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.
I freaking love goat cheese and I freaking love these pancakes. I’ve been having serious cheese cravings lately so I need these like YESTERDAY.
Humbelievable antics coming from you…the sweet potato had Alexis all over it, not the cheese. Stop being a greedy product claimer.
Hi! hope you satisfied that cheesy craving. 😉
I don’t think I’ve ever had a savory pancake – maybe one day – who knows? Maybe even this recipe – looks good!
Go for it, Kim- so cheesy- so good!
Wow these look fab Arman! Happy weekend 🙂
Thanks, Claire! Hope your having a good weekend! 🙂
I did a savory pumpkin pancakes and everyone thought it was weird except you. 🙂
This sounds awesome… but OMG the goat cheese version to come… I’m going to face plant into that.
How rude…they deserve a pie in their face. Not a nice one.
I could face plant the goats cheese tub…but my face is too big.
Ok…THIS….this is pure genius. Savory pancakes…perfect for breakfast, lunch, or dinner…eaten cold. I can see it now. This is going to happen!
Do ittttttt.
We should coordinate it to do pancake making and tortilla making at the same time. :p
It’s mutual 😉 Well more mutual if we can get on the texting train.
I want to moisturize myself with goat cheese so I can’t wait for that recipe! In the meantime I’ll start soaking my pancakes with sriracha!
That probably makes sense- seeing as my mum and sister complain about the price of moisturizer and goats cheese costs the same as a ticket to the Canadian hills.
Sriracha is spicy gold.
I’ve never had a savory pancake before, so I really can’t imagine how this tastes! Is the texture the same as a regular pancake? The closest savory thing to a pancake that I can imagine is a biscuit (the American kind, not the British kind), but those are obviously a lot thicker than pancakes. Very interesting! I find pancakes to be dry without the syrup…was that the case here, where you feel like you’d NEED Greek yogurt or hot sauce? So fascinating haha
P.S. I realize you said you didn’t need anything except this pancake alone, but I guess I’m still asking because I just can’t imagine! You have truly blown my mind with this one!! 🙂
Hahahaha you definitely can eat them alone- Think of it like a cheese brioche or cheese pastry- minus the oily fingers!
Amy, it definitely is the texture of a regular pancake, but with cheese. Because of the combination of cheese, eggs and grated cauliflower, they are actually really moist and not dry- but definitely add greek yogurt/sour cream/salsa…hot sauce is a given!
So I’m kind of on a pancake kick right now, and not ashamed to admit that I’ve had them for dinner 3 nights this week — I’m making up for lost time. They’ve always been on the sweet variety, though, so the idea of savoury pancakes is absolutely genius. And cheese — omg cheese. I adore soft cheeses, but any cheese is good cheese. Except blue cheese — I won’t touch that. Oh, and I won’t touch hot sauce either. I’m a complete wimp when it comes to hot or spicy foods. I can barely even handle mild salsa…
You definitely are making up for lost time and I couldn’t be more proud 😉
Oh geebuz, mild salsa is almost like strawberry jam to me. We need to work you up to Sriracha standard.
OK, I admit I’ve never had a savory pancake before. BUT I have sweet potatoes before every long run, so I think I should try this soon as my sweet potato pre-long-run meal … yum! Also, 1 tsp of cayenne is a lot!! I think my wimpy self will cut it to 1/2 tsp.
I am still stoked you tried it out- and glad Kevin gave it the thumbs up too!
…My cayenne/red pepper consumption is ridiculous.
It was amazing … will definitely be making again. For me, the 1/2 tsp cayenne was perfect! With a little salsa and sriracha on top!
I’ve made savory zucchini pancakes before. And you’re right, they taste great all on their own.
And I feel you on the multiple “different” ingredients. Sometimes I come up with wacky combo but never blog about them because I figure not everyone has some random sauce laying around!
Have a great weekend, A!
I love it when breads/pancakes/simple baked goods need nothing- it really allows you to appreciate the flavour!
Hope your weekend is going well too! 🙂
OMG Lamingtons!! I know this comment would be better suited for that post but oh well. I’ll always associate Lamingtons with my Aussie boyfriend who brought them over right before I left, those and Roses chocolates. I miss Aussie snacks!
Roses chocolates?? No way, you guys have MUCH better chocolates! Give the lamington pancakes a go- I promise they taste similar!
I love anything with cheese. Any kind of cheese… goat cheese, brie, sharp cheddar, gouda, feta… GIVE IT TO MEEEEE. The only way to make cheese better is by mixing it with carbs. The only way to make that better is by putting it into pancake form so I can eat it for breakfast.
When you come visit to Australia, we are going to this farm which specialises in cheese tasting… we can go OD on the samples then run away and buy none. Actually, roll away and buy none.
Mmmmmm nom nom nom, these look amazing! I love goat cheese, but I’d use cheddar with these too. These would be an awesome addition to brunch.
Kelly, this recipe screams you- Pancakes are pretty much bread and the cheese…it’s a given 😉
Brunch, lunch, dinner- these don’t discriminate!
I’ve definitely never had a savoury pancake, but I love pancakes so…I assume this would work well 😉 and YES to soft cheeses! Goat chevre and brie are two of my favourites.
And I currently have 6 different kinds of hot sauce in my fridge so…yes to hot 😉 ,y favourite one in there is a habanero mango. So good.
Wow, habanero mango sounds amazing! Sweet, spicy, amazing?
I think savory pancakes are such a great idea! They’re definitely something I don’t often think to make. I mean these could really be eaten anytime of day – not just for breakfast. That’s what I love about them! Deeeelicious!
I used to not be a fan of goat cheese, but now I love it! It’s so good with scrambled eggs. Have you ever tried it that way before?
Justin and I love Frank’s hot sauce. A little goes a long way.
Thanks, Holly- Pancakes- sweet OR savory are an anytime food item!
YES- I love making scrambled egg wraps with goats cheese or feta- they melt perfectly! Franks is like water to me….I could drink it!