One of the best things in life is breakfast for dinner. And the ultimate best thing in the world ever is healthy pancakes, packed with nutrition super foods and wholesome grains, for dinner. Enjoy this dinner pancake recipe.
(Originally from Real Simple)


  • ½ small onion
  • 1 clove garlic
  • 1 cup raw vegetables (any combination of carrots, fresh spinach, zucchini, broccoli, peppers, and corn)
  • 2 tablespoons olive oil, plus more for cooking the pancakes
  • kosher salt and black pepper
  • Purely Elizabeth Pancake Mix (and ingredients to make pancake batter)
  • ¼ cup grated Parmesan (1 ounce)
  • sour cream, for serving


  1. Finely chop the onion, garlic, and vegetables.
  2. Heat 2 tablespoons of the olive oil in a large skillet over medium-low heat. Add the onion and garlic and cook, stirring, for 1 minute. Add the other vegetables, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until everything is tender, 5 to 8 minutes.
  3. While the vegetables are cooking, make the pancake batter according to the package directions.
  4. Add the cooked vegetables and the Parmesan to the batter and mix to combine.
  5. Cook the pancakes as you normally would (use olive oil instead of butter to help kick it up to dinner status). You can experiment with the amount of vegetables you include in each scoop of batter, depending on your kids’ tolerance levels. Top with the sour cream and serve.