Whole Grain Veggie Pancakes with Garlic Yogurt Sauce

Vegetable pancakes never go out of style—especially when they’re wholesome, hearty, and filled with good-for-you ingredients. These whole grain veggie pancakes are made with zucchini, carrot, potato, and a flavorful garlic yogurt sauce that pulls everything together beautifully. They are light yet satisfying, loaded with essential nutrients, and come together with pantry basics and garden-fresh vegetables. Whether you’re making a quick lunch, a savory brunch, or a light dinner, this recipe checks every box.

Let’s walk through everything you need to know to recreate these golden, savory pancakes in your own kitchen.

Recipe description

These veggie pancakes are soft on the inside, crisp around the edges, and irresistibly savory. Made from grated zucchini, potato, and carrot, they’re rich in fiber, potassium, and beta-carotene. Whole grain flour adds a nutty, rustic flavor and ensures you’re getting complex carbohydrates that keep you full longer.

The best part? The garlic yogurt sauce—a blend of creamy yogurt, lemon juice, garlic, olive oil, and dill—takes these pancakes from everyday comfort food to something truly special. This recipe is versatile, family-friendly, and ideal for meal prep.

Preparation, cook, and total times

Preparation Time: 25 minutes
Cook Time: 15–20 minutes
Total Time: 45 minutes

YIELD

Serves 4 people
Makes approximately 12–14 small pancakes

Cuisine

Vegetarian, Mediterranean-inspired, Whole Grain Cooking

A full list of ingredients

For the Pancakes:

• 3 large eggs

• A pinch of salt

• Black pepper, to taste

• 1 teaspoon baking powder

• 1½ cups milk (whole or plant-based)

• 1½ cups whole grain flour (240 g)

• 1½ teaspoons sugar (8 g)

• 1 teaspoon yeast (5 g)

• 4/5 cup warm water (200 ml)

• 3/5 cup warm milk (150 ml)

• 1 zucchini, grated

• 1 potato, grated

• 1 carrot, grated

• 1 red pepper, finely chopped

• A few spring onions, chopped

• A bunch of parsley, chopped

• 100 g mushrooms (3.5 oz), chopped

• 100 g tomato (3.5 oz), finely diced

• 1 small onion, finely chopped

• 100 g Tulum cheese (or feta)

• Olive oil for frying

For the Garlic Yogurt Sauce:

• 2 thick plain yogurts (or 200 g Greek yogurt)

• 2 cloves garlic, finely minced

• 1 tablespoon lemon juice

• Freshly ground hot pepper, to taste

• 1 teaspoon olive oil

• A small bunch of dill, finely chopped

• Salt and black pepper, to taste

Step-by-step cooking directions

Step 1: Make the Pancake Batter Base
In a large mixing bowl, crack the 3 eggs. Add a pinch of salt and some black pepper. Beat well with a whisk. Add baking powder and slowly pour in 1½ cups of milk, mixing continuously.

Stir in 1 cup of whole grain flour and whisk thoroughly. Gradually add more milk if the batter feels too thick. Let the batter rest while you prepare the vegetables.

Step 2: Prep the Vegetables
Grate the zucchini, potato, and carrot into a large bowl. Add a little salt and let them sit for 10 minutes to draw out excess moisture. Transfer to a sieve, squeeze well, and discard the liquid.

Finely chop the red pepper, spring onions, parsley, tomato, mushrooms, and onion. Add all chopped vegetables and grated veggies into the batter. Stir until everything is evenly combined.

Step 3: Add Cheese and Yeast Mixture
In a separate bowl, mix warm water, warm milk, sugar, and yeast. Let it sit for 5 minutes until slightly foamy. Add this mixture into the batter along with crumbled Tulum or feta cheese.

Step 4: Cook the Pancakes
Heat a nonstick skillet or pancake pan over medium heat and grease lightly with olive oil. Pour in a small ladle of batter and gently spread into a round shape.

Cook each pancake for about 2 minutes until bubbles form on the surface. Flip and cook for another 1–2 minutes until golden brown. Press the edges gently to make the pancakes round.

Repeat until all the batter is used.

Step 5: Make the Garlic Yogurt Sauce
In a bowl, combine yogurt, finely chopped garlic, lemon juice, olive oil, dill, and ground pepper. Add salt to taste and mix thoroughly. Let it rest in the fridge until ready to serve.

Step 6: Serve and Enjoy
Serve the hot pancakes with a generous spoonful of garlic yogurt sauce on top. Garnish with extra dill or spring onions for freshness.

