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Veggie Pancakes

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My cousin, Raleigh, emailed me the other day and asked me to come up with a veggie pancake recipe. Sounded like a great idea to me, but would kids eat a vegetable pancake? Only one way to find out. "Kenya!" I decided to make a basic pancake batter, minus the sugar, add julienned vegetables and then sauté them until golden. Wow! Kenya loved them. Even I was shocked at how easy and delicious these were to prepare.

They're perfect to serve for brunch, put in a lunch box or even to have as a side dish at dinner. Kenya and I whipped out a bottle of Krazy Ketchup and dipped away eating up the entire batch in one sitting!

We used these to make this recipe:

Veggie Pancakes  (14 Pancakes)

  • Prep Time: 5 mins,
  • Cook Time: 20 mins,
  • Rating:
    Rate this recipe
My cousin, Raleigh, emailed me the other day and asked me to come up with a veggie pancake recipe. Sounded like a great idea to me, but would kids eat a vegetable pancake? Only one way to find out. "Kenya!" I decided to make a basic pancake batter,...

Ingredients

  • 1/2 cup carrots, grated
  • 1/2 cup zucchini, grated
  • 1 egg
  • 1/4 cup milk
  • 1/2 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • oil or canola oil spray

Preparation

  1. 1. Place the grated vegetables in a bowl.
  2. 2. Whisk the egg and milk in a separate bowl and pour over vegetables.
  3. 3. Whisk the flour, baking powder, and salt together in a bowl and sprinkle over the vegetable mixture. Toss to combine.
  4. 4. Coat saute pan with oil or spray over medium heat.
  5. 5. Place 1 tablespoon of vegetable mixture in pan and cook for 3 minutes on each side or until golden brown. Repeat with remaining batter.
  6. 6. Serve.
  7. *Allow to cool, place in a ziploc bag, label and freeze. When ready, place in toaster oven or oven at 300 and heat for 10 minutes or until heated through.
Veggie Pancakes

Nutrition Information

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Comments






  1. Beth

    August 11, 2014 at 1:50 pm

    These are delicious! Do you think the would work with yellow summer squash?

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  5. Marília

    May 29, 2014 at 4:46 am

    I just made them for lunch and loved it. I doubled the recipe and will freeze some of the pancakes to take them along to picnics. You know when you want to go to the park and you have nothing to take for a snack? Veggie pancakes!!

  6. Cindy

    March 27, 2014 at 12:51 pm

    I made a variation for my 11 month old yesterday and he LOVED them. I slightly steamed and pureed the zucchini with a generous handful of fresh spinach and added about 6 ounces of pureed sweet potatoes, halved the salt, used almond milk and whole wheat flour, added a little vanilla and brown sugar (1/2 tsp) and he gobbled them up! I did have to spread the batter a little thinner to get them to cook through.

  7. elizabeth

    February 8, 2014 at 5:02 pm

    we leave out the salt but add Italian seasoning, garlic powder and a dash of pepper…everyone loves them

  8. Megan

    November 21, 2013 at 10:46 pm

    I have made these 4 or 5 times now and I have a few comments that may help others. 1. They are delicious and my extremely picky toddler gobbles up 4 at a time. He normally will not eat anything with veggies. 2. The recipe calls for too much salt. A dash is all you need. 3. My son has an egg allergy, so instead of the egg this is what I do: mix 1 Tb. Chia seeds with 3 Tb. water. let it sit in a dish while you grate/mix everything else, it will get gelatinous like an egg white. This works in many other recipes as well, FYI. 5. When you put them on the pan you want to take your spoon and kind of flatten them out. They are not like regular pancakes where they are going to spread, so if they’re too thick when you plop them on the pan they aren’t going to cook through. 6. Make sure your heat is not turned up too high…I usually do low-medium.

  9. April

    September 5, 2013 at 6:04 pm

    I also had trouble getting these cooked through. I placed them in oven to cook the middle all the way. I enjoyed them. My 3 year old didn’t. Bummer! Was hoping to get him to eat different combinations of veggies with this recipe.

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  11. pauline

    April 1, 2013 at 1:36 pm

    These were good, added cut up onion, spinach and broccoli but as others mentioned waaaay too salty, Had to throw out the first round and I remade using only 1/4 tsp of salt and added a pinch of garlic and they were delish!

