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Veggie Pancakes Recipe

Veggie Pancakes

Hands-on Time: 40 minutes

Total Time: 40 minutes

Makes: 12 (3-inch) pancakes

We've given these make-ahead patties (good hot or cool) lots of lunch appeal by preparing them with cheese and a trio of favorite veggies. They're delicious dipped in our pesto-sour cream sauce, but ranch dressing is a tasty store-bought alternative.



  • 2 cups finely grated zucchini
  • 1 cup grated carrots
  • 1 cup corn kernels, drained
  • 1 large egg
  • 2 tablespoons low-fat plain yogurt
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup flour
  • 1/2 cup fine yellow cornmeal
  • 2 teaspoons baking powder
  • 1/2 cup grated Cheddar
  • 1 to 3 tablespoons vegetable oil


  • 1 tablespoon pesto
  • 1/3 cup sour cream


  1. Use your hands to squeeze the excess liquid from the grated zucchini, then place the zucchini in a large bowl. Add the carrots and corn and toss to combine the vegetables. Stir in the egg, yogurt, salt, and pepper until well blended.
  2. In a small bowl, whisk together the flour, cornmeal, and baking powder. Add the mixture, along with the Cheddar, to the vegetables, and stir until well blended.
  3. Heat 1 tablespoon oil in a large skillet over medium heat. To form each pancake, spoon 3 tablespoons of the batter into the pan and use a fork to flatten it slightly. Working in batches, cook the pancakes until golden brown, about 3 minutes per side. Use a spatula to transfer them to a paper towel–lined plate. If needed, add more oil to the pan as you cook.
  4. If using the pesto dipping sauce, stir together the ingredients in a small bowl. Serve the pancakes hot or at room temperature. They can be refrigerated in a sealed container up to three days.

Nutritional Information:

Per serving (1 pancake & 1 tablespoon ranch dressing) Calories 156, Total Fat 9 g (13%), Saturated Fat 2 g (10%), Cholesterol 25 mg (8%), Sodium 255 mg (11%), Total Carbohydrate 15 g (5%), Fiber 1 g (5%), Sugars 3 g, Protein 5 g (10%), Vitamin A (34%)