A Cozy Morning With Bell Pepper Pancakes
There’s something magical about waking up to the smell of pancakes sizzling on a skillet — but these aren’t your ordinary pancakes. Bell pepper pancakes are a colorful, savory twist that brings a little sunshine to your plate, no matter the weather outside.
I first stumbled upon these when trying to use up a pile of sweet bell peppers from my garden one late summer. I was tired of the usual stir-fries and salads, so I thought: why not add them to pancakes? That first bite — warm, fluffy, with pops of sweetness from the peppers — totally won me over. Now, bell pepper pancakes are a weekend tradition in my house.
If you love cozy comfort food with a creative twist, this is your recipe.
Print
Cozy & Colorful Bell Pepper Pancakes You’ll Crave
These bell pepper pancakes are a cozy, savory twist on a breakfast favorite — fluffy yet hearty, packed with vibrant red, yellow, and green bell peppers. Perfect for a colorful morning, lazy brunch, or even a light dinner.
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
1 cup all-purpose flour
1 tablespoon sugar (optional, for balance)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup buttermilk
1 large egg
2 tablespoons melted butter (plus more for cooking)
1 cup diced bell peppers (red, yellow, green)
2 tablespoons chopped fresh herbs (optional, like parsley or chives)
Instructions
Dice your bell peppers into small, even pieces and sauté them in a little butter for 2–3 minutes until slightly softened. Set aside to cool slightly.
In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk buttermilk, egg, and melted butter until smooth.
Gently mix the wet ingredients into the dry until just combined — don’t overmix.
Fold in the sautéed bell peppers and herbs if using.
Heat a nonstick skillet over medium heat and brush with butter.
Pour about ¼ cup batter per pancake onto the skillet and cook for 2–3 minutes per side, or until golden and cooked through.
Serve warm with your favorite toppings — sour cream, yogurt, or even a drizzle of honey!
Notes
Resting the batter for 5–10 minutes before cooking makes fluffier pancakes.
Use a mix of pepper colors for the best presentation and flavor.
You can add shredded cheese or spices to customize the flavor.
Cook on medium heat to avoid burning the outside while the inside cooks through.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop / Skillet
- Cuisine: American, Comfort Food
- Diet: Vegetarian
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 4g
- Sodium: 410mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
Why You’ll Love These Bell Pepper Pancakes
If you’re like me, you’ll fall hard for these pancakes after just one forkful. They’re:
- Beautifully colorful with flecks of red, green, and yellow bell peppers.
- Packed with flavor — sweet peppers meet a savory, buttery batter.
- A perfect excuse to sneak veggies into breakfast (or brunch or dinner).
- Incredibly versatile — they pair just as well with a dollop of sour cream as they do with a drizzle of honey.
These bell pepper pancakes are not just food; they’re a mood-lifter.
The Secret to Great Bell Pepper Pancakes
So what makes a bell pepper pancake truly unforgettable? Two things: how you prep the peppers and how you cook the batter.
For the peppers, I always sauté them for just a few minutes before adding them to the batter — here’s a great guide on how to sauté vegetables properly if you’re new to it. This softens their texture and draws out their natural sweetness while keeping a little bite. Raw bell peppers can be too crunchy and release water, which messes with the fluffy texture of the pancake.
And for the batter? Don’t overmix it. I know it’s tempting to stir and stir, but stop when it’s just combined. That’s how you keep the pancakes tender and light — even with hearty veggies inside.
Pro Tips to Nail It Every Time
Here are a few little secrets I’ve learned from making these over and over:
- Use a mix of colors. Red, yellow, and green peppers not only taste great together but also make the pancakes pop visually.
- Sauté in butter, not oil. Butter brings out the sweetness in the peppers and makes the edges of the pancakes golden and irresistible.
- Let the batter rest. Even five minutes of rest lets the gluten relax and helps the pancakes fluff up beautifully.
- Cook low and slow. Medium heat is your friend — you don’t want burnt outsides and raw centers.
Fun Variations to Try
One of the best things about bell pepper pancakes is how adaptable they are. Once you’ve mastered the base recipe, here are a few playful ways to switch it up — and if you love pancakes as much as I do, don’t miss my good old-fashioned pancakes for a classic, fluffy treat.
- Cheesy Bell Pepper Pancakes: Fold in shredded sharp cheddar or feta for gooey, savory goodness.
- Spicy Kick: Add finely diced jalapeño or a pinch of chili flakes to the batter for a little heat.
- Herb Garden Version: Stir in fresh herbs like parsley, chives, or basil for a fragrant, fresh finish.
Each variation brings its own vibe to the table — so don’t be afraid to experiment.
Final Thoughts
Bell pepper pancakes are one of those dishes that remind me why I love cooking: they’re simple, cozy, and just a little surprising. Every time I make them, someone at the table says, “Why don’t we have these more often?”
So if you’re looking for a way to make breakfast a little brighter, or you want a creative way to use up those bell peppers in your fridge, give these pancakes a try. They’re colorful comfort food at its finest — and I have a feeling they’ll find a permanent place in your recipe rotation.
Happy cooking, and enjoy every bite of those cozy, colorful bell pepper pancakes!
