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Home Recipes by Type Breads & Muffins Pancakes & Waffles
30 30 Minutes or Less VG Vegetarian

Vegetable Pancakes with Zucchini, Carrots, & Bell Peppers

4.53
/5
23 mins
56 Comments
Jump to Recipe
By: Rachel GurkPosted: 08/22/2011Updated: 06/16/2021

This post may contain affiliate links. Please read my disclosure policy.

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:

 

  • Grilled Zucchini
  • Zucchini Noodle Salad with Beans, Feta, and Lemon
  • Zucchini Rice Casserole
  • Pizza Zucchini Noodles
  • Creamy Vegetarian Lasagna Soup
  • Zucchini Pizza Bites

 

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

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

Get the Recipe: Vegetable Pancakes with Zucchini, Carrots, & Bell Peppers

4.53 from 19 votes
Prep Time: 15 mins
Cook Time: 8 mins
Total Time: 23 mins
4 servings
Print Rate Recipe
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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!

Nutrition Information

Serving: 2-3 pancakes, Calories: 228kcal, Carbohydrates: 19g, Protein: 7g, Fat: 14g, Saturated Fat: 4g, Polyunsaturated Fat: 9g, Cholesterol: 66mg, Sodium: 203mg, Fiber: 1g, Sugar: 2g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk

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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.

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  1. Jenifer Swaine says

    June 29, 2022 at 9:25 pm

    5 stars
    Great! I added two scallions and used Mexican cheese since it’s all I had handy. Delicious.

    Reply
    • Rachel Gurk says

      July 4, 2022 at 9:45 pm

      Great additions!

      Reply
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