Whole wheat veggie pancakes

Prep Time 10 minutes Cook Time 8 minutes Total Time 18 minutes
Yields 10 pancakes     adjust servings

Whole wheat veggie pancakes with shredded squash and zucchini are an easy, fun way to get kids to eat their vegetables!


  • 1/2 cup white whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups total shredded veggies, grated and squeezed of extra moisture (see notes)
  • 2 tablespoons grated onion (or substitute sliced green onions), squeezed of extra moisture
  • 1 large egg
  • 1/2 cup shredded cheddar cheese
  • Olive oil, for cooking
  • Marie’s® Creamy Ranch Dressing, for serving


In a medium bowl, add flour, baking powder, salt and black pepper and stir to combine.

Make a well in the center and add the grated veggies, onion, egg and cheese. Mix the wet ingredients together in the well then stir into the dry ingredients until just combined. The batter will be thick

Heat a couple of teaspoons of olive oil a large sauté pan over medium heat. Scoop about 1/4 cup of the batter for each pancake. You should be able to get 4-5 pancakes in the pan at a time. I use the spoon or my fingers to help shape the mixture into a pancake shape.

Cook for about 3-4 minutes, until slightly browned, then flip and cook for another 3-4 minutes on the other side, until browned and cooked through.

Serve with Ranch dressing for dipping.

Recipe Notes

I usually make these with shredded zucchini and squash. They incorporate really well into the batter. I think shredded carrots and corn would also be great. You just need 2 cups total of whatever veggie mix you choose, measured after squeezing out the excess liquid.

I use a fine grater for my veggies, as that’s what my kids prefer.

The extras freeze great! Just let the cooked pancakes cool then place them in a labeled freezer-safe Ziploc bag for up to 3-4 months. Thaw then heat in a pan or the microwave.

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