Recipe: Vegetable Pancakes

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This is another one of those recipes where you can throw in whatever veggies you have on hand (and need to eat!). That is my favorite kind of recipe because I love it when you can still make a dish even if you don’t have all the “exact” ingredients. Plus if you don’t like a certain vegetable then leave it out…you can use whatever you and your family like!

Vegetable Pancakes from 100 Days of Real Food

And I must share that my picky daughter, who normally doesn’t even eat very many vegetables, asked for thirds of the pictured vegetable pancakes. I used a mix of sweet potatoes, carrots and zucchini. I think the sweet potatoes helped to “sweeten it up,” and she absolutely loves sour cream so this side item ended up being a very big hit!


4.6 from 20 reviews
Vegetable Pancakes
Serves: 2-3
  • 2 cups shredded veggies (I like to use a mix including things like white potatoes, sweet potatoes, zucchini, yellow squash and/or carrots…whatever you have on hand)
  • 2 eggs
  • 1 tablespoon whole-wheat flour
  • ¼ teaspoon salt
  • Olive oil for cooking
  • Optional garnish: sour cream and/or applesauce
  1. Combine the shredded veggies with the eggs, flour, and salt. Mix thoroughly.
  2. Heat a thin layer of olive oil in a sauté pan over medium heat. It is important that the heat is the right temperature because you want the pancakes to cook all the way through the middle by the time they are brown on the outside.
  3. Once the oil has heated up add pancake size dollops of the veggie mixture into the pan. Cook for several minutes until the bottom starts to brown. Then flip and repeat.
  4. Transfer cooked pancakes to a plate lined with paper towels.
    Serve warm with sour cream and/or applesauce.

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155 comments to Recipe: Vegetable Pancakes

  • Jennifer

    We just made these for dinner tonight. I used a sweet potato, 2 carrots, and 1 yellow squash. I mixed it about 45 minutes before cooking. It set on the counter and what moisture was there from the squash I poured out. They turned out great. We tried several different combinations of toppings…..maple syrup, cayenne hot sauce, ketchup, and salt. My favorite was hot sauce and ketchup together although my husband really liked the maple syrup. I think the family liked them and we will make them again. I love that the combinations can be different each time.

  • Betsy G

    Thank you for a delicious and easy way to use up veggies! We have an overload of veggies in our garden and have used different mixtures of; kohlrabi, yellow squash, zucchini, kale, carrots, green tomatoes (I will peel the skin next time), and chopped banana peppers. I always double the recipe for our family; 2 adults, 2 young kids, and have just the right amount. For a little extra taste I’ve added things like garlic and herb blend, cumin, Italian herb blend, chili powder (my 2 yr old did not like the spice). We use plan yogurt for our dip. Glad to have this recipe in my weekly line up!!!
    Has anyone tried it with shredded eggplant?

  • Amy M

    My 15-year old niece and I had these for dinner last night. We used some leftover Yukon Gold potatoes, zucchini and carrots for a little extra crunch. They were simply delicious. She absolutely loved them. It is definitely a great way to use leftover veggies, and SO quick and simple to make.

  • Leah

    Amazing! My 14 month old LOVED them! I doubled the recipe and used 1/4 of each of these four veggies: white potatoes, spinach, beets and carrots. After sitting there for about 20 minutes, the mixture looked super watery so I drained it pretty good but still left it very moist. The first round, I had added minced garlic and onion powder. For the second batch, I added a lot more onion powder. The third batch, I added allspice. My favorite were the 2nd batch. I think onion would definitely be a good addition no matter what other veggies.

  • Picky Ruthanne

    Has anyone tried putting peppers in these? I am a picky eater, but I really want to eat healthy and eat more veggies…

  • brandy boudreaux

    Has anyone tried this recipe with a grain free flour?

  • I am definitely going to try this recipe and may even have to blog about it. Thanks.

  • […] low in calories! Get this: 166 calories per 2 pancakes! So. Amazing.  You can find the recipe here, it’s by 100 Day of Real Food.  I can’t wait to tell you about my veggie burger […]

  • Laura

    I’m sure you have received lots of feedback on these. But I need to chime in. I am going from your recipe for these in your book. I am sure by now you have realized that some info needed to be added to this recipe. Such as pressing out all the liquid from the shredded veggies before mixing the ingredients. Also, what you need to set your burner on for the pan such as medium or medium-high heat. Just some suggestions in case anyone else has not suggested this. I am making these right now and they are looking more like some sort of egg/veggie combo. I was trying to make these as latkes tonight for the first night of Chanukah but thankfully my children won’t really care that they aren’t quite the same. :-)

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