These vegetable pancakes are full of colorful vegetables and flavorful cheese and are the perfect way to use up some summer veggies!

Three vegetable pancakes with zucchini, carrots, and red pepper visible. They are on a bright blue plate with a fork.

Summer months are the best for vegetables, aren’t they? If you grow zucchini, by the end of the season, you likely have so much and you might not know what to do with it. 

These vegetable pancakes are the perfect solution! They’re quick and easy to make and full of great nutrients. And aren’t they pretty? 

They don’t lack in flavor, either. Turmeric, fresh parsley, and a touch of cayenne make these a party in your mouth! And don’t forget about the cheese! I like feta in these but shredded cheddar cheese is so good too. 

Top them with a little butter, sour cream, and/or more cheese and you have a delicious summer side dish or light meal. 

About these vegetable pancakes

These zucchini pancakes are perfect to use up that summer zucchini! Mixed with carrots and red bell peppers, they’re colorful and so tasty! 

A white bowl full of shredded zucchini, shredded carrots, chopped parsley, and chopped bell peppers.

They are held together with eggs, all-purpose flour, a bit of heavy cream (you can also use milk), and some feta cheese. 

A bowl of vegetable pancake ingredients before they are mixed together: flour, turmeric, cayenne, shredded carrots, zucchini, feta cheese, eggs, cream, bell peppers, and parsley.
They’re accented by the fresh flavor of parsley, a little turmeric and a dash of cayenne for just a little heat.

Uncooked zucchini and carrot pancakes in a frying pan cooking.

If you have a nonstick skillet, you won’t need much oil and they cook up super quickly. They are the perfect side dish, breakfast, or light lunch. 

Have more summer zucchini to use up?

Try these recipes:

 

 

Three vegetable pancakes with zucchini, carrots, and red pepper visible. They are on a bright blue plate with a fork.

Vegetable Pancakes with Zucchini, Carrots, & Bell Peppers

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes

These vegetable pancakes are full of colorful vegetables and flavorful cheese and are the perfect way to use up some summer veggies!

Ingredients

  • 3/4 cup grated zucchini
  • 1/2 cup grated carrot
  • 1/4 cup finely diced red bell pepper
  • 2 tablespoons chopped fresh parsley
  • 1/2 shredded or crumbled feta cheese
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon cayenne pepper, more or less to taste
  • 1/4 teaspoon turmeric powder
  • 1 large egg, beaten
  • 2 tablespoons heavy cream or milk
  • 1-2 tablespoons oil for frying
  • salt & pepper to taste

Instructions

  1. In a large bowl, combine all ingredients until well mixed.
  2. Heat a frying pan or skillet over medium heat with a little bit of oil
  3. Form batter into small pancakes and place in pan. Cook for about four minutes on each side, or until golden brown and cooked completely.
  4. Serve and enjoy!

Notes

  • You may use other types of cheese if you'd like. Cheddar or Parmesan would be delicious!

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Nutrition Information:
Yield: 4 Serving Size: 2-3 pancakes
Amount Per Serving: Calories: 228Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 66mgSodium: 203mgCarbohydrates: 19gFiber: 1gSugar: 2gProtein: 7g

RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

Did you make this recipe?

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Verdict: These are so good. Packed full of veggies, with good flavor and texture.
Husband’s take: He likes them too, although, he said he would rather have them for breakfast (instead of dinner).
Changes I would make: None. Swapping out the feta for sharp cheddar or mozzarella would be good.
Difficulty: Easy!

Zucchini and carrot fritters on a white plate with chicken sausage.