Total Time
30mins
Prep 20 mins
Cook 10 mins

Paula Deen's recipe for these vegetable pancakes are by far the best I have ever had

Ingredients Nutrition

Directions

  1. in a mixing bowl stir together the flour, baking powder, salt and pepper.
  2. In another bowl, beat together the egg, milk,carrots , zucchini, and onions.
  3. Add this to the dry ingredients and stir until combined.
  4. Using a large skillet, heat 1 tablespoon of oil over medium heat.
  5. Pour the batter by tablespoons into the pan, making a few pancakes at a time.
  6. Cook about 2 minutes on each side and golden brown.
  7. Add the remaining oil to the pan as needed.
  8. Serve immediately.

Reviews

Most Helpful

Great pancakes. I made them with grated potatoes instead of carrots and add some corn. Made a double batch. Simply delicious!!!

Hanka October 08, 2007

We topped this with okonomiyake sauce. Next time we'll also top with a fried egg.

Carolyn M. July 19, 2016

I am trying to eat more veggies, AND find new ways to use the zucchini in my garden. I thought this recipe was very good. I didn't have green onions, so omitted them, and substituted whole wheat flour and coconut oil in the recipe in place of all purpose flour and vegetable oil. I would try these again. I think I'll play around with this a bit with some other spices as well to give it a little extra kick. Thanks for this recipe!

Dawn H. June 24, 2015

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