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Vegetable-packed pancakes

Brandy is the author of the food blog, Nutmeg Nanny. In her spare time she enjoys developing recipes, baking and cooking. She is a small town girl who left the corn fields of Ohio for the scenic beauty of the Hudson Valley region of New ...

Pancake Twist!

Pancakes are not just reserved for sweet fillings. These pancakes are savory and perfect when served with dinner. They are filled with squash, carrots and red bell pepper.

Pancake Twist!

Looking for a fun way to incorporate more vegetables into your diet? These savory vegetable-packed pancakes are just what you are looking for! They are packed full of zucchini, carrots, red bell pepper and perfect served as a side dish or as a light lunch.

Vegetable-packed pancake recipe

Yields 8 pancakes


  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground pepper
  • 1 small zucchini, grated
  • 3 carrots, grated
  • 1/2 large red bell pepper, grated
  • 1 large egg
  • 1/4 cup whole milk
  • Nonstick spray


  1. Preheat griddle to 350 degrees F.
  2. In a small bowl, sift together flour, baking soda, kosher salt and pepper. Set aside.
  3. In a large bowl, add grated vegetables and stir in egg and milk.
  4. Once combined, add in flour mixture. Stir until combined. This batter will get a little thinner as it sets because the zucchini will start releasing water. If it gets too watery simply add 1 tablespoon flour.
  5. Spray nonstick spray onto the griddle, add a little less than 1/4 cup batter, flatten (you want the pancakes thin) and cook till the bottom is browned and the top is starting to set. Flip and brown on the other side.
  6. Enjoy warm and, if it needs to be reheated, simply preheat an oven to 350 degrees F and warm in the oven.

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