Prepare the zucchini: Grate the zucchinis and place them in a clean kitchen towel or cheesecloth. Squeeze out as much excess moisture as you can. This will prevent your pancakes from becoming too watery.
Mix dry ingredients: In a large bowl, combine the flour, baking powder, garlic powder (if using), salt, and pepper.
Mix wet ingredients: In a separate bowl, beat the eggs and milk together.
Combine: Add the grated zucchini and cheese into the wet ingredients, then stir to combine.
Make the pancake batter: Pour the wet mixture into the dry ingredients and stir until just combined. The batter should be thick but spoonable. If it’s too thick, add a little more milk. If it’s too thin, add a little more flour.
Cook the pancakes: Heat a non-stick skillet or frying pan over medium heat. Add a tablespoon of olive oil or butter. Once hot, drop spoonfuls of the batter into the pan. Flatten them slightly with the back of the spoon to form pancake shapes.
Fry: Cook the pancakes for about 3-4 minutes on each side or until golden brown and crispy. Flip carefully to ensure they don’t break apart.
Made this for Sunday football and it was a major hit! No leftovers!
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