Vegetable Pancakes Recipe

Name: Vegetable Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: 1 (8 ounce) container light sour cream; 1 teaspoon fines herbes; ½ teaspoon cayenne pepper; 1 medium baking potato; 3 medium zucchini; 2 carrots, peeled; 1 onion, minced; 2 large eggs, beaten; ½ cup all-purpose flour; 1 teaspoon salt; ¼ teaspoon pepper; 2 tablespoons vegetable oil, divided (as needed)

Servings: persons

1 (8 ounce) container light sour cream
1 teaspoon fines herbes
½ teaspoon cayenne pepper
1 medium baking potato
3 medium zucchini
2 carrots, peeled
1 onion, minced
2 large eggs, beaten
½ cup all-purpose flour
1 teaspoon salt
¼ teaspoon pepper
2 tablespoons vegetable oil, divided (as needed)

1
In a small bowl, mix together the first 3 ingredients; chill for 2-4 hours.
2
Peel the potato; grate the potato, zucchini, and carrots (my food processor works well for this step).
3
Press grated vegetables between paper towels to drain as much moisture as possible.
4
In a mixing bowl, stir together the grated vegetables, onion, eggs, flour, salt, and pepper.
5
In a large non-stick skillet, heat 1 tablespoon oil over medium-high heat.
6
Spoon 1/4 cup batter per pancake into skillet.
7
Cook each pancake approximately 4 minutes on each side; add more oil to skillet as needed.
8
Drain pancakes on paper towels.
9
Serve with sour cream mixture.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 (8 ounce) container light sour cream, 1 teaspoon fines herbes, ½ teaspoon cayenne pepper, 1 medium baking potato, and more.

Yes, 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.

Vegetable Pancakes

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