Best 3 Broccoli Pancakes Recipes

Calling all pancake lovers and veggie enthusiasts! Get ready to embark on a culinary journey with our tantalizing broccoli pancakes. These savory delights are a symphony of flavors and textures, offering a unique twist to your breakfast or brunch routine. With three delectable variations to choose from, you'll be spoilt for choice. Our classic recipe serves up a wholesome blend of broccoli, eggs, and seasonings, delivering a satisfying bite with every forkful. Spice things up with our zesty Mexican-inspired version, bursting with a medley of chili powder, cumin, and salsa. And for those who crave a cheesy indulgence, our cheesy broccoli pancakes are sure to hit the spot, featuring a generous helping of cheddar cheese and a hint of garlic. No matter your preference, these broccoli pancakes promise an unforgettable taste experience that will leave you craving more. So, gather your ingredients, fire up the griddle, and let's embark on this culinary adventure together!

Check out the recipes below so you can choose the best recipe for yourself!

MASHED POTATO AND BROCCOLI RAAB PANCAKES

Mashed Potato and Broccoli Raab Pancakes image

A delicious way to use mashed potatoes, whether they be leftovers or freshly mashed. Use leftover mashed potatoes from Thanksgiving for these, or just steam up some potatoes and mash (that is what the nutritional values here are based on, not on your buttery leftover Thanksgiving mashed potatoes). Whichever way you go, the mixture is very quickly thrown together.

Provided by Martha Rose Shulman

Categories brunch, dinner, appetizer, side dish

Time 15m

Yield Makes 2 to 2 1/2 dozen small pancakes, serving 6

Number Of Ingredients 9

Ingredients

2 1/2 cups mashed potatoes (about 1 pound 2 ounces potatoes, peeled, cut in chunks and steamed until tender, then mashed with a potato masher or a fork)
1 1/2 cups finely chopped steamed or blanched broccoli raab
1/4 cup chopped chives
1 teaspoon baking powder
Salt and freshly ground pepper to taste
1/3 to 1/2 cup freshly grated Parmesan, to taste
3 heaped tablespoons all-purpose flour
2 eggs
3 to 4 tablespoons sunflower oil, grapeseed oil or canola oil for frying

Steps:

In a large bowl, mix together the mashed potatoes, finely chopped broccoli raab, chives, baking powder, salt, pepper, Parmesan and flour. Beat the eggs and stir in.
Begin heating a large heavy skillet over medium heat. Heat the oven to 300 degrees. Add 2 tablespoons of the oil and when it is hot carefully scoop up heaped tablespoons of the potato mixture and use a spoon or spatula to ease them out of the spoon into the pan. Gently flatten the mounds slightly with the back of a spoon or a spatula but don't worry if this is hard to do - if they stick -- because when you flip them over you can flatten them into pancakes. Brown on the first side - about 2 or 3 minutes - and using a spatula, flip the potato and broccoli raab mounds over and gently push them down so that they will be shaped like pancakes. Brown on the other side and remove to a baking sheet. Continue with the remaining potato mixture, adding oil to the pan as necessary.

Nutrition Facts : @context http, Calories 51, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 3 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 111 milligrams, Sugar 0 grams, TransFat 0 grams

BROCCOLI PANCAKES

Broccoli Pancakes image

From Dr. Andrew Weil's website. I am really posting this for myself, but I am sure many others will want to try it, too. My calculation is that it's approximately 2 Weight Watchers points per serving.

