Get the recipe: Kid-Requested Easy Cheesy Savory Vegetable Pancakes
Crispy on the outside and soft on the inside, these Cheesy Vegetable Pancakes are a fun, perfectly dippable alternative to traditional pancakes. These 15-minute pancakes are filled with carrots, zucchini, corn, and cheese, these fluffy and light pancakes are a fun, savory breakfast for your entire family.
Ingredients
- 1 1/2 cups flour white whole wheat all-purpose, 50/50 all-purpose and whole wheat, gf blend
- 3 tsp baking powder
- 1/4 tsp baking salt
- 2 tbsp melted butter or oil coconut oil, vegetable oil, olive oil or avocado oil
- 1 large egg
- 1 1/2 cups milk, regular or any plain plant-based milk
- 1/3 cup carrots, finely shredded
- 1/3 cup zucchini, finely shredded
- 1/3 cup sweet corn, frozen
- 1/2 cup ceddar cheese, shredded
Instructions
- Dry Ingredients: In a medium bowl, whisk the flour, baking powder, and salt.
- Wet Ingredients: Add in the melted butter, egg, milk, carrots, zucchini, corn, and cheese.
- Incorporate: Stir until incorporated; do not overmix.
- Cook: Heat a non-stick pan or pancake griddle over medium to medium-low heat. Pour 3 tablespoons of batter onto the pan. Cook for 2-3 minutes, or until tiny bubbles appear on the outside of the pancake. Flip and cook for an additional 2 minutes. If the batter gets too thick, add milk a tablespoon at a time and stir until you have the right consistency.
- Continue: Transfer pancakes to a cooling rack and repeat the process until you have used all the batter.
- Serve and Enjoy!
Notes
Age: 6+ months
Storage: These cheesy vegetable pancakes store well in an airtight container in the fridge for 3-5 days. You can also freeze pancakes for up to 3 months. Thaw in the fridge overnight or reheat in the microwave.
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