Back to Parsnip Pancakes

Print Options


Card Sizes

Parsnip Pancakes Recipe

Parsnip Pancakes Recipe

Instead of rice or potatoes with her meal, Mom chose these delicate pancakes that are crispy on the outside and tender inside. The parsnips have a pleasant sweetness, while the chives add a hint of onion flavor. —Lois Frazee, Gardnerville, Nevada
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6 servings


  • 2 pounds parsnips, peeled
  • 1 teaspoon salt
  • 1/2 cup chopped onion
  • 1/4 cup all-purpose flour
  • 1 egg, lightly beaten
  • 1 tablespoon minced chives
  • 2 to 4 tablespoons canola oil


  • 1. Place parsnips in a large saucepan and cover with water; add salt. Bring to a boil over medium-high heat. Reduce heat; cover and cook for 15-20 minutes or until tender.
  • 2. Drain and place parsnips in a large bowl; mash. Stir in the onion, flour, egg and chives.
  • 3. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels. Yield: 6 servings.

Nutritional Facts

2 each: 159 calories, 1g fat (0 saturated fat), 35mg cholesterol, 419mg sodium, 35g carbohydrate (9g sugars, 6g fiber), 4g protein.

Reviews for Parsnip Pancakes

Sort By :
katlaydee3 User ID: 3741999 79123
Reviewed Dec. 23, 2013

"This was my first time trying parsnips. I think it must be an acquired taste. I still haven't decided if I will make again."

Jan2 User ID: 116031 207002
Reviewed May. 7, 2011

"Made this last year, forgot to review... Made again tonight and it's definately a keeper. I don't know what 6 servings is, but with the 1/4 cup measure, it made 11 pancakes"

cornysash User ID: 681554 79122
Reviewed Aug. 2, 2009

"These are the absolute best! I have made them again and again. I have a friend whose favorite veggie is parsnips and this is a great change instead of just boiled with a slathering of butter. I would really recommend you try them!"

Loading Image