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These savory pancakes are a quick, easy, and healthy breakfast that takes minutes to make! Easy to customize, they are packed with fiber, protein, and hidden vegetables!
Love savory breakfast recipes? Try my crustless quiche, egg white omelet, or frittata next.
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, in the form of thick, fluffy, cheesy, savory pancakes.
Table of Contents
Why I love this recipe
- Quick and easy. The pancakes take less than 6 minutes to cook, so stop reserving these as a weekend treat.
- 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.
★★★★★ 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
Ingredients needed
- Eggs. room temperature eggs. If you can’t tolerate eggs, try an egg substitute.
- 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 used non-fat milk, but any milk works.
- Greek yogurt. Adds moisture to the batter to keep them soft in the middle. I like to use non-fat Greek yogurt as it’s higher in protein but really, any plain yogurt works.
- Self-rising flour. Homemade self-rising flour is so much cheaper and easy 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 roasted potatoes).
- 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
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the batter. Whisk together the eggs, olive oil, milk, and Greek yogurt. Fold through the flour, then the sweet potato, green onion, and cheese.
Step 2- Cook. Add some oil or butter to a skillet and place it over medium heat. Once hot, add portions of the pancake batter, cover, and cook for 3-4 minutes or until bubbles appear. Flip, cook for another 2 minutes, then repeat the process.
Step 3- remove the pancakes from the pan and serve them immediately with sour cream and more green onions.
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 a wedge salad or green goddess salad. You can also add some garlic yogurt sauce or whipped cottage cheese for something fun.
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.
Flavor variations
These savory pancakes are a blank canvas that can be customized easily. Here are some of my family’s favorite combos:
- 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 one grated zucchini with excess moisture removed.
- Cheese and garlic. Add one teaspoon of freshly minced garlic.
- Roasted vegetable. Toss through leftover roasted vegetables.
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
Yes! Use dairy-free cheese and non-dairy yogurt.
You can try experimenting with one of these egg substitutes.
More pancake recipes to try
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.
Notes
Nutrition
Originally published May 2022, updated and republished April 2024
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….