A Weekend Favorite: Delicious Cabbage, Zucchini, and Potato Pancakes!


Prepare to tantalize your taste buds with these scrumptious cabbage, zucchini, and potato pancakes! Packed with flavor and simple to make, these pancakes are a weekend staple in many households. With the perfect blend of veggies, cheese, and spices, they’re sure to become your new favorite dish too!


  • 2 Zucchini
  • 3 Eggs
  • Bunch of spring onions
  • Bunch of dill
  • Cheese – 100 g (approximately 1 cup shredded)
  • Flour – 4 tablespoons
  • Baking powder – 1 teaspoon
  • Salt
  • Black pepper
  • Sour cream – 4-5 tablespoons
  • 1 Cucumber
  • 2 cloves of garlic


  1. Prepare the Batter:
    • In a mixing bowl, beat 3 chicken eggs.
    • Add a pinch of salt, a pinch of sugar, and 350 ml of milk to the eggs.
    • Mix well until combined.
    • In a separate bowl, dissolve 1 tablespoon of yeast in 300 ml of boiling water.
    • Gradually add 450 g of flour to the egg mixture, stirring continuously.
    • Pour in the dissolved yeast mixture and mix until a smooth batter forms.
    • Cover the bowl and let the batter rest in a warm place for about 30 minutes.
  2. Prepare the Vegetables:
    • Finely chop 2 peppers, a bunch of dill, and a bunch of parsley.
    • Grate 100 g of cheese.
    • Peel and grate 1 zucchini.
    • Peel and grate 2 potatoes.
    • Finely chop a bunch of spring onions.
  3. Mix and Fry:
    • Add the grated zucchini, grated potatoes, chopped spring onions, chopped dill, chopped parsley, grated cheese, 4 tablespoons of flour, and 1 teaspoon of baking powder to the rested batter.
    • Season with salt and black pepper to taste.
    • Mix everything well until evenly combined.
    • Heat a frying pan over medium heat and add a drizzle of olive oil.
    • Spoon the pancake batter into the pan, forming small pancakes.
    • Cook the pancakes for about 4 minutes on one side until golden brown and crispy.
    • Flip the pancakes and cook for another 2 minutes on the other side until cooked through and golden.
    • Repeat the process until all the batter is used, adding more oil to the pan as needed.
  4. Serve and Enjoy:
    • Serve the cabbage, zucchini, and potato pancakes hot, garnished with a dollop of sour cream and slices of fresh cucumber.
    • Optionally, crush 2 cloves of garlic and mix them with the sour cream for extra flavor.
    • Enjoy your delicious weekend treat!


With their crispy exterior, tender interior, and flavorful combination of cabbage, zucchini, and potatoes, these pancakes are sure to become a weekend favorite in your household. Whether served as a hearty breakfast or a satisfying brunch, they’re a delightful way to start your day!

Unique FAQs

  1. Can I make these pancakes ahead of time and reheat them later?
    • Yes, you can make the pancakes ahead of time and reheat them in the oven or microwave before serving. They’ll still be delicious!
  2. Can I add other vegetables to the batter?
    • Absolutely! Feel free to customize the recipe by adding your favorite vegetables to the batter, such as carrots, bell peppers, or corn.
  3. Can I make these pancakes without eggs for a vegan option?
    • Yes, you can substitute the eggs with a vegan egg replacer or mashed banana for a vegan-friendly version of the pancakes.
  4. What can I serve with these pancakes besides sour cream and cucumber?
    • These pancakes are versatile and can be served with a variety of toppings, such as salsa, guacamole, or even a dollop of Greek yogurt.
  5. Can I freeze the leftover pancakes for later?
    • Yes, you can freeze the pancakes in an airtight container for up to 2 months. Simply reheat them in the oven or toaster oven before serving.
Print Friendly, PDF & Email

Let's Be Friends

Join the Emily newsletter to get exclusive recipes, tips and more!

You have Successfully Subscribed!