Zucchini Pancakes with Lemon Mascarpone Cream

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A spiced zucchini pancake recipe gets the royal treatment with an indulgent lemon mascarpone.
Every summer, every chef and gardener I know is scrambling around for various ways to use up all the zucchini in their garden. Because if you’ve ever grown zucchini, you know that there comes a point where you have more than you think could ever use in a lifetime. It’s fine at first, but eventually, even things like fried zucchini or zucchini bread become boring. We joined a CSA for a few years and every July, we’d start getting loads and loads of zucchini. It seemed almost comical, but apparently, that’s a thing. Strangely, when we had a garden for a (very!) short time, we planted zucchini but got zero. So it was always hard for me to imagine having more than I can handle. But here we are, making the perfect zucchini pancake recipe
zucchini pancake recipe
This recipe was kind of inspired by that, but also by some zucchini pancakes I had at a brunch on vacation recently. Delicately spiced, they were chock full of walnuts, and tender like a pancake. In addition, they had this amazing lemon-flavored cream on top.
I have no idea what the cream they used was made of, but I made my own out of mascarpone and it came out perfect. You don’t see a lot of things with mascarpone (besides tiramisu – my fave!) but it’s kind of like fancy Italian cream cheese. I don’t know why we as a society don’t embrace it more. Hmm. Maybe I’ll start a movement. Good idea.
zucchini pancake recipe
These are great for a late summer brunch if you have a bunch of zucchini to get rid of, but they’re also delicious if you just have to buy a couple at the store because you don’t have the skills for a garden.
zucchini pancake recipe

Zucchini Pancakes with Lemon Mascarpone Cream

A spiced zucchini pancake recipe gets the royal treatment with an indulgent lemon mascarpone.
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Prep Time 1 hour
Servings 6
Calories 267 kcal




  • 2 eggs
  • 3 tablespoons avocado oil
  • 2 tablespoons dark brown sugar
  • 1/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 2 medium zucchini shredded
  • 1/2 cup toasted chopped walnuts
  • 1 cup flour
  • 1/2 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • Pinch fresh grated nutmeg
  • Neutral oil or butter for cooking

Lemon Mascarpone Cream:

  • 1/2 cup mascarpone cheese softened
  • Juice and zest of 1 lemon
  • 2 tablespoons powdered sugar


  • In a large mixing bowl, combine the eggs, oil, sugar, buttermilk, and vanilla. Whisk until smooth.
  • Add the zucchini and walnuts.
  • Combine the dry ingredients and add them to the mixture. Stir until just combined.
  • Heat a large, heavy skillet or griddle over medium heat. Add a bit of butter or oil.
  • Dollop the mixture into the pan carefully so the pancakes don’t touch. Let cook until bubbly and flip.
  • Continue cooking until done. Repeat until all batter is gone.
  • To make the mascarpone cream, whisk the mascarpone, lemon and powdered sugar until smooth.
  • Serve the pancakes dolloped with the cream, with additional butter or syrup if desired.


Calories: 267kcalCarbohydrates: 23gProtein: 6gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 74mgSodium: 419mgPotassium: 65mgFiber: 1gSugar: 5gVitamin A: 360IUVitamin C: 1mgCalcium: 56mgIron: 1mg
Nutrition information is only an estimate provided by an online nutrition calculator. View full nutrition disclousre.
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