Potato & Vegetable Pancakes

Prepared pancakes can be transferred to zip-top freezer bags and frozen for up to 1 month.

  • Prep time: 5 min
  • Makes: 6 servings
  • Cook time: 16 min

Nutritional Information

PER SERVING 2 pancakes

  • Calories 265
  • Saturated Fat 1 g
  • Fat 6 g
  • Carbohydrates 34 g
  • Fibre 3 g
  • Protein 12 g
  • Sodium 610 mg


3/4 cup / 175 ml
all-purpose flour
1 tsp / 5 ml
baking powder
3/4 tsp / 4 ml
each salt and pepper
2 cup / 500 g
Egg Creations Fat Free Garden Vegetable, well shaken
1/2 cup / 125 ml
2 % milk
1 package / 60
breakfast potatoes, diced vegetable hashbrowns
1/3 cup / 75 ml
finely chopped green onion


  1. Stir the flour with the baking powder, salt and pepper; whisk in eggs and milk until smooth. Stir in the hashbrowns and green onion until evenly distributed.

  2. Set a large, nonstick skillet over medium heat; lightly coat with nonstick cooking spray. Drop the batter by scant 1/2 cup (125 mL) measures into the skillet. Cook, in batches, for 5 minutes or until set on the bottom and bubbles appear on top. Flip and cook for an additional 4 to 5 minutes or until golden; hold in a warm oven until ready to serve.

  3. Repeat with additional cooking spray and the remaining batter to make 12 pancakes.

  4. DIP: Combine ½ cup (125 mL) light sour cream with 2 tbsp (30 mL) chopped fresh dill and 2 tsp (10 mL) Dijon mustard.

This recipe was made with:

Egg Creations Fat Free Garden Vegetable

An even more delicious way to eat your vegetables.

Learn More

Tips: Shell Eggs

Culinary 101: A 'liaison' is a mixture of egg yolks and cream that is used to thicken and add richness to soups or sauces.

Fruit 'n Nut Breakfast Bars

View recipe

One Pan Egg Toast Sandwich

View recipe
See all recipes