Veggie Stuffed Pancakes Recipe

Name: Veggie Stuffed Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups pancake mix (recommended -- Krusteaz); 1 cup water; 2 tablespoons olive oil; 1 medium onion, chopped; 2 carrots, peeled and chopped; 1 garlic clove, chopped; 1 lb frozen spinach, thawed and drained; 2 roma tomatoes, chopped; 1 teaspoon salt; ¼ teaspoon black pepper, freshly ground; ¼ cup fresh basil leaf, chopped; ¼ cup grated parmesan cheese, plus; ¼ cup grated parmesan cheese; 1 (8 ounce) container mascarpone cheese; 1 ¼ cups mozzarella cheese, shredded; ½ cup whole milk

Servings: persons

1 ½ cups pancake mix (recommended -- Krusteaz)
1 cup water
2 tablespoons olive oil
1 medium onion, chopped
2 carrots, peeled and chopped
1 garlic clove, chopped
1 lb frozen spinach, thawed and drained
2 roma tomatoes, chopped
1 teaspoon salt
¼ teaspoon black pepper, freshly ground
¼ cup fresh basil leaf, chopped
¼ cup grated parmesan cheese, plus
¼ cup grated parmesan cheese
1 (8 ounce) container mascarpone cheese
1 ¼ cups mozzarella cheese, shredded
½ cup whole milk

1
In a medium bowl combine the pancake mix and water.
2
Whisk the batter until smooth.
3
Heat a large non-stick skillet over medium-high heat.
4
Make 12 pancakes about 5 1/2-inches in diameter.
5
Transfer to a plate and set aside.
6
Warm the olive oil in a large skillet.
7
Add the onions, carrots, and garlic and saute until the vegetables are tender, about 5 minutes.
8
Add the spinach, tomatoes, salt, and pepper.
9
Stir to combine.
10
Transfer the vegetable mixture to a large bowl.
11
Add the basil, 1/4 cup Parmesan, and mascarpone cheese.
12
Stir the mixture until well mixed.
13
Preheat the oven to 350 degrees F. Lightly grease a 9 by 12-inch baking dish (or individual baking dishes).
14
Using about half the vegetable mixture fill the pancakes.
15
Lay pancake down on a work surface, top with 2 spoonfuls of vegetable mixture, sprinkle with some mozzarella cheese.
16
Roll up the pancake around the vegetable mixture and place in the baking dish.
17
Continue with the remaining pancakes, placing in the baking dish in 2 rows, and using up all the shredded mozzarella cheese.
18
Place the remaining vegetable mixture in a blender with 1/2 cup whole milk.
19
Blend until smooth adding up to 1/4 cup more milk if necessary to make a sauce.
20
Pour the sauce over the center of the vegetable-stuffed pancakes in two rows.
21
Sprinkle with the remaining 1/4 cup Parmesan.
22
Bake until the cheese is melted and the vegetables are hot, about 25 minutes.
23
Serve immediately.

442

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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: 1 ½ cups pancake mix (recommended -- Krusteaz), 1 cup water, 2 tablespoons olive oil, 1 medium onion, chopped, and more.

Yes, Veggie Stuffed 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!

Veggie Stuffed Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions