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Root Vegetable Pancakes

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5/5 - 4 Ratings
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Prep Time 5 minutes
Cook Time
Serving Yield 3-4 servings

When autumn is on the horizon, you can usually find us putting our crops to bed and stocking our root cellars with an array of colorful root vegetables. Here’s an easy way to turn them into crispy, savory, and healthy kid-friendly fare no matter what’s in your cellar (or at your farmer's market).

By: Family Farm Team


  • 3 large Pete and Gerry’s Organic Eggs
  • 1/3 cup flour
  • Salt and freshly ground black pepper, to taste
  • 4 cups (about 1 1/2 pounds) root vegetables in any combination, grated
  • 1 medium onion, grated or finely chopped
  • Vegetable oil for frying


Step 1

In a large bowl, beat the eggs with the flour, salt, and pepper. Add the grated vegetables and onion and toss to mix thoroughly.

Step 2

Heat the oil over medium-high heat until it shimmers slightly. Carefully lower the egg and vegetable mixture in 1/4-cup spoonfuls into the oil and use a fork to spread and flatten them slightly.

Step 3

Cook root vegetable pancakes until golden brown on bottom, about 3 minutes. Flip and cook 2-3 minutes more. Serve hot or warm.


The beauty of this recipe is the way it changes with the seasons. We like to make ours with carrots, potatoes, turnips, and beets, but sweet potatoes, winter squash, celery root, and parsnips work beautifully, too. Serve with a dollop of sour cream, applesauce, or ketchup alongside some sunny-side up eggs for breakfast or brinner.

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Alex K

February 22, 2019

I made these pancakes with red and golden beets. They are SO GOOD! I added some garlic powder for a little extra flavor, and topped them with a healthy helping of plain Greek yogurt!

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1 Reply

[email protected]

February 22, 2019

What an outstanding combination, Alex! Thanks for sharing your recipe inspiration with us. We're so glad to hear it was enjoyed.

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