Whole Grain Veggie Pancakes with Garlic Yogurt Sauce

Wholesome, hearty, and packed with colorful veggies, these Whole Grain Veggie Pancakes are a tasty way to sneak more vegetables into your day. Made with whole wheat flour and a mix of zucchini, carrots, and greens, they’re crispy on the outside, tender on the inside, and pair beautifully with a cool, creamy garlic yogurt sauce. Perfect for breakfast, lunch, or a light dinner!

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients:

1 cup whole wheat flour

1/2 cup grated zucchini (squeezed to remove excess moisture)

1/2 cup grated carrot

1/4 cup finely chopped spinach or kale

2 green onions, finely chopped

1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp garlic powder (optional)

2 large eggs

3/4 cup milk (dairy or non-dairy)

2 tbsp olive oil (plus more for cooking)

Instructions:

In a large bowl, whisk together flour, baking powder, baking soda, salt, pepper, and garlic powder.

Add grated zucchini, carrot, spinach, and green onions. Stir to combine.

In another bowl, whisk eggs, milk, and olive oil. Pour into the dry ingredients and mix until just combined.

Heat a non-stick skillet or griddle over medium heat. Add a small amount of oil.

Scoop 1/4 cup of batter onto the pan for each pancake. Flatten slightly with the back of a spoon.

Cook for 2–3 minutes per side until golden and cooked through.

Repeat with remaining batter. Keep pancakes warm in a low oven if desired.

Garlic Yogurt Sauce

Ingredients:

1 cup plain Greek yogurt

1 small garlic clove, finely minced or grated

1 tbsp lemon juice

1 tbsp olive oil

Salt and pepper to taste

Optional: chopped fresh herbs (like dill or parsley)

Instructions:

In a small bowl, whisk together yogurt, garlic, lemon juice, and olive oil.

Season with salt and pepper to taste.

Stir in herbs if using. Chill until ready to serve.

Serving Suggestions:

Serve warm veggie pancakes with a dollop of garlic yogurt sauce.

Add a side of greens or a fried egg for a heartier meal.

Great for meal prep — refrigerate for up to 3 days or freeze for longer storage.

✅ Tips for Perfect Veggie Pancakes

Squeeze the Veggies!
Make sure to wring out grated zucchini and carrots using a clean kitchen towel or paper towels to avoid soggy batter.

Go Finely Chopped
Chop spinach, kale, or other greens finely so they blend well and cook evenly in the pancakes.

Don’t Overmix the Batter
Stir until just combined to keep pancakes light and fluffy.

Customize the Veggies
Swap in grated sweet potato, finely chopped bell pepper, or corn depending on what you have on hand.

Crisp Them Up
Cook over medium heat and don’t rush flipping—let them develop a nice golden crust.

Meal Prep Friendly
Store leftovers in the fridge for up to 3 days or freeze in a single layer, then reheat in the skillet or toaster oven for crispiness.

❓Q&A

Q: Can I make these gluten-free?
A: Yes! Swap the whole wheat flour for a gluten-free flour blend or oat flour. You might need to adjust the liquid slightly.

Q: Can I make them vegan?
A: Absolutely! Use flax eggs (1 tbsp ground flax + 3 tbsp water per egg) and non-dairy milk. Check seasoning after mixing—flax eggs may mellow the flavor slightly.

Q: Can I bake these instead of pan-frying?
A: Yup! Scoop batter onto a parchment-lined baking sheet, flatten slightly, and bake at 400°F (200°C) for about 15–20 minutes, flipping halfway.

Q: What can I serve with them?
A: Besides garlic yogurt sauce, try avocado slices, a poached egg, or a crisp side salad.

Q: Can I use all-purpose flour instead of whole wheat?
A: You can! The texture will be slightly lighter, but still delicious.

Estimated Nutrition per Serving (2 pancakes + ~2 tbsp sauce):

Calories: ~280 kcal

Protein: ~11g

Carbohydrates: ~28g

Fiber: ~5g

Sugars: ~5g (mostly from veggies and yogurt)

Fat: ~13g

Saturated Fat: ~2.5g

Cholesterol: ~95mg

Sodium: ~350mg

Calcium: ~150mg

Iron: ~2.1mg

Vitamin A: ~80% DV (thanks to carrots and greens)

Vitamin C: ~20% DV