Pancake Recipes

Vegetable Pancakes Recipe

20 minutes Cook
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These vegetable pancakes are a delicious and healthy way to enjoy a savory breakfast or brunch. They are packed with fresh vegetables and flavorful spices.

Vegetable Pancakes

These vegetable pancakes are made with grated zucchini, carrot, onion, and flour. They are seasoned with herbs and spices, and pan-fried until crispy and golden brown. They are perfect for a savory breakfast or brunch, and can be served with a variety of toppings.
prep time
15 minutes
cooking time
20 minutes
total time
35 minutes


  • Large mixing bowl

  • Grater

  • Non-stick skillet

  • Spatula


  • 1 large zucchini, grated

  • 1 large carrot, grated

  • 1 small onion, grated

  • 1/2 cup all-purpose flour

  • 2 eggs, lightly beaten

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/4 teaspoon paprika

  • 2 tablespoons olive oil


In a large mixing bowl, combine the grated zucchini, carrot, and onion. Add the flour, eggs, baking powder, salt, pepper, and paprika. Mix well.
Heat the olive oil in a non-stick skillet over medium-high heat. Scoop 1/4 cup of the vegetable mixture onto the skillet for each pancake. Flatten the pancakes with a spatula and cook for 2-3 minutes on each side or until golden brown.
Transfer the pancakes to a paper towel-lined plate to remove excess oil. Repeat with the remaining vegetable mixture.
Serve the pancakes hot with your favorite toppings.


You can add any vegetables you like to these pancakes. Bell peppers, corn, and mushrooms would also be great additions. These pancakes can be made ahead of time and reheated in the oven or microwave. Serve these pancakes with sour cream, salsa, or avocado slices.

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