Carrot & Zucchini Pancakes

Have you tried carrot and zucchini pancakes before? It doesn’t sound like an appetizing meal since there are carrots and zucchini in the pancakes.

Like, who eats carrots and zucchini with pancakes, right? Pancakes are supposed to be eaten with butter and fruit. You may think it’s an odd combination, but once you try it out, you will love it!

If you have tasted zucchini bread before, the pancake version is similar. Get ready to feel and be healthy!

There are a lot of recipes floating around for sweet pancakes with hidden veggies, but this is a friend’s recipe (she says her husband was the one who came up with it) just used their Krusteaz pancake mix.

Are you ready to make your very own carrot and zucchini pancakes?


  • 1 carrot, peeled & finely grated
  • 1 zucchini, finely grated
  • 2 eggs
  • 1 cup milk (I prefer whole milk, but 1% or 2% will work)
  • 2 cups Bisquick pancake mix
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 2 teaspoons vanilla


  • Using the box grater or a microplane, grate the carrot and zucchini into a bowl. The microplane does a wonderful job because it creates a very fine grate but doesn’t make them mushy as a purée would.
  • Pop the bowl of grated veggies into the microwave and cook for about one and a half to two minutes on high. You want the e veggies to soften up.
  • In a large bowl, combine the Bisquick, eggs, milk, carrots, zucchini, vanilla, cinnamon, and nutmeg. Mix them thoroughly.
  • Heat a non-stick frying pan or griddle to medium-low heat. Add a little bit of butter and swirl it around. Ensure the pan is not too hot because you don’t want the butter to burn.
  • Pour a small amount of the batter in so you can cook your pancakes over medium-low heat. Once one side is ready, you can flip it to the other side. This recipe will make approximately 10-12 pancakes, depending on how big you make your pancakes. It can easily be doubled if you’re making pancakes for a crowd too.

Once everything is cooked, you can now serve your pancakes. Your pancakes can be topped with butter, honey, maple syrup, powdered sugar, jams, jellies, fresh fruit, or anything you love. Most people probably put a lot of butter and syrup because that’s what pancakes are made for!

Just like regular pancakes, you can store these cooled pancakes in a zip-top freezer bag and keep them in the freezer to eat them for another day. Just microwave or heat them on a pan a couple of times until heated through.

The best part about this recipe is that your kids won’t know they are eating carrots or zucchini in the pancakes. They are well hidden since you grated them finely. Now your kids can eat vegetables without knowing they are there.

If the usual pancake mix in your house isn’t Bisquick or is a just-add-water variety, you can still use this recipe.

Just omit the milk and see how the consistency of the batter is. If you think it needs some liquid, you can add some milk until the batter looks right to you. Adding milk and eggs make up a good portion of protein, which everyone loves.

When you have these pancakes, they will be a hit in the house!

Bon Appetit!

Featured Image Credit: Shutterstock

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