Veggie Pancakes



A complete meal-in-one, these pancakes partner well with a tossed salad and a simple fruit dessert. If you want a sweet, dessert-like dish, use maple syrup, honey or even a fruit butter such as apple butter.

  • servingServings


  • 1 cup buttermilk
  • 2 large eggs
  • 1 Tbs. olive oil, plus extra for frying
  • 1/2 cup nonfat cottage cheese
  • 1 cup all-purpose flour
  • 1 cup shredded sweet potato
  • 1 cup shredded onion
  • 1/4 cup minced parsley
  • Salt and freshly ground black pepper to taste
  • 2 cups applesauce


  1. Combine buttermilk, eggs and oil in mixing bowl and beat. Stir in cottage cheese and flour, mixing together well. Stir in vegetables, parsley, salt and pepper; mix well.
  2. Heat about 2 tablespoons oil in large skillet over medium heat. Using 1/4 cup measure, spoon batter into skillet, making 2 cakes at a time. Cook cakes on one side until golden, then flip to cook underside. Add more oil as needed.
  3. When both sides are golden, remove cakes to dish lined with paper towels. Repeat with remaining batter until used up. Serve pancakes and pass with applesauce.

Wine Suggestions

These savory pancakes would make a nice addition to any brunch buffet, in which case you should consider a not-too-dry sparkling wine. If an onion or mushroom topping is added, try Bonterra Vineyard’s Organically Grown North Coast Chardonnay.

Nutrition Information

  • Serving Size: Serves 4
  • Calories: 440
  • Carbohydrate Content: 66 g
  • Cholesterol Content: 110 mg
  • Fat Content: 14 g
  • Fiber Content: 4 g
  • Protein Content: 13 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 230 mg