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You’d batter believe these are delicious. Winter Vegetable Pancakes are easy to make and kid friendly!  Full of  flavor and nutrients the taste is deliciously savory with a hint of natural sweetness. Try  dipped in a low-sodium soy sauce vinaigrette, or spicy ketchup. Great served with eggs, tofu and beans, or salmon, chicken and beef. For a gluten-free option substitute cornstarch for flour. Makes 8.

Ingredients:

  • 1 cup cabbage, finely shredded

  • 1 cup carrots, finely shredded

  • 1/4 cup onion, finely shredded

  • 2 eggs

  • 2 Tbsp milk of water

  • 1/4 cup flour

  • salt & pepper, to taste

  • oil for frying

Main Ingredient(s): Cabbage, Carrots, Onions

Steps:

  • Wash and prep produce as directed.

  • In a bowl, beat eggs, and then beat in milk or water. Add flour, salt & pepper and mix until smooth. Stir in vegetables.

  • Add a thin layer of oil to a frying pan and turn burner to medium heat. When oil is hot and shimmery, drop in pancake batter using a tablespoon. Cook 2-3 minutes until golden and crispy on bottom, and then flip and cook 2-3 minutes more.

  • Optional: Serve with a lemon wedge or top with chopped parsley.

Serving suggestions: Pancakes taste great with a sprinkling of lemon or soy sauce. You can also use this basic pancake recipe with other vegetables you may have, including spinach and kale.

Simple Soy Vinaigrette: Add 2 Tbsp oil, 2 Tbsp rice wine vinegar, 2 Tbsp soy sauce, 1 tsp honey to a small container (with lid), cover and shake well.

Photo of white bowl with a small green cabbage, 3 carrots with greens and yellow onion decoratively arranged.
Photo of prepped ingredients, wooden bowl with shredded cabbage, onion and carrots, small measure of avocado oil, small pitcher of milk, dish of flour, 2 brown eggs, salt and pepper shakers.
Photo of wedge of cabbage being shredded on green cutting board.
Photo of half an onion being shredded on green cutting board.
Photo of carrot being shredded on green cutting board.
Photo of wooden bowl with shredded vegetables
Photo of 2 eggs being beaten with fork in white bowl.
Photo of 2 eggs and milk being beaten with fork in white bowl.
Photo of egg and milk mixture topped with flour, salt and pepper in white bowl.
Photo of egg, milk and flour batter.
Photo of adding shredded vegetables into egg batter.
Photo of veg and batter combined.
Photo of 4 batter drops in skillet coated with oil.
Photo of first flip of pancakes, golden brown.
Photo of plated Winter Vegetable Pancakes with side of soy vinaigrette dipping sauce. Fork on plate.
VT Fresh Cooked, Ate, Approved graphic with a check mark.

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VT Fresh is funded in part by the USDA’s Supplemental Nutrition Assistance Program (SNAP). USDA is an equal opportunity provider and employer. In Vermont, SNAP is called 3SquaresVT. It can help low income people buy foods for a better diet. To find out more, contact the Vermont Foodbank toll-free at 855-855-6181.

Published On: March 14, 2025