Veggie Pancake Recipe: Breakfast for Busy Kids
Crispy veggie pancakes cook up fast in a skillet and provide a blend of healthy veggies (zucchini, corn, and carrot) for your kids’ morning meal!
We’re all about veggies for breakfast! And from our readers’ reaction to our vegetable muffins, a lot of you are too. Here’s a crispy and tender veggie pancakes to add to your breakfast rotation. These taste like hash browns, so picky eaters will dig right in. And they’re made with other wholesome ingredients like whole grain flour, eggs, yogurt, and cheese.
Here’s What We Put In Our Veggie Pancakes
We included the power packed Zucchini (filled with immune fighting Vitamin C!)
Carrots: Packed with eye protecting Vitamin A
and corn that includes energizing Vitamin B
We used these three veggies in our pancake batter (recipe below), and cooked them on a griddle like regular pancakes.
Then, we got some beautiful pancakes, perfect for pre-snow playing activities of the day.
Veggie Pancake Recipe! Breakfast for Busy Kids!
- 2 cup zucchini
- 2 cup grated carrot
- 1 cup frozen corn
- 1 large egg
- 1/8 cup yogurt, plain
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper, ground
- 1/2 cup flour, whole wheat
- 1/2 cup cornmeal, yellow
- 2 teaspoon baking powder
- 1/2 cup cheddar cheese, shredded
- 1 tablespoon olive oil
- Finely grate zucchini and carrots.
- Combine zucchini, carrots, and corn in a large bowl. Add the egg, yogurt, salt, and pepper and stir.
- In a separate bowl, combine the flour, cornmeal, and baking powder. Add it to the veggies. Fold in the cheese.
- Heat olive oil in a skillet. Form balls of dough and press into a patty, using about 1/8 cup of dough. Add to skillet and cook on both sides (pressing to flat with the back of your spatula so it gets hot and cooked throughout the pancake).
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie
This actually sounds pretty interesting to make. These Veggie Pancakes look really good to.
Mmm… And I love your children’s annual snow forts! Mine, too, were out for 3 hours, came in DRIPPING wet! My 15-month-old went out for about 30 minutes, before I forced him in, crying. He then sat at the back sliding door and watched his brother and sister play. Goes to show, that even at a young age, they WANT to be active and playing!
Veggie Pancakes look really good and healthy diet for kids, A great diet to grow kids healthy.
sounds good Veggie Pancakes Breakfast thanks for the recipe. I have add this recipes to my breakfast menu…………..
Just curious is that non-gmo corn…if so where did you find it?
I buy organic non-GMO corn frozen at Sam’s Club!
We grow our corn and freeze it!! Corn grows very well in Utah, and contrary to what people think, most corn seeds are not genetically modified. In fact, it is very difficult to purchase genetically modified seeds. You can only get them if you are a large corporpration or buy them by the truckloads.
Going to make these. Thanks.
Thank you…well they look pretty tasty, so I will be making these for my little ones…btw…the purchased the plate & bowl (food groups) for my girls and they were a hit…Thank you.
Could you make these with yellow squash instead of the zucchini?
Yes! I’ve done it before and it’s great!
Loved these!! The kids liked them okay think next time I’ll sub orange bell pepper for the carrots (my daughter seems to not like carrots.) Have you ever tried adding spinach? Just curious. We love spinach. Thanks for the great recipes!!!
Not yet! But if you add spinach, let us know how It tastes! Carrots are a terrific addition!
Thansk for the recipe. What can I substitute for cornmeal? I don’t have it at home. So anything else I can use instead?
I do think cornmeal would be a great substitute! Let me know how they turn out!
I am sorry. I guess my question wasn’t clear? I was wondering if I could substitute cornmeal with anything else in the above recipe – since I don’t have cornmeal with me?
Oh Sorry!! Maybe just use the same amount of extra whole wheat flour?
Could you freeze these after being made
Yes, you can! We tried and it worked well.
How did you reheat these after freezing?
Jamie- you could do it in the microwave or the oven.
can these be made without eggs or can I substitute something else for binding, such as milk? My son has an egg allergy, but these look great. Thanks!
I haven’t tried Diana- but instead of milk, I would probably do a flax substitution. We have some egg substitution ideas on this post: https://www.superhealthykids.com/the-essential-food-allergy-substitution-guide/
what can you use besides corn? Mince eaten corn turns into sugar. Thanks for your help 🙂
Mary- if you don’t eat corn, you can just leave it out.
What other types of flour could you use in place of the whole wheat flour?? I have gluten free oat flour and also nut flours. Has anyone tried this and if so how’d they turn out?
Thanks a bunch!!
You could try the gluten free flour Jeni- Or maybe even grind some oats into flour??
Hi there..im from malaysia..tq for the recipe.definitely going to try these for my active 5,4 and 2yrs old kids..hihi..great substitutes from their usual plain pancake.
These look great – what would you suggest to substitute the yogurt? Thanks
Could I leave the yoghurt out?
Thanks for the great blog!
What can I sub the cheese with?
@Jen and Helen, you could use tofu as a sub for the yogurt, or any dairy free yogurt.
Michal, I would just leave the cheese out.
Thank you – so is the yogurt/tofu there to add protein or more of a creamy element?
More of a binder Jen.
Thank you 🙂
Has anyone tried baking these instead of frying in oil?
It was hard to get them to stick together, but don’t add more flour, it takes better just the way it is.
We love these and eat them for dinner 😉
my family didn’t like them very much. I liked them, but the texture was a little grainy.
Made these with my 2.5yo, he even ate some! Delicious.
I have the pickiest eaters in the world. I’ve been trying new recipes from here but strike out every time. However, my hubby and I loved these. I will take them for lunch.
these came out great! i used broccoli instead of zuchinni and i also used all frozen veggies and squeezed out the water. maybe less cornmeal would make these better, but they are good and i will freeze them also!
How much is a serving? And how do you make the sauce? Thank you!
Hi Silvia, the recipe makes four servings, total. (The number of pancakes is variable depending on what size you make them.) For the sauce you can just stir together yogurt or sour cream with fresh herbs. Dill is very nice. I hope this helps!
These look great! Do we need to squeeze the water from the zucchini ?
Yes, it works best if the zucchini is dry.
Delicious treat and so creative.
I can’t believe all the takeoffs of can’t use this and is it GMO corn or don’t eat eggs…if it don’t fit in your diet try something else. Your diet you know what to use as substitutes. Way too needy!
This looks great! Do you also have the recipe for the dipping sauce? Thanks!!
Here you go!
Can I bake this in the oven to cut it into squares?
What temp and time do you recommend?
It’s worth a shot! I would bake it 375 degrees for 15-20 minutes and check for doneness. Good luck!
What did you top these with? Is that some kind of herded sour cream?
It’s a mix of Greek yogurt, cottage cheese, herbs.