Dinner

Crispy Veggie Pancakes with Green Onions

ByMariem September 27, 2025

There’s something magical about the way humble vegetables can transform into golden, crispy pancakes. These veggie pancakes are more than just a snack — they’re crunchy on the outside, soft on the inside, and packed with wholesome goodness. Perfect for busy weeknights, lazy weekend brunches, or even as a fun finger food for gatherings, these pancakes make vegetables exciting for both kids and adults. Think of them as a cross between a fritter and a hash brown, with the added bonus of freshness from chopped green onions. The best part? You can customize them with whatever vegetables you have on hand — making this recipe as versatile as it is delicious.

Ingredients You’ll Need

2 medium carrots, shredded
1 zucchini, shredded and squeezed dry (to remove excess moisture)
1 small onion, finely chopped
2 green onions, chopped
1 large egg
½ cup all-purpose flour (or chickpea flour for gluten-free)
½ tsp salt
½ tsp black pepper
½ tsp paprika (optional, for a smoky kick)
Oil for shallow frying

Step-by-Step Instructions

Prep the veggies – Start by shredding the carrots and zucchini. Place the zucchini in a clean towel or paper towel and squeeze out as much water as possible. This step is crucial; otherwise, your pancakes may turn soggy instead of crispy.
Mix the batter – In a large mixing bowl, combine shredded carrots, zucchini, onions, and green onions. Crack in the egg, sprinkle in the flour, salt, pepper, and paprika. Mix well until a thick batter forms. If it feels too wet, add a tablespoon more flour.
Heat the skillet – Place a non-stick pan over medium heat and add a thin layer of oil. Allow it to heat until shimmering but not smoking.
Form the pancakes – Scoop about 2 tablespoons of the mixture, drop it into the pan, and flatten it gently with the back of a spatula. Repeat, leaving space between each pancake.
Fry until golden – Cook for 3–4 minutes per side, or until crispy and golden brown. Resist the urge to flip too early — patience gives them their crunch.
Drain and garnish – Place the pancakes on a paper towel–lined plate to remove excess oil. Sprinkle with extra chopped green onions for freshness.

Flavor Notes & Variations

Cheesy twist: Add ¼ cup grated cheddar or mozzarella to the batter for cheesy veggie pancakes.
Spicy kick: Mix in chili flakes or diced jalapeños for heat.
Gluten-free version: Swap all-purpose flour for chickpea flour or rice flour.
Extra crunch: Toss in some corn kernels or shredded cabbage for texture.

Serving Suggestions

These pancakes are wonderful served hot with a side of sour cream, spicy mayo, or sweet chili sauce. You can also pair them with a fresh salad for a light lunch or stack them up as a savory brunch option. They even make a fantastic lunchbox treat when cooled and reheated in the oven.

Frequently Asked Questions

1. Can I make veggie pancakes without eggs?
Yes! You can replace the egg with a flaxseed egg (1 tablespoon ground flaxseed + 3 tablespoons water). Let it sit for 5 minutes to thicken before mixing it into the batter.

2. How do I stop my pancakes from falling apart?
The key is removing excess moisture from the vegetables and making sure the batter isn’t too wet. Adding a little extra flour can also help bind everything together.

3. Can I bake these instead of frying?
Yes, you can bake them at 375°F (190°C) on a parchment-lined tray for 20–25 minutes, flipping halfway through. They won’t be as crispy as pan-fried, but they’ll still taste delicious.

4. Which vegetables work best in this recipe?
Carrots, zucchini, onions, cabbage, and corn all work well. Root vegetables like sweet potato or parsnip can also be shredded and added for a sweeter flavor.

5. Can I freeze veggie pancakes?
Absolutely. Let them cool completely, then store them in a freezer-safe bag with parchment paper between layers. Reheat in an oven or air fryer for best results.

6. How long can I store leftovers in the fridge?
These pancakes can be stored in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven to bring back the crispiness.

7. Can I make them spicier?
Yes! Add chili flakes, cayenne pepper, or even finely chopped jalapeños to the batter if you prefer a spicy version.

8. What dip goes best with these pancakes?
They pair beautifully with sour cream, garlic yogurt sauce, sweet chili dip, or even a spicy sriracha mayo for extra flavor.

Conclusion

Crispy Veggie Pancakes with Green Onions are the perfect way to turn simple vegetables into something exciting and delicious. Whether you serve them as a light meal, a side dish, or party appetizer, these pancakes will always be a hit. Their versatility means you can swap in different veggies, change the spices to suit your taste, and even prepare them ahead of time for quick reheating. Once you try these golden, crunchy bites, they’ll quickly become a regular in your kitchen rotation.