Perfect Vegetable Pancakes

"My version of Paula Deen's vegetable pancakes. A tasty side dish that was quickly gobbled up by my cousins two very young children."
photo by Hanka photo by Hanka
photo by Hanka
photo by Nif_H photo by Nif_H
photo by Artandkitchen photo by Artandkitchen
photo by karen photo by karen
photo by Baby Kato photo by Baby Kato
Ready In:




  • In a mixing bowl, stir together the flour, baking powder, salt, and pepper.
  • In another bowl, beat together the eggbeaters, milk, carrot, zucchini, and green onion; add to the dry ingredients and stir until combined.
  • Spray a large skillet with cooking spray and warm over medium heat.
  • Pour the batter by tablespoons into the pan, making a few pancakes at a time.
  • Cook about 2 minutes on each side and golden brown.
  • Respray pan with cooking spray as needed.
  • Serve pancakes at once.

Questions & Replies

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  1. breezermom
    These are so easy to make, and so yummy! I've made squash fritters before with cooked squash, but this is my first with grated squash. I didn't add any salt, as I am trying to reduce my sodium intake, but I encourage everyone else to do so! It needed a bit of salt. These cook up very nicely....I reduced the heat on my stove to make sure they were cooked all the way through the middle....but that is my stove. Made for Photo Tag!
  2. karen
    What a wonderful veggie side dish! I didn't have any green onions, so grated 1/2 regular sweet onion instead. I also used a combination of carrots, zucchini and yellow squash, and used a real egg instead of Eggbeaters. I had extra and tossed them in the freezer. They should heat up well in the microwave when I need something quick to complete a meal.
  3. Baby Kato
    These vegetable pancakes were excellent. I enjoyed the flavor and texture of this treat very much. They were quick and easy to make. The pancakes had loads of flavor and were tender, simply perfect. I fried them in chili oil and garnished them with a little sour cream, sliced green onions and freshly ground coarse sea salt. I will be enjoying these again and again. They will be going into my Favorite Cookbook for 2011. Thanks so much for sharing Deb.
  4. Studentchef
    Easy to follow and easy to make. I love the combination of all the vegetables, and used sour cream as a topping.
  5. Hanka
    These pancakes are delicious! The texture is moist and light and baking powder gives them nice lift. I had some corn that needed to be used so I added to it which give these pancakes bit of crunch and sweetness. I didn't have egg beaters so I used 1 egg. I enjoyed them warm my husband loved them cold. Definitely keeper! Thank you Debbwl for delicious recipe! Made for Tag recipe 2/2012



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