Zucchini and Spinach Pancakes with Greek Yogurt Dip

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Light and fluffy savory pancakes packed with grated zucchini and finely chopped spinach, served with a tangy Greek yogurt herb dip perfect for picky eaters. This Mediterranean-inspired kid-friendly recipe (vegetarian), ready in about 30 minutes, layers medium zucchini, grated, fresh spinach, finely chopped, 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 large (about 1 cup) medium zucchini, grated
• 1 cup fresh spinach, finely chopped
• 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1 large egg
• 1/2 cup milk
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 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 large grated zucchini in a clean kitchen towel and squeeze out excess moisture thoroughly. Combine the zucchini with 1 cup finely chopped fresh spinach in a large mixing bowl.
2. Step 2: In a separate bowl, whisk together 3/4 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Step 3: Add the dry ingredients to the zucchini-spinach mixture along with 1 large egg, 1/2 cup milk, and 1/4 cup grated Parmesan cheese. Stir gently until just combined; do not overmix.
4. Step 4: Heat 2 tbsp olive oil in a large non-stick skillet over medium heat. Spoon about 1/4 cup batter per pancake and cook for 3-4 minutes on each side until golden brown and cooked through.
5. Step 5: While pancakes cook, mix 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; refrigerate until serving.
6. Step 6: Serve pancakes warm with the Greek yogurt dip on the side for dipping.