Savory Zucchini & Chicken Pancakes with Creamy Mushroom Sauce

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These Savory Zucchini & Chicken Pancakes are a delightful twist on classic pancakes, incorporating grated zucchini, tender chicken, vibrant vegetables, and melted cheese into a fluffy, golden batter. Paired with a velvety mushroom–cream sauce, they transform a simple stack into an indulgent yet wholesome meal. Perfect for brunch, lunch, or dinner, this recipe balances textures—crispy edges, tender interiors, and a luscious topping—while showcasing fresh produce and pantry staples in a fresh, unexpected format.

Cooking Time

Preparation: 25 minutes (batter, vegetables, and sauce prep)

Resting Batter: 10 minutes
Cooking Pancakes: 20–25 minutes
Simmering Sauce: 15 minutes

Total Time: Approximately 1 hour 15 minutes

Ingredients

For the Pancakes:

3 large eggs
½ tsp salt
½ tsp sugar

3 tsp baking powder
350 ml (12.5 oz) milk
450 g (16 oz) all-purpose flour

2 medium zucchini, grated
1 tsp salt (for zucchini)
2–3 Tbsp olive oil, for frying

1 chicken fillet (about 200–250 g), diced
1 clove garlic, minced
1 stalk spring onion, finely sliced

1 bell pepper, diced
5–6 cherry tomatoes, halved
100 g (3.5 oz) grated cheese (e.g., cheddar or mozzarella)

1 bunch fresh parsley, chopped
Black pepper, to taste

For the Creamy Mushroom Sauce:

2 Tbsp olive oil
1 small onion, diced

200 g (7 oz) mushrooms, sliced
Salt and freshly ground black pepper, to taste
1 tsp dried thyme

200 ml (7 oz) heavy whey or cream (33% fat)
Reduce until slightly thickened

Step-by-Step Cooking Directions

Prepare the Zucchini: Place grated zucchini in a colander, sprinkle with 1 tsp salt, toss, and let rest for 10 minutes. Squeeze out excess moisture with your hands or a clean towel.

Make the Batter: In a large bowl, whisk together eggs, ½ tsp salt, sugar, and baking powder until frothy. Gradually whisk in milk. Add flour in batches, stirring until smooth and lump-free. Fold in the drained zucchini. Cover and let batter rest 10 minutes.
Cook the Chicken & Vegetables: In a skillet over medium heat, warm 1 Tbsp olive oil. Add diced chicken, season with salt and pepper, and cook until no longer pink, about 5–7 minutes. Add minced garlic, spring onion, and bell pepper; sauté 2–3 minutes. Stir in cherry tomatoes, cook 1 minute, then remove from heat.
Fry the Pancakes: Heat 1–2 Tbsp olive oil in a nonstick skillet over medium heat. Pour ¼ cup batter for each pancake, spreading slightly. Top each with a spoonful of chicken–vegetable mixture and sprinkle with grated cheese and chopped parsley. Cook 3–4 minutes until edges set, then flip and cook 2–3 more minutes until golden. Transfer to a plate and keep warm; repeat with remaining batter.

Prepare the Mushroom Sauce: In a clean saucepan, heat 2 Tbsp olive oil over medium heat. Add diced onion; cook 5–7 minutes until soft. Add sliced mushrooms, season with salt, pepper, and thyme; sauté until mushrooms release liquid and begin to brown, about 6–8 minutes. Pour in whey or cream, stir, and simmer until sauce coats the back of a spoon, about 5 minutes. Adjust seasoning.
Serve: Arrange pancakes on plates, spoon the creamy mushroom sauce over the top, garnish with extra parsley or thyme sprigs, and enjoy immediately.

Nutritional Information

(Per serving; recipe yields 6 servings)

Calories: 520 kcal
Protein: 24 g

Carbohydrates: 52 g
Dietary Fiber: 3 g
Sugars: 6 g

Fat: 26 g
Saturated Fat: 9 g
Sodium: 860 mg

The Origins and Popularity of the Recipe

Savory pancakes have roots in many cultures—from Eastern European draniki (potato pancakes) to Korean jeon (vegetable fritters). Incorporating chicken and zucchini adds protein and moisture, while cheesed-up batter nods to North American pannikin traditions. Mushroom sauces have long accompanied meats and breads in French and Italian cuisine. The combination leverages global influences for a familiar-yet-novel comfort dish that’s trending on brunch menus and food blogs for its versatility and flavor fusion.

Reasons Why You’ll Love the Recipe

One-Dish Simplicity: Batter, filling, and sauce all prepared in one hour.

