Pancakes Made Out Of Vegetables Are Fun For All

You want to eat more veggies, right? Don’t we all?!

Snap your fingers, and there it’s done, right???

Wait, it's not that simple for most of us!

Having a little inspiration makes it easier and more fun!

Today I want to share with you one of the BEST ways that I’ve found to keep veggies interesting to ALL ages and palettes:

Making veggie pancakes!!!


What are veggie pancakes?

Veggie pancakes are pancakes made of mostly veggies! Skip the grain and substitute veggies for yours. It’s really that simple and if you are confused, I’ve got my favorite recipes for you below. These are the very recipes that my family makes and loves at any age and any time of day!

Why do they get you eating more veggies AND having fun?

They’re fun because of the unique shape! Who doesn’t love a pancake??

And they get you eating more veggies because they are fun and because they are MOSTLY made of veggies themselves.

Instead of a grain-based pancake, substitute veggies and wow what a difference!

Plus they taste so so so good! I promise.



Our 3 favorite ways to make veggie pancakes, with recipes


Method #1: Veggie pancakes (starting with raw veggies)

A CSA member shared this method with me and it is amazing and addictive. Kids will eat this stuff. Reluctant husbands will eat this stuff. I promise, try it!

Plus you can throw in just about any kinds of greens that you have, so it’s versatile. I bet you even have some of the ingredients to get started in your fridge right now. Go check!

This recipe is so flexible. You can use any kind of greens you have on hand and it was originally for cabbage. Soooo good! I like to shred the veggies ahead of time and keep in the fridge. Then right before eating, mix in the other stuff and fry. Definitely check out the sauce, too!

Japanese Vegetable Pancakes

  • 8 cups shredded greens (beet greens, kale, pac choi, cabbage, chard, spinach, etc.)
  • ½-1 cup grated roots (salad turnips, carrots, etc.)
  • 3-4 scallions, thinly sliced at an angle
  • 6 eggs, beaten
  • ½ cup flour
  • cooking oil
  • Salt to taste

Toss veggies, salt, and flour. Stir in egg. Heat oil in skillet on medium-high. Dollop batter onto skillet and smooth out into large “plate sized” ½” pancakes. Fry on both sides until cooked through. Keep warm in a warm oven until serving.

Serve hot with this sweet and sour sauce:

  • 1/4 cup ketchup
  • 1 1/2 tablespoons Worcestershire sauce
  • 1/4 teaspoon dijon mustard
  • 1 tablespoon rice wine vinegar or cider vinegar
  • 1 teaspoon soy sauce
  • 1 tablespoon honey, or to taste if you want it sweeter
  • 1/8 teaspoon ground ginger

I adapted this recipe from Smitten Kitchen,


Method #2:  Veggie latke technique

Our family just made the interesting twist on the classic potato latke this past weekend. They were so finger-licking good that we at the whole batch in one sitting, my daughter included! Wow! Plus I liked the oven method that these offer. I could cook them all at once, though be careful not to go too long or the edges will char.

Beet and Carrot Latkes

  • ¾ cup carrots, peeled and grated
  • 1.5 cups beets, peeled and grated
  • 1 cup potatoes, peeled and grated
  • ¼ cup flour, your choice
  • 1-2 eggs, lightly beaten
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • salt and pepper to taste
  • cooking oil
  • feta cheese or sour cream or yogurt, optional

Preheat oven to 450 and put your baking sheet in to get warm. Squeeze out and discard as much juice as possible out of the mixed grated carrots, beets, and potatoes using cheesecloth or a towel. Mix with flour, egg, garlic, cumin, and salt and pepper. Oil the hot baking sheets and drop on a spoonful of mixture and flatten out, trying to make as coherent a “circle” as possible. Brush with oil. Bake, turning once, until edges are crispy, about 25 minutes.

Other great “latke” style veggie pancake recipes that I have made and loved on our website for your inspiration:

  • Vegetarian Beet Patties (under beets)
  • Kohlrabi Latke (under kohlrabi)
  • Kohlrabi Fritter (under kohlrabi)


Method #3 Veggie pancakes (starting with cooked veggies)

This is a fun treat of a breakfast that we make from time to time, to keep things interesting and veggie-focused!  It’s a great grain-free option for getting veggies into a meal that otherwise doesn’t include them!

Farmer Gene’s Grain-Free Squash Pancakes

Once you learn the consistency you like to make these pancakes, they’re easy and delicious for breakfasts! Thinner batter and smaller pancakes yield a crispier result, whereas thicker batter and larger pancakes make for a fluffier outcome. These are Farmer Gene's specialty breakfast item during winter squash season.

  • Winter squash flesh (or you could use pumpkin, and maybe add a little sweetener and pumpkin spices… oooh yes!)
  • nut butter of choice
  • eggs
  • salt and pepper
  • cooking oil

Mix or blend together squash, nut butter, and eggs at a ratio of 1 cup squash, 1/4 cup nut butter, and 1-3 eggs. Then add salt and pepper to taste. You will need more eggs when using a dry squash like buttercup than when using a moister squash like Delicata. You want a pancake batter consistency that is liquid enough to pour. Not a thick batter that plops off a spoon. Heat oil in a skillet or griddle over medium heat and spoon on the batter in 1-2 TBLS amounts. Cook for a couple minutes per side until golden brown. Serve with butter and sour cream for a savory option or maple syrup for a sweet treat!

For a similar type of recipe, see also:

  • Beet Apple Pancakes (under beets)


Do you ever make vegetable pancakes?  What is your favorite method?  Hit reply and let me know!

PS: If you haven't, I hope you'll try an idea here.  They're amazing and worth it!

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Comments (1)

I made the carrot, beet and potato lahkes style pancake. They taste good and the look very appetizing! I also make veggie pancakes with zucchini, onion and potatoes! Very good too!