A savory pancake packed with chopped veggies and a sprinkle of Parmesan cheese. Enjoy it any time of the day!


  • 1/2 cup WEM Multi-Grain Pancake Mix
  • 1/8 teaspoon ground red pepper (cayenne)
  • 2 teaspoons dried basil
  • 1/4 teaspoon salt
  • 2 tablespoons grated Parmesan cheese
  • 1 cup grated zucchini squash
  • 1/2 cup finely chopped red or green bell pepper
  • 1/2 cup buttermilk (low fat is fine)
  • 1 tablespoon vegetable or olive oil


Hands-on Time: 12-15 minutes
Baking Time: 5-7 minutes
Total Time: 22-25 minutes
Yield: About 15 pancakes

  1. Grate zucchini and chop peppers.
  2. In a medium-size bowl, combine pancake mix, basil, red pepper, and parmesan cheese.
  3. Stir in buttermilk and oil mixing until blended.
  4. Fold in bell pepper and zucchini.
  5. Coat a griddle or skillet with cooking spray and heat on medium.
  6. When the griddle is hot, drop batter by tablespoonfuls and spread into 2-inch rounds.
  7. Cook until the bottom is golden (about 3 minutes), flip and cook another side.

Recipe Tips and Tricks

Zucchini pancakes are delicious served with low-fat or nonfat cream cheese and fresh salsa.
These make good appetizers too!