Root Vegetable Pancakes

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These root vegetable pancakes are a great side dish recipe that disguises turnips, radishes, and kohlrabi. This is a delicious vegetarian recipe.

Root vegetable pancakes stacked on a plate

These root vegetable pancakes are the perfect hiding place for turnips and radishes. Nobody notices all the healthy ingredients in these delicious cakes.

When your produce drawer is full of random root vegetables that need a home, that’s when it’s time for potato pancakes. I use about half potato and half “other vegetables,” whatever I have on hand. In this case, I used turnips, radishes, and kohlrabi (which isn’t actually a root vegetable but I treat it like one).

These root vegetable cakes are very flavorful, and they make a delicious side dish for many types of main dishes. This recipe is the only one I’ve made where I actually enjoy turnips. Somehow, the other veggies all make me forget I’m eating them.

I can't stop eating these root vegetable potato pancakes! This is a delicious, healthy recipe that can hide just about any scary vegetable.

Root Vegetable Pancakes Tips

To make these pancakes, simply shape the batter into patties and cook them in a well-seasoned skillet. Cook on each side until well-browned.

It takes about 8 minutes to cook a batch of these pancakes. You can use 2 skillets at once if you want to cut down on the cook time.

You can refrigerate the leftovers for several days, or freeze for later.

Try my carrot zucchini fritters and butternut squash fritters for other delicious side dish recipes that highlight fresh garden produce.

Root Vegetable Pancakes

These root vegetable pancakes are full of flavor and fresh veggies.
Print Recipe
Root vegetable cakes on a plate
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes


  • 4 cups grated peeled potatoes
  • 4 cups grated root vegetables (e.g. turnips, radishes, kohlrabi, parsnips, sweet potatoes)
  • 1/2 cup diced onion
  • 4 eggs
  • 1/3 cup gluten-free flour
  • 2 tsp salt
  • 1 tbs avocado oil or olive oil


  • Place the grated and diced vegetables in a large bowl.
  • Place a dry, non-fuzzy dish towel on the counter. Dump the vegetables onto the dish towel. Wrap it up and squeeze out as much liquid as possible. Repeat with another dish towel.
  • In the large bowl, mix together the eggs, flour, and salt. Add the dry vegetables to the bowl and stir to coat.
  • Heat a large, well-seasoned skillet over medium heat. Add the avocado oil. Shape 1/4 cup of batter into a patty and place it on the hot skillet. I use my hands to shape the patties. Repeat with the remaining batter.
  • Cook for 4-5 minutes on each side, until evenly browned. Serve warm.

Approximate Nutrition Info

Calories: 119kcal | Carbohydrates: 20g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 55mg | Sodium: 420mg | Potassium: 485mg | Fiber: 4g | Sugar: 3g | Vitamin A: 79IU | Vitamin C: 16mg | Calcium: 49mg | Iron: 3mg
Servings: 12
Calories: 119kcal
Cost: $.42 per serving

This recipe may contain affiliate links. A purchase or click through one of these links may result in a commission paid to us at no additional cost to you.

Price Breakdown

This recipe yields 24 pancakes and it costs a total of $4.96, or $.21 per pancake. This is a great complement to so many different meals, so I love having some extra root vegetable pancakes to put in the freezer for another day.


  1. I love potato pancakes. I bet these would be great with beets, and a little more colorful too. Perfect for valentines day.

  2. These seriously make my heart flutter with excitement. I know, I am such a funny foodie! They look amazing!!
    Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂

    Thanks for linking back to the Gluten Free Fridays post!

    See you at the link up this week! We are having a special giveaway this week! Its a tote bag filled with some Gluten Free Allergy Friendly goodies!

    Cindy from

  3. Looks like a good one to use with dinner there.
    How about using carrots to add some colour?
    Parsnips add a bit of sweetness.
    At the end of the day, it is down to experimenting.

  4. Clever idea, Annemarie! And amazing photos–yet again. You’ve got such light in them! I am so impressed.


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