If your kids have an aversion to vegetables, let them try these Veggie Pancakes and watch them change their tune!
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. “Kids!!” I decided to make a basic pancake batter, minus the sugar, add julienned vegetables using this box grater and then sauté them until golden. Wow! Kenya, Chloe and Gemma loved them. Even I was shocked at how easy and delicious these were to prepare.
I’m always getting asked how to help kids eat their vegetables. This recipe is perfect for that! You can serve Veggie Pancakes for brunch, put them in a lunch box or even to have as a side dish at dinner. You’d be shocked at how quickly they get eaten. Serve them with a side of ketchup and dip away. Get ready to eat the entire batch in one sitting!
This recipe is great because you can use any vegetables you have on hand. In this batch I used carrots and zucchini, but feel free to switch it up! Plus, you could make a double batch and freeze the leftovers. Then once you’re ready for some more just pop them from the freezer into the oven and have them ready super fast!
If you’re looking for more recipes that help your little ones get their veggies in, try these Green Veggie Pancakes, Spinach Cake Muffins or Carrot Apple Coconut Muffins! There are so many more veggie heavy recipes on weelicious too besides those that you’ve got to try out.
Let me know if you’re planning on making a Veggie Pancake stack and tag me on social media if you do. I promise they’ll be a huge hit!
- 1 large egg
- 1/4 cup milk
- 1/2 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup grated zucchini
- 1/2 cup grated carrots
- cooking oil spray
- Whisk the egg and milk in a medium sized bowl.
- Whisk the flour, baking powder, and salt together in a bowl and whisk to combine. Add the zucchini and carrots and toss to combine and coat the vegetable pieces.
- Pour the vegetable/flour mixture into the egg/milk mixture and stir to combine,
- Coat saute pan with oil or spray over medium heat.
- Place 1 tablespoon of vegetable mixture in pan and cook for 3 minutes on each side or until golden brown. Repeat with remaining batter.
- To Freeze: After cooking, 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.
Yes, that should work just fine, although I haven’t tested it with whole wheat flour. You might need to add a touch more liquid to keep the batter moist enough. Let me know if you try it and how it works out!
Hi there, this sounds delish! do you think i could use whole wheat flour instead?
These are delicious! Do you think the would work with yellow summer squash?
[…] some finely chopped or pureed veggies into the batter, or try something even more inventive like this recipe at Weelicious.com. You can also throw in some pumpkin or squash puree into any pancake or waffle […]
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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!!
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.
we leave out the salt but add Italian seasoning, garlic powder and a dash of pepper…everyone loves them
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.
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.
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!
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!
Nope! You can just grate and throw them right into the mix!
Just wondering….do you have to squeeze out any moisture from grating veggies before mixing these up with dry ingredients? Thanks
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!
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 🙂
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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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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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!
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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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!
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!
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!
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!
my son does too with egg whites. I just added buttermilk instead of milk and left the eggs out. worked great for me!
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?
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!
That is all I have to say 🙂
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!
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?
You don’t have too but if you prefer to do that then its ok 🙂
oh does it make sense to pop the pancakes in the oven for a bit to cook them from the inside?
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!
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?
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.
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 🙂
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.
Sounds great! I grew up using Jiffy Corn Bread mix, I love it!
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!!
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.
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.
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?
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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