There’s something comforting about recipes that don’t ask much of you but still deliver big on flavor. Egg and cheese pancakes are exactly that. I first started making them years ago as a quick fix for busy mornings, and now they’ve become a bit of a tradition in my kitchen. The best part? They work for breakfast, lunch, or even a lazy dinner when I don’t feel like fussing over pots and pans.
Whenever I crack eggs from our hens and whisk them into the batter, it feels like a small celebration of home cooking. I’ve tried them with store-bought eggs too, and they still turn out wonderful — but if you ever get your hands on farm-fresh eggs, you’ll taste the difference right away.
What Makes Them Special
These pancakes aren’t your usual sweet stack. They’re savory, golden, and filled with melty cheese that stretches slightly when you cut into them. I like to think of them as the cousin of an omelet and a pancake — familiar, yet just different enough to feel exciting.
The real magic is how versatile they are. You can keep them plain with just cheese, or treat them like a blank canvas. Some mornings I toss in chopped chives or parsley from the garden. Other times I’ll sneak in leftover bits of ham or finely diced bell peppers. It’s the kind of recipe that bends to whatever you already have in the fridge.
Tips That Make a Difference
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Use a good cheese. A sharp cheddar brings bold flavor, but mozzarella makes them gooey and stretchy. Sometimes I mix two cheeses together for balance.
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Mind the heat. I’ve found medium heat works best — too hot and the outside browns too fast while the inside stays a bit soft.
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Flip with confidence. Just like regular pancakes, wait for small bubbles to form at the edges before flipping. I used to flip too early and end up with a mess, so patience is key here.
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Keep them warm. If you’re making a big batch, place them on a tray in a low oven (about 200°F) so everyone can eat together instead of one by one.
Cooking Ahead
These pancakes are best right off the griddle, but I’ve made them ahead when I knew mornings would be hectic. You can cook a batch, let them cool, and refrigerate in a sealed container. A quick reheat in a skillet or toaster oven brings them back to life without losing too much of that fresh-off-the-pan taste.
Sometimes I even make a double batch and freeze a few. Wrapped individually, they’re easy to grab and warm up for a fast lunch.
How I Like to Serve Them
There are so many ways to enjoy these. My go-to is with a spoonful of sour cream on top — the tang plays beautifully with the cheese. On weekends, I’ll serve them next to crispy bacon and roasted potatoes for a hearty breakfast spread. Other times, a fresh fruit salad balances out the richness.
One of my favorite tricks is using them as a base for a quick sandwich — tuck in a slice of tomato, a leaf of lettuce, and you’ve got yourself a playful twist on a breakfast sandwich.
Storing Leftovers
If you end up with extras (which doesn’t happen often in my house), let them cool fully before storing. They’ll last in the fridge for about three days. Reheat them in a skillet for best results — the edges get a bit crispy again and the cheese melts just right.
Common Questions I Get
Can I make them without cheese?
You can, but then they taste more like an egg pancake or crepe. The cheese is what gives them their character.
What flour works best?
I usually stick to all-purpose flour, but I’ve swapped in whole wheat flour before for a nuttier flavor. Just know the texture will be a little denser.
Can kids help make them?
Yes! My daughter loves sprinkling cheese into the batter and watching it melt on the pan. Just be sure a grown-up does the flipping.
Egg and Cheese Pancakes
These egg and cheese pancakes are soft, cheesy, and wonderfully satisfying—perfect for breakfast, brunch, or even a quick snack.
Ingredients
- 4 large eggs
- ½ cup all-purpose flour
- 1 ½ cups shredded cheese (any favorite blend)
- 2–3 tablespoons butter
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon onion powder
- Pinch of fresh chives, finely snipped
- Sour cream (optional, for serving)
Instructions
- In a large bowl, whisk together the eggs, salt, pepper, onion powder, and chives until smooth. Add the flour and baking powder, whisking until no lumps remain. Stir in the shredded cheese.
- Heat a griddle or skillet over medium-high heat and melt the butter. Pour spoonfuls of batter onto the hot surface, spreading slightly into pancake shapes.
- Cook until golden on the bottom, then flip and cook the other side until lightly browned and set through.
- Serve warm with a dollop of sour cream or extra chives on top, if you like.
Nutrition Information
Yield
3Serving Size
1Amount Per Serving Calories 1189Total Fat 114gSaturated Fat 69gTrans Fat 4gUnsaturated Fat 36gCholesterol 540mgSodium 1680mgCarbohydrates 19gFiber 1gSugar 1gProtein 25g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
My Last Thought on These Pancakes
These egg and cheese pancakes remind me why simple recipes stick around. They’re fuss-free, satisfying, and adaptable to whatever’s in the fridge. Every time I make them, I feel like I’m giving my family something warm and nourishing without spending hours in the kitchen.
If you’ve never tried a savory pancake before, start here. I promise they’ll find a spot in your regular meal rotation.
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