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.
Omg, omg, OHHHHHHMYGAAAAAAAAAWD! You had me at sweet potato and cheddar…I didn’t even need to read further…but then you went and put them in PANCAKES!?! I dub thee my Pancake Prince! Hell, at the rate you’re going, you’ll be taking over the throne before long anyway! Haha! It’s been forever since I’ve made savory pancakes…I used to have quite a knack for it, but then I don’t know…I kinda forgot. And well, I tried making some pancakes a couple of weekends ago…I think I’ve lost some of my mojo…they were horrible dry little flat things and the last one I flipped totally turned to garbage…and yes, I ate them anyway…and sulked the whole time! Maybe I should boost my ego and make these? Yes, I very much need them in my life! Yes yes yes….need to buy some cheeeeeeeedar! On the list! 😀
PS, Did you see my tweet to you about the Lamingtonut? 😯
I swear EVERYTHING is being made into a donut. Chikenut will be next….
Pancake prince? Never. YOU are the breakfast AND pancake Queen so I can be the pauper or something.
You need to just follow one of YOUR recipes…to a T. The one’s I’ve made of yours have all been amazing. No false recipe advertising there.
Aww, thanks friend! You’re right…I always forget about REmaking recipes…like I feel that if I’m taking the time to make something, it should be something NEW! I know…it’s silly!
How did I miss this recipe? The only pancakes (and scones, muffins, etc) I like are savory, like these. Hooray! Pinned.
Cait, my blog should be your home page 😉
I hope you like TODAY’s recipe too. Paired with brussels it would sound amazing.
Well I just feel totally honored that you think of me whenever you think of cheese. How lovely and appropriate and of course full fat cheddar works best. Full fat cheese in general works best. Even back in my “diet” days, I never messed with that low fat crap.
I cannot wait to make these. 🙂 You just made my night!!
You said it- when it comes to Cheese these days, I don’t even LOOK at the reduced fat ones (ironically, they just released this Kraft 80% reduced fat cheddar which they are promoting as the best tasting, cheddar out there. I tried a sample at the supermarket. It did not taste like Cheddar- it tasted like LIES).
I’m actually really embracing all these ‘saturated’ fats lately and loving it- cream cheese, ricotta, even cottage cheese! If only we got the full fat greek yogurt too. I’ll have to settle with 2% chobani. Hope you do try it out- don’t be shy about increasing the cheese portion 😉
It tasted like LIES. I love that line.
They’ve actually come out with lots of new information on saturated fat and some of the studies are suggesting it’s not the devil people originally thought. It might have gotten a bad wrao; kinda like egg yolks. 🙂
I wonder what will be next…cauliflower makes you grow antlers or something.
Oh my goodness, you must have read my mind! I have something similar coming up soon! Love it. Thanks for linking up to #RECIPEFRIDAY 🙂
Great minds think alike, my friend! Thanks for hosting!
I’ve never made savory pancakes, but I really need to. Any time there’s cheese and sweet potato plus some cauliflower sneaking in, I need it in my life.
Living up to your blogs name, Kelly? Love it. I think pancakes are one of the easiest dishes to hide veggies in it! 🙂
Since I’m kind of a disaster in the kitchen, I’m forever grateful to you and Davida for the easier recipe trend 🙂 These sound soooo good. Sadly I’m supposed to limit my sweet potato consumption… Maybe I can play with it and try regular potatoes? And goat cheese next week? I can’t wait, goat cheese is heaven.
and patience, which i am lacking. ha!
I could really go for some of these right about now. Since I’m currently sidelined from surgery yesterday, could you please come be my personal chef for the day? 🙂
Oh Jessie- I hope everything is okay for you! If I could teleport myself there right now, you bet I’d make them for you… or at least teach Roxy how to!
Hope your well 🙂
I have savoury pancakes around 3 times a week…I love them that much! I have been looking forward to this recipe, it sounds delicious. I can’t wait to try it out 🙂
Thanks, Sarah! These work so well, and the best part- they are portable in tupperware 😉
i’m holding out for next week! i love goat cheese. Plus I have a feeling this would take me 10x to get in right. It would probably turn into a savory scramble knowing my pancake skills.
You having kitchen messes? Never 😉
The key to perfect pancakes- low low heat, covered and then flipped when bubbles appear. Time consuming but damn worth it!
I’ve never seen such a random making of pancakes before, and for sure nothing savory. Mostly I just see the sweet kind. I LOVE any kind of cheese!
No discrimination for cheese, eh?
If you think this is random, you should see the ones my mum makes- mince meat, carrots, mashed potatoes and a whole bunch of random things….