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
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.
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.
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!)
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 sweet potatoes cooked and cubed
- 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
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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….
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 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 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 🙂
and patience, which i am lacking. ha!
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.
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! 🙂
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!
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.
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.
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!