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4.12 from 17 votes

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!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Keyword: carrots, kid friendly, vegetarian, Veggie Pancakes, zucchini
Servings: 4 servings
Calories: 281kcal


  • 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).


Calories: 281kcal | Carbohydrates: 38g | Protein: 11g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 61mg | Sodium: 537mg | Fiber: 6g | Sugar: 6g