Introduction
These Easy Savory Pancakes are a delicious, wholesome, and budget-friendly meal packed with fresh vegetables and cheese. Soft and fluffy on the inside with a slightly crispy exterior, these pancakes are perfect for breakfast, lunch, or a quick dinner.
Made with eggs, milk, cheese, and fresh veggies like peppers, tomatoes, and potatoes, they are both nutritious and satisfying. Whether you eat them plain, with a dipping sauce, or alongside a salad, these pancakes are sure to be a hit!
Why You’ll Love This Recipe
✔ Simple & Easy to Make – Just mix, rest, and cook in under 30 minutes.
✔ Healthy & Wholesome – Packed with vegetables, eggs, and cheese.
✔ Budget-Friendly – Uses simple, affordable ingredients.
✔ Customizable – Add your favorite veggies, herbs, or even spices.
✔ Great for Any Meal – Enjoy for breakfast, lunch, dinner, or as a snack.
Ingredients Needed
For the Pancake Batter:
- 2 eggs
- 1 ½ cups milk
- 1 ½ cups water
- 1 tablespoon sugar
- 1 teaspoon yeast
- 1 teaspoon baking soda
- 3 ½ cups all-purpose flour
- 1 teaspoon salt
For the Filling:
- 1 green or red bell pepper, diced
- 1 tomato, diced
- 1 potato, peeled and grated
- 120g cheese, grated (any kind except processed cheese)
Step-by-Step Recipe
Step 1: Prepare the Batter
- In a large mixing bowl, beat 2 eggs until fluffy.
- Add milk (1 ½ cups) and water (1 ½ cups) to the eggs. Stir to combine.
- Mix in 1 tablespoon of sugar, 1 teaspoon yeast, and 1 teaspoon baking soda.
- Gradually add 3 ½ cups of flour, stirring continuously to avoid lumps.
- Add 1 teaspoon of salt and mix until you get a smooth, lump-free batter.
- Cover and let the batter rest for 15-20 minutes to rise slightly.
Step 2: Prepare the Vegetables & Cheese
- Dice 1 bell pepper (green or red).
- Dice 1 tomato into small pieces.
- Peel and grate 1 potato.
- Grate 120g of cheese (cheddar, mozzarella, or your preferred type).
Step 3: Combine Batter & Ingredients
- Gently fold the diced peppers, tomato, grated potato, and cheese into the batter.
- Stir lightly until everything is evenly distributed.
Step 4: Cook the Pancakes
- Heat a non-stick pan or griddle over medium heat and lightly grease it with oil or butter.
- Pour a ladleful of batter onto the pan to form pancakes.
- Cook until bubbles appear on the surface (about 2-3 minutes).
- Flip and cook the other side until golden brown and cooked through.
- Repeat with the remaining batter.
Step 5: Serve & Enjoy
- Serve the savory pancakes hot and fresh.
- Enjoy them plain or with a dipping sauce like:
- Garlic yogurt sauce
- Spicy tomato sauce
- Sour cream & chives
- Avocado dip
- Pair them with a fresh salad or a cup of tea for a complete meal.
Tips for the Best Savory Pancakes
✔ Let the Batter Rest – This allows the yeast to slightly activate, making the pancakes fluffier.
✔ Use a Non-Stick Pan – Helps prevent sticking and ensures even browning.
✔ Don’t Overmix the Batter – Mix until just combined to keep the pancakes light.
✔ Cook on Medium Heat – Ensures they cook evenly without burning.
✔ Customize the Fillings – Add herbs, spices, or more veggies for extra flavor.
Variations & Customizations
Spicy Pancakes
- Add ½ teaspoon chili flakes or 1 chopped green chili for extra heat.
Herbed Pancakes
- Stir in 1 teaspoon dried oregano, parsley, or basil for a fresh herby taste.
Meaty Pancakes
- Mix in chopped cooked chicken, ham, or turkey for a protein boost.
Gluten-Free Pancakes
- Use gluten-free flour instead of all-purpose flour.
Vegan Pancakes
- Replace eggs with flax eggs (1 tbsp flaxseed + 3 tbsp water per egg).
- Use dairy-free cheese and plant-based milk.
Serving Suggestions
🍽 With a Side Salad – A fresh green salad complements the pancakes beautifully.
🍽 With Dips – Serve with yogurt sauce, hummus, or tzatziki.
🍽 With a Hot Drink – Enjoy with tea, coffee, or a spiced chai latte.
How to Store & Reheat
Refrigeration:
- Store leftover pancakes in an airtight container for up to 3 days.
Freezing:
- Place pancakes in a single layer on a tray and freeze.
- Once frozen, transfer them to a freezer bag and store for up to 2 months.
- To reheat, warm in a pan, oven, or microwave.
Reheating:
- Pan: Heat on low heat for 2-3 minutes per side.
- Microwave: Heat in 20-second intervals until warm.
- Oven: Bake at 350°F (175°C) for 10 minutes.
Nutritional Information (Per Pancake)
⏰ Prep Time: 10 minutes
🔥 Cooking Time: 15 minutes
⏳ Total Time: 25 minutes
🍽 Servings: 8-10 pancakes
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~180 kcal |
| Carbohydrates | ~25g |
| Protein | ~6g |
| Fat | ~6g |
| Fiber | ~2g |
Frequently Asked Questions (FAQs)
1. Can I make these pancakes ahead of time?
Yes! Prepare the batter in advance and store it in the fridge for up to 24 hours. Stir before cooking.
2. Can I use whole wheat flour instead of all-purpose flour?
Yes, but the pancakes may be denser. Use half whole wheat, half all-purpose for a balanced texture.
3. Can I make mini pancakes for snacks?
Absolutely! Just pour smaller portions of batter onto the pan and cook as usual.
4. What other vegetables can I add?
Try zucchini, spinach, mushrooms, corn, or shredded cabbage for extra nutrients.
5. Can I make these pancakes dairy-free?
Yes! Use almond, soy, or oat milk, and substitute cheese with dairy-free cheese or nutritional yeast.
Conclusion
These Easy Savory Pancakes are a fluffy, flavorful, and satisfying meal that’s perfect for any time of the day. Whether you’re looking for a quick breakfast, a light lunch, or a simple dinner, these vegetable-packed pancakes will hit the spot.
With their versatile ingredients and easy preparation, this recipe is great for meal prep, family meals, or a fun weekend brunch.
Try them today and enjoy a delicious, homemade savory pancake feast!