If you’re looking for a delicious way to enjoy vegetables, these Quick and Easy Vegetable Pancakes are a perfect choice! Crispy on the outside, soft on the inside, and packed with flavor, these pancakes make a great breakfast, snack, or light meal.
Not only are they simple to prepare, but they’re also versatile—you can use whatever veggies you have on hand. Whether you serve them with a dipping sauce or enjoy them plain, they’re a fantastic way to sneak more vegetables into your diet.
Why You’ll Love This Recipe
✔ Quick & Easy – Ready in under 30 minutes.
✔ Healthy & Nutritious – Packed with fiber, vitamins, and minerals.
✔ Customizable – Use your favorite vegetables or what’s in your fridge.
✔ Crispy & Flavorful – A perfect balance of crunch and softness.
✔ Great for Any Meal – Enjoy for breakfast, lunch, or a snack.
Ingredients
- 1 cup grated zucchini
- 1 cup grated carrot
- ½ cup finely chopped cabbage
- ¼ cup green onions, chopped
- ½ cup all-purpose flour (or whole wheat flour)
- 2 eggs
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder (optional)
- ¼ teaspoon paprika (optional)
- ¼ teaspoon baking powder (for extra fluffiness)
- 2 tablespoons milk or water (if needed for consistency)
- Oil for frying
Instructions
Step 1: Prepare the Vegetables
Grate the zucchini and carrot, and finely chop the cabbage and green onions. Squeeze out excess moisture from the zucchini using a clean kitchen towel or paper towels.
Step 2: Make the Batter
In a mixing bowl, combine the grated and chopped vegetables with flour, eggs, salt, pepper, garlic powder, paprika, and baking powder. Mix well until the batter comes together. If it’s too dry, add a splash of milk or water.
Step 3: Cook the Pancakes
- Heat a little oil in a non-stick pan over medium heat.
- Spoon a small amount of batter into the pan, spreading it slightly into a round shape.
- Cook for 2-3 minutes on each side until golden brown and crispy.
- Repeat with the remaining batter, adding more oil as needed.
Step 4: Serve & Enjoy
Serve the vegetable pancakes warm with yogurt, sour cream, salsa, or your favorite dipping sauce!
Tips & Variations
Make it cheesy – Add ¼ cup of shredded cheese to the batter for extra flavor.
Go gluten-free – Use chickpea flour or rice flour instead of regular flour.
Add more veggies – Try bell peppers, spinach, or mushrooms.
Make them spicy – Add a dash of chili flakes or hot sauce to the batter.
Bake instead of fry – For a healthier version, bake at 375°F (190°C) for 15-20 minutes, flipping halfway through.
Final Thoughts
These Quick and Easy Vegetable Pancakes are a delicious way to enjoy a variety of vegetables in a crispy, satisfying form. Perfect for breakfast, a light meal, or a snack, they’re sure to become a household favorite.
Give this recipe a try and enjoy a tasty, nutritious meal in minutes!
Would you like some dipping sauce recommendations to go with these pancakes?
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