Sourdough Discard Zucchini Herb Pancakes
Savory pan-fried pancakes made with sourdough discard, grated zucchini, and fresh Mediterranean herbs (dill and basil). The sourdough provides tangy depth and natural lift, while the zucchini keeps them moist and tender. These golden-brown pancakes are crispy outside, fluffy inside, and delicious for brunch, lunch, or as a vegetable-forward dinner side. Wonderful with Greek yogurt, fresh lemon, and fresh herbs on top.
- Prep
- 10 min
- Cook
- 15 min
- Wait
- 10 min
- Total
- 35 min
- Makes
- 12 pancakes (serves 4 as a main, 6 as a side)
Steps
Before you start
- Have sourdough discard at room temperature (remove from fridge 30 minutes ahead if needed)
- Preheat your skillet while preparing the batter to save time
- Have all fresh herbs chopped and ready before you start mixing
- Prepare a warm plate for the cooked pancakes
Drain the zucchini
- Grate the zucchini using a box grater or food processor into a fine-mesh strainer set over a bowl.
- Let it sit undisturbed for 10 minutes to release excess moisture.
- After 10 minutes, gather the grated zucchini in a clean, dry kitchen towel and squeeze firmly to remove as much liquid as possible.
- The squeezed zucchini should feel quite dry to the touch—this is essential to prevent soggy pancakes.
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Ready when: Zucchini is squeezed dry and feels firm to the touch
Tip: Don't skip or rush the squeezing step—excess moisture is the main cause of soggy pancakes.
Mix the base batter
- In a large mixing bowl, whisk together the room-temperature sourdough discard and eggs until well blended and smooth.
- Add the all-purpose flour and salt to the bowl, then stir with a large spoon or whisk until the flour is just incorporated.
- The batter should be thick but pourable, with a few small lumps remaining—this is fine.
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Ready when: Flour is fully incorporated with no large dry lumps visible
Tip: Don't overmix the batter; overmixing develops gluten and makes the pancakes tough rather than tender.
Fold in zucchini and herbs
- Using a rubber spatula or wooden spoon, gently fold the squeezed zucchini, fresh dill, fresh basil, lemon zest, and feta cheese (if using) into the batter.
- Fold until the vegetables and herbs are evenly distributed throughout, being careful not to overwork the batter.
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Ready when: Vegetables and herbs are evenly distributed throughout the batter
Tip: Fold gently to preserve any air incorporated from the sourdough discard, which helps make the pancakes light and fluffy.
Heat the skillet
- Place a large skillet (10-inch / 25 cm) or griddle over medium-high heat.
- Let it heat for about 1–2 minutes until a drop of water sizzles and evaporates immediately upon contact with the surface.
- The skillet is ready when it's quite hot but not smoking.
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Ready when: Water droplet sizzles and evaporates instantly on contact
Tip: A properly preheated skillet is crucial for golden-brown pancakes. Too low heat leaves them pale and dense.
Cook pancakes in batches
- Add 1½ teaspoons (7 ml) of olive oil to the hot skillet and swirl gently to coat the bottom.
- Drop 1/4 cup (60 ml) portions of batter onto the skillet about 1 inch apart—approximately 3–4 pancakes fit on a 10-inch skillet at once.
- Cook without moving them for 2–3 minutes, until the bottom is golden brown and the top surface looks set (some small wet spots are okay).
- Using a thin metal spatula, carefully flip each pancake.
- Cook the second side for 1½–2 minutes until golden brown and the pancake feels firm when gently pressed.
- Transfer the cooked pancakes to a warm plate.
- Add another ½ teaspoon of oil to the skillet if it looks dry, and repeat with the remaining batter in batches until all is cooked.
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Ready when: Both sides are golden brown; pancake feels firm to gentle pressure and is cooked through
Tip: Use a thin metal spatula for flipping to avoid tearing the delicate pancakes. Let the first side cook completely undisturbed—moving them early prevents browning and causes them to stick.
Serve hot
- Serve the pancakes warm, either directly from the skillet or from a warm plate.
- They're delicious on their own, or topped with a dollop of Greek yogurt or sour cream, a squeeze of fresh lemon juice, a pinch of finishing salt, and a sprinkle of fresh herbs.
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Tip: These pancakes are best served immediately while still warm. Sourdough tang and the Mediterranean herbs really shine with tangy toppings like Greek yogurt and fresh lemon.
Good to know
Tips
- Squeeze zucchini thoroughly: Excess moisture is the main enemy. After draining, spend time pressing the grated zucchini in a clean kitchen towel until it feels quite dry. This single step prevents soggy, dense pancakes.
- Use medium-high heat for a golden crust: Sourdough discard pancakes need good heat to develop a golden, crispy exterior. Medium heat alone will leave them pale, dense, and undercooked.
- Serve with tangy toppings: Greek yogurt or sour cream, fresh lemon juice, crispy bacon, sliced tomatoes, cucumber, or a simple greens salad all complement the herbaceous, tangy flavor beautifully. The pancakes work as a main dish or a vegetable side.
Make ahead
The batter can be made up to 2 hours ahead and refrigerated. If the batter thickens upon standing, thin it slightly with a splash of water (1–2 tablespoons) before cooking.
Storage & reheating
Room temperature (covered with a clean kitchen towel): up to 2 hours. Refrigerator (covered): up to 3 days; reheat in a toaster oven at 325°F (163°C) for 3–4 minutes until warm. Freezer (wrapped individually in parchment, then in a freezer bag): up to 2 months; reheat from frozen in a toaster oven at 325°F (163°C) for 8–10 minutes.
Substitutions
- fresh dill → 2–3 tablespoons total of fresh parsley, mint, chives, tarragon, oregano, or any combination; or 1 tablespoon dried oregano or Italian seasoning plus 2 tablespoons fresh parsley. Avoid delicate herbs like cilantro, which can become bitter when cooked.
- sourdough discard (unfed or fed) → 1 cup (240 ml) Greek yogurt or sour cream, or ½ cup (120 ml) sourdough discard + ½ cup (120 ml) buttermilk. Greek yogurt or sour cream will be tangier and lighter but lose the sourdough starter's complexity.
- feta cheese → Goat cheese, ricotta salata, sharp cheddar, or crumbled Pecorino Romano (1/4 cup / 60g). Any of these will work beautifully; choose based on how sharp you want the pancakes to be.
- zucchini → Yellow squash, grated cucumber (squeezed very dry), grated carrot, or finely shredded spinach in an equal amount. If using cucumber, squeeze extra-hard to remove water. Carrot will need a bit more squeezing too; spinach requires no draining.
