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–+ servings
Vegetable Pancakes

Crispy Vegetable Pancakes Kids Will Love in Minutes

These Vegetable Pancakes offer a crispy exterior and are packed with veggies, making them a must-try for kids and adults alike.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 15 minutes
Total Time 45 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1.5 cups All-purpose flour Substitute with gluten-free flour for a gluten-free version.
  • 1 cups Water Divided for optimal texture.
  • 1 large Egg Replace with a flax egg or cornstarch slurry for a vegan option.
  • 1 teaspoon Salt Consider using soy sauce for an extra savory kick.
For the Vegetables
  • 1 cup Carrot Finely grated; substitute with zucchini or yellow squash.
  • 1 cup Bell pepper Minced; swap with asparagus or spinach.
  • 1/4 cup Scallions Finely chopped; can be replaced with diced onions.
For Spicing it Up
  • 1 teaspoon Sichuan peppercorn powder Substitute with white or black pepper for a milder taste.
  • 1 tablespoon Sesame oil Use vegetable or olive oil if needed.
For Cooking
  • 2 tablespoons Vegetable oil Ideal for cooking pancakes; use any high-heat oil.
  • 2 tablespoons Sesame seeds Optional garnish for added crunch and flavor.

Equipment

  • large bowl
  • Nonstick flat-bottom pan
  • Spatula

Method
 

Directions
  1. In a large bowl, combine 1½ cups of all-purpose flour with 1 cup of water. Stir until a thick batter forms, then cover the bowl and let it rest for 15 minutes.
  2. After resting, gently stir in an additional ¾ cup of water along with finely grated carrot, minced bell pepper, chopped scallions, egg, salt, Sichuan peppercorn powder, and sesame oil.
  3. Heat a nonstick flat-bottom pan over medium-high heat and lightly grease it with vegetable oil.
  4. Pour in the batter to form thin pancakes, giving them enough space to flip easily.
  5. Cook each pancake for about 5-8 minutes on each side until they are lightly golden brown.
  6. If using sesame seeds, sprinkle them on the pancakes while the batter is still wet.
  7. Enjoy your crispy vegetable pancakes hot, either plain or with your favorite soy dipping sauce.

Nutrition

Serving: 1pancakeCalories: 120kcalCarbohydrates: 18gProtein: 3gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 300mgPotassium: 150mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 20mgCalcium: 30mgIron: 1mg

Notes

Feel free to experiment with different vegetables or spices to customize your pancake recipe!

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