Savory Vegetable Pancakes Recipe

There’s something magical about the aroma of savory vegetable pancakes sizzling on a hot griddle. The combination of fresh veggies and spices mingling together is like a dance party in your kitchen. Picture this: golden-brown edges crisping up while the insides remain fluffy and tender. You can almost taste the excitement with each bite.

Growing up, my family had a tradition of pancake Sundays. But these weren’t your typical sweet syrup-drenched cakes; oh no! We threw in whatever veggies were left in the fridge into a batter that would make even the pickiest eater swoon. Whether it was a lazy weekend brunch or a quick weeknight meal, savory vegetable pancakes quickly became our go-to dish.

I remember one Sunday when we had guests over, and I decided to add an extra kick by tossing in some spicy chili flakes. Let’s just say everyone was awake after that brunch!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: This forms the base for our pancake batter; you can also use whole wheat flour for health benefits.
• Fresh Spinach: Choose bright green leaves; they add color and essential nutrients while keeping things fresh.
• Grated Carrots: For sweetness and crunch; opt for firm carrots to get maximum flavor.
• Green Onions: Chop these finely for that mild onion flavor that complements the veggies beautifully.
• Eggs: These help bind everything together; you can substitute with flax eggs if you’re vegan.
• Milk (or Plant-Based Milk): Use this to adjust the batter consistency; almond milk works well too!
• Baking Powder: This will give your pancakes their fluffy texture; don’t skip it!
• Salt & Pepper: Essential seasonings to enhance all those wonderful flavors!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Veggies: Start by washing and chopping your spinach and green onions finely. Grate your carrots using a box grater or food processor until they’re beautifully shredded.

Mix Dry Ingredients: In a large mixing bowl, combine all-purpose flour, baking powder, salt, and pepper. Whisk them together until well blended.

Combine Wet Ingredients: In another bowl, beat the eggs with milk until frothy. Then pour this mixture into the dry ingredients while stirring gently to avoid lumps forming.

Add Your Veggies: Gently fold in your grated carrots, chopped spinach, and green onions into the batter until evenly distributed—this step adds both flavor and nutrition!

Cook Your Pancakes: Heat a nonstick skillet over medium heat. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on top and edges look slightly dry, about 3-4 minutes.

Flip & Finish Cooking: Flip gently using a spatula and cook for an additional 2-3 minutes until golden brown on both sides. Serve warm with your favorite dipping sauce or just as they are!

Now you’ve turned ordinary vegetables into extraordinary savory vegetable pancakes that’ll impress everyone at your table!

Perfecting the Cooking Process

Start by prepping your vegetables and mixing the batter before heating the skillet. This ensures the pancakes cook evenly while you prepare your toppings.

Add Your Touch

Feel free to swap in your favorite vegetables like zucchini or bell peppers. You can also experiment with spices, adding cumin or paprika for an extra kick.

Storing & Reheating

Store leftover pancakes in an airtight container in the fridge for up to three days. Reheat them in a skillet to maintain their crispy texture.

Nothing beats the joy of serving these savory vegetable pancakes at brunch with friends! Their laughter echoed through the kitchen as they devoured every last bite, asking for my secret recipe.

FAQ

How do I make savory vegetable pancakes gluten-free?

Substitute all-purpose flour with almond flour or gluten-free flour blends for a gluten-free option.

Can I freeze savory vegetable pancakes?

Yes, freeze them between layers of parchment paper for easy reheating later on.

What dipping sauces pair well with these pancakes?

Try yogurt-based sauces or spicy sriracha mayo for a flavorful twist!

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Savory Vegetable Pancakes

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Savory Vegetable Pancakes are a deliciously healthy dish bursting with vibrant flavors and nutrients. Fluffy and colorful, they make for an excellent breakfast or snack option.

• Total Time: 25 minutes
• Yield: Approximately 6 pancakes 1x

Ingredients

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• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 large eggs
• 3/4 cup milk (or plant-based milk)
• 1 cup fresh spinach, chopped
• 1 cup grated carrots
• 2 green onions, finely chopped

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Instructions

1. Wash and chop the spinach and green onions. Grate the carrots.
2. In a large bowl, whisk together the flour, baking powder, salt, and pepper.
3. In another bowl, beat the eggs with the milk until frothy. Gradually add this mixture to the dry ingredients, stirring gently to avoid lumps.
4. Fold in the grated carrots, chopped spinach, and green onions until well combined.
5. Heat a nonstick skillet over medium heat. Pour about 1/4 cup of batter for each pancake and cook until bubbles form on top (about 3-4 minutes).
6. Flip and cook for an additional 2-3 minutes until golden brown on both sides. Serve warm.

Notes

• Customize with your favorite vegetables like zucchini or bell peppers.
• Experiment with spices such as cumin or paprika for added flavor.
• Store leftovers in an airtight container in the fridge for up to three days.

• Author: Sophie
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 1 pancake (60g)
• Calories: 130
• Sugar: 2g
• Sodium: 250mg
• Fat: 4g
• Saturated Fat: 1g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 50mg