Savory Pancakes

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!

Table of Contents

1. Ingredients needed
2. How to make savory pancakes
3. Arman’s recipe tips
4. Storage instructions
5. Frequently asked questions
6. Serving suggestions
7. Savory Pancakes (Recipe Card)

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, it is in the form of thick, fluffy, cheesy, savory pancakes. Paired with some microwave scrambled eggs, they are a treat. These pancakes are quick and easy to make and SO easy to customize. They also tick all the texture boxes- thick, fluffy, and uber filling.

If you love savory breakfasts like we do, try my crustless quiche, egg white omelet, or spinach frittata next.

Ingredients needed

• 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 non-fat milk, but any milk works. 
• Greek yogurt. Adds moisture to the batter to keep it soft in the middle. I like to use non-fat Greek yogurt as it’s higher in protein, but any plain yogurt works.
• Self-rising flour. Homemade self-rising flour is so much cheaper and easier 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 microwave sweet potato).
• 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

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

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

Serving suggestions

These pancakes are a meal on their own and are perfect to enjoy as is. If you like, add some greens or salad, like:

• Wedge salad
• Green goddess salad
• You can also add some garlic yogurt sauce or whipped cottage cheese for something fun.

If you tried this Savory Pancakes recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.