These Cheesy Savory Pancakes are a must-try if you're stuck in a recipe rut and looking to try something new. Made with sauteed green onions and cheddar cheese in the pancake batter, these savory pancakes are amazing for breakfast, lunch, OR dinner! Serve with a dollop of sour cream on top... YUM!
They're super easy to make and I give you lots of other savory pancake filling ideas below.
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Savory pancakes
I've mentioned several times on this blog that I am usually more into savory foods than sweet foods. So I often play around in the kitchen and rework a traditionally sweet recipe into something savory.
These cheesy savory pancakes are one of my FAVORITE things that I've reworked into savory foods. Think soft, fluffy pancakes, sauteed caramelized green onions, crispy melty cheddar cheese... all topped with an easy lime crema made with sour cream. Enjoy my original recipe!
Related recipe: Savory Chicken Crepes
Related recipe: Savory Oatmeal
How to serve savory pancakes
You might be thinking... OK great, but how the heck do you serve savory pancakes? Well, here's how:
For breakfast on the side with bacon and and a fried egg... or as the main star of your breakfast! Savory breakfasts are the BEST!
For lunch, dipping into tomato sauce or with a salad.
For dinner, as a side for steak, or as the main course if you add some more protein (see below for savoury pancake filling ideas to make these more hearty!)
As a snack - these are great as an after-school snack or mid-day snack for hungry kids and the whole family. These savory pancakes are GREAT for toddlers, especially if you're trying to keep them from getting used to sugary foods at an early age.
These pancakes are AMAZING with some sour cream or lime crema on top, but they're also pretty good with maple syrup if you like that sweet and salty flavor combination!
Related recipe: Savory French Toast
Ingredients
For the pancakes:
- 1 cup diced green onions (scallions) - from 5-10 scallions, depending on their size. This might seem like a LOT, but they cook down a LOT once they are sauteed for a few minutes. If you skip the sautéing step, then reduce the scallions a bit because a whole cup of raw scallions is too much for one batch of pancakes.
- 1 tablespoon olive oil
- 1.5 cups all-purpose flour, or use white whole wheat flour for more nutrition
- 1 tablespoon sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1.5 cups milk (any kind - 1%, 2%, whole milk, soy milk will work, as long as it's not sweetened or flavored)
- 1 egg, lightly beaten
- 2 tablespoons butter, melted (or use olive oil or vegetable oil)
- cup grated cheddar cheese, or any melt-able cheese of your choice. I sometimes sub some out with Pepper Jack for a nice spicy kick. You can use more cheese if you want.
- Cooking spray or cooking oil
For the lime crema:
- ¼ cup sour cream
- 1 teaspoon lime juice (about ¼ of a lime)
- salt and pepper, to taste
Equipment
- Large bowl
- Medium bowl
- Whisk
- Nonstick pan
- Oil sprayer (optional, but super handy for spraying the pan. I LOVE this refillable oil sprayer)
Instructions
In a medium skillet, heat the olive oil and add the diced scallions. Stir-fry over medium-high heat for 3-4 minutes, or until they reduce in size and start to brown.
In a large bowl, combine the flour, sugar, baking powder, and salt in a large bowl.
In a medium bowl, combine the milk, melted butter, and beaten egg, and stir until combined.
Add the wet ingredients (milk mixture) to the dry ingredients (flour mixture) and stir until almost combined. Add the chopped onions and the shredded cheese to the pancake mix in the bowl and stir until just combined - do not over-mix.
Cook the pancakes like you would cook regular pancakes: Place about ¼ cup of batter on a preheated oiled pan, and cook over medium-low heat for 2-4 minutes on each side, until the top starts bubbling and the bottom is golden brown. Flip, and cook on the other side for 1-2 minutes, or until golden brown and fully cooked .
Make the lime crema: Combine the sour cream, lime juice, salt and pepper in a small bowl. Serve over the pancakes, garnishing with chopped scallion and shredded cheese.
Related recipe: Cabbage Fritters
Savory pancake filling ideas
I kept these savory pancakes vegetarian and kid-friendly without a lot of spice, but there are lots of fillings you can add to switch things up. Here are some of my favorite savoury pancake fillings. You can add anywhere from a few tablespoons to a cup of these fillings to the pancake batter, and the pancakes will still hold up well:
- Diced ham or diced pepperoni
- Diced jalapeno (add it raw, or sauté it with the green onions to mellow out the spice)
- Crumbled bacon
- Diced bell pepper (sauté it with the green onions to soften it)
- Tuna
- Black beans
- Corn (in fact, try my corn fritters!)
- Grated carrot (I microwave the carrots to soften them)
- Grated zucchini (squeeze out the excess liquid)
- Using spicy Pepper Jack cheese or tasty Gruyere instead of cheddar
Related recipe: Salmon Potato Cakes
However you decide to make these pancakes, I really hope you give them a try! They are a great option if you're trying to cut down on sugary foods and don't want to have a sugary breakfast.
