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Vegetable Pancakes Recipe

Vegetable Pancakes

Paula Deen

Recipe courtesy Paula Deen

Show: Paula's Home CookingEpisode: Southern Brunch

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (76)

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Average Rating:

Total Reviews: 76

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  • on February 28, 2012

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    I am giving this recipe 5 stars because it provides the basic proportions and ingredients for great veggie cakes. The recipe does need a bit of tweaking to make it really great. To avoid soggy pancakes, I shredded the zucchini ahead of time (approximately one hour and sprinkled with salt. Prior to mixing all the ingredients, I squeezed out the water from the zucchini and got really nice texture to the final product. They came out soft but not soggy and held their shape nicely through the cooking process. My two year-old likes these. I like the idea of adding a bit of cheese and garlic to these to layer more flavors.

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  • on June 29, 2011

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    They were ok. Would have been better if they would have got crispier. I also had a problem with getting the middle cooked even though I made small pancakes and pushed down on the middle after scooping. I usually love a good Paula recipe, but I probably won't make this again.

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  • on February 10, 2011

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    TO WALDZGRL: In response to your concerns with this dish: Yes, you should use a bit more flour and YES the veggies are TOO WET. I have found that you should plan ahead a little for these. Grate your veggies, lay them out FLAT on a paper towel and COVER AND PRESS with another paper towel. Get a lot of the liquid out and transfer between 2 new, dry paper towels and press the water out again. Take the top paper towel off and let them stand so the air hits them for about an hour. Also, don't leave them "puffy" when frying, press them out so they're more like a pancake than a "ball". And the batter isn't like a traditional pancake batter, there should be little to no liquid at all when all ingredients are mixed together. These few little tips make them PERFECT. OH, and try dipping them in apple sauce. DELICIOUS!!!

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  • on September 08, 2010

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    Really easy to make.They taste good and are healthy. Nice even cold.

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  • on July 28, 2010

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    I really like these! They are tasty, simple and like others said, the ingredients are usually in my fridge and pantry, and if not, are easily substituted to make just as good of a dish. BUT...can anyone help me out? I can't seem to get mine to cook all the way through and they tend to be crisper on the edges and mushy in the middle no matter how long I leave them on the heat! Should I use more flour, are the veggies to wet? Any suggestions would be greatly appreciated. :

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  • on July 18, 2010

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    A wonderful way to use some of the zucchini from the garden. I used double the zucchini and no carrots and it was great. Served with applesauce or dusted with powdered sugar.

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  • on July 13, 2010

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    This is a great way to get my kids to eat their veggies! Very simple. Very good.

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  • on July 11, 2010

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    This is one of the best recipes I have ever made. These are so delicious! One thing I really like about this recipe is that it is inexpensive and the ingrediants are things I have in my pantry on a regular basis. Who would think something so simple could be so great?

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  • on August 30, 2009

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    I enjoyed these and felt good that I was eating my veggies! I used 2 zucchini which I drained for 1/2 hour, 1 parnsnip, no onion, and had to double the flour to ensure it wasnt watery. I tried one batch with oil and then several with just spray. They cooked much crisper and more evenly with spray. I hope these reheat well for lunch tomorrow.

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  • on June 28, 2009

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    These veggie pancakes are one of my favorite side dishes now. And it is easy to tweak the flavor to go with what you are having with it by adding some garlic or green onion or a bit of chopped rosemary - endless possibilities. Thanks, Paula!

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