Ever crave something new for dinner but you’re flat-out bored of the same old veggie sides? Carrot & Dill Savory Pancakes, honestly, changed the way I use up vegetables in my fridge. They’re sort of like comfort food meets fresh summer taste, if that makes sense. In case you ever get stuck with too many carrots or that lone zucchini, this is the recipe that saved me. Oh, and if you find yourself loving these flavors, you might enjoy some seriously comforting garlic herb roasted potatoes, carrots, and zucchini I tried last week.

How do you make this vegetable pancake recipe?

Alright, let’s get straight into it (I won’t make you scroll through my life story, promise). For these Carrot & Dill Savory Pancakes you only need a handful of basic ingredients, most of which probably haunt your crisper drawer. I like to use a mix of carrots, zucchini, and even a bit of beetroot if it’s lurking around, but don’t panic if you’re out of one—it still works.

First, grab two medium carrots, one small zucchini, and half a beetroot. Give them a good wash—no one wants a gritty pancake—then grate everything up. Squeeze out the extra liquid. Seriously, don’t skip this unless you’re into mushy pancakes (not good). Dump it all in a mixing bowl, crack in two eggs, toss in about 1/3 cup plain flour, a big pinch of salt, two spoonfuls of chopped fresh dill (the more the merrier!), and black pepper. I sometimes add a pinch of cumin or a bit of garlic powder if I’m feeling fancy—totally optional.

Mix it all up until it’s combined. Heat a little oil in a pan (medium heat, so we don’t carbonize dinner). Scoop spoonfuls of batter—press them down gently so they cook evenly. They’ll need around 2-3 minutes per side, until golden and holding together. Try not to flip too early; it just creates sad little veggie piles. That’s it. You get a little crispy, a little fluffy, and this unexpected sweet-savory vibe (thank you, carrots). Add yogurt or sour cream on top, or do what I do—just eat them plain, standing by the stove.

“These pancakes honestly got my picky kids eating vegetables. Plus, they’re way faster than regular pancakes. They even pack well for lunch. Gamechanger!” – Janna M.

Other recipes you may enjoy

If you’re already drooling thinking about Carrot & Dill Savory Pancakes, I get it. These have a way of making you want more creative veggie ideas. You’ve gotta try pepperoni pizza quesadillas on a busy Tuesday—ridiculously fun dinner. Honestly, for more meal inspiration centered around simple ingredients, keep an eye out for my favorite pot roast with tender potatoes and carrots too. Both recipes bring out the whole “throw it together, impress your friends” kind of magic I love in the kitchen. Expand your weeknight cravings and add some excitement to your recipe box!

Overall, these zucchini carrot pancakes are:

I’m not exaggerating here: these pancakes check boxes I didn’t even realize I had. They’re:

Super quick to make and you only use one bowl and a single pan (so cleanup’s not dreadful)
Kid-friendly (my nephew ate three and didn’t notice the beet, promise)
Great hot or cold, so leftover lunch is sorted (if there are leftovers, which…rarely)
Completely customizable—add chives, switch the herbs…try cheese if you’re wild that way

If you’ve ever suffered through bland veggie patties or soggy fritters—these are the antidote. The dill really is the secret weapon here, I swear.

Notes

Here’s my honest advice after making Carrot & Dill Savory Pancakes like a gazillion times. You really want to wring out the shredded veggies—water is enemy number one of crispy edges. Also, fresh dill beats dried by miles, but a spoon of dried will do in a pinch (trust me, I’ve tried). For gluten-free friends, sub chickpea flour or oat flour—they work just as well, sometimes even better, honestly. Oh, and if zucchini’s extra watery, just use more carrot. Don’t stress about perfect shapes; rustic is the new fancy (at least at my house…).

Recommended Products

I’ve used a ridiculous number of box graters—none last like the old-school metal kind. Grab one if you can. Also, invest in a solid non-stick skillet. Pancakes turn out way better and you don’t cry over burned bits stuck to the pan. If you’re serving these for brunch, a little dollop of Greek yogurt plus freshly cracked pepper is all you need. No fancy tools required. Really, this recipe is as unfussy as my teenage wardrobe.

Common Questions

Q: Can I use just carrots if I don’t have zucchini or beets?
A: Yes, all carrot will work (deliciously sweet). Just keep the measurements the same and watch for extra moisture.

Q: Do these freeze well?
A: Totally. Let them cool, pop between parchment paper, and freeze in a bag. Reheat in a skillet or the oven for best results.

Q: What’s the best way to reheat?
A: Skillet, all the way. They get their crisp back. Microwave works but it’ll be softer.

Q: Can I make them vegan?
A: Swap in a flax egg (1 tbsp ground flax, 2.5 tbsp water per egg, let it gel up). They’ll be a bit softer, but the flavor’s all there.

Q: Any dipping sauce suggestions?
A: Classic sour cream is unbeatable, but herbed yogurt or a weird but tasty spicy mayo kicks them up a notch.

Ready, Set, Pancake!

Honestly, I can’t hype up Carrot & Dill Savory Pancakes enough. If you’re after a quick weeknight fix that feels like a five-star restaurant made it just for you, these need to be in your dinner rotation. For anyone who likes this kind of veggie-packed flavor, let me just say, check out ideas like Crunchy Dill Chickpea Pancakes with Lemon-Garlic Aioli for another home-cooked win. Oh She Glows has a killer twist! So grab your grater, raid your fridge, and let yourself get a little creative in the kitchen. Dinner just got brighter, friend.