Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Carrot-Zucchini Vegetable Pancakes Recipe
    Lost? Site Map

    Carrot-Zucchini Vegetable Pancakes

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    BecR's Note:

    Savory and delicious veggie pancakes for breakfast, or anytime! This is my much adapted version of Paula Deen's recipe for Vegetable Pancakes. Here, I've lightly sauteed the veggies in a little butter and oil before adding them to the batter. This results in a very tender pancake, with no raw bits in it. If desired, you can skip this step. Cheese (ricotta or mozzarella) is optional. Recipe makes a lot of pancakes, but no problem as they freeze beautifully--just pop them into the microwave for a minute or two to warm them, and spread with your favorite topping--yum! Great served warm or at room temperature, with a dollop of sour cream. I hope you enjoy these as much as we do!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      In a large frying pan or wok, melt butter and olive oil over medium high heat. Add carrots, zucchini and onions (in batches if necessary), and saute until tender, about 2-3 minutes. Stir in the parsley; set aside.
    2. 2
      In a large bowl, whisk together the flour, baking powder, salt and pepper.
    3. 3
      In another bowl, beat together the eggs and milk.
    4. 4
      Add the egg mixture to the flour mixture, stirring to combine; do not over mix. Fold in the veggies (and the cheese and breadcrumbs, if using).
    5. 5
      Preheat a large frying pan or griddle over medium to medium high heat. Carefully add a tablespoon of oil to the pan, swirling to coat.
    6. 6
      Use a ladle to pour the batter into the pan, making a few pancakes at a time.
    7. 7
      Cook about 2 minutes per side, until golden brown.
    8. 8
      Add remaining oil to the pan as needed.
    9. 9
      Serve warm or at room temperature, with a dollop of sour cream.

    Ratings & Reviews:


    Nutritional Facts for Carrot-Zucchini Vegetable Pancakes

    Serving Size: 1 (92 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 102.1
    Calories from Fat 53
    Total Fat 5.9 g
    Saturated Fat 1.7 g
    Cholesterol 28.1 mg
    Sodium 213.5 mg
    Total Carbohydrate 10.2 g
    Dietary Fiber 1.3 g
    Sugars 1.9 g
    Protein 2.5 g

    Ideas from


    Over 475,000 Recipes Network of Sites