Easy Vegetable Pancakes

We like these dipped in sour cream guacamole, salsa, or Cucumber Sauce.

Course Dinner

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 319kcal

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 1/4 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.

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.