  12. kristin

    March 26, 2013 at 2:10 am

    This turned out great! It was a little salty for my taste so the next time I would probably lessen or do away with the salt. Thanks for this recipe!

  13. Michelle Hill

    March 10, 2013 at 12:53 pm

    So good! I think they are awesome but doughy enough that more veggies could be packed in. Next time I will add another cup of finely chopped cauliflower and some curry powder and serve them with chutney! So many variations to try!

  14. vensel96

    March 5, 2013 at 7:05 pm

    I didn’t have zucchini, but had some left over cauliflower so I used that and carrots. My kids like their food with more flavor so I added some cumin, garlic powder, black pepper and cilantro. They were FABULOUS!

  15. Taryn

    February 13, 2013 at 4:06 pm

    For the first time in my adult life I just ate carrots and zucchini and liked it! I took a bite to entice my son to eat it and I ended up eating it. Lol. Yummy!

  16. karey

    January 31, 2013 at 11:32 am

    My daughter has recently started turning her nose up carrots (gasp) one of my go to veggies for her. I made these with a cup of carrots and sprinkle of parm and she downed them like candy. Thanks for your great recipes!

  17. kgasparini

    January 2, 2013 at 10:39 am

    Just wondering….do you have to squeeze out any moisture from grating veggies before mixing these up with dry ingredients? Thanks

    • catherine

      January 2, 2013 at 10:53 am

      Nope! You can just grate and throw them right into the mix!

  18. Kristin

    November 26, 2012 at 3:30 pm

    Made these with grated red bell pepper instead of zucchini and added some fresh parsley. I didn’t use any salt. I think I might add in some grated cheddar next time. Yummy!

  19. brei

    October 23, 2012 at 7:33 pm

    I haven’t made these yet but the pea cakes from the cookbook were amazing! People need to buy the weelicious cookbook, I love it, my 2 yr old and my husband have loved everything I have made :-)

  20. Lori

    September 17, 2012 at 7:01 am

    Wish I would have read some posts before making because I found them really salty too. I thought my son would like them like that but he didn’t like them at all. Other than the saltiness, I was shocked at how much they still tasted like regular pancakes. I put some maple syrup on them just to see how my son would react. He gobbled up a whole pancake! Guess he prefers sweet to salty when it comes to pancakes :-)

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  22. Rubina

    July 20, 2012 at 12:45 pm

    I agree with everyone, they are delicious!!
    Thanks for the tips about salt…I made with 1/2 tsp of salt and they are delicious. Would even be delicious with slightly less than that…

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  27. Ira

    January 17, 2012 at 7:21 pm

    This sounds great! Any reason why baking the instead of frying wont work? I’m cooking with a classroom of 3-year old pre schoolers tomorrow and they only have a mini convection oven in the room. Thans for the recipe!

  28. Evie

    December 5, 2011 at 8:50 pm

    Delicious!!!

  29. Alice

    November 10, 2011 at 4:46 pm

    These were fantastic!! I doubled the recipe and used whole wheat pastry flour for half of the flour. I’m going to try increasing the wheat flour next time. I doubled the batch and plan on freezing the rest for quick snacks in the car. Thanks so much for posting this!

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  31. Michelle W

    September 24, 2011 at 11:59 am

    My 16-month-old loved these! They are delicious and easy and quick. I’ll be making another batch later to freeze. We ate almost all of the first batch at lunch. Thanks for a great way to enjoy veggies!

  32. kerri

    June 20, 2011 at 6:06 pm

    my family and i love these! my 3 yr old and 15 month gobble them up! although mine were WAY too thick and tough, ideas for better consistency? thanks! love all the other variations! this is by far my favorite site!

  33. Jen

    June 14, 2011 at 12:21 pm

    Any reason not to feed these to my 10-month old, as long as the veggies are soft and chopped small enough? My pediatrician gave the ok on introducing egg whites and yolk. Thanks!

  34. Ali

    June 9, 2011 at 9:53 am

    Sara, I’ve heard ground flax seed (1 T) mixed with 3 T of water is a good substitute for eggs.
    I tried making these this morning. Didn’t have zucchini so subbed in 2 carrots (making 3 carrots total). Agree it was a bit salty. Will cut in half next time. Delicious though – Grady loved them!

