Spring Vegetable Pancakes with Fresh Herbs
Delicious and savory pancakes made with fresh spring vegetables and herbs, perfect for brunch or a light dinner.
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Ingredients
Yields 8 pancakes
- (1 cup) all-purpose flour
- (1 teaspoon) baking powder
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
- (1 cup) buttermilk
- (2) large eggs
- (1 cup) grated zucchini (about 1 medium zucchini)
- (1/2 cups) grated carrots (about 1 medium carrot)
- (1/2 cups) corn kernels (fresh or frozen)
- (1/4 cups) chopped green onions
- (1/4 cups) chopped fresh parsley
- (1/4 cups) chopped fresh dill
- (2 tablespoons) olive oil (for cooking)
Instructions
- 1
In a large bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add 2/4 teaspoon salt.
- 2
In another bowl, mix 1 cup buttermilk and 2 large eggs until well combined.
- 3
Add the wet ingredients to the dry ingredients and stir until just combined.
- 4
Fold in 1 cup grated zucchini, 1/2 cup grated carrots, 1/2 cup corn kernels, 1/4 cup chopped green onions, 1/4 cup chopped fresh parsley, and 1/4 cup chopped fresh dill until evenly distributed.
- 5
Heat 1 tablespoon olive oil in a large skillet over medium heat. Pour about 1/4 cup of the batter for each pancake into the skillet.
- 6
Cook each pancake for 3-4 minutes on one side, until bubbles form on the surface, then flip and cook for an additional 2-3 minutes until golden brown.
- 7
Repeat with the remaining batter, adding more olive oil as needed between batches.
- 8
Serve the pancakes warm with your favorite dipping sauce or yogurt.
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