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!
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:
- milk
- egg
- oil or melted butter
- whole wheat flour
- baking powder
- salt
- frozen veggie medley
- shredded cheese (optional but recommended)
TIP: You can use gluten-free cup for cup flour in place of the whole wheat to make these gluten-free vegetable pancakes.
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.
- Gather your ingredients.
- Stir together gently.
- Heat your pan and portion out the pancakes, spreading flat. Cook until set and small bubbles begin to appear and flip.
- 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.
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!
Easy Vegetable Pancakes
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.
I halved this recipe because its just me in my motor home. I live in New Zealand.
VERY tasty! I used too much cheese and it melted and stuck to the pan a bit, but it was fine. They turned out more like pikelets because my mixture was a bit too thin, but the taste is certainly there. I tried different sauces but my favorite topping was ginger Marmalade of all things. Tried it on a whim and I’m really glad I did.
Will come back to this recipe for sure!
BTW? I’m a 70 years old Male. Winner Thanks!
Love it and thanks for commenting!
Loved them! As veggies I’ve used bell pepper, broccoli and onion baked with oil, paprika and rosemary!
Delicious! Thanks for the recipe Amy! I used fresh baby spinach, scallions and swiss mushrooms. It’s a Dynamite!!! Yummy!
Hi! Do you think making vegetable puree work to incorporate into the batter without veggies being so visible? Thank you for sharing 🙂
It may depend on the type you use, but I wouldn’t add more than 1/4 cup to ensure that the batter still cooks through.
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
Really yummy! Had shredded chicken so added that. My 6 month old loved them but then so did I 😉
This recipe sounds great! My 1 year old has an egg allergy – do you think a flaxseed egg would work here?
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.
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!
Can I cook vegetables first? My grandson does not eat vegetables unless hidden.
You could try that.
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.
Can these be made without eggs?
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!
Did your veggies seem icy when you took them out of the bag?
The pancakes came out great! We all enjoyed it. Thankyou 🙂
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!) 🙂
I hope he likes them!
Can i use plain flour?