There is something incredibly satisfying about a warm, crispy Vegetable Pancake with Spicy Peanut Dipping Sauce Recipe that marries vibrant veggies with a punchy, creamy sauce. This dish is not only a colorful way to use up leftover vegetables from your fridge, but it also delivers layers of texture and flavor that make each bite a little celebration. Whether you’re a seasoned home cook or just craving something wholesome and flavorful, this vegetable pancake paired with its bold peanut dipping sauce is sure to become a beloved staple in your kitchen.
Ingredients You’ll Need
The magic of this Vegetable Pancake with Spicy Peanut Dipping Sauce Recipe lies in simple, fresh ingredients that work harmoniously to create a dish that’s colorful, crispy, and packed with flavor. Each element brings its own unique touch—from the tender crunch of fresh vegetables to the rich, nutty depth of the peanut sauce. Here’s what you’ll need:
- 1 zucchini, grated or julienned: Adds a mild, fresh flavor and moisture to the pancakes.
- 1 carrot, grated or julienned: Brings sweetness and vibrant orange color.
- ½ red onion, julienned: Offers a subtle sharpness and depth.
- ¼ head cabbage, julienned: Provides crunch and a crisp texture.
- 1 cup all-purpose flour: The base binder for the pancakes ensuring they hold together perfectly.
- 1 tbsp chickpea flour: Adds a nutty undertone and extra protein.
- ½ tsp salt: Enhances all the natural flavors.
- ½ tsp black pepper: Gives a mild heat and earthiness.
- ½ tsp turmeric: Imparts a warm color and subtle aroma.
- ½ tsp baking powder: Lightens the batter for a tender crumb.
- ½ cup water: Combines everything into a luscious batter.
- ½ cup peanut butter (or tahini): Creamy, nutty base for the dipping sauce.
- 3 tbsp soy sauce (or tamari for gluten-free): Brings umami and saltiness.
- ½ tsp garlic powder: Adds a gentle garlicky kick without overpowering.
- ½ tsp ground ginger: Offers a hint of warmth and spice.
- 2 tbsp sriracha (adjust to taste): The spicy backbone of the dipping sauce.
- 1 tbsp sweet chili sauce: Balances heat with sweetness for complexity.
- 2-3 tbsp water: To thin the dipping sauce to a perfect consistency.
How to Make Vegetable Pancake with Spicy Peanut Dipping Sauce Recipe
Step 1: Prepare the Vegetables
Start by grating or julienning the zucchini, carrot, red onion, and cabbage. This not only ensures the veggies cook evenly but also creates that lovely mix of textures you want in your pancakes—a little bit crunchy and a little bit tender. Freshly cut vegetables also provide a beautiful burst of color that makes the dish as pleasing to the eyes as it is to the palate.
Step 2: Make the Batter
In a large mixing bowl, whisk together the all-purpose flour, chickpea flour, salt, black pepper, turmeric, and baking powder until fully combined. Gradually pour in the water while stirring to form a thick batter. This batter acts like glue, binding the vegetables while keeping the pancake tender yet crispy on the outside. Once smooth and ready, fold in the prepped vegetables until evenly coated.
Step 3: Mix the Spicy Peanut Dipping Sauce
This part is where the magic happens for the dipping sauce. Combine peanut butter, soy sauce, garlic powder, ground ginger, sriracha, and sweet chili sauce in a small bowl. Add 2 to 3 tablespoons of water, adjusting as needed, until the sauce is creamy and pourable. This spicy peanut sauce offers a perfect contrast to the earthy, crispy vegetable pancakes highlighting both richness and zing in each bite.
Step 4: Cook the Pancakes
Heat a non-stick frying pan over medium heat and add a splash of avocado or olive oil. Spoon about ¼ cup of the pancake batter into the pan per pancake and flatten it gently with a spatula to create an even circle. Cook for 3 to 4 minutes on each side until the edges turn golden brown and crispy. The smell of these cooking pancakes is nothing short of irresistible, promising a crunchy exterior that pairs delightfully with the tender veggies inside.
How to Serve Vegetable Pancake with Spicy Peanut Dipping Sauce Recipe
Garnishes
To elevate the presentation and add a fresh pop, sprinkle chopped scallions or cilantro over the pancakes just before serving. A light dusting of sesame seeds also lends a nice texture and nutty aroma. These simple garnishes can transform your Vegetable Pancake with Spicy Peanut Dipping Sauce Recipe into a dish that feels vibrant and thoughtfully plated.
Side Dishes
These pancakes are wonderful on their own but pairing them with crisp pickled vegetables or a cooling cucumber salad cuts through the richness and adds extra layers of flavor. A bowl of steamed jasmine rice or a light miso soup can round out the meal for those looking for something a little heartier and complete.
Creative Ways to Present
For a fun twist, try stacking a few pancakes with dollops of the spicy peanut sauce between each layer for a pancake tower. Or serve the pancakes on small plates with individual dipping bowls so everyone can dive in and customize their sauce experience. Either way, it’s a fantastic dish to share and enjoy with friends or family.
Make Ahead and Storage
Storing Leftovers
Place leftover vegetable pancakes in an airtight container and refrigerate for up to 3 days. Keeping them separated by parchment paper prevents sticking. This way, you retain their crispiness and freshness when reheated.
Freezing
These vegetable pancakes freeze beautifully. Lay them flat on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container. Keep frozen for up to 2 months for a quick, ready-to-go snack or meal addition.
Reheating
To reheat, pop the pancakes in a preheated oven at 350°F (175°C) for about 10 minutes, or warm them gently in a non-stick pan. Avoid microwaving, as it tends to make the pancakes soggy. Reheating this way preserves their signature crisp exterior and tender interior.
FAQs
Can I make this Vegetable Pancake with Spicy Peanut Dipping Sauce Recipe gluten-free?
Absolutely! Simply swap the all-purpose flour for a gluten-free flour blend and use tamari instead of soy sauce. Chickpea flour is already gluten-free and adds great texture and flavor.
What other vegetables can I use in the pancake?
Feel free to get creative with your leftovers! Bell peppers, spinach, corn, or mushrooms all work wonderfully. Just ensure the vegetables are cut thinly enough to cook through evenly.
Is the dipping sauce spicy? Can I adjust it?
The sauce has a nice spicy kick thanks to the sriracha and chili sauce, but you can easily adjust the heat level to your preference by adding more or less sriracha or swapping in a milder chili sauce.
Can I make the batter ahead of time?
While it’s best to add the vegetables right before cooking to keep them fresh and crunchy, you can prepare the batter mix (dry ingredients plus water) a few hours ahead and refrigerate it. Then stir in vegetables just before cooking.
How do I get the pancakes crispy without sticking?
Use a good-quality non-stick pan and enough oil for shallow frying. Don’t flip too early—wait until the edges look set and the base is golden. Press gently with a spatula to achieve even crispiness.
Final Thoughts
If you’re looking for a dish that’s flavorful, easy to make, and endlessly satisfying, the Vegetable Pancake with Spicy Peanut Dipping Sauce Recipe is a culinary gem you must try. It’s an excellent way to breathe new life into simple vegetables and enjoy a meal that feels both cozy and exciting. I can’t wait for you to make this, share it, and savor every bite!
Print
Vegetable Pancake with Spicy Peanut Dipping Sauce Recipe
- Total Time: 20 minutes
- Yield: 4 pancakes
- Diet: Vegetarian
Description
This Vegetable Pancake recipe, inspired by the Italian scarpaccia, is a delicious and creative way to use leftover vegetables from your fridge. Crispy on the outside and filled with shredded zucchini, carrot, red onion, and cabbage, these savory pancakes are complemented perfectly by a flavorful peanut butter and sriracha dipping sauce. Quick to prepare and cook, they make a great snack or light meal for any time of day.
Ingredients
Vegetable Pancakes
- 1 zucchini, grated or julienned
- 1 carrot, grated or julienned
- ½ red onion, julienned
- ¼ head cabbage, julienned
- 1 cup all-purpose flour
- 1 tbsp chickpea flour
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp turmeric
- ½ tsp baking powder
- ½ cup water
- Avocado oil or olive oil, for frying
Dipping Sauce
- ½ cup peanut butter or tahini
- 3 tbsp soy sauce (use tamari for gluten free option)
- ½ tsp garlic powder
- ½ tsp ground ginger
- 2 tbsp sriracha (adjust spice as needed)
- 1 tbsp sweet chili sauce
- 2–3 tbsp water, to thin as needed
Instructions
- Prepare the vegetables: Grate or julienne the zucchini, carrot, red onion, and cabbage using a box grater or shredder. This ensures all vegetables are thinly sliced for even cooking.
- Make the batter: In a large mixing bowl, combine the all-purpose flour, chickpea flour, salt, black pepper, turmeric, and baking powder. Stir the dry ingredients until thoroughly mixed. Gradually add ½ cup water to the flour mixture, stirring to form a thick batter.
- Combine vegetables and batter: Pour the prepared vegetables into the batter bowl and gently stir until all the vegetables are evenly coated with the batter.
- Prepare the dipping sauce: In a separate bowl, mix peanut butter or tahini, soy sauce or tamari, garlic powder, ground ginger, sriracha, sweet chili sauce, and 2 to 3 tablespoons of water. Adjust the water to achieve a smooth, pourable consistency. Set aside.
- Cook the pancakes: Heat a non-stick frying pan over medium heat and add a small amount of avocado oil or olive oil. Scoop ¼ cup of the vegetable batter into the pan for each pancake. Using a spatula, flatten the batter to cover the pancake circumference evenly. Cook for 3 to 4 minutes per side until golden brown and crispy.
- Serve: Enjoy the vegetable pancakes warm alongside the prepared dipping sauce for a flavorful accompaniment.
Notes
- You can substitute chickpea flour with more all-purpose flour if needed, but it adds extra protein and binding.
- Adjust the thickness of the batter by adding more water or flour to reach a consistency that holds together well but is not too runny.
- Use tamari instead of soy sauce to make the dipping sauce gluten-free.
- Cooking time may vary depending on stove and pan; pancakes should be cooked until crisp and golden on both sides.
- This recipe is perfect for using up leftover vegetables and can be adapted with any variety you have on hand.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Frying
- Cuisine: Italian-inspired
