Gluten-Free Hidden Veggie Pancakes with Zucchini and Carrot

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fluffy gluten-free pancakes packed with finely grated zucchini and carrot, offering a sneaky dose of veggies in every bite, perfect for breakfast or brunch. This general-inspired gluten free (gluten-free) ready in about 35 minutes layers gluten-free all-purpose flour, baking powder, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 180 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, whisk together 1 cup gluten-free all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt until combined.
  2. Step 2: In another bowl, beat 2 large eggs with 1 cup milk, 2 tbsp olive oil, 1 tsp vanilla extract, and 2 tbsp honey (optional). Pour wet ingredients into dry ingredients and stir gently until just combined.
  3. Step 3: Fold in 1 cup grated zucchini (squeezed dry) and 1/2 cup grated carrot until evenly distributed, careful not to overmix.
  4. Step 4: Heat a nonstick skillet over medium heat and lightly grease with butter or oil. Pour 1/4 cup batter per pancake onto the skillet and cook for 3-4 minutes until bubbles form on the surface and edges look set.
  5. Step 5: Flip pancakes and cook an additional 2-3 minutes until golden and cooked through. Repeat with remaining batter. Serve warm with your favorite toppings.

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Frequently asked questions

How long does Gluten-Free Hidden Veggie Pancakes with Zucchini and Carrot take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Gluten-Free Hidden Veggie Pancakes with Zucchini and Carrot?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Gluten-Free Hidden Veggie Pancakes with Zucchini and Carrot?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Gluten-Free Hidden Veggie Pancakes with Zucchini and Carrot for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Gluten-Free Hidden Veggie Pancakes with Zucchini and Carrot gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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