave for another five minutes.

Meanwhile, grate the squashes and place them in a large bowl.

When the coba are cool enough to handle, slice off the corn kernels. Chop a little more if necessary. Add the corn to the squash.

Then add the onion and walnuts.

In a small bowl, whisk together the eggs and cream, and pour the mixture over the vegetables. Stir to combine.

Begin incorporating the flour into the vegetable mixture until no liquid remains. Stop then. These are vegetable pancakes, not doughy pancakes with a little bit of squash thrown in. There’s a difference.

By the way, any flour works with these pancakes. Gluten is not a necessary factor in making these pancakes cook, so if you prefer barley flour, go for it. Whole wheat flour works as well as any whole-grain flour, if you prefer.

Heat about 1 tablespoon of oil in a large skillet over medium heat.

Form three 3” wide pancaked in a skillet over medium heat and smooth them as much as possible. Let them cook for about 2 minutes, so they get nice and golden brown.

Turn the pancakes over and turn the heat down to the lowest setting. Continue cooking for 3-4 minutes, then place on a serving plate.

These are best served warm. They’re crisp on the outside and the walnuts add a bit of crunch. The pancakes make a very good side dish with any kind of meat or fish, but they’re also good served with a tomato salad for a light lunch.


By Published On: September 30th, 201323 Comments on Squash and Corn Pancakes

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!


  1. thesinglegourmetandtraveller September 30, 2013 at 10:05 AM - Reply

    These look wonderful. Yum!

    • chef mimi September 30, 2013 at 8:04 PM - Reply

      Thank you! Can’t wait to hear more about Istanbul!

  2. thecompletebook September 30, 2013 at 10:05 AM - Reply

    These sound fabulous.
    :-) Mandy xo

  3. sallybr September 30, 2013 at 10:08 AM - Reply

    This goes to my Pinterest board without blinking! Did I hear almond milk? Oh, I am sold!

    • chef mimi September 30, 2013 at 8:03 PM - Reply

      Thanks, Sally! We love almond milk. But I try to mix it up with all different kinds.

  4. The Wayfaring Baker September 30, 2013 at 10:39 AM - Reply

    Lovely! I’ve just been searching for these for tea tonight, so perfect timing!

  5. Peri's Spice Ladle September 30, 2013 at 11:58 AM - Reply

    Simple recipe full of wholesome ingredients:) Love it!

  6. delectablediction September 30, 2013 at 12:27 PM - Reply

    Love these ~ I call them fritters (see my blog), and sometimes bake them at 425. Corn, zucchini and the addition of Hatch green chiles and freshly shredded Monterey Jack are incredible, too! Thanks for sharing your wonderful blog!

    • chef mimi September 30, 2013 at 8:01 PM - Reply

      Oh, the addition of cheese… mahvelous!!!

  7. CateyLou September 30, 2013 at 3:58 PM - Reply

    oh wow, these look amazing! So many fresh veggies in there too, I love that!

    • chef mimi September 30, 2013 at 8:01 PM - Reply

      Why thank you! Healthy food is also delicious food, isn’t it?!!!

  8. ladyredspecs September 30, 2013 at 4:26 PM - Reply

    And I don’t even cook the corn. If it just picked, young and sweet, there is no need. Vegie pancakes/ fritters is a great way to reluctant kids to eat vegetables.

  9. elderjscott September 30, 2013 at 8:53 PM - Reply

    Sounds outstanding and a good use of the overabundant zucchini we have right now. Making these for friends on Thu.

    • chef mimi October 1, 2013 at 10:01 AM - Reply

      Nice! I think you’ll be very happy with them!!!

  10. chinskitchen October 1, 2013 at 7:11 AM - Reply

    Gorgeous blend of vegetables and fresh herbs they look delicious, I like veggie pancakes x

    • chef mimi October 1, 2013 at 10:00 AM - Reply

      They really are good. A bit hearty, which is why I ate mine with a tomato salad!

  11. Amanda October 1, 2013 at 9:48 AM - Reply

    These are gorgeous, Mimi. I’m going to come back to these or other savory pancake posts around chanukah season too! :)

    • chef mimi October 1, 2013 at 10:00 AM - Reply

      Oh wonderful!!! They are hearty, but reallly goood!

  12. Sibella at bakingwithsibella.com October 1, 2013 at 1:17 PM - Reply

    I making these for the weekend! SO GOOD!

  13. mmmarzipan October 8, 2013 at 4:15 PM - Reply

    I absolutely love the sound of these… totally my kind of comfort food! :D Thanks for sharing!

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