Name: Vegan Vegetable Pancakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Vegan
Ingredients: 1 1/2 cup all-purpose flour (see notes for subs); 2 tsp baking powder; 4 tbsp corn starch (or potato starch); 1 1/2 tsp salt (or black salt for an “eggy” flavor); 1/2 tsp turmeric powder (optional for color); 1 1/2 cup room-temperature water (plus additional 2-4 tbsp to adjust consistency); 1 medium zucchini (sliced into match sticks); 1 small sweet potato (sliced into match sticks or shredded); 1 medium carrot (sliced into match sticks or shredded); 1/2 medium onion (thinly sliced); 1 long green chili or jalapeño (optional for heat); 1 bunch scallions or green onions (around 2 cups, chopped or thinly sliced); Other vegetables of choice (sliced); Neutral oil (e.g., vegetable oil); 1 tbsp soy sauce; 1 tbsp water; 1 tbsp vinegar; 1 tsp sugar (adjust to taste); 1 tsp sesame oil; 1/2 tsp sesame seeds; Gochugaru or chili flakes/powder (optional)

why make this recipe

Vegan Vegetable Pancakes are a fantastic way to enjoy a healthy meal that is both filling and satisfying. They are colorful, packed with nutrients, and easy to make. Whether you are vegan or just looking to incorporate more plant-based meals into your diet, these pancakes are a delicious addition. They can serve as a perfect breakfast, lunch, or snack, and you can customize them with your favorite veggies. Plus, they are gluten-free when using the right flour, making them great for everyone!

🧰 Kitchen tools commonly used in similar recipes

Before starting, many home cooks like to have these basic tools ready:

how to make Vegan Vegetable Pancakes

Ingredients:

1 1/2 cup all-purpose flour (see notes for subs)
2 tsp baking powder
4 tbsp corn starch (or potato starch)
1 1/2 tsp salt (or black salt for an "eggy" flavor)
1/2 tsp turmeric powder (optional for color)
1 1/2 cup room-temperature water (plus additional 2-4 tbsp to adjust consistency)
1 medium zucchini (sliced into match sticks)
1 small sweet potato (sliced into match sticks or shredded)
1 medium carrot (sliced into match sticks or shredded)
1/2 medium onion (thinly sliced)
1 long green chili or jalapeño (optional for heat)
1 bunch scallions or green onions (around 2 cups, chopped or thinly sliced)
Other vegetables of choice (sliced)
Neutral oil (I used vegetable oil)
1 tbsp soy sauce
1 tbsp water
1 tbsp vinegar
1 tsp sugar (adjust to taste)
1 tsp sesame oil
1/2 tsp sesame seeds
Gochugaru or chili flakes/powder (optional)

Directions:

You can watch the video below to see how to make these.
In a large mixing bowl, add in all the dry ingredients. Mix well.
Slowly pour in the water while mixing. Mix until you’ve reached a thick batter consistency. If the batter is still too thick, you can add 2-4 tbsp more water. The batter should coat the vegetables well.
Mix in the veggies of choice into the batter and mix evenly to coat.

Dipping Sauce, Cooking the Pancakes, Storage, and Reheating Tips

You can serve these pancakes with your favorite dipping sauce, like soy sauce with vinegar and sesame oil.
Heat a skillet over medium heat and add a little oil. Pour a scoop of the batter onto the skillet. Cook until the edges start to turn golden, then flip and cook the other side.
To store leftover pancakes, keep them in an airtight container in the fridge. Reheat on a skillet or in the oven for a few minutes until warmed through.

how to serve Vegan Vegetable Pancakes

Serve Vegan Vegetable Pancakes hot with a drizzle of soy sauce, a sprinkle of sesame seeds, and a side of your favorite dipping sauce. You can also top them with fresh herbs or avocado for added flavor. They are perfect for breakfast, lunch, or even as a snack!

how to store Vegan Vegetable Pancakes

Store leftover pancakes in an airtight container in the fridge for up to three days. To reheat, place them on a skillet over medium heat or in a toaster oven until warm and crispy again. For longer storage, consider freezing them. Just make sure to separate each pancake with parchment paper to prevent them from sticking together.

tips to make Vegan Vegetable Pancakes

For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
You can add any vegetables you like; bell peppers, spinach, or mushrooms work well.
If you prefer a spicier flavor, add more chili or jalapeño to the batter.
Make sure the batter is thick enough to coat the vegetables; adjust the water accordingly.

variation

Feel free to experiment with different vegetables or spices to make these pancakes your own. You could add herbs like cilantro or parsley for a fresh twist, or try adding some nutritional yeast for a cheesy flavor.

FAQs

Q1: Can I use frozen vegetables?
A1: Yes, you can use frozen vegetables! Just make sure to thaw and drain them well before adding them to the batter.

Q2: How can I make these pancakes more filling?
A2: To make them more filling, consider adding cooked quinoa or oats to the batter for added texture and nutrition.

Q3: Can I prepare the batter in advance?
A3: Yes, you can prepare the batter in advance, but it’s best to use it within a few hours for the freshest taste and texture. Just give it a good stir before using as it may thicken over time.