Ingredients
Scale
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp dried oregano
- 1¼ cups buttermilk
- 2 large eggs
- 2 tbsp olive oil
- 1 cup grated zucchini (squeezed dry)
- 1 medium carrot, grated
- ½ cup corn kernels
- ½ cup diced red bell pepper
- 2 scallions, sliced
- 2 tbsp chopped parsley
- Optional: ¼ cup shredded cheese
Instructions
- Grate and prep all vegetables. Squeeze water from zucchini.
- In a large bowl, mix all dry ingredients together.
- In another bowl, whisk the eggs, buttermilk, and olive oil.
- Combine wet and dry mixtures, then fold in the vegetables and cheese.
- Heat oil in skillet, drop ¼ cup batter per pancake, and cook 3–4 min per side.
- Serve hot with sour cream or yogurt, garnish as desired.
Notes
- Great for meal prep — reheat in skillet or toaster oven.
- Swap veggies to suit what’s in your fridge.
- Use gluten-free flour if needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 210
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 40 mg