Savory Pancakes


5 from 17 votes
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These savory pancakes are a quick, easy, and healthy breakfast that take less than 6 minutes to make! Easy to customize, they are packed with fiber, protein, and hidden vegetables!

savory pancakes

Contrary to popular belief, savory breakfasts are some of my favorites.

There’s something incredibly satisfying about starting out your mornings with something on the salty side. Some of my favorites include a breakfast casserole, turkey sausage, or quiche. When I want something a little more filling, I love making savory pancakes. 

What are savory pancakes? 

As the name suggests, savory pancakes are thick and fluffy pancakes made without sugar or sweet additions (like maple syrup). Instead, the batter is flavored with cheese, green onions, and vegetables. Japan and Korea have their own versions, called Okonomiyaki and Pajeon, respectively.

Why this savory pancake recipe will be a brunch time favorite-

  • Ready in 6 minutes. Minimal prep and quick to cook. 
  • 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. 
  • Made with hidden vegetables. These are packed with healthy ingredients, like sweet potato and Greek yogurt.

What I love about these pancakes is that they make a fabulous savory brunch, but also work as a quick and easy dinner. Pair it with some steamed greens or a soup for a balanced evening meal.

How to make savory pancakes

The Ingredients.

  • Eggs– room temperature eggs. If you can’t tolerate eggs, try an egg substitute.
  • Olive oil– Adds richness to the pancakes and keeps them super fluffy and buttery (without butter). Any neutral flavored oil works. 
  • Milk– I used non-fat milk, but any milk works. 
  • Greek yogurt– non-fat Greek yogurt or any plain flavored yogurt. 
  • Self rising flour– Skip the expensive pre-packaged kind and make your own
  • Sweet potato– cubed and cooked sweet potato. Either steamed or roasted potatoes work. 
  • Green onions– Finely sliced.
  • Cheese– Any shredded cheese works. I like using a two cheese blend, like Mexican cheese or one with cheddar cheese. 

The Instructions. 

Start by whisking together the eggs, olive oil, milk and Greek yogurt. Fold through the flour, then the sweet potato, green onion, and cheese. 

Next, add some oil or butter to a non-stick pan and place it over medium heat. Once hot, add portions of the pancake batter and cook for 3-4 minutes, flip, then cook for a further two minutes. Repeat the process until all the pancakes are cooked.

Now, remove the pancakes from the pan and serve them immediately with sour cream and more green onions. 

how to make savory pancakes

Tips for success

  • Always cover the pancakes when cooking them. Doing this traps the heat in the pan and helps them rise quicker and remain thick.
  • Ensure your sweet potato is fully cooked before adding them to the pancake batter. 
  • To change up the flavors, add your favorite spices, like Italian seasonings or smoked paprika. 

Flavor variations

  • 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 in 1/4 cup of finely chopped bacon. 
  • Zucchini– Add 1 medium grated zucchini with excess moisture removed. 
  • Cheese and garlic– Add 1 teaspoon of freshly minced garlic. 

Serving suggestions

These pancakes are a meal on its own and are perfect to enjoy as is. If you like, add some greens or salad, like a spinach salad or coleslaw. You can also add some guacamole or dip it in some cheese sauce

Storing, freezing, and reheating 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. 
savory pancake

More pancake recipes to try

Frequently Asked Questions

Can I make these dairy free?

Use dairy free cheese and non-dairy yogurt.

Can I make these without eggs?

You can try experimenting with one of these egg substitutes.

savory pancakes recipe

Savory Pancakes (6 ways!)

5 from 17 votes
These savory pancakes are a quick, easy, and healthy breakfast that take less than 6 minutes to make! Easy to customize, they are packed with fiber, protein, and hidden vegetables!
Servings: 8 pancakes
Prep: 1 minute
Cook: 6 minutes
Total: 7 minutes


  • 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 sweet potatoes cooked and cubed
  • 3 stalks green onion sliced
  • 1 1/2 cups cheddar cheese shredded


  • 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.


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


Serving: 1pancakeCalories: 152kcalCarbohydrates: 19gProtein: 6gFat: 6gSodium: 29mgPotassium: 94mgFiber: 1gVitamin A: 138IUVitamin C: 1mgCalcium: 46mgIron: 1mgNET CARBS: 18g
Course: Breakfast
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Recipe Rating


  1. 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.

    1. 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. 😉

  2. I don’t think I’ve ever had a savory pancake – maybe one day – who knows? Maybe even this recipe – looks good!

  3. 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.

    1. 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.

  4. 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!

  5. 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!

    1. 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.

  6. 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

    1. 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!! 🙂

      1. Hahahaha you definitely can eat them alone- Think of it like a cheese brioche or cheese pastry- minus the oily fingers!

    2. 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!

  7. 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…

    1. 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.

  8. 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.

    1. I am still stoked you tried it out- and glad Kevin gave it the thumbs up too!

      …My cayenne/red pepper consumption is ridiculous.

      1. 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!

  9. 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!

    1. 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! 🙂

  10. 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!

    1. Roses chocolates?? No way, you guys have MUCH better chocolates! Give the lamington pancakes a go- I promise they taste similar!

  11. 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.

    1. 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.

  12. 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.

    1. Kelly, this recipe screams you- Pancakes are pretty much bread and the cheese…it’s a given 😉

      Brunch, lunch, dinner- these don’t discriminate!

  13. 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.

  14. 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.

    1. 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!