Savory Vegetable Pancakes
Loaded with vibrant vegetables and melty cheddar cheese, Savory Vegetable Pancakes are a delicious twist on traditional breakfast fare, perfect for any time of day. Crafted with grated zucchini, carrot, fresh parsley, and green onions, these hearty pancakes boast a delightful texture and rich flavor. Elevated by hints of garlic powder and black pepper, they offer a savory profile that's both comforting and wholesome. Quick to prepare in just 35 minutes and ideal for a family-friendly meal, these skillet-cooked pancakes are golden, crispy, and ready to pair with sour cream or a sprinkle of fresh herbs for a satisfying finish. Packed with nutrients and easy to customize, they’re the ultimate way to turn simple ingredients into a crowd-pleasing dish.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.75 cup milk
- 1 large egg
- 2 tablespoons olive oil
- 1 cup zucchini, grated
- 1 cup carrot, grated
- 2 tablespoons green onions, finely chopped
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon garlic powder
- 0.5 cup cheddar cheese, grated
- 2 tablespoons butter or additional oil for frying
Instructions
In a large mixing bowl, whisk together the flour, baking powder, salt, and black pepper.
In another bowl, beat the egg and milk together until well combined.
Pour the wet ingredients into the dry ingredients, and stir until just incorporated.
Add the grated zucchini, grated carrot, green onions, parsley, garlic powder, and cheddar cheese to the batter. Stir until all the ingredients are evenly distributed.
Heat a large non-stick skillet over medium heat and add a tablespoon of butter or oil.
Once the skillet is hot, spoon 1/4 cup portions of the batter onto the pan, spreading each portion into a round shape.
Cook the pancakes for about 3-4 minutes on each side or until they are golden brown and cooked through.
Remove the cooked pancakes from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Repeat the process with the remaining batter, adding more butter or oil to the pan as needed.
Serve the savory pancakes warm, garnished with extra chopped parsley or a dollop of sour cream, if desired.
Nutrition Facts
Calories |
1479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.7 g | 107% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 359 mg | 120% | |
| Sodium | 3563 mg | 155% | |
| Total Carbohydrate | 141.4 g | 51% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 26.9 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 848 mg | 65% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2180 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
