Hidden Zucchini and Sweet Potato Pancakes with Greek Yogurt Dip

By AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

Savory pancakes packed with grated zucchini and sweet potato, served with a tangy herbed Greek yogurt dip perfect for breakfast or a snack. This Mediterranean-inspired breakfast recipe, ready in about 35 minutes, layers medium zucchini, grated, medium sweet potato, peeled and grated, all-purpose flour into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup (about 1 medium) medium zucchini, grated
• 1 cup (about 1 medium) medium sweet potato, peeled and grated
• 1/2 cup all-purpose flour
• 1 large egg
• 1/4 cup milk
• 2 stalks green onions, finely chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 tbsp olive oil
• 1/2 cup plain Greek yogurt
• 1 tbsp fresh dill, chopped
• 1 tsp lemon juice
• 1/4 tsp garlic powder

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: Place 1 cup grated zucchini and 1 cup grated sweet potato into a clean kitchen towel and squeeze out excess moisture until mostly dry.
2. Step 2: In a large bowl, whisk 1 large egg with 1/4 cup milk until combined. Add 1/2 cup all-purpose flour, 2 chopped green onions, 1/2 tsp salt, and 1/4 tsp black pepper. Stir in the grated vegetables until evenly mixed.
3. Step 3: Heat 1 tbsp olive oil in a large nonstick skillet over medium heat. Scoop 1/4 cup batter per pancake into the skillet, flattening slightly with a spatula.
4. Step 4: Cook pancakes for 4-5 minutes on the first side until golden brown and edges look set, then flip carefully and cook another 3-4 minutes until cooked through and golden on the other side. Repeat with remaining batter, adding more olive oil as needed.
5. Step 5: For the dip, combine 1/2 cup plain Greek yogurt with 1 tbsp chopped fresh dill, 1 tsp lemon juice, and 1/4 tsp garlic powder in a small bowl. Stir until smooth and refrigerate until serving.
6. Step 6: Serve warm pancakes with the herbed yogurt dip on the side.