Cheddar and Veggie Pancakes

Total Time
Prep 20 mins
Cook 20 mins

For our very picky toddlers, this is a great one...and freeze ahead, too!

Ingredients Nutrition


  1. Peel carrots and potatoes and grate them, along with zucchini and cheddar cheese into large bowl. Stir in eggs, bread crumbs, salt and pepper.
  2. Heat about 1/2" vegetable oil in a 10" skillet. Pour in 1/4 cup of batter. Press down with spatula and flatten.
  3. Cook until well browned on both sides. Cook as many pancakes at a time as will fit in pan without touching.
  4. As each pancake is done remove from pan and set on plate covered with paper towel to drain.
  5. Serve hot. Makes approximately 12 cakes. **Freezes well**.
Most Helpful

This was a very nice side dish to go with some chicken and potatoes and I can imagine many other dishes or just a snack. Loved the flavor but a little garlic would have been a nice addition. I was surprised that the veggies didn't have to be drained of water but they worked fine without doing that. I did use a little more bread crumbs than called for and I don't know that that did anything or not. Turned a nice golden brown in about 5 minutes per side. Got 9 pancakes. Thanks for sharing a nice addition to my side dishes. Made for Spring PAC 2014

~Nimz~ April 20, 2014