Zucchini and Carrot Pancakes with Yogurt Dill Sauce

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Savory pancakes packed with grated zucchini and carrots, served with a refreshing homemade dill yogurt sauce perfect for sneaky veggie intake. This Mediterranean-inspired kid-friendly recipe (vegetarian), ready in about 30 minutes, layers medium zucchini, grated, medium carrot, grated, all-purpose flour 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.

Ingredients

• 1 cup medium zucchini, grated
• 1/2 cup medium carrot, grated
• 3/4 cup all-purpose flour
• 2 large eggs
• 1/4 cup milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp baking powder
• 3 tbsp olive oil
• 1 cup plain Greek yogurt
• 2 tbsp fresh dill, chopped
• 1 tsp lemon juice
• 1/4 tsp garlic powder

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: Place 1 cup grated zucchini and 1/2 cup grated carrot in a clean kitchen towel and squeeze out excess moisture thoroughly.
2. Step 2: In a large bowl, whisk together 3/4 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Step 3: Add 2 large eggs and 1/4 cup milk to the dry ingredients and whisk until smooth batter forms.
4. Step 4: Fold the drained zucchini and carrot into the batter until evenly distributed.
5. Step 5: Heat 1 tbsp olive oil in a large nonstick skillet over medium heat. Spoon 1/4 cup portions of batter into the skillet, flattening gently to form 3-inch pancakes.
6. Step 6: Cook for 3-4 minutes on each side until golden brown and cooked through. Add more olive oil as needed for batches. Keep pancakes warm.
7. Step 7: Meanwhile, in a small bowl, mix 1 cup plain Greek yogurt with 2 tbsp chopped fresh dill, 1 tsp lemon juice, and 1/4 tsp garlic powder until combined.
8. Step 8: Serve the warm zucchini and carrot pancakes with the dill yogurt sauce on the side for dipping.