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Vegetable Pancakes

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 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


  • In a bowl, combine all of the vegetables. Stir in eggs; mix well. Combine dry ingredients; add to vegetables.
  • 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.

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Average Rating:
  • Mary
    Nov 5, 2020

    Horrible recipe. It was much too eggy and certainly didn't taste like any vegetable pancakes I have had before. It just tasted like weird eggs with some veggies thrown in.

  • nickheather
    Aug 15, 2011

    I didn't put in the spinach or lettuce, but added red onion, broccoli, red cabbage, parsley flakes, and garlic powder.