Green Veggie Pancakes

With kids running around and too many things going on at once, mistakes happen. This time, a happy mistake turned into this recipe! While making Crock Pot Veggie Lasagna, I left the food processor running a beat too long and ended up with vegetables chopped way too fine for the dish. Argh! Rather than waste them, I stashed them in the fridge and moved on.

The next day, those sad little veggies were staring me down, practically begging to be used. Knowing how much my kids love a handheld finger food, like my Broccoli Cheddar Patties, I knew what to do! Turns out, all it takes is an egg, some flour, and a few herbs to transform leftover vegetables into crispy, savory pancakes. These vegetable fritters ended up being one of the most loved recipes on Weelicious!

Why You’ll Love This Recipe

• Wasting food is my pet peeve! It’s why leftover mashed potatoes turn into Mashed Potato Pancakes, leftover rice becomes Leftover Rice Pudding or Brown Rice Cakes, and vegetables that are about to turn in my fridge are now these savory vegetable pancakes.
• Works with broccoli, zucchini, cauliflower, Brussels sprouts, or squash
• Ready in under 15 minutes with just a handful of pantry and fridge staples
• Kid-friendly and a perfect baby-led weaning recipe. Handheld and delicious!
• So many parents have told me this recipe got their little ones to eat veggies they wouldn’t touch before!
• Freezer-friendly, make a big batch and you’re set for the week!
• Naturally vegetarian and easily made gluten-free if you substitute the flour

Ingredients & Substitutions

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Vegetables: A mix of broccoli and zucchini will make the most green version of these veggie pancakes, but cauliflower, grated Brussels sprouts, squash and even red onion work great too. Use one or mix a few together, whatever is in your fridge is fair game!

Quick Tip: If using only zucchini, squeeze out as much moisture as possible before mixing the batter. A clean kitchen towel or a few layers of paper towel works perfectly. Zucchini holds a lot of water and getting rid of it is the difference between crispy veggie pancakes and soggy ones.

Flour: All-purpose flour is what I use, but this recipe is easy to make gluten-free. Swap in a 1:1 gluten-free flour blend or chickpea flour. Chickpea or almond flour actually adds a nice nutty flavor that works really well here.

Egg: The egg is what holds everything together. I haven’t tested a vegan version but a flax egg should work as a substitute.

Herbs and seasoning: Dried basil and garlic powder keep things simple and kid-friendly. Feel free to play around though, Italian seasoning, cumin, curry or a little parmesan stirred into the batter are all delicious variations.

Oil: Any neutral oil works, vegetable, canola, or avocado oil are all great choices.

How to Make Savory Green Veggie Pancakes

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1. Chop your vegetables. Add your vegetables to a food processor and pulse until finely chopped. If you’re using zucchini, this is the moment to squeeze out the excess moisture. It only takes a minute and makes a big difference in how crispy your pancakes turn out.

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2. Make the batter. Whisk your egg in a large bowl, then add the flour and seasonings and stir to combine. Fold in the chopped vegetables. The batter will be thick, that’s exactly what you want.

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3. Add a thin layer of oil to a skillet and heat over medium. You’ll know it’s ready when a small drop of batter sizzles the moment it hits the pan. Then,cook the pancakes. Drop a tablespoon of batter into the pan for each pancake and press gently to flatten. Cook for about 2 minutes until the edges look set, then flip and cook for another minute or two until golden brown.

Tips and Tricks

I’ve made these green vegetable fritters tons now, here are my best tips and tricks!

• Use raw vegetables, not cooked or steamed. Steamed vegetables release too much water and will make your batter too wet to hold together.
• Don’t make the pancakes too thick, about 1 tablespoon of batter per pancake is the sweet spot. I use a cookie scoop to get the most even portions.
• Once the batter is mixed, let it rest for a few minutes before cooking. It will thicken up on its own and be much easier to work with.
• Make sure the oil is hot before adding the batter, it should sizzle immediately when it hits the pan.
• Wait until the edges look set before flipping, about 2 minutes, flipping too early is the main reason they fall apart.
• Got a waffle maker? Try my rainbow waffles to make similar waffle version of this recipe!

Storage/Freezing

Fridge: Store in an airtight container for up to 4 days. Reheat in a skillet or toaster oven to get them crispy again. The microwave works but they’ll lose their crunch.

Freezer: Let cool completely, lay flat on a baking sheet and freeze until solid, then transfer to a freezer bag for up to 3 months. Reheat straight from frozen in a 375°F oven or toaster oven for about 10 minutes or until heated through and crispy.

FAQs

I hope these Green Veggie Pancakes become a staple in your house the way they have in ours. Whether you’re using up vegetables that are about to go bad or just need a quick and easy weeknight side, this is one of those recipes that never lets you down.

If you make them, I’d love to hear how it goes. Leave a rating then comment below and let me know which vegetables you used!

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