Savory Pumpkin and Vegetable Pancakes with Creamy Cucumber Herb Sauce

Step 1: Prepare the Pancake Batter
In a large mixing bowl, whisk the eggs and milk until well combined.

Gradually add the flour and baking powder, stirring until smooth.

Fold in the grated pumpkin, zucchini, carrot, onion, and minced garlic.

Season with salt, black pepper, and paprika. Mix until everything is well incorporated.

Step 2: Cook the Pancakes
Heat a non-stick skillet over medium heat and add a little vegetable oil.

Pour a small ladleful of batter into the skillet and spread it evenly into a round shape.

Cook for about 3 minutes on one side until golden brown, then flip and cook for another 2-3 minutes.

Repeat with the remaining batter, adding more oil as needed.

Step 3: Make the Creamy Cucumber Herb Sauce
In a bowl, mix the Greek yogurt or sour cream with grated and drained cucumber.

Stir in the chopped dill, parsley, lemon juice, and minced garlic.

Season with salt and black pepper to taste. Mix well and refrigerate until serving.

Step 4: Serve & Enjoy!
Serve the warm pumpkin pancakes with a generous dollop of creamy cucumber herb sauce.

Garnish with extra fresh herbs and enjoy!

Serving and Storage Tips
Serving: These pancakes taste best fresh, but they can be reheated in a skillet for crispiness.

Storage: Store leftover pancakes in an airtight container in the fridge for up to 3 days.

Freezing: Freeze cooked pancakes in layers with parchment paper in between for up to 2 months.

Variations
Cheesy Twist: Add ½ cup shredded cheddar or feta cheese to the batter.

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