Dinner Pancakes

Photo by Anna Williams
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 436 calories
    • Fat 24 g
    • Sat Fat 6 g
    • Cholesterol 116 mg
    • Sodium 1,199 mg
    • Protein 13 g
    • Carbohydrate 43 g
    • Sugar 5 g
    • Fiber 2 g
    • Iron 3 mg
    • Calcium 302 mg


  1. Check ½ small onion
  2. Check 1 clove garlic
  3. Check 1 cup raw vegetables (any combination of carrots, fresh spinach, zucchini, broccoli, peppers, and corn)
  4. Check 2 tablespoons olive oil, plus more for cooking the pancakes
  5. Check kosher salt and black pepper
  6. Check your kids’ favorite pancake mix (enough for 10 to 12 pancakes), plus whatever additional ingredients are called for in the directions
  7. Check ¼ cup grated Parmesan (1 ounce)
  8. Check sour cream, for serving


  1. Finely chop the onion, garlic, and vegetables.
  2. Heat 2 tablespoons of the olive oil in a large skillet over medium-low heat. Add the onion and garlic and cook, stirring, for 1 minute. Add the other vegetables, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until everything is tender, 5 to 8 minutes.
  3. While the vegetables are cooking, make the pancake batter according to the package directions.
  4. Add the cooked vegetables and the Parmesan to the batter and mix to combine.
  5. Cook the pancakes as you normally would (use olive oil instead of butter to help kick it up to dinner status). You can experiment with the amount of vegetables you include in each scoop of batter, depending on your kids’ tolerance levels. Top with the sour cream and serve.