Savory Pancakes Recipe
These savory pancakes are a quick, protein-packed breakfast made with simple, wholesome ingredients. They’re loaded with veggies, full of fiber, and turn out perfectly fluffy and filling every time. Watch the video below to see how I make them in my kitchen!
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Eggs:
- 2 large eggs
Olive Oil:
- 2 tablespoons olive oil
Milk:
- 1/2 cup milk
Greek Yogurt:
- 1/2 cup Greek yogurt
Self Rising Flour:
- 1 1/2 cups self rising flour
Sweet Potato (optional):
- 1 cup cooked sweet potato
Green Onion:
- 3 stalks green onion, sliced
Cheddar Cheese:
- 1 1/2 cups cheddar cheese, shredded
Instructions
- Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, olive oil, milk, and Greek yogurt until smooth.
- Add Dry Ingredients: Slowly add the self-rising flour to the wet mixture until combined. Mix in the cooked sweet potato cubes, green onions, and shredded cheese.
- Cook Pancakes: Heat oil in a non-stick pan over low-medium heat. Spoon portions of the pancake batter onto the pan, cover, and cook for 2-3 minutes until bubbles appear. Flip, cover, and cook until thick and fluffy.
- Repeat: Continue cooking the remaining batter in the same manner.
Notes
- This recipe makes eight large pancakes.
- Leftovers can be stored in the refrigerator, covered, for up to one week.
- To freeze, place cooled pancakes in a ziplock bag and store in the freezer for up to 6 months.
- To reheat, microwave pancakes for 20-30 seconds until warm.
Nutrition
- Serving Size: 1 serving
- Calories: 152 kcal
- Sugar: 2g
- Sodium: 29mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 47mg
Find it online: https://lauracooks.com/savory-pancakes-recipe/
