A Weekend Favorite Delicious Cabbage Zucchini and Potato Pancakes

 A Weekend Favorite Delicious Cabbage Zucchini and Potato Pancakes

Prepare to tantalize your taste buds with these scrumptious cabbage, zucchini, and potato pancakes! Packed with flavor and simple to make, these pancakes are a weekend staple in many households. With the perfect blend of veggies, cheese, and spices, they’re sure to become your new favorite dish too!



2 Zucchini

3 Eggs

Bunch of spring onions

Bunch of dill

Cheese – 100 g (approximately 1 cup shredded)

Flour – 4 tablespoons

Baking powder – 1 teaspoon


Black pepper

Sour cream – 4-5 tablespoons

1 Cucumber

2 cloves of garlic



Prepare the Batter:

In a mixing bowl, beat 3 chicken eggs.

Add a pinch of salt, a pinch of sugar, and 350 ml of milk to the eggs.

Mix well until combined.

In a separate bowl, dissolve 1 tablespoon of yeast in 300 ml of boiling water.

Gradually add 450 g of flour to the egg mixture, stirring continuously.

Pour in the dissolved yeast mixture and mix until a smooth batter forms.

Cover the bowl and let the batter rest in a warm place for about 30 minutes.

Prepare the Vegetables:

Finely chop 2 peppers, a bunch of dill, and a bunch of parsley.

Grate 100 g of cheese.

Peel and grate 1 zucchini.

Peel and grate 2 potatoes.

Finely chop a bunch of spring onions.

Mix and Fry:

Add the grated zucchini, grated potatoes, chopped spring onions, chopped dill, chopped parsley, grated cheese, 4 tablespoons of flour, and 1 teaspoon of baking powder to the rested batter.

Season with salt and black pepper to taste.

Mix everything well until evenly combined.

Heat a frying pan over medium heat and add a drizzle of olive oil.

Spoon the pancake batter into the pan, forming small pancakes.

Cook the pancakes for about 4 minutes on one side until golden brown and crispy.

Flip the pancakes and cook for another 2 minutes on the other side until cooked through and golden.

Repeat the process until all the batter is used, adding more oil to the pan as needed.

Serve and Enjoy:

Serve the cabbage, zucchini, and potato pancakes hot, garnished with a dollop of sour cream and slices of fresh cucumber.

Optionally, crush 2 cloves of garlic and mix them with the sour cream for extra flavor.

Enjoy your delicious weekend treat!

With their crispy exterior, tender interior, and flavorful combination of cabbage, zucchini, and potatoes, these pancakes are sure to become a weekend favorite in your household. Whether served as a hearty breakfast or a satisfying brunch, they’re a delightful way to start your day!


Can I make these pancakes ahead of time and reheat them later?

Yes, you can make the pancakes ahead of time and reheat them in the oven or microwave before serving. They’ll still be delicious!

Can I add other vegetables to the batter?

Absolutely! Feel free to customize the recipe by adding your favorite vegetables to the batter, such as carrots, bell peppers, or corn.

Can I make these pancakes without eggs for a vegan option?

Yes, you can substitute the eggs with a vegan egg replacer or mashed banana for a vegan-friendly version of the pancakes.

What can I serve with these pancakes besides sour cream and cucumber?

These pancakes are versatile and can be served with a variety of toppings, such as salsa, guacamole, or even a dollop of Greek yogurt.

Can I freeze the leftover pancakes for later?

Yes, you can freeze the pancakes in an airtight container for up to 2 months. Simply reheat them in the oven or toaster oven before serving.

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