  35. sara

    June 9, 2011 at 8:13 am

    These look delicious. My daughter has an egg allergy and every time I have tried to sub in something like this, it doesn’t work. Any suggestions for what I could use?

    • elisa

      June 9, 2011 at 3:24 pm

      hi sara,

      my son does too with egg whites. I just added buttermilk instead of milk and left the eggs out. worked great for me!

  36. Lynn

    June 6, 2011 at 2:49 pm

    I just made these & they were sooo goood! I added some (slightly mashed) black beans & some grated parmesean. (which made them a little salty so I’ll scale back the salt if I use parmesean again) Thanks so much…these were incredibly easy & super delicious!

  37. Dani

    March 20, 2011 at 8:27 pm

    O.M.G.

    Seriously!

    That is all I have to say :)

  38. Arlene

    March 7, 2011 at 1:55 pm

    These are good! I will just half the salt amount next time. I couldn’t figure out what my son should eat them with, so I ended up putting some thick Greek yogurt (or sour cream) and a bit of apple sauce on them, very yummy!

  39. zaee

    February 11, 2011 at 11:11 am

    oh does it make sense to pop the pancakes in the oven for a bit to cook them from the inside?

    • Tatyana

      February 4, 2014 at 12:51 am

      We don’t eat a lot of refined suagrs. I’ve been using honey or pure maple syrup, but also brown rice syrup or agave nectar. Both are a bit more pricey, but neither one of them spikes your blood sugar levels like refined sugar does. In the muffins, I mainly use a 1 to 1 ratio of either the brown rice syrup or agave nectar (agave nectar is quickly becoming my favorite though).I’m homeschooling 3 youngins ages 11, 7, and 3 so I hear you about constant exhaustion!!!!! By the way, I love all the cards you use for homeschooling. I’m sure you’ve said this in your blog, but as I’m new, I haven’t seen it yet Where do you find such great cards?

    • catherine

      February 11, 2011 at 6:36 pm

      You don’t have too but if you prefer to do that then its ok :)

  40. zaee

    February 11, 2011 at 11:04 am

    my kiddo loved these but yeah.. they take 15mins each to really cook through coz they need to be cooked on low-med heat so they dont remain runny from the inside. but they were still a bit runny at the end of it. i had to take them out of the pan at some point else they would just burn. how do u cook these in 3mins each side? any tips on how to avoid this?

    • Jaime

      June 8, 2011 at 1:02 pm

      After some experimentation and a consultation with my mom (who has been making potato pancakes for almost half a century) I finally got a crispy, cooked through pancake! What worked for me was making relatively small pancakes and cooking on med/high heat, flattening down the cake a little bit with the spoon once it was flipped. As I went I transferred the cooked cakes to a parchment lined cookie sheet in the oven set to the lowest setting which helped dry out the insides, while keeping the outsides crisp. I did a huge batch and froze the majority.

      Also, I added some shredded sweet potato and black beans that I had on hand – yum!

      • Sara F

        June 9, 2011 at 12:24 pm

        great ideas! cant wait to try the sweet potatoes!

        • zaee

          July 25, 2011 at 9:10 am

          thanks for the tip! i’ll try that.

  41. Jodie

    November 4, 2010 at 2:39 pm

    I tried this last night, and found that the outsides cooked faster than the insides, and they ended up kind of runny. Also, I felt like it needed more in way of seasoning. I liked it, but my 3 year old turned her nose up. I know she liked veggie buckweat pancakes…maybe I’ll try that.

  42. Dawn

    October 22, 2010 at 4:57 pm

    I absolutely love this website! I wasn’t brought up eating very healthy foods, so it’s very important to feed my son the right things. I wasn’t quite sure how to do this until I found your website. I was totally inspired and we now use your recipes daily. Thank you so much for all of the great ideas and recipes that you share with us. This recipe was a huge hit with my 16 month old. He used to love every veggie we gave him, but lately he’s gotten a little pickier. I was so glad to watch him gobble these up. I’ll have to make more next time :)

  43. Nadine

    September 27, 2010 at 5:48 pm

    GREAT recipe!! Last time I checked though, Jiffy corn bread mix didn’t have the healthiest ingredients. :(

  44. Michelle

    September 15, 2010 at 8:47 am

    I’m new here but hooked already. Went straight over & ordered some somersaults! Thanks for the rec., and for the the discount code!!

