Carrot-Zucchini Vegetable Pancakes Recipe

Name: Carrot-Zucchini Vegetable Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups shredded carrots; 3 cups shredded zucchini; 1 ½ cups sliced green onions; 1 tablespoon finely chopped fresh parsley; 2 tablespoons butter; 2 tablespoons olive oil; 1 cup all-purpose flour; 1 teaspoon baking powder; 1 teaspoon salt; ½ teaspoon fresh ground black pepper; 2 eggs; ½ cup milk; 1 cup grated mozzarella cheese (optional) or 1 cup ricotta cheese (optional); ¼ cup soft breadcrumbs (optional); 2 tablespoons vegetable oil, for frying; sour cream, to serve

Servings: persons

3 cups shredded carrots
3 cups shredded zucchini
1 ½ cups sliced green onions
1 tablespoon finely chopped fresh parsley
2 tablespoons butter
2 tablespoons olive oil
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon fresh ground black pepper
2 eggs
½ cup milk
1 cup grated mozzarella cheese (optional) or 1 cup ricotta cheese (optional)
¼ cup soft breadcrumbs (optional)
2 tablespoons vegetable oil, for frying
sour cream, to serve

1
In a large frying pan or wok, melt butter and olive oil over medium high heat.
2
Add carrots, zucchini and onions (in batches if necessary), and saute until tender, about 2-3 minutes.
3
Stir in the parsley; set aside.
4
In a large bowl, whisk together the flour, baking powder, salt and pepper.
5
In another bowl, beat together the eggs and milk.
6
Add the egg mixture to the flour mixture, stirring to combine; do not over mix.
7
Fold in the veggies (and the cheese and breadcrumbs, if using).
8
Preheat a large frying pan or griddle over medium to medium high heat.
9
Carefully add a tablespoon of oil to the pan, swirling to coat.
10
Use a ladle to pour the batter into the pan, making a few pancakes at a time.
11
Cook about 2 minutes per side, until golden brown.
12
Add remaining oil to the pan as needed.
13
Serve warm or at room temperature, with a dollop of sour cream.

627

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 cups shredded carrots, 3 cups shredded zucchini, 1 ½ cups sliced green onions, 1 tablespoon finely chopped fresh parsley, and more.

Yes, Carrot-Zucchini Vegetable Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Carrot-Zucchini Vegetable Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions