These savory vegetable pancakes are a perfect blend of wholesome ingredients and comforting flavors. Loaded with grated zucchini, potatoes, carrots, and a handful of fresh spinach, they’re not just delicious—they’re packed with nutrients. Whether served as a light lunch, healthy breakfast, or a side dish to a main course, these pancakes deliver satisfying texture and taste in every bite.
Perfectly crisp on the outside and tender on the inside, they’re a great way to sneak more vegetables into your diet. They’re also versatile—customize them with your favorite herbs, toppings, or dips for a new twist every time you make them.
Recipe description
This recipe brings together a colorful mix of grated vegetables—zucchini, carrots, and potatoes—enhanced with finely chopped onion and spinach. Held together with oatmeal, milk, and eggs, the batter cooks into hearty yet light pancakes that are satisfying and easy to digest. These vegetable pancakes are a family-friendly dish and a smart way to repurpose your leftover produce.
The addition of oats makes them slightly chewy and more filling than your average fritter, while the spinach adds an earthy depth and burst of color. You can make a big batch and enjoy them warm or cold—they store well and make a convenient make-ahead meal.
Preparation, cook, and total times
Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
YIELD
Makes about 8–10 small pancakes
Serves 3–4
Cuisine
Vegetarian, Eastern European inspired, healthy comfort food
A full list of ingredients
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2 large eggs
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Handful of young spinach, chopped
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100 ml milk (about 1/2 cup)
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6 tablespoons oatmeal
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2 medium zucchini, grated
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2 medium potatoes, grated
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1 medium onion, finely chopped
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1 carrot, grated
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Salt and pepper, to taste
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Oil for frying (vegetable or olive oil)
Step-by-step cooking directions
Step 1: Prepare the Vegetables
Wash and peel the potatoes and carrot. Grate them along with the zucchini using a coarse grater.
Use a clean kitchen towel or cheesecloth to squeeze out the excess water from the grated vegetables. This step is crucial to prevent the pancakes from becoming soggy.
Finely chop the onion and spinach, and set aside.
Step 2: Mix the Batter
In a large mixing bowl, whisk the eggs and milk until fully combined.
Add the oatmeal and stir. Let it sit for 1–2 minutes so the oats can begin absorbing the liquid.
Add in the squeezed vegetables, chopped spinach, and onion.
Season with salt and black pepper to your taste. Mix everything together until you have a thick, spoonable batter.
Step 3: Cook the Pancakes
Heat a non-stick skillet over medium heat and drizzle with oil.
Scoop a heaping spoonful of batter into the pan and press lightly with a spatula to flatten.
Cook for about 3–4 minutes per side, or until golden brown and crispy on the edges.
Transfer to a paper towel-lined plate to drain excess oil.
Repeat the process with the remaining batter, adding more oil to the skillet as needed.
Step 4: Serve
Serve warm immediately, or let cool and reheat as needed. These pancakes also taste great at room temperature.
Nutritional information (per 2 pancakes)
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Calories: 180
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Protein: 6 g
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Carbohydrates: 20 g
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Fat: 8 g
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Fiber: 3 g
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Vitamin A: 40% DV
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Vitamin C: 25% DV
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Iron: 10% DV
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Calcium: 8% DV
The origins and popularity of the recipe
These vegetable pancakes take inspiration from traditional European potato pancakes (like Polish placki ziemniaczane), with a healthy, modern twist. By adding spinach, oats, and other vegetables, they become more nutritionally dense and better suited to today’s plant-forward meals.
Vegetable pancakes are a staple across many cultures—whether Korean kimchi pancakes, Indian besan chillas, or Russian draniki. Their popularity comes from their simplicity, adaptability, and ability to please even picky eaters.
Reasons why you’ll love the recipe
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Easy and quick: Ready in under 40 minutes from scratch
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Customizable: Use any veggies or herbs you have on hand
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Meal-prep friendly: Store well in the fridge or freezer
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Kid-approved: Mild, soft texture, and easy to eat
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Healthy: Rich in fiber, vitamins, and plant-based nutrition
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Budget-friendly: Uses common, inexpensive ingredients
Health benefits
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Zucchini: High in antioxidants and low in calories
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Spinach: Rich in iron, calcium, and vitamins A and C
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Oats: Provide slow-digesting carbs and beta-glucan fiber
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Eggs: A complete protein with B-vitamins and choline
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Carrots and Potatoes: Great sources of potassium and beta-carotene
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Onion and Garlic (optional add-ins): Anti-inflammatory and immune-boosting properties
Serving suggestions
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Top with a poached egg for a filling brunch
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Serve with sour cream, tzatziki, or yogurt dip for a creamy contrast
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Add a side salad of tomatoes, cucumbers, or leafy greens for freshness
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Pair with grilled chicken or salmon for a heartier dinner
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Enjoy with avocado slices and chili flakes for a modern twist
Cooking tips
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Don’t skip squeezing the vegetables: This step ensures your pancakes are crisp, not soggy.
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Chop the spinach finely: This prevents big leafy chunks and helps the batter stick.
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Let the oats soak: A short soak in milk softens them and improves texture.
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Use a non-stick pan: These pancakes are delicate and flip easier in non-stick cookware.
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Keep them warm in the oven: If making a big batch, store cooked pancakes on a baking tray in a low oven (90°C/200°F) until serving.
Variations to try
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Add cheese: Mix in some shredded mozzarella or Parmesan
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Make it vegan: Replace eggs with flax eggs and milk with plant-based milk
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Add herbs: Dill, parsley, or basil all work beautifully
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Spice it up: Add chili flakes, curry powder, or smoked paprika
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Try sweet version: Replace salt with a bit of cinnamon and apple, and serve with honey
A conclusion
These Spinach and Zucchini Vegetable Pancakes are everything you want in a wholesome, tasty, and reliable recipe—quick to prepare, endlessly flexible, and a great way to use up leftover veggies. Whether you’re feeding kids, meal prepping for the week, or just craving something savory and nutritious, this recipe has you covered.
It’s one of those recipes that becomes a staple in your kitchen rotation. Add your favorite dip or sauce, pack it for lunch, or dress it up for a weekend brunch. However you serve it, you’re bound to fall in love with its golden crust, flavorful veggie blend, and comforting warmth.
A 10 comprehensive FAQ section
1. Can I use frozen spinach?
Yes, just thaw and squeeze out excess water before using.
2. Can I make these pancakes gluten-free?
Absolutely—just ensure your oats are gluten-free certified, or swap for almond flour.
3. How long do these keep?
Store in the fridge for up to 3 days or freeze for up to 2 months.
4. How do I reheat them?
Reheat in a pan over low heat or in a 180°C (350°F) oven for 10 minutes.
5. Can I bake instead of frying?
Yes, scoop onto a lined baking sheet and bake at 200°C (400°F) for about 20 minutes, flipping halfway.
6. What can I use instead of oats?
Breadcrumbs or cooked quinoa work well as substitutes.
7. Can I add cheese?
Yes! Add shredded cheese to the batter for extra flavor.
8. Are they good cold?
Yes, they taste great even when cold—ideal for lunchboxes or picnics.
9. What dip pairs best?
Sour cream, Greek yogurt with herbs, or even hummus are great options.
10. Can I use sweet potato instead of regular potato?
Definitely—it adds a sweeter flavor and extra nutrients.