With simple ingredients (including frozen veggies!), these Easy Vegetable Pancakes are a simple toddler meal for anytime of the day. They reheat well from leftovers too, so you can make a batch and serve them whenever you need them!

stack-of-vegetable-pancakes

Vegetable Pancakes

I know, I know, putting vegetables into pancakes seems like an idea that the kids might hate. BUT if you don’t try to pretend they aren’t there and offer some yummy dips alongside, this is a really fun meal idea! We love these Vegetable Pancakes with sour cream, Cucumber Sauce, and ketchup (my one year old has fancy taste buds, ha!) and I like to make them for lunch or dinner.

Ingredients

To make this recipe, you’ll need:

TIP: You can use gluten-free cup for cup flour in place of the whole wheat to make these gluten-free vegetable pancakes.

how-to-make-vegetable-pancakes-step-by-step

Step-by-Step Instructions

Here’s a look at the simple process involved in making these pancakes. Scroll down to the bottom of this post for the full info.

  1. Gather your ingredients.
  2. Stir together gently.
  3. Heat your pan and portion out the pancakes, spreading flat. Cook until set and small bubbles begin to appear and flip.
  4. Cook until lightly golden brown and serve warm.

TIP: You can make these pancakes ahead and reheat throughout the week for easy meals as needed.

What goes well with these healthy pancakes?

We like to dip these pancakes into sour cream, Cucumber Sauce, ketchup, and salsa. See what your kids like. You can also serve them with a fried egg on top for the adults (oh man, so good!), and with a simple side of fruit or a salad for the parents.

Yummy Toddler Foodvegetable-pancakes-with-pink-fork

Tips for Making the Best Veggie Pancakes

  • Break the frozen veggies apart slightly if they’re stuck together in clumps.
  • Stir the veggies while still frozen into the batter.
  • To make them gluten-free, use gluten-free cup for cup flour instead of whole wheat.
  • To make them dairy-free, use plain dairy-free milk, oil (instead of butter), and omit the cheese.
  • Let the pancakes set around the edges and form little bubbles on the surface before you flip them over.
  • Make them ahead and store in an airtight container in the fridge for 3-5 days and reheat as needed.
  • Freeze cooled pancakes in a freezer storage bag in the freezer for up to 3 months. Thaw in the fridge or warm one by one directly in the microwave.
  • We like to dip these pancakes into sour cream, Cucumber Sauce, ketchup, and salsa.

I’d love to hear your feedback on this recipe if you try it. Comments help more families find my content, so I truly appreciate each one!

stack-of-vegetable-pancakes

Easy Vegetable Pancakes

We like these dipped in sour cream guacamole, salsa, or Cucumber Sauce.
5 from 13 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Cuisine American
Course Dinner
Calories 319kcal
Servings 4

Ingredients

  • 1 cup milk
  • 1 egg, lightly beaten
  • 2 tablespoons vegetable oil (or melted butter)
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 10 oz bag frozen veggie medley
  • 1/2 cup shredded cheddar cheese

Instructions

  • Add the milk, egg, and oil or butter to a medium bowl. Stir together.
  • Gently stir in the flour, baking powder, salt, frozen veggies, and cheese, if using.
  • Warm a nonstick or cast iron skillet over medium heat. Add a sliver of butter or about 1 teaspoon oil to heat for about 1 minute.
  • Portion out pancakes, using about ¼ cup batter at a time. It should spread flat on its own, but you can also spread it out a little with a spoon if needed.
  • Cook for 2-3 minutes on each side, waiting to flip them over until they are set around the edges, golden brown, and you see little bubbles on the surface of each.
  • Serve warm with sour cream, Cucumber Sauce, ketchup, or salsa as desired.

Notes

  • Break the frozen veggies apart slightly if they're stuck together in clumps.
  • Stir the veggies while still frozen into the batter.
  • Gluten-free: Use gluten-free cup for cup flour instead of whole wheat.
  • Dairy-free: Use plain dairy-free milk, oil (instead of butter), and omit the cheese.
  • Let the pancakes set around the edges and form little bubbles on the surface before you flip them over.
  • Make them ahead and store in an airtight container in the fridge for 3-5 days and reheat as needed.
  • Freeze cooled pancakes in a freezer storage bag in the freezer for up to 3 months. Thaw in the fridge or warm one by one directly in the microwave.
  • We like to dip these pancakes into sour cream, Cucumber Sauce, ketchup, and salsa.
  • Adults may like their portion topped with a fried egg and/or hot sauce.

Nutrition

Calories: 319kcal, Carbohydrates: 35g, Protein: 13g, Fat: 16g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 62mg, Sodium: 666mg, Potassium: 369mg, Fiber: 6g, Sugar: 3g, Vitamin A: 3901IU, Vitamin C: 7mg, Calcium: 323mg, Iron: 2mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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Comments

  1. 5 stars
    Wonderful recipe I had some cabbage that need to used so shredded it finely . I aldo added capdicum t snd gratef zucchini they came out delicious

  2. This recipe sounds great! My 1 year old has an egg allergy – do you think a flaxseed egg would work here?

    1. I don’t usually have success with flax eggs in pancakes so I would use either a store bought egg replacer or 1/4 tsp baking soda and 1/4 cup milk per egg.

  3. 5 stars
    wow! hit the spot. I think the cheese is required for the extra taste bomb! I used a zucchini relish as a dressing, rolled each one and cut into mouthfuls.
    Also great with tomato sauce!
    My mixed veggies were the combo: beans, cauliflower, broccoli and carrot. Tasted great and a super quick mix, cook and serve. Hot!

  4. 5 stars
    It was awesome! I used California veg mix and added corn and pumpkin puree. Made it for the baby, but I ended up loving them as well. It reminds me of broccoli tots or fries. Yum yum.

  5. How do you make sure inside is not wet, feel like the frozen vegetables gave water and insides ended up being mushy and wet and not fluffy and light even after cooking it much longer? Thank you very much!

  6. 5 stars
    What a smart idea! My 3 year old loves having banana pancakes. In fact, it is the only way I can get her to have some bananas 😀 . I love this savoury pancake recipe, so simple yet sounds tasty! I cant wait to try this and your zucchini muffins recipe( I loove baking!) 🙂