Veggie Pancakes
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!
Veggie Pancakes (14 Pancakes)
1/2 Cup Carrots, grated
1/2 Cup Zucchini, grated
1 Egg
1/4 Cup Milk
1/2 Cup Flour
1/2 Tsp Baking Powder
1 Tsp Salt
Oil or Canola Oil Spray
1. Place the grated vegetables in a bowl.
2. Whisk the egg and milk in a separate bowl and pour over vegetables.
3. Whisk the flour, baking powder, and salt together in a bowl and sprinkle over the vegetable mixture. Toss to combine.
4. Coat saute pan with oil or spray over medium heat.
5. Place 1 Tbsp of vegetable mixture in pan and cook for 3 minutes on each side or until golden brown. Repeat with remaining batter.
6. Serve.
*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.
We used these to make this recipe:
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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!!
Sounds great! I grew up using Jiffy Corn Bread mix, I love it!
Very different method. I like it. This is very different task of vegetable and I`ll tried it. Thanks for posting it.
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.
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
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.
This looks Great! Can I use brown rice flour in this recipe?
Sure! I have not tested it, but you try it let me know how they turn out!
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!
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!
My veggie pancakes went paper thin flat after cooling
. Any suggestions to make them thicker like shown in pic?? Thanks 
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?
Very similar to a zucchini pancake our Japanese neighbours made when I was a kid!
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!
GREAT recipe!! Last time I checked though, Jiffy corn bread mix didn’t have the healthiest ingredients.
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
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.
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?
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!
great ideas! cant wait to try the sweet potatoes!
thanks for the tip! i’ll try that.
oh does it make sense to pop the pancakes in the oven for a bit to cook them from the inside?
You don’t have too but if you prefer to do that then its ok
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!
O.M.G.
Seriously!
That is all I have to say
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!
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?
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!
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!
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!
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!
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!
Indian Ingredients…
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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!
Delicious!!!
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!
[...] Adapted from weelicious.com [...]
[...] frozen ones or make your own with a mix or from scratch. A great recipe for zucchini pancakes is here. Sometimes I will just buy a mix (below) and add my own fresh veggies, like shredded zucchini. Ben [...]
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