Savory Pancakes

These savory pancakes are thick, fluffy, and full of flavor—just the way breakfast should be. With soft chunks of sweet potato, melty cheese, and a touch of green onion, they’re comforting yet wholesome. Even better, they’re easy to whip up and endlessly customizable. Whether you’re making a big batch for brunch or sneaking in extra veggies for the kids, this recipe has you covered.

My Take on Savory Pancakes

I used to be all about sweet breakfasts—until one weekend, I ran out of maple syrup and got creative. I tossed together a few leftovers from the fridge (some Greek yogurt, roasted sweet potatoes, and cheese), and out came these savory beauties. Since then, they’ve become a weekend regular at my place.

They’re hearty, packed with protein, and such a nice change from the usual sugary morning fare. Pair them with a dollop of sour cream or a fried egg on top, and you’ve got something special without much effort.

Ingredients You’ll Need

Here’s what goes into making these delicious savory pancakes:

For the base:

• Eggs – room temperature helps them mix better.
• Olive oil or butter – I usually use olive oil for a lighter feel, but butter gives extra richness.
• Milk – any kind works, but I use non-fat most days.
• Greek yogurt – keeps the batter moist and adds a boost of protein. Plain yogurt works too.
• Self-rising flour – you can use store-bought or make your own by mixing all-purpose flour with baking powder and salt. Gluten-free works too with xanthan gum added.

For the mix-ins:

• Sweet potato or regular potato – cooked and cubed. Leftover roasted sweet potatoes work like a charm.
• Green onions – thinly sliced for a mild onion flavor.
• Cheese – any shredded cheese you like. I often go with a mix of cheddar and mozzarella.

How To Make Savory Pancakes (Step-by-Step)

Step 1: Whisk the Wet Ingredients

In a large mixing bowl, whisk together the eggs, olive oil (or butter), milk, and Greek yogurt until smooth.

Step 2: Add the Dry and Mix-ins

Stir in the self-rising flour until just combined. Then fold in the sweet potato, green onions, and cheese. Don’t overmix.

Step 3: Cook the Pancakes

Heat a nonstick skillet over medium heat and add a little oil or butter. Spoon in the batter and cover the pan—this helps the pancakes puff up. Cook for 3–4 minutes, flip, and cook for 2 more minutes on the other side. Repeat with the remaining batter.

Step 4: Serve and Enjoy

Serve hot, topped with sour cream, fresh herbs, or even a fried egg. They’re best straight from the pan but also hold up well for meal prep.

My Tips for Perfect Pancakes

• Cover the pan while cooking – this locks in heat and makes your pancakes thick and fluffy.
• Adjust the batter if needed – if it feels too thick, add a splash of milk. If it’s too runny, a tablespoon of flour or extra cheese can fix it.
• Always grease your skillet – even nonstick pans benefit from a little oil to avoid sticking, especially with cheesy batter.
• Get creative – you can change up the veggies, cheese, and even the herbs depending on what you have.

Storing Leftovers

Fridge:
Keep leftovers in an airtight container in the fridge for up to a week.

Freezer:
Once cooled, store the pancakes in a zip-top bag and freeze for up to 6 months. They don’t stick together if you separate them with parchment paper.

Reheat:
Pop them in the microwave for 20–30 seconds or warm them in a skillet over low heat until hot.

FAQs

Can I make these dairy-free?
Yes, use dairy-free yogurt and your favorite plant-based cheese.

Can I make these without eggs?
You can try egg replacers like flax eggs or commercial egg substitutes, though the texture may be a bit softer.

Serving Suggestions

These pancakes are a satisfying meal all on their own, but here are a few ways to round them out:

• Serve with a fresh green salad or a wedge salad for a light and crisp contrast.
• Spoon on some garlic yogurt sauce or herbed cottage cheese for a creamy touch.
• Top with a runny egg, avocado slices, or a spoonful of salsa if you’re feeling bold.

Once you try these savory pancakes, you’ll understand why they’ve become one of my go-to breakfasts. They’re easy, filling, and a great way to sneak in some extra veggies first thing in the morning. Perfect for a lazy Sunday or meal prep for the week ahead.

Try other pancake recipes:

• Easy Gluten Free Pancakes
• Perfectly Crispy Pancakes
• Fluffy American Pancakes