Savory Egg Veggie Pancake

Min Kwon, RD

When it comes to feeding infants and toddlers, every bite counts! This baby-led-weaning friendly recipe packs in nutrients from whatever vegetables you have on hand and offers a savory twist to the classic pancake. Feel free to add extra toppings like nut butter, avocado, or Greek yogurt.


This recipe was developed for the Egg Nutrition Center by Min Kwon, RD

Total Time
Prep Time
Cooking Time


1/2 tsp Oil or Butter
1 large Egg
1 Tbsp Milk of choice (may use breastmilk)
3 Tbsp Vegetables of choice (chopped or grated; cooked or raw)
1 Tbsp Flour of choice (like spelt flour)
1 tsp Ground flaxseeds
1/4 tsp Herbs/spices of choice (like cinnamon, curry powder, cumin, oregano, turmeric, etc.)


  1. Heat butter/oil in a 6-inch nonstick pan over medium-low heat, tilting the pan to coat bottom.

  2. Beat egg and milk together in a bowl until blended. Add rest of the ingredients and combine.

  3. Pour mixture into pre-heated pan (don’t stir), spread evenly, and let the batter cook for a minute or so until the bottom starts to set.

  4. Flip and cook the other side until lightly browned.

  5. Remove from pan. Once cooled, slice into desired shapes and serve.

Nutritional Information

Makes 1 servings
Per Serving
  • Calories: 150
  • Total Fat: 9 g
  • Saturated Fat: 2 g
  • Sodium: 88 mg
  • Carbohydrates: 9 g
  • Dietary Fiber: 2 g
  • Protein: 8.5 g

Myplate Equivalents

Protein: 1 oz
Grain: 0.5 oz
Fruit: 0
Vegetable: 0.25 cup
Dairy: 0