These savory vegetable pancakes are a delightful way to incorporate more vegetables into your diet. Perfect for breakfast, lunch, or dinner, they are both nutritious and delicious. The combination of zucchini, carrot, and onion creates a flavorful and satisfying dish that is sure to please everyone at the table.
If you don't usually have zucchini or carrot in your kitchen, you might need to pick them up at the supermarket. These fresh vegetables are essential for the texture and flavor of the pancakes. Make sure to choose firm and fresh ones for the best results.

Ingredients for Savory Vegetable Pancakes
Zucchini: Adds moisture and a subtle flavor to the pancakes.
Carrot: Provides sweetness and a vibrant color.
Onion: Adds a savory depth of flavor.
Flour: Helps bind the ingredients together.
Eggs: Acts as a binding agent to hold the pancakes together.
Salt: Enhances the overall flavor.
Black pepper: Adds a hint of spice.
Garlic powder: Infuses a mild garlic flavor.
Olive oil: Used for frying the pancakes to a golden brown.
Technique Tip for This Recipe
When preparing the zucchini and carrot, make sure to squeeze out any excess moisture using a clean kitchen towel or paper towels. This step is crucial to ensure that your pancakes hold together well and achieve a crispy texture.
Suggested Side Dishes
Alternative Ingredients
grated zucchini - Substitute with grated yellow squash: Yellow squash has a similar texture and moisture content, making it a great alternative.
grated carrot - Substitute with grated sweet potato: Sweet potatoes provide a similar sweetness and texture, adding a unique flavor profile.
chopped onion - Substitute with chopped shallots: Shallots offer a milder and slightly sweeter taste, which can complement the other vegetables well.
flour - Substitute with almond flour: Almond flour is a gluten-free option that adds a nutty flavor and maintains the structure of the pancakes.
eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoon water per egg) are a vegan alternative that helps bind the ingredients together.
salt - Substitute with soy sauce: Soy sauce adds a savory depth of flavor and can replace salt while adding a bit of umami.
black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, offering a more subtle spice.
garlic powder - Substitute with onion powder: Onion powder provides a similar depth of flavor and can be used if garlic powder is unavailable.
olive oil - Substitute with coconut oil: Coconut oil has a high smoke point and adds a slight sweetness, making it a good alternative for frying.
Other Alternative Recipes Similar to This One
How to Store or Freeze These Pancakes
- Allow the savory vegetable pancakes to cool completely before storing. This prevents condensation, which can make them soggy.
- Place a sheet of parchment paper between each pancake to avoid sticking.
- Store the pancakes in an airtight container or a resealable plastic bag.
- Keep them in the refrigerator for up to 3 days for optimal freshness.
- For longer storage, freeze the pancakes. Lay them flat on a baking sheet lined with parchment paper and freeze until solid.
- Once frozen, transfer the pancakes to a resealable freezer bag or airtight container. Label with the date to keep track.
- When ready to eat, reheat the pancakes in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.
- Alternatively, reheat in a skillet over medium heat with a little olive oil until crispy and warm.
- For a quick option, use a microwave. Place the pancakes on a microwave-safe plate and cover with a damp paper towel. Heat in 30-second intervals until warm.
How to Reheat Leftovers
oven method: Preheat your oven to 350°F (175°C). Place the savory vegetable pancakes on a baking sheet lined with parchment paper. Heat for about 10-15 minutes, flipping halfway through to ensure even warming. This method keeps them crispy on the outside while warming them through.
microwave method: Place the pancakes on a microwave-safe plate. Cover with a damp paper towel to prevent them from drying out. Microwave on medium power for 1-2 minutes, checking halfway through. This method is quick but may make the pancakes a bit softer.
stovetop method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter. Place the pancakes in the skillet and cook for 2-3 minutes on each side until they are heated through and crispy again. This method revives the original texture beautifully.
air fryer method: Preheat your air fryer to 350°F (175°C). Place the pancakes in a single layer in the basket. Heat for 3-5 minutes, shaking the basket halfway through. This method is great for maintaining crispiness without adding extra oil.
toaster oven method: Set your toaster oven to 350°F (175°C). Place the pancakes on the toaster oven tray. Heat for about 10 minutes, flipping halfway through. This method is convenient and effective for small batches.
Best Tools for This Recipe
Grater: Used to grate the zucchini and carrot into fine shreds.
Knife: Essential for chopping the onion into small pieces.
Cutting board: Provides a stable surface for chopping the onion.
Mixing bowl: Where all the ingredients are combined and mixed together.
Measuring cups: Used to measure the exact amounts of zucchini, carrot, and flour.
Measuring spoons: Used to measure the salt, black pepper, and garlic powder accurately.
Whisk: Helps to beat the eggs and mix the ingredients thoroughly.
Frying pan: Used to cook the pancakes over medium heat.
Spatula: Handy for flipping the pancakes to ensure they are golden brown on both sides.
Spoon: Used to scoop the batter into the pan.
How to Save Time on This Recipe
Prep ingredients in advance: Grate the zucchini and carrot, and chop the onion the night before to save time.
Use a food processor: A food processor can quickly grate the vegetables and chop the onion.
Batch cooking: Double the recipe and freeze extra pancakes for a quick meal later.
Non-stick pan: Use a non-stick pan to reduce the need for extra oil and make cleanup easier.
Preheat the pan: Ensure the olive oil is hot before adding the batter to cook the pancakes faster.

Savory Vegetable Pancakes Recipe
Ingredients
Main Ingredients
- 1 cup grated zucchini
- 1 cup grated carrot
- 0.5 cup chopped onion
- 0.5 cup flour
- 2 eggs
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon garlic powder
- 2 tablespoon olive oil
Instructions
- Grate zucchini and carrot, chop onion.
- In a bowl, mix all ingredients except olive oil.
- Heat olive oil in a pan over medium heat.
- Scoop batter into the pan, flatten into pancakes.
- Cook until golden brown on both sides, about 3-4 minutes per side.
Nutritional Value
Keywords
Suggested Appetizers and Desserts
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