How to Make 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?

How to Make Carrot & 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.

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