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Leftover Vegetable Pancakes – big batch

Leftover Vegetable Pancakes recipe

Got a lot of leftover vegetables? Want to make something scrumptious with them? Try pancakes! This recipe sounds positively amazing – give it a go! This will make a big batch to save for later as well.

Leftover Vegetable Pancakes – big batch


  • 4 cups of whatever flour you have – one cup of this, one cup of that…
  • A mountain of grated vegetables – say about 3 cups worth
  • Make sure that at least half onion and some garlic is grated in – this will take these pancakes to the dizzying levels of amaze
  • Add a finely chopped chilli if your family will allow
  • 3 eggs
  • 1/4 litre of milk – but play this by ear – use what you need to get it to a batter-like consistency


  1. Stir the flour and the vegetables together and make a well in the middle.
  2. Break in the egg and some of the milk.
  3. Whisk the dry ingredients into the well slowly.
  4. Pour in more milk as you go until you have a nice thick batter.
  5. Heat up a heavy bottomed frying pan with a little oil.
  6. When it starts to shimmer, drop a spoonful of batter and cook until holes show through.
  7. Flip and cook until golden brown.
  8. Sit on a paper towel to blot off any extra oil.
  9. Serve with an egg and chutney on top for breakfast, spread on some avocado as a healthy toasty type thing or cook up a batch and send them off to school with the kids.

Note: Once cooked, freeze for another day.  To reheat, bake in the oven on 180 degrees for 20 minutes.

This recipe and image are courtesy of

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