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.
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.
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. “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.
Storage instructions
To store: Leftovers can be stored in the refrigerator, covered, for up to one week. 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. 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.
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
More pancake recipes to try
Keto pancakes Protein pancakes Coconut flour pancakes Oat flour pancakes Healthy oatmeal pancakes
Originally published May 2022, updated and republished April 2024
