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Delicious savory pancakes topped with cheese and herbs

Savory Pancakes

These savory pancakes are a delicious twist on a classic breakfast staple, perfect for any meal of the day!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Dinner
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Pancake Base
  • 1 cup All-purpose flour Can substitute with whole wheat flour.
  • 1 tbsp Baking powder Helps pancakes rise.
  • 1/2 tsp Salt A little seasoning goes a long way.
  • 1 cup Milk Any kind, dairy or non-dairy.
  • 1 large Egg Adds richness and binds ingredients.
Flavor Enhancers
  • 1/4 cup Green onions Can substitute with chives.
  • 1/2 cup Grated cheese Cheddar works well, but feel free to use feta or your favorite cheese.
  • optional Crumbled bacon, spinach, or diced bell peppers For extra flair.

Method
 

Preparation
  1. In a mixing bowl, combine the flour, baking powder, and salt.
  2. In another bowl, whisk together the milk and egg.
  3. Pour the wet ingredients into the dry ingredients and mix until just combined.
  4. Gently fold in the green onions and cheese (and any extra goodies you like).
Cooking
  1. Heat a non-stick skillet over medium heat and add a small pat of butter or oil.
  2. Pour about 1/4 cup of the batter onto the skillet for each pancake.
  3. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for another 2 minutes until golden brown.
  4. Repeat until all the batter is used, adding more butter or oil as necessary.

Notes

These savory pancakes are fantastic on their own, but can be topped with maple syrup, sour cream, Greek yogurt, or a sunny-side-up egg. Store leftovers in an airtight container in the fridge for up to three days, or freeze for up to a month with parchment paper between each pancake.