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Tomato Pancakes Recipe

My great-grandmother made this recipe in the 1930s. When my mom and grandmother were cooking up the pancakes, we kids all wanted to flip them over. They're different yet appealing and can be served with sausage or bacon.—Elizabeth Higgins, Corinth, Maine
TOTAL TIME: Prep: 5 min. Cook: 30 min. YIELD:6-8 servings


  • 1 can (14-1/2 ounces) whole tomatoes, undrained
  • 2 eggs
  • 2 tablespoons vegetable oil
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • Butter and maple syrup, optional


  • 1. In a blender, combine the tomatoes, eggs and oil; cover and process until the tomatoes are finely chopped. In a bowl, combine the flour, baking soda and salt. Stir in the tomato mixture just until moistened.
  • 2. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Serve with butter and syrup if desired. Yield: about 12 pancakes.

Nutritional Facts

2 each: 173 calories, 5g fat (1g saturated fat), 53mg cholesterol, 488mg sodium, 26g carbohydrate (2g sugars, 1g fiber), 5g protein.

Reviews for Tomato Pancakes

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Reviewed Feb. 10, 2016

"This is the same as my Dad's recipe that he got from his Mom. My favorites! I like to fry these in hot bacon grease so that they are crispy on the outside and only put butter on them . They are delicious!"

Reviewed Aug. 21, 2010

"Tomatoes in a pancake? Really?"

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