Vegetable Pancakes with Zucchini, Carrots, & Bell Peppers
These vegetable pancakes are full of colorful vegetables and flavorful cheese and are the perfect way to use up some summer veggies!
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!
They are held together with eggs, all-purpose flour, a bit of heavy cream (you can also use milk), and some feta cheese.
They’re accented by the fresh flavor of parsley, a little turmeric and a dash of cayenne for just a little heat.
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:
- Grilled Zucchini
- Zucchini Noodle Salad with Beans, Feta, and Lemon
- Zucchini Rice Casserole
- Pizza Zucchini Noodles
- Creamy Vegetarian Lasagna Soup
- Zucchini Pizza Bites
Vegetable Pancakes with Zucchini, Carrots, & Bell Peppers
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
- In a large bowl, combine all ingredients until well mixed.
- Heat a frying pan or skillet over medium heat with a little bit of oil
- Form batter into small pancakes and place in pan. Cook for about four minutes on each side, or until golden brown and cooked completely.
- 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 pancakesAmount 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.
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!
55 Comments on “Vegetable Pancakes with Zucchini, Carrots, & Bell Peppers”
These were nice and healthy, I would add more sweet capsicum and cheese to add a bit more flavor.
I’m so glad you liked them!
Great way to use up veggies in the fridgeI diced half an onion and added a teaspoon of curry powder. Also seasoned it much moreLovely recipe thanks
So glad you liked these! I bet they were yummy with curry!
Great recipe, big fav in our house. Second attempt I tried curry powder to experiment with added to it and turned out great, and served with mango chutney and home made veg sausages.
That sounds so yummy!
Hi. I doubled this and added a chopped shallot – just made it for family for Hanukkah. A definite hit! Glad this turned up in 2018! I’ll be saving the recipe to make again. -Another Rachel :)
Sounds so perfect! I’m glad you liked it – thank you for taking the time to come back and leave a comment!
Just made these for breakfast. So healthy and really tasty. I am trying to eat healthier meals and these are such a good use of veg and using up leftovers. How long would do you think you could keep the batter for? I was thinking of making a week’s worth for breakfast? Is it safe to keep fresh egg batter that long?
I’d probably keep the wet and dry ingredients separately and add the eggs immediately prior to cooking. Otherwise, you could probably cook up a large batch and freeze them. Reheat in a toaster oven, frying pan or microwave.
Thanks Rachel!
You’re welcome!
I made these this morning after a trip to the farmers market. I followed your advice about the sharp cheddar ~ SO YUMMY! This will be one of my regulars in the breakfast cycle. Thanks, Rachel!
Great! Thanks for coming back to let me know!
Loving the savory pancakes girl. My kids would dig these too!
Stopping by from group C. Fun to be in the Secret Recipe Club with you. Here is my link for August, would love if you stopped by to say *hi* http://su.pr/1Sizv9
(you might have all ready stopped by if so…ignore ;) xo
I. LOVE. this.
Looks great! SRC is turning out to be so much fun — lots of new recipes to try!
Oh my gosh! These look fantastic. If only my family would eat them with me so I don’t gain 100 lbs eating them all myself! Love your changes as well.
These sound fantastic! Can’t wait to give this recipe a try :)
So much good-for-you stuff in these… Of course I’d ruin all that by slathering them in dip. Looks fab!
Yum! These look so good! Love all the veggies in there. Great pick for SRC!
Both versions sound wonderful to me–looks like a wonderful, light summer dinner. I will add this to my late-summer zucchini rotation.
Oh it looks so good. Literally, so good! I could eat them right from the screen.I love the colors and the fact that it is flavorful and delicious yet healthy! Great job on this one girl!
GRACIOUS. They look *so* good. Great adaptation!
I have just bought a 500g packet of chickpea flour and I need 50g for a recipe – so, I now have an idea of what to do with the rest :)
Awesome! I love making squash pancakes but have never thrown in carrots….yum!
These look amazing! Love all the fresh veggies and your pictures are beautiful.
THese look delicious. Perfect use for zucchini.
Mmm, these look really yummy and a great way to get your veggies. Definitely bookmarking this recipe!
What a great pancake. Never in a million years would I thought of this!
Thanks again for being a part of SRC, I enjoyed being your host! I finished linky everyone and organizing and now I get to visit everyone’s blog, THIS IS THE FUN PART!
Come check out my Secret Recipe Club Post: Cucumber Salad http://momscrazycooking.blogspot.com/2011/08/cucumber-salad-secret-recipe-club.html
These look so good – and i love the addition of the red pepper and carrot to these. i bet they were full of tons of flavor =)
They actually sound pretty good- when I read the heading, my first thought was yuck but after reading all the way through, I might try them! Love the birthday invitation for the kids :)
These look super yummy! I think I could eat them for breakfast, lunch, or dinner!
These look great! I love things that are packed with veggies!
A favorite zuchinni, will need to try great post and nice pictures. andi
These look fantastic! What a great recipe for this time of year!
These sound and look lovely! I will have to definitely make these!
Stopping by from SRC…. these are so pretty and colorful, and healthy! Great pick!
Rachel, these look SO good! I’m going to have to try them. I don’t think turmeric has a lot of spice–mostly adds a deep golden color and is supposed to be one of the super spices that is really good for you. Loved your photos, too.
Thanks mom! I bet you thought I wasn’t going to manage to throw something together ;)
These look so delicious, and I have all the ingredients! I love anything with zucchini, so I just might have to make them!
Jo-Anna
Vegetable pancakes sound like a great side to a meal. I love your take on these.
Beautifully done! The colors in the pancakes really pop!
Those sound absolutely delicious and they are so pretty! Nice choice, Rachel!
This looks like a delicious side dish. Thanks so much for sharing!
So colorful and such a delicious way to get your veg. If you haven’t already, I’d love for you to check out my Group ‘A” ~ SRC recipe this month: Cilantro Lime Chicken
Lisa~~
Cook Lisa Cook
I love zucchini, I’ll have to try this recipe out soon!
These sound great. I made zucchini waffles for breakfast yesterday, but they were most definitely a sweet version. I like the idea of a savory pancake though. I’ll have to play with these too. Thanks for the ideas.
Ooh, these look seriously delicious! And so healthy!
I think your procrastination fared well for you!. These look every bit as good as Sanjeets’s. As a matter of fact they look really delicious!
These look so colorful and pretty and I probably would have made the same changes, but completed omitted the cayenne because I’m an even BIGGER sissy. LOL
Amy @ A Little Nosh
Those pancakes look so, so good! Between the great colours and the cheese. Mmmmmm.
I’ve had my share of sweet pancakes in the past but am yet to make some savory ones like this. I love the assortment of veggies! Nice to meet you here at SRC!
Thanks Rachel for trying out from Lite Bite. Love your take on the additional veggies to the savory pan cakes. These look absolutely gorgeous. And what a wonderful way to find you and this lovely space through SRC.