    The pancakes you make above are a variatio0n on a latke, a traditional Jewish pancake made at Hanukkah (and year round). Tradtionally, potato, onion, egg, flour or starch, salt & pepper, then fried in oil, served w/ either sour cr4eamk or applesauce; I have been progressively health-ifying them by adding increasing amounts of zucchini and carrot and egg whites instead of whole eggs and cooking on spray instead of oil, and the kids STILL eat them up. Your recipe gives me a nudge to skip the potato & see what happens!

    Thanks!

  45. Tess

    September 7, 2010 at 3:06 am

    Very similar to a zucchini pancake our Japanese neighbours made when I was a kid!

  46. Lucy

    September 6, 2010 at 10:03 am

    My veggie pancakes went paper thin flat after cooling :(. Any suggestions to make them thicker like shown in pic?? Thanks :)

    • catherine

      September 7, 2010 at 12:59 pm

      Hmm I had a similar problem for another recipe then I realized that my baking powder had expired!! Is your baking powder in good condition? Also, was the batter too watery?

  47. Erica

    September 1, 2010 at 12:55 pm

    I made these, they were delish. Just a suggestion, to use half the amount of salt… mine were a bit too salty. Great use of veggies!

  48. Stephanie

    August 31, 2010 at 8:46 pm

    Made these over the weekend and they’re great! We added a little alspice (we have a similar dish that we make that’s Lebanese that uses alspice) and our daughter loved them! Thanks for the recipe!

  49. Catherine

    August 31, 2010 at 9:27 am

    This looks Great! Can I use brown rice flour in this recipe?

    • catherine

      August 31, 2010 at 1:13 pm

      Sure! I have not tested it, but you try it let me know how they turn out!

  50. Mo

    August 24, 2010 at 6:27 pm

    These turned out great. I was happy Emelia got her veggies today. I had some cottage cheese needing use so I added a couple spoons to the mix. Yummy. Thanks for the recipe.

  51. Kristine

    August 18, 2010 at 10:38 am

    My son loved these, but I felt they were a bit salty. Next time I’ll cut some salt out. These are great veggie snacks for the car. It doesn’t crumble as much as crackers, and it’s veggies! What more could you ask for :)

  52. jess

    July 22, 2010 at 10:45 am

    Wow…planning on making some zucchini bread and saw this…figured I already had the food processor out to grate stuff. Made them for lunch–only took a couple of minutes with 4 yr old help. Rave reviews–’LOVE IT’ in a singsongy voice from her…and little 14 month old sis is also munching happily on one. Great! Now, I’ve just gotta get some of that healthier ketchup.

  53. Biryani Recipes

    July 1, 2010 at 9:05 am

    Very different method. I like it. This is very different task of vegetable and I`ll tried it. Thanks for posting it.

  54. Erin Butler

    March 11, 2010 at 12:37 pm

    This is a staple in our household, right now one of the only way my 16 month old gets veggies, although I am trying new stuff all the time! Anyway, we like them better using Jiffy Corn Bread mix, half a box, 1 egg, couple tablespoons of water, and about 1 1/2 to 2 cups shredded or diced veggies. We like using carrot, zucchini, potato, and red pepper or corn. Just another variation on a great idea!!

    • catherine

      May 4, 2010 at 2:29 pm

      Sounds great! I grew up using Jiffy Corn Bread mix, I love it!

  55. Shea

    November 23, 2009 at 9:20 pm

    Fantastic! Got them off of Jens list today and made them for my 16 month old tonight and she LOVED them.
    The only thing I would change next time is the salt content. It was a little salty.
    S

  56. Lucinda

    November 23, 2009 at 6:17 pm

    I’ve made these twice and both
    times have came out very thin and flat. How do you get them to be thick and fluffy like the picture?

    • Dana

      February 4, 2014 at 9:52 pm

      Oct17 Thank you for the kinds words and the plug. It is always a kick to ceocnnt with our fans, even if they have not visited in a while. Please visit us at The Original Pancake House in Addison. We would love to meet you and your wife. Maybe we could get you to come back more than once every 9 years. We always have a pot of coffee ready for you.

  57. Shannon

    November 6, 2009 at 9:12 pm

    Thank you so much for this recipe. I was having trouble getting my 1 year old son to eat veggies that were not pureed and he loves these. I make them every 2 weeks and freeze a large batch with parchment paper between each pancake. They are great.

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