Why This Recipe Fills Every Plate
I make this dish when I want to use up produce and avoid the oven. It’s fast, fuss free, and everyone from picky toddlers to hungry adults loves it. The grated veggies create a moist base, while the flour and eggs hold it all together. Once pan fried in plant oil, you get these golden, crispy edged pancakes that are savory, fluffy, and deeply satisfying.
- Vegetable packed: Uses zucchini, potato, spring onion, and parsley
- Quick and easy: From prep to pan in under 20 minutes
- Flexible flavor: Works with extra herbs, spices, or even cheese
- No fancy gear needed: Just a bowl, a pan, and a grater
Ingredients You’ll Need
- 3 eggs
- 300 ml milk
- 140 g flour
- 1 tsp baking powder
- 1 zucchini
- 1 potato
- Salt to taste
- Spring onions, chopped
- Fresh parsley, chopped
- Plant oil for frying
How I Make These Pancakes
1. Prep the Veggies
I start by grating the zucchini and potato using the coarse side of the grater. Then comes the most important step squeezing out the liquid. I wrap the grated veg in a clean kitchen towel and twist hard. If you skip this, the pancakes will turn soggy and heavy. Once dry, they go into a big mixing bowl.
2. Make the Batter
In another bowl, I whisk together the eggs and milk until frothy. Then I slowly add the flour and baking powder, whisking just until smooth no lumps. I fold the egg mixture into the grated vegetables, followed by the spring onions, parsley, and salt. The result is a thick, spoonable batter that smells like Sunday brunch.
3. Cook in Batches
- Heat 1-2 tablespoons of oil in a non stick skillet over medium heat.
- Spoon the batter into the pan, forming small rounds (about 3-4 inches wide).
- Cook for 2-3 minutes on each side, or until golden brown and crispy on the outside.
- Transfer to a paper towel lined plate while you cook the next batch.
I always test the first one for seasoning sometimes the salt needs adjusting. Once they’re cooked, they’re ready to serve hot or warm. I usually whip up a quick dipping sauce (Greek yogurt + garlic + lemon) or pair them with our fresh cucumber salad for a refreshing side.
Chef Tips for Success
- Squeeze veggies dry: This one step ensures a crisp, firm pancake.
- Medium heat is key: Too hot and the outside burns before the inside sets.
- Use non stick or cast iron: You’ll need minimal oil and get a beautiful golden crust.
- Rest the batter: Let it sit for 5 minutes before frying to help bind everything.
Variations I’ve Tried
Ways to Customize
- Cheesy version: Add ½ cup grated cheddar or parmesan to the batter
- Spiced up: Mix in ½ tsp cumin or smoked paprika for extra flavor
- Low carb: Replace half the flour with chickpea flour for a protein boost
- Extra greens: Add chopped spinach or kale for even more veggie power
How I Serve These Pancakes to Please Everyone
From Solo Snack to Full Family Meal
What I love most about these savory zucchini and potato pancakes is their range. I’ve served them as a hearty breakfast, a satisfying lunch, and even a fun dinner side dish. When I’m making them for kids, I keep the seasoning mild and cut them into fun shapes using cookie cutters. For adults, I turn them into sliders with toppings like smoked salmon, crème fraîche, or herbed yogurt sauce. They’re just as home on a brunch board as they are in a dinner spread.
- Kid friendly: Serve with a side of ketchup or yogurt dip and sliced fruit
- Brunch ready: Stack with avocado and a fried egg on top
- Dinner side: Pair with savory quiche muffins or rustic potato bake
- Party platter: Make mini versions and serve with assorted dips
Making a Big Batch and Storing Leftovers
These pancakes are excellent for meal prep. I often double the batch and refrigerate the extras. They stay soft and flavorful for up to three days, and they reheat beautifully in a skillet or the oven. I’ve even frozen them layer them with parchment in a container or zip bag, then reheat straight from frozen in a pan with a little oil.
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- Fridge: Store in an airtight container for 3-4 days
- Freezer: Freeze for up to 1 month. Reheat in a pan or air fryer
- To reheat: Pan fry for 2 minutes per side over medium heat for crispiness
This trick works as well as it does with our shortbread biscuits or frozen donuts convenient, consistent, and always appreciated.
Seasonal Variations I Use Throughout the Year
Depending on what’s in season or sitting in my fridge, I often adjust the vegetables. In winter, I swap in carrots or parsnips for earthier flavor. In spring, chopped spinach or leeks blend in beautifully. The base batter stays the same eggs, milk, flour which makes it reliable and easy to memorize.
- Spring: Zucchini + spinach + dill
- Summer: Zucchini + corn + basil
- Autumn: Grated sweet potato + sage
- Winter: Carrot + parsnip + cumin
This flexibility reminds me of our crazy dough recipe one base, endless results. I’ve even made versions using leftover roasted vegetables, blending them into the batter and pan frying for a quick and waste free meal.
Make It Your Own with These Creative Twists
Spice and Herb Ideas
If you want to take this recipe up a notch, experiment with bold seasonings. For a Mediterranean spin, I add oregano and feta. For something spicy, a touch of cayenne or harissa paste in the batter works wonders. Here are a few combos I love:
- Feta + dill + lemon zest: For a Greek inspired flavor
- Garlic powder + smoked paprika: Adds a savory kick
- Curry powder + cilantro: For an Indian twist
- Parmesan + thyme: Classic and rich
High Protein Upgrades
For days when I need these to fuel me post workout or during long shifts, I boost the protein content. Adding a couple tablespoons of oat flour or protein powder works great, and mixing in shredded cheese or finely chopped turkey adds bulk without changing the cooking method.
- Egg whites: Replace one whole egg with two whites for lean protein
- Chickpea flour: Replace half the flour to increase fiber and protein
- Cheddar + turkey: Mix into batter for a complete meal pancake
It’s the same idea behind our high protein oatmeal work with your goals, not against them, and always keep the flavor strong.
