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My 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 spinach 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. Paired with some microwave scrambled eggs and they are a treat!
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. Like my Dutch baby recipe, 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 microwave sweet potato).
- 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 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. 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 4- 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
I made these for breakfast this morning and they were really good! I used goat cheese instead of cheddar only because that was all I had. Of course my baby girl loved it since she seems to be a fan of your recipes! She ate half of it herself!
I need to meet your daughter. I am her biggest fan.
(That sounds so creepy but I swear I’m not haha!)
You forgot about Sriracha! Best chili sauce in the world!
So good! My favourite!
Wait. I somehow missed that you dedicated this recipe to me. I’m nearly in tears!!! These are getting made immediately, with all the full fat chedda, duh. PS “wassup wantons” is the most epic blog intro I ever did read.
How dare you. I feel personally victimised.
Do you precook the sweet potato or not? I’m going to try this. It sounds delicious!
Hey there! I would recommend it- I once tried without and it was so crunchy haha!
Wow, I love your ideas! No wonder you liked my recipes. We use so many of the same ingredients. (hello, sriracha on just about EVERYTHING! 🙂 These are brilliant. Pinning!
Thanks so much for your kind words, Michelle! Appreciate it! 🙂