Veggie Pancakes Topped with Fried Eggs
Prep time
Cook time
Total time
Serves: 4
For veggie pancakes...
  • 5-6 asparagus spears, blanched and diced
  • 3 scallions, thinly sliced
  • 1 small zucchini, shredded
  • 1 small summer squash, shredded
  • 1 carrot, shredded
  • 1 egg
  • ⅓ cup flour
  • ⅓ cup buttermilk
  • ⅓ cup panko bread crumbs
  • 1 tsp. Mrs. Dash Garlic & Herb seasoning
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • pinch cayenne pepper
  • pinch nutmeg
  • 1 tsp. butter
  • 1 tsp. olive oil or more if needed
To serve...
  • 4 eggs
  • fresh cilantro or parsley for garnish
  1. Preheat oven to 300 degrees.
  2. Blanch asparagus for 2-3 minutes, then cut into small pieces. Slice scallions. Shred remaining veggies then squeeze between paper towels to remove excess moisture.
  3. Beat together egg, flour, buttermilk, breadcrumbs and seasonings. Toss veggies in batter. Form into pancakes about 2-3 inches in diameter.
  4. In a large skillet melt butter and olive oil. Pan fry pancakes until golden brown on each side. Transfer to baking sheet and hold in warm oven while preparing eggs.
  5. Fry eggs in skillet and serve on top of veggie pancakes. Garnish with fresh cilantro or parsley.
Veggie pancakes can be made with the stars in your veggie drawer.
Buttermilk can be replaced with whole milk.
Recipe by Lemony Thyme at