Packed with the goodness of pumpkin, carrots, and vibrant vegetables, these Savory Pumpkin and Vegetable Pancakes are a flavorful, nutrient-rich dish that’s perfect for any meal. Enhanced with herbs, spices, and melted mozzarella, these pancakes are crispy on the outside and soft on the inside. They pair beautifully with a creamy cucumber herb sauce made from Greek yogurt, mayonnaise, and fresh herbs, adding a refreshing and tangy element. Whether served as a snack, side dish, or light meal, this recipe is bound to be a crowd-pleaser.
Full Recipe:
Ingredients:
For the Pancakes:
Eggs: 3
Milk: 200 ml
Flour (All-Purpose): 200 g (7 oz)
Pumpkin: 400 g (14 oz), grated
Carrot: 1, grated
Butter: For greasing
Oil: For frying
Garlic: 3 cloves, minced
Bay Leaves: 2
Tomatoes: 3, chopped
Red Pepper: 1, diced
Leek: 1, finely chopped
Parsley: Fresh, chopped
Salt, Paprika: To taste
Dry Herbs (of your choice): To taste
Breadcrumbs: For coating
Mozzarella: 100 g (3.5 oz), shredded
For the Sauce:
Greek Yogurt: 200 g (7 oz)
Mayonnaise: 2 tablespoons
Salt, Black Pepper: To taste
Peppers: Finely chopped
Parsley and Dill: Fresh, chopped
Cucumber: 1, finely grated
Garlic: 2 cloves, minced
Steps to Make It:
Step 1: Prepare the Pancake Batter
Grate the Vegetables:
Grate the pumpkin and carrot using a medium-sized grater. Squeeze out any excess moisture using a clean kitchen towel.
Mix the Base Ingredients:
In a mixing bowl, whisk together eggs and milk. Gradually add the flour and mix until smooth.
Incorporate the Vegetables:
Fold in the grated pumpkin, carrot, diced red pepper, and chopped leek. Add minced garlic, paprika, and dry herbs. Mix until well combined.
Add Cheese and Season:
Stir in shredded mozzarella and season with salt and pepper to taste. Let the batter rest for 10 minutes.
Step 2: Cook the Pancakes
Heat the Oil:
Heat a small amount of oil in a non-stick skillet over medium heat.
Form the Pancakes:
Scoop a portion of the batter and flatten it into a round pancake shape in the skillet.
Cook Until Golden:
Fry each pancake for 2-3 minutes on each side until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
Step 3: Make the Sauce
Prepare the Base:
In a bowl, combine Greek yogurt and mayonnaise. Stir until smooth.
Add Flavorings:
Mix in grated cucumber, minced garlic, chopped parsley, dill, and peppers. Season with salt and black pepper.
Chill the Sauce:
Cover and refrigerate for at least 20 minutes to allow the flavors to meld.
Step 4: Serve
Arrange the warm pancakes on a serving plate and garnish with fresh parsley.
Serve alongside a generous dollop of the creamy cucumber herb sauce.
Nutrition Facts (Per Serving, Approx. 6 Servings)
Calories: 280
Protein: 9g
Carbohydrates: 24g
Fat: 15g
Fiber: 4g
Calcium: 12% DV
FAQs
1. Can I bake these pancakes instead of frying?
Yes! Place the pancakes on a greased baking sheet and bake at 200°C (400°F) for 20-25 minutes, flipping halfway through.
