New this month
Get the Allrecipes magazine

Simple Parsnip Pancakes

Catherine Boynton

"This recipe is so simple and delicious. There is no added sugar and it is gluten- and dairy-free. Great as part of a breakfast or brunch. These are savory and delicious on their own without any condiments but feel free to experiment."
Added to shopping list. Go to shopping list.


25 m servings 194 cals
Original recipe yields 2 servings (4 medium pancakes)

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Combine parsnips, eggs, onion, olive oil, salt, rosemary, and black pepper together in a bowl until batter is combined and lumpy.
  2. Heat sunflower oil in a heavy frying pan over medium heat. Spoon batter into oil and fry until pancakes are brown and crispy on the edges, 6 to 7 minutes per side.


  • Cook's Notes:
  • I used two small eggs but one large egg might be enough if you don't have small.
  • If the batter is not moist enough, add a tiny bit of liquid of your choice.
  • If you prefer a more traditional pancake, you can substitute ginger/cinnamon for the rosemary and leave out the onion.

Nutrition Facts

Per Serving: 194 calories; 13 g fat; 14.7 g carbohydrates; 5.8 g protein; 138 mg cholesterol; 641 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 10
Most helpful
Most positive
Least positive

Simple and delicious is right. Wife & loved these. Will be our go to savory breakfast pancake. Made exactly as described and came out perfect.

These were nice. I like the contrast of salty and sweet so I added a bit of spicy salt.. also good with some wing sauce. It went well with sweetness from parsnips

These are good I tripled the recipe but mine came out like egg foo young. Probably my fault because I used Large eggs rather than small eggs per instructions. They were still good and ther...

These turned out awesome! Easy to make and a great combination of flavors. I will be making them again!

Simple Parsnip Pancake Haiku: "Could use touch of heat. But I was amazed at these - no leftovers here!" Grating parsnips is a little time-consuming, but other than that, this recipe couldn't hav...

I was surprised at how much I liked this, since I am not a big rosemary fan. I may play with some herbs I like better and see if I can make it 5 stars. The secret to getting them to stay togethe...

I was glad to find a good way to use some of the parsnips I got in my CSA box this week. I would recommend doubling this recipe, because it's very toasty and satisfying as a side dish. Instead...

These are amazing. I added some bread crumbs to the mix and once done goat cheese and sweet/hot sauce. It was a hit!

I used two large eggs, after reading the comment that one large would probably be fine. To fix things, I just added more parsnips and a carrot. I also added some wheat germ, hoping it would so...