Provided by Barb Witherspoon

Categories Vegetable

Time 20m

Yield 20 1-inch pancakes, 10 serving(s)

Number Of Ingredients 16

Ingredients

1 large head broccoli
1/4 cup coarsely chopped onion
1/2 small hot chili peppers or 1 teaspoon chili paste
1 large garlic clove, peeled and sliced
1/4 cup vegetable oil
2/3 cup whole wheat pastry flour
1/8 teaspoon dried dill weed
1 pinch salt
1 large eggs or 2 egg whites
1/4 cup low-fat milk
1 cup plain nonfat yogurt
1 tablespoon freshly squeezed lime juice or 1 tablespoon lemon juice
1/2 small onions or 1 large shallot, finely chopped
1/2 teaspoon Tabasco sauce (to taste)
2 -3 dashes chopped fresh dill
1 dash paprika

Steps:

Cut the florets off the head of the broccoli and separate them by cutting the large ones in half so they are all more or less the same size. You should have about 3 cups. Discard the stalks, or save them along with any remaining florets to use in soup or a vegetable stir-fry.
Bring 1/2 cup water to a boil in a medium pan, then drop in the broccoli florets, cover, and let steam as they cook, for 3 minutes. Strain in a colander.
Put the steamed broccoli, onions, chili and garlic in a food processor and pulse on and off to chop (do not puree the vegetables), or chop by hand. Transfer the chopped ingredients to a mixing bowl and stir in the oil, flour, dill, and salt. Add the egg or egg whites and milk and mix thoroughly with a wooden spoon.
Smear the bottom of a large, nonstick skillet with 1/4 teaspoon of butter and set it over medium heat for about 1 minute. Drop tablespoons of the batter into the hot skillet, placing them far enough apart so that the pancakes don't touch, and cook over low to medium heat for about 1 minute. Turn the pancakes and cook the other side for 1 minute. Transfer them to a hot platter to keep warm while you continue making the rest until all the batter is used up.
Mix all of the ingredients for the Mock Sour Cream together and spoon 1 teaspoonful on top of each pancake, then top with a sprinkle of paprika.

BROCCOLI AND RICOTTA PANCAKES

Broccoli and Ricotta Pancakes image

Provided by Food Network

Time 25m

Yield 6 servings

Number Of Ingredients 8

Ingredients

2 cups pureed broccoli (see Cook's Note)
1 1/2 cups ricotta cheese
1 1/2 cups all-purpose flour
1 tablespoon olive oil
1 teaspoon baking powder
2 large eggs, beaten
Kosher salt
3 tablespoons salted butter, plus more for serving

Steps:

Preheat the oven to 200 degrees F.
Add the broccoli puree, ricotta, flour, olive oil, baking powder, eggs and some salt to a large mixing bowl and stir to combine with a wooden spoon.
Working in batches, melt some of the butter in a cast-iron or nonstick pan over medium heat. Ladle pancake-size dollops of the batter into the pan, fitting as many as you can at one time without having them stick together. Cook until browned on each side, 2 to 3 minutes per side depending on your pan and the heat. Make a stack of the cooked ones as you work, keeping them warm in the oven as necessary. Continue with the remaining batter and butter. We serve the pancakes warm with a little more butter spread on each.

Tips:

Choose the right broccoli. Look for broccoli with tightly closed florets and a deep green color. Avoid broccoli with yellow or brown florets, as this indicates that it is past its prime.
Wash the broccoli thoroughly. Use a colander to rinse the broccoli under cold water. Be sure to remove any dirt or debris from the florets.
Cut the broccoli into small pieces. This will help the broccoli cook evenly and will make it easier to blend.
Use a food processor or blender to blend the broccoli. If you don't have a food processor or blender, you can also use a grater to grate the broccoli.
Add the broccoli to the pancake batter. Be sure to mix the broccoli evenly throughout the batter.
Cook the pancakes over medium heat. This will help prevent the pancakes from burning.
Serve the pancakes with your favorite toppings. Some popular toppings include butter, syrup, fruit, and whipped cream.

Conclusion:

Broccoli pancakes are a delicious and healthy way to enjoy this versatile vegetable. They are perfect for breakfast, lunch, or dinner. With a few simple tips, you can make broccoli pancakes that are light, fluffy, and full of flavor. So next time you're looking for a new way to enjoy broccoli, give these pancakes a try!