Savory Pancakes
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My savory pancakes are a quick, easy, and healthy breakfast that takes minutes to make. They are easy to customize and packed with fiber, protein, and hidden vegetables!
Contrary to popular belief, savory breakfasts are some of my favorites. I went through the sweet breakfast phase, but ever since I perfected my savory waffles, I’ve been hooked.
Now, I have a similar version- this time in the form of thick, fluffy, cheesy, savory pancakes. Thanks to a trick I learned back in culinary school, they turn out perfectly golden on the outside and soft in the middle every time. I love them on their own, but my family loves them with a side of microwave scrambled eggs for a filling, high-protein breakfast that’s easy to customize to your taste.
Table of Contents
Why make my savory pancake recipe
- Quick and reliable. I make this recipe often, and it never fails- the pancakes come out fluffy every time.
- Customizable. You can add herbs, other cheeses, or even cooked veggies to make them your own.
- Balanced breakfast. Packed with protein and fiber, they keep me full all morning without feeling heavy.
- Family favorite. These are my go-to when I want a savory breakfast that everyone in my house will eat.
Key Ingredients
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
- Eggs. room temperature eggs, please.
- 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 use nonfat milk, but any milk will work.
- Greek yogurt. Adds moisture to the batter, keeping it soft in the middle. I prefer using non-fat Greek yogurt because it’s higher in protein, but any plain yogurt will work.
- Self-rising flour. Homemade self-rising flour is significantly cheaper and easier to make. 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 microwave sweet potato).
- Green onions. Finely sliced.
- Cheese. Any shredded cheese works. I prefer using a two-cheese blend, such as a Mexican cheese or one with cheddar.
Tested flavor variations
These savory pancakes are a blank canvas that can be customized easily. Here are some of my family’s favorite combos:
- Roasted vegetable. Toss in leftover roasted vegetables (we’ve used roasted root vegetables).
- Spinach and feta. Omit the sweet potato and fold through 1/2 a cup of baby spinach and 1/4 cup of crumbled feta cheese.
- Cheese and bacon. Omit the sweet potato and add 1/4 cup of finely chopped bacon.
- Zucchini. Add one grated zucchini with excess moisture removed.
- Cheese and garlic. Add one teaspoon of freshly minced garlic.
How to make savory pancakes
Step 1- Make the base. Whisk together the eggs, olive oil, milk, and Greek yogurt.
Step 2- Add mix-ins. Fold through the flour, then the sweet potato, green onion, and cheese.
Step 3- Cook. Heat a skillet with oil or butter over medium heat. Add pancake batter, cover, and cook for 3–4 minutes, or until bubbles form. Flip and cook 2 more minutes. Repeat.
Step 4- Remove the pancakes from the pan and serve them immediately with sour cream and more green onions.
★★★★★ REVIEW
“I made this with 5-year-aged Balderson cheddar cheese, doubled up on sweet potatoes, added 2 cloves of fresh garlic, kale in place of spinach (it’s what I had), a teeny bit of fresh basil, cilantro, smoked paprika, turmeric, and Italian seasonings (other than that, I followed the recipe, LOL), soooooo yummy. I’m looking forward to leftovers tomorrow!!!!!!“ – Barb
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.
Frequently asked questions
Yes! I often make a dairy-free version for my cousin who can’t tolerate dairy products. I use plant-based cheese shreds (I find the Sheeze brand melts seamlessly into the batter) and coconut yogurt- the pancakes still turn out fluffy and flavorful.
Yes, though the texture will be slightly different. I’ve had success using a flax egg (one tablespoon ground flax and 3 tablespoons water) or a store-bought egg replacer (I used Bob’s Red Mill).
What to serve with savory pancakes
These pancakes are a meal on their own and are perfect to enjoy as is. If you like, add some greens or salad, like a green goddess salad or wedge salad. You can also add some garlic yogurt sauce or whipped cottage cheese for a creamy, fun topping.
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.
Savory Pancakes
Video
Ingredients
- 2 large eggs
- 2 tablespoons olive oil
- 1/2 cup milk
- 1/2 cup Greek yogurt
- 1 1/2 cups self rising flour
- 1 cup cooked sweet potato optional
- 3 stalks green onion sliced
- 1 1/2 cups cheddar cheese shredded
Instructions
- In a large mixing bowl, whisk together the eggs, olive oil, milk, sour cream until smooth. Slowly add the self rising flour until combined. Add the cooked sweet potato cubes, green onions and shredded cheese.
- Add oil to a non-stick pan and place it over low-medium heat. Once hot, add portions of the pancake batter on top and immediately cover. Cook for 2-3 minutes, until bubbles appear around the sides. Flip, cover, and cook until thick and fluffy.
- Repeat the process until all the pancakes are cooked up.
This was just what I was looking for. I actually divided the recipe into 2 parts: 1) made the pancakes with just eggs, oil, raw sweet potato & onion grated with food processor, yogurt, cream & regular flour. Made a topping by frying small chunks of chicken & onions, then added small pieces of asparagus and cooked then in chicken stock. Finally made a thick white roux with olive oil, flour & cream and mixed in the chicken. There were leftover pancakes which I also gobbled with unsweetened applesauce. A couple of other funny things: I’m a guy & a cheese-a-holic, but I left out the cheese (would have taken too much time to add feta to the roux, but it would have been wonderful) Thanks!
In the instructions, you say sour cream. Did you mean the Greek yogurt listed in the ingredients? Just want to make sure I’m using the correct ingredient. Thanks
I made this with 5yr aged Balderson cheddar cheese, double up’d on sweet potatoes, (didn’t have cauliflower), added 2 cloves of fresh garlic, kale in place of spinach (it’s what I had), a teeny bit of fresh basil, cilantro, smoked paprika, tumeric, Italian seasonings, (other than that, followed the recipe, LOL), soooooo yummy, looking forward to leftovers tomorrow!!!
YUYMMO! 😀
These sound wonderful. I want to try them. Pinning. Thanks.
Please do, Linda 🙂