So Easy Vegetable Pancakes – Yummy Toddler Food

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!

The first time I tried making these savory vegetable pancakes for my kids, I was SO surprised at how well they went over. Yes, they are a little unusual when compared with the classic sweet pancakes for kids, but they are such a great easy kids meal option.

They are sort of like a savory vegetable fritter and are so good dunked into sour cream, salsa, and ketchup. I even love them myself as a quick meal!

We love them with the addition of cheddar cheese, which adds flavor and crispy edges, so plan to do that for the best results. (Or omit as needed to make the recipe dairy-free.)

(You may also like Chocolate Chip Pancakes, Pumpkin Pancakes, and Sweet Potato Pancakes for more easy options.)

Ingredients You Need

To make this vegetable pancake recipe, you’ll need to have the following ingredients on hand and ready to go.

• Milk: I use whole milk in my kitchen, so that’s what I prefer to use here. You can use non-fat or low-fat milk instead if you have that on hand. You can also use nondairy milk as needed, too.
• Egg: Adding egg to the savory pancake recipe ensures that the batter holds together and the middle of the pancakes cook through. Use a store-bought egg replace to make this recipe egg-free.
• Butter: I use unsalted butter in my kitchen so I can control the added salt. You can use salted butter if that’s what you have though.
• Whole wheat flour: I prefer to use whole wheat flour in this recipe so there are whole grains in the mix. You can use all-purpose flour if that’s what you have though. See the Notes at the end for the info.
• Baking powder: Fresh, active baking powder ensures that the vegetable pancakes rise nicely and cook through in the middles.
• Salt: A small amount of salt ensures that the vegetable pancakes have plenty of flavor.
• Frozen veggie medley: I prefer to use a mix that has corn, carrots, and peas since they all can be added to the batter frozen and they cook through in the time it takes the pancakes to cook.
• Shredded cheese (optional but recommended): I like adding cheddar cheese to this savory pancake recipe.

TIP: You can use gluten-free all-purpose 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 vegetable pancakes. Scroll down to the bottom of this post for the full info.

Step 1. Mix the wet ingredients together.

Step 2. Gently stir in the dry ingredients.

Step 3. Add the cheese and veggies. Stir batter together to make a uniform mixture.

Step 4. Portion out the pancakes, spreading flat. Cook until set and small bubbles begin to appear and flip.

TIP: You can make these pancakes ahead and reheat throughout the week for easy meals as needed.

Serving Suggestions

We like to dip these savory pancakes into a dipping sauce like 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!), with a little soy sauce and toasted sesame seeds, and with a simple side of fruit or a salad for the parents.

How to Store

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.

Best Tips for Success

• 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.
• 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!

Cook ModePrevent your screen from going dark

• 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.

• 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.

Calories: 319kcal, Carbohydrates: 35g, Protein: 13g, Fat: 16g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 62mg, Sodium: 666mg, Potassium: 369mg, Fiber: 6g, Sugar: 3g, Vitamin A: 3901IU, Vitamin C: 7mg, Calcium: 323mg, Iron: 2mg

This post was first published May 2020.