Customizable: Swap proteins, vegetables, or cheeses to suit your pantry.
Family-Friendly: Kids love the cheesy, crispy pancakes; adults appreciate the elegant sauce.
Make-Ahead: Batter and sauce can be prepped earlier; quickly finish before serving.

Balanced Meal: Combines protein, vegetables, carbs, and dairy in each bite.

Health Benefits

Zucchini delivers vitamins A and C plus hydration; mushrooms offer B vitamins and antioxidants. Eggs and chicken provide high-quality protein, while olive oil supplies heart-healthy monounsaturated fats. Using whey in the sauce retains beneficial dairy proteins. Lightly pan-frying rather than deep-frying keeps calories moderate.

Serving Suggestions

With a Green Salad: A crisp arugula or spinach salad with lemon vinaigrette brightens the plate.
Alongside Soups: Pair with tomato bisque or creamy squash soup for a cozy combo.
Brunch Board: Include fruit, yogurt, and coffee for a varied morning spread.

Tapas Style: Serve smaller pancakes topped with sauce as appetizers.

Common Mistakes to Avoid

Wet Zucchini: Failing to drain leads to soggy pancakes; squeeze thoroughly.
Overmixing Batter: Creates dense pancakes—stir just until combined.

Crowding the Pan: Fry in batches with space between each pancake for even browning.
High Heat for Sauce: Too high simmers off moisture too quickly—keep a moderate simmer.
Skipping Rest: Resting batter improves leavening and texture.

Pairing Recommendations

Wines: A crisp Chardonnay or light Pinot Grigio complements the creamy mushroom sauce.
Beers: Belgian witbier or pale ale refreshes between rich bites.
Non-Alcoholic: Sparkling apple cider or iced herbal tea balances flavors.

Cooking Tips

Uniform Zucchini: Grate evenly or slice thinly for consistent moisture release.
Cheese Melting: Use high-melt cheeses (mozzarella, fontina) for gooey pockets.
Sauce Enrichment: Stir in a knob of butter at the end for extra shine.

Batter Thickness: Add a splash more milk if too thick to pour smoothly.
Pan Choice: Nonstick or well-seasoned cast iron prevents sticking.

Similar Recipes to Try

Potato & Leek Pancakes with Sour Cream

Corn & Scallion Fritters
Chicken & Zucchini Latkes
Mushroom Galette with Herb Cream

Savory Ricotta Pancakes with Smoky Bacon

Variations to Try

Spicy Kick: Add chopped jalapeños or a pinch of chili flakes.
Herb Mix: Stir in fresh basil, chives, or dill to the batter.

Vegetarian: Omit chicken and double mushrooms; add tofu crumbles.
Seafood Twist: Use shrimp or smoked salmon pieces instead of chicken.
Grain-Free: Substitute almond flour for part of the wheat flour.

Ingredient Spotlight

Zucchini: Low in calories and high in water content, zucchini adds moisture, vitamins, and a tender texture to batters. Its neutral flavor absorbs seasonings beautifully, making it ideal for savory pancakes and fritters.

Conclusion

These Savory Zucchini & Chicken Pancakes with Creamy Mushroom Sauce blend global inspirations into a single, satisfying dish. From the crisp-edged, cheesy pancakes to the luxurious, herb-scented sauce, every component harmonizes elegantly. Ideal for any mealtime, easily customized, and guaranteed to impress, this recipe will become a cherished staple in your kitchen repertoire.

Frequently Asked Questions

Can I use gluten-free flour?
Yes—replace with a 1:1 gluten-free blend; adjust liquid if needed.
How do I reheat leftovers?
Rewarm pancakes in a 180 °C oven or toaster oven for 5–7 minutes to restore crispness.
Can I make the batter ahead?
Batter can rest covered in the fridge up to 2 hours; stir gently before frying.
What if I don’t have chicken?
Use cooked turkey, tofu, or omit for a veggie-only version.
How thick should the batter be?
It should pour slowly; add milk or flour to adjust to a thick-crepe consistency.
Can I freeze the pancakes?
Freeze in a single layer on a tray, then transfer to a bag. Reheat in the oven from frozen.
Why is my mushroom sauce watery?
Simmer longer to reduce; mushrooms also release moisture—cook until browned first.
What cheese melts best?
Mozzarella, fontina, or havarti melt smoothly without oozing oil.
Can I air-fry the pancakes?
Yes—spray with oil and air-fry at 180 °C for 6–8 minutes, flipping halfway.
How can I make it dairy-free?
Use almond or oat milk, vegan cream, and dairy-free cheese alternatives.