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!
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
- 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.
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.
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.
- 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.
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.
More pancake recipes to try
Frequently Asked Questions
Use dairy free cheese and non-dairy yogurt.
You can try experimenting with one of these egg substitutes.
Savory Pancakes (6 ways!)
- 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.
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