Hidden Zucchini and Sweet Potato Pancakes with Greek Yogurt Dip

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 35 minutes layers all-purpose flour, large egg, milk 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.

Prep: 15 min Cook: 20 min Serves 4 Mediterranean cuisine 180 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Hidden Zucchini and Sweet Potato Pancakes with Greek Yogurt Dip take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Hidden Zucchini and Sweet Potato Pancakes with Greek Yogurt Dip?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Hidden Zucchini and Sweet Potato Pancakes with Greek Yogurt Dip?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Hidden Zucchini and Sweet Potato Pancakes with Greek Yogurt Dip for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Hidden Zucchini and Sweet Potato Pancakes with Greek Yogurt Dip?

Mediterranean breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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