Storing and freezing pancakes
These pancakes will keep well in the fridge for up to 3-5 days, if stored in an airtight container. Just allow them to cool completely before refrigerating them to prevent condensation.
You can freeze these savoury pancakes too! If you want to thaw 1 or 2 at a time at a later time, then freeze them with a piece of parchment paper between each pancake to prevent them sticking from each other. If you're OK with thawing a bunch at a time (quick breakfast for the whole family!), then you can freeze a whole stack in a freezer-safe container or freezer bag.
Thaw frozen pancakes in their container in the fridge overnight, then toast to reheat.
If you try these pancakes, please take a picture and tag me on Instagram or Facebook. You can find me at @babaganoshblog on both. I love seeing your creations!
Looking for other fun savory foods to try?
- Savory corn bread with leeks and jalapeno
- Cauliflower fritters
- Corn fritters
- Bubble and squeak cakes
- Leftover mashed potato pancakes
- Black bean puff pastry triangles
- Sweet potato latkes (sweet potato fritters)
Looking for other pancake recipes?
- Protein pumpkin pancakes
- Chocolate protein pancakes
- Blueberry pancakes with Greek yogurt
- Whole wheat carrot cake pancakes
- Syrniki - Russian cheese pancakes
If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!
Cheesy Savory Pancakes with Scallions
Ingredients
- 1 cups diced green onions - (from ~5-10 scallions, depending on their size, see notes)
- 1 tablespoon olive oil
- 1 cup grated cheddar cheese - (or use more if you like things cheesy!)
- 1.5 cups all purpose flour - (or white whole wheat flour)
- 1 tablespoon sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1.5 cups milk - (any kind - 1%, 2%, whole, or vegan)
- 1 egg - lightly beaten
- 2 tablespoons butter - melted
- non-stick spray for cooking
- ¼ cup sour cream
- 1 teaspoon lime juice - (from about ¼ lime)
- salt & pepper - to taste
Special equipment
- Large non-stick skillet
- 2 large bowls
Instructions
- In a medium skillet, heat the olive oil and add the diced scallions. Stir-fry over medium-high heat for 3-4 minutes, or until they reduce in size and start to brown.
- In a large bowl, combine the flour, sugar, baking powder, and salt in a large bowl.
- In a medium bowl, combine the milk, melted butter, and beaten egg, and stir until almost combined.
- Add the wet ingredients (milk mixture) to the dry ingredients (flour mixture) and stir until almost combined. Add the chopped onions and the shredded cheese to the pancake mix in the bowl and stir until just combined - do not over-mix.
- Cook the pancakes like you would cook regular pancakes: Place about ¼ cup of batter on a greased pan, and cook over medium heat for 2-4 minutes on each side, until the top starts bubbling and the bottom is golden brown. Flip, and cook on the other side for 1-2 minutes, or until golden brown and fully cooked
- Make the lime crema: Combine the sour cream, lime juice, salt and pepper in a small bowl. Serve over the pancakes, garnishing with chopped scallion and shredded cheese.
Notes
Other savory mix-in ideas:
- Diced ham or diced pepperoni
- Diced jalapeno (add it raw, or sauté it with the green onions to mellow out the spice)
- Crumbled bacon
- Diced bell pepper (sauté it with the green onions to soften it)
- Tuna
- Black beans
- Corn (in fact, try my corn fritters!)
- Grated carrot (I microwave the carrots to soften them)
- Grated zucchini (squeeze out the excess liquid)
- Using spicy Pepper Jack cheese or tasty Gruyere instead of cheddar
Nutrition
The nutritional information displayed is an estimate and not to be used as dietary or nutritional advice. Consult a nutritionist or dietician for nutritional info based on the exact ingredients you use.
Mayz
Tuesday 5th of March 2024
Oh my gosh SO good I added about a half a cup of my sourdough discard to the dough as well and they were so delicious my baby loved them too!
Ashley
Sunday 29th of August 2021
These were really good. I topped the pancakes with fried eggs and runny yolk.
Lisa
Sunday 17th of January 2021
These were great! A big hit with the Family!!!
Kate
Monday 18th of January 2021
Woo hoo! Awesome!!
Kate
Tuesday 16th of September 2014
Kelly: Your grown up grilled cheese sounds awesome, and I love how you experimented with it! I like adding jalapeno to things as well, and I also like calling things "grown up" or "fancy" just because you added an unexpected ingredient :)
Kelly @ Trial and Eater
Tuesday 16th of September 2014
I've been loving adding jalapeno to dishes lately! AND I JUST used monterey jack with jalapeno in my latest "grown up" grilled cheese recipe! It's delicious cheese!