Menu

Vegetable Pancakes

2 reviews
Total Time
Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Agnes Landgraf, Hastings, Nebraska

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 20, 2022

I’ve been making this recipe for more than 40 years. The pancakes are delicious with cheese sauce or sausage gravy. You might even get picky eaters who love pancakes to eat their veggies! —Agnes Landgraf, Hastings, Nebraska

Now Trending

Test Kitchen Approved

Vegetable Pancakes

2 reviews
Prep Time 10 min
Cook Time 20 min
Yield 6 servings

Ingredients

  • 1/2 medium onion, finely chopped
  • 2 medium potatoes, peeled and shredded
  • 3 carrots, shredded
  • 2-1/2 cups packed fresh spinach, chopped
  • 2 large eggs, lightly beaten
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
Text Ingredients

Directions

  1. In a bowl, combine all of the vegetables. Stir in eggs; mix well. Combine dry ingredients; add to vegetables.
  2. Drop batter by 1/4 cupfuls onto a hot well-greased skillet. Spread into 4-in. circles. Cook until brown on each side.

Nutrition Facts

3 pancakes: 180 calories, 2g fat (1g saturated fat), 71mg cholesterol, 507mg sodium, 34g carbohydrate (5g sugars, 3g fiber), 7g protein.

Loading Popular in the Community
Loading Reviews