Vegetable-Potato Pancakes Recipe

Name: Vegetable-Potato Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup Fresh Vegetables (any Variety*); 2 Tablespoons Olive Oil, Divided; 4 whole Russet Potatoes (small To Medium Size); 1/4 cups Milk; 2 whole Eggs; 1 dash Garlic Powder, To Taste; 1 dash Onion Powder, to taste; 1 dash Seasoned Salt, To Taste; 1/4 cups Flour; 1/4 teaspoons Baking Powder; 20 sprigs Cilantro Leaves; 1 dash Salt; 2 Tablespoons Vegetable Oil (or Non-stick Spray); 1 container Sour Cream For Garnish, 16 Ounce Tub, Use As Much As You Want

Servings: persons

1-1/2 cup Fresh Vegetables (any Variety*)
2 Tablespoons Olive Oil, Divided
4 whole Russet Potatoes (small To Medium Size)
1/4 cups Milk
2 whole Eggs
1 dash Garlic Powder, To Taste
1 dash Onion Powder, to taste
1 dash Seasoned Salt, To Taste
1/4 cups Flour
1/4 teaspoons Baking Powder
20 sprigs Cilantro Leaves
1 dash Salt
2 Tablespoons Vegetable Oil (or Non-stick Spray)
1 container Sour Cream For Garnish, 16 Ounce Tub, Use As Much As You Want

1
NOTE: The number of servings will heavily depend on whether this is the main course of merely a side dish. As a main dish, it makes 3-4 servings.
2
1. Thinly slice or shred your veggies. *I used broccoli, corn, onion and carrot. Saute them over medium heat in olive oil until just tender.
3
2. Meanwhile, peel and shred potatoes. (I shredded them into a strainer over a mixing bowl to allow the moisture to drain.) Add a little salt to the potatoes and stir a bit, before setting aside, to help get excess moisture out.
4
3. Once veggies are just tender, add them to the potatoes in strainer. Removing them from the heat will prevent them from overcooking!
5
4. Begin heating an oiled griddle. **This is where you can use vegetable oil or non-stick spray. I personally used a Canola oil spray.
6
5. Dispose of the potato water that you've collected in the mixing bowl. Into the emptied mixing bowl, add milk, eggs, garlic and onion powder, seasoned salt, flour, and baking powder. Combine with a fork.
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6. Dump in potatoes and veggies. Add handful of cilantro leaves. Toss with fork until everything is coated with egg and milk mixture.
8
7. Place heaping scoops of potato mixture onto the hot griddle and smash flat, leaving a little room between each pancake. At this point, I added a little more seasoned salt (we like stuff spicy!)
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8. Brown on each side.
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9. Repeat steps 7 and 8 until entire batter mixture has been cooked.
11
10. Top fried pancakes with sour cream. If you're really fancy, you could even add a sprig or two of cilantro!
12
I really think this can easily be vegetarian/vegan if the eggs, milk and sour cream are removed. There would just need to be something else to help hold the potato mixture together in place of the eggs.

419

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

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 14 ingredients. The key ingredients include: 1-1/2 cup Fresh Vegetables (any Variety*), 2 Tablespoons Olive Oil, Divided, 4 whole Russet Potatoes (small To Medium Size), 1/4 cups Milk, and more.

Yes, Vegetable-Potato 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!

Vegetable-Potato Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions