Lily Pad Pancakes

Got this keeper from The Toddler Cafe, by Jennifer Carden. I plan to try it with other vegetables too!

Yield: 15 servings ( Serving Size: silver dollar-size pancakes )
Community Recipe from

Recipe Time

Prep Time:
Cook Time:


  • 8 ounce(s) frozen peas (1.5 cups) thawed
  • 2 tablespoon(s) water
  • 1 egg
  • 3 tablespoon(s) all-purpose flour option: gluten-free flour
  • 1/4 teaspoon(s) kosher salt
  • 1/8 teaspoon(s) baking powder
  • oil or butter for frying as needed
  • plain yogurt or sour cream for dipping as needed


  1. 1. Blend about 2/3 of total pea quantity with water and egg; puree until smooth. 2. Pour mixture into medium bowl and whisk in flour, salt, baking powder. 3. Stir in remaining peas and let batter rest for 10 minutes. 4. Heat oil/butter in saute pan over medium heat until shimmering. 5. Drop 1 Tbsp dollops of batter onto pan; cook about 3 minutes or until bubbles form around edges; flip and cook second side until lightly browned. 6. Serve warm with yogurt or sour cream for dipping.
August 2011

This recipe is a personal recipe added by JeannetteI and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Lily Pad Pancakes Recipe at a Glance

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy