Cheddar and Veggie Pancakes

Fluffy, savory, and packed with flavor, these Cheddar and Veggie Pancakes are the perfect way to sneak some extra vegetables into your meals without sacrificing indulgence. Made with sharp cheddar cheese, grated zucchini, shredded carrot, and a hint of green onion, these golden pancakes boast a delightful combination of textures and tastes. The batter comes together in just minutes, and the cooking process is quick and simple, making this recipe ideal for busy mornings, light lunches, or even as a fun appetizer. Serve them warm with a dollop of sour cream, Greek yogurt, or a sprinkle of fresh herbs for a wholesome dish that’s sure to please the whole family. Whether you’re looking for kid-friendly veggie-packed recipes or savory pancake ideas, these Cheddar and Veggie Pancakes are a must-try addition to your recipe collection!

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.75 cup milk
• 1 large egg
• 2 tablespoons unsalted butter (melted)
• 1 cup shredded sharp cheddar cheese
• 0.75 cup grated zucchini (squeezed dry)
• 0.5 cup shredded carrot
• 2 tablespoons finely chopped green onions
• 2 tablespoons vegetable oil (for cooking)

Directions

Step 1

In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper.

Step 2

In a separate bowl, whisk the milk, egg, and melted butter until well combined.

Step 3

Pour the wet ingredients into the dry ingredients and mix until a smooth batter forms. Do not overmix.

Step 4

Fold in the shredded cheddar cheese, grated zucchini, shredded carrot, and chopped green onions. Stir until the mixture is evenly distributed.

Step 5

Heat a non-stick skillet or griddle over medium heat. Add 1-2 teaspoons of vegetable oil to the pan and spread it evenly.

Step 6

Scoop about 1/4 cup of batter per pancake onto the skillet, spreading it slightly with the back of a spoon to form a round shape.

Step 7

Cook the pancakes for 2-3 minutes on one side, or until bubbles form on the surface and the edges look set.

Step 8

Flip the pancake and cook for an additional 2-3 minutes on the other side until golden brown and cooked through.

Step 9

Remove the pancakes from the skillet and transfer them to a plate. Keep them warm while you cook the remaining batter, adding more oil to the pan as needed.

Step 10

Serve the cheddar and veggie pancakes warm with your favorite toppings such as sour cream, Greek yogurt, or a sprinkle of fresh herbs.

Nutrition Facts

Serving size	(784.3g)

Amount per serving	% Daily Value*
Calories	1581.2

Total Fat 100.1g	0%
Saturated Fat 47.3g	0%
Polyunsaturated Fat 2.1g
Cholesterol 419.1mg	0%
Sodium 2594.6mg	0%
Total Carbohydrate 119.0g	0%
Dietary Fiber 7.0g	0%
Total Sugars 15.7g
Protein 56.5g	0%

Vitamin D 134.3IU	0%
Calcium 1140.3mg	0%
Iron 7.7mg	0%
Potassium 1163.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.2%

Protein: 14.1%

Carbs: 29.7%