Savory Pancakes

These savory pancakes are a quick, easy, and healthy breakfast that takes minutes to make! Easy to customize, they are packed with fiber, protein, and hidden vegetables!

Love savory breakfast recipes? Try my crustless quiche, egg white omelet, or spinach frittata next.

Contrary to popular belief, savory breakfasts are some of my favorites. I did go through the sweet breakfast phase until my savory waffles came into play.

Now, I have a similar version but this time, in the form of thick, fluffy, cheesy, savory pancakes.

Table of Contents

1. Why I love this recipe
2. Ingredients needed
3. How to make savory pancakes
4. Arman’s recipe tips
5. Storage instructions
6. Frequently Asked Questions
7. More pancake recipes to try
8. Savory Pancakes (Recipe Card)

Why I love this recipe

• Quick and easy. The pancakes take less than 6 minutes to cook, so stop reserving these as a weekend treat.
• Easy to customize. You can easily omit the sweet potato and add other vegetables or protein, like bacon, zucchini, and spinach. 
• Thick, fluffy, and filling. A secret trick guarantees the pancakes turn out perfect every single time. 

Ingredients needed

• Eggs. room temperature eggs. If you can’t tolerate eggs, try an egg substitute.
• Olive oil OR butter. Adds richness to the pancakes and keeps them super fluffy and tender. I typically use coconut oil, but any neutral-flavored oil is great.
• Milk. I used non-fat milk, but any milk works. 
• Greek yogurt. Adds moisture to the batter to keep them soft in the middle. I like to use non-fat Greek yogurt as it’s higher in protein but really, any plain yogurt works.
• Self-rising flour. Homemade self-rising flour is so much cheaper and easy to do. For gluten-free pancakes, use gluten-free self rising flour with added xanthan gum.
• Sweet potato OR potatoes. Optional, but I like to add leftover cubed and cooked sweet potato (usually leftover air fryer baked sweet potatoes or roasted potatoes).
• Green onions. Finely sliced.
• Cheese. Any shredded cheese works. I like using a two-cheese blend, like Mexican cheese or one with cheddar cheese. 

How to make savory pancakes

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Make the batter. Whisk together the eggs, olive oil, milk, and Greek yogurt. Fold through the flour, then the sweet potato, green onion, and cheese. 

Step 2- Cook. Add some oil or butter to a skillet and place it over medium heat. Once hot, add portions of the pancake batter, cover, and cook for 3-4 minutes or until bubbles appear. Flip, cook for another 2 minutes, then repeat the process.

Step 3- remove the pancakes from the pan and serve them immediately with sour cream and more green onions. 

Arman’s recipe tips

• My #1 tip when cooking pancakes is to cover the pan as they cook. Doing this traps in the heat and helps the pancakes become super fluffy.
• If your pancake batter is too thick, add a little extra milk. Alternatively, if it’s too thin, I like to add a touch more cheese or a tablespoon of flour.
• Even if you use a non-stick skillet or pan, I always suggest greasing it to prevent any sticking. I sometimes find the cheese seeps out and crusts the bottom.

Storage instructions

To store: Leftovers can be stored in the refrigerator, covered, for up to one week.

To freeze: Place the cooled pancakes in a ziplock bag and store them in the freezer for up to 6 months. 

Reheating: Microwave the pancakes for 20-30 seconds until warm. 

Frequently Asked Questions

More pancake recipes to try

• Keto pancakes
• Protein pancakes
• Coconut flour pancakes
• Oat flour pancakes
• Healthy oatmeal pancakes

Originally published May 2022, updated and republished April 2024