Nutritional information (per serving)

• Calories: 240 kcal

• Protein: 9 g

• Fat: 12 g

• Carbohydrates: 24 g

• Fiber: 4 g

• Sugar: 3 g

• Cholesterol: 55 mg

• Sodium: 240 mg

The origins and popularity of the recipe

Savory vegetable pancakes are common in many cultures—from Korean “jeon” to Eastern European “latkes.” This version takes a Mediterranean-inspired approach, integrating herbs like dill, the sharp flavor of garlic, and creamy yogurt sauce reminiscent of tzatziki. With the addition of whole grains and a rainbow of vegetables, this recipe appeals to modern health-conscious eaters while keeping its roots in traditional comfort food.

Its rise in popularity is thanks to social media food bloggers and home chefs seeking ways to make vegetables more exciting and enjoyable for both adults and kids.

Reasons why you’ll love the recipe

• Packed with seasonal vegetables

• Light, nutritious, and high in fiber

• Easy to prepare and freezer-friendly

• Versatile: great for breakfast, lunch, or dinner

• Sauce adds flavor, creaminess, and contrast

• No special equipment needed

• Kid-approved and customizable

• Can be made dairy-free and gluten-free with minor tweaks

Health benefits

• Zucchini: Low-calorie, hydrating, and rich in vitamin C

• Carrot: Excellent source of beta-carotene, great for eyesight

• Potato: Provides potassium and complex carbs for energy

• Whole grain flour: Full of fiber, supports digestion

• Garlic and dill: Anti-inflammatory and antimicrobial properties

• Yogurt: Contains probiotics for gut health

• Eggs: A complete protein source

Serving suggestions

• Serve with a green salad or roasted veggies

• Add sliced avocado for healthy fats

• Make a pancake sandwich with yogurt and extra herbs

• Serve alongside grilled fish or chicken for a full meal

• Use leftovers in lunchboxes with sauce on the side

• Enjoy cold or warm—both ways taste great

Cooking tips

• Drain the veggies well to avoid soggy pancakes

• Use cast iron or nonstick pans for even cooking

• Flip only once to keep them fluffy and intact

• Don’t overcrowd the pan, it makes flipping difficult

• Fresh herbs make a big difference—don’t skip them

• Make the batter ahead and store in the fridge for up to 24 hours

• Use a cookie scoop for even-sized pancakes

Variations to try

• Vegan: Replace eggs with flaxseed egg and yogurt with plant-based versions

• Spicy: Add chili flakes or chopped jalapeño to the batter

• Cheesy: Add grated mozzarella or Parmesan for extra richness

• Gluten-Free: Use oat flour or almond flour

• Seasonal: Add grated beets, corn, or spinach

• Herbal: Swap dill for basil, mint, or coriander

A conclusion

These whole grain veggie pancakes are not just a feast for the senses—they’re a wholesome, family-friendly way to make vegetables the star of your plate. Whether served hot off the skillet or packed for a quick meal on the go, they’re always a hit. The garlic yogurt sauce brings a creamy, zesty contrast that complements the earthiness of the veggies perfectly.

If you’re looking to sneak more veggies into your meals or impress guests with a creative, nourishing dish, this recipe is the one. Plus, it’s endlessly adaptable to what you have on hand.

A 10 comprehensive FAQ section

1. Can I freeze these pancakes?
Yes, freeze in a single layer, then transfer to a freezer bag. Reheat in the oven or toaster.

2. Can I use other vegetables?
Absolutely. Spinach, beets, bell peppers, or corn all work great.

3. What can I use instead of Tulum cheese?
Feta, ricotta salata, or even shredded cheddar can be used.

4. Is this recipe gluten-free?
Use gluten-free flour such as oat, buckwheat, or chickpea to make it GF.

5. Can I use only one type of flour?
Yes, whole grain flour or even all-purpose flour works solo if needed.

6. What if I don’t have fresh herbs?
Use dried herbs, but reduce quantity (1 tsp dried = 1 tbsp fresh).

7. Can I make the sauce dairy-free?
Yes, substitute with plant-based yogurt and adjust seasoning.

8. Can I prepare the batter in advance?
Yes, store the batter for up to 24 hours in the fridge.

9. Is yeast essential in this recipe?
It helps with fluffiness, but you can skip it if using baking powder alone.

10. What’s the best pan for cooking these?
A nonstick or cast-iron skillet provides even browning and easy flipping.