Make Savory Cheese Pancakes At Home: A Step-By-Step Guide

Savory cheese pancakes are soft inside and crispy outside. The batter includes flour, cheese, onions, herbs, and optional veggies. Mix wet and dry ingredients, then fold in the cheese and veggies. Cook on a greased pan until golden on both sides.
They’re ideal for breakfast, brunch, or lunch boxes. Pair them with dips like mint chutney or ketchup.

Ingredients:

Dry Ingredients:

  • 1 cup all-purpose flour (or half whole wheat + half all-purpose)

  • ½ tsp baking powder

  • ¼ tsp baking soda

  • ½ tsp salt

  • ½ tsp black pepper

  • ½ tsp chili flakes (optional)

  • ½ tsp mixed herbs or oregano (optional)

Wet Ingredients:

  • 1 cup buttermilk or milk

  • 1 large egg (or ¼ cup yogurt as egg substitute)

  • 1 tbsp melted butter or oil

Add-ins:

  • ¾ cup grated cheese (cheddar, mozzarella, or a mix)

  • ¼ cup finely chopped onions

  • 2 tbsp chopped spring onions or fresh coriander

  • 1 small green chili (optional, finely chopped)

  • ½ cup grated vegetables (carrot, zucchini, or spinach) – optional for extra nutrition

For cooking:

  • Butter or oil for greasing the pan

Instructions:

Step 1: Prepare the Batter

  • In a large mixing bowl, sift together the flour, baking powder, baking soda, salt, pepper, chili flakes, and herbs. Stir to combine.
  • In another bowl, whisk together the buttermilk (or milk), egg (or yogurt), and melted butter/oil.
  • Slowly pour the wet ingredients into the dry ingredients and mix gently with a spatula.
  • Do not overmix — a few lumps are okay.

Step 2: Add Cheese & Veggies

  • Fold in the grated cheese, chopped onions, herbs, and any grated vegetables. The batter should be thick but pourable. If it’s too thick, add a splash of milk to loosen it.
  • Let the batter rest for 5–10 minutes — this helps in fluffier pancakes.

Step 3: Heat the Pan

  • Heat a non-stick skillet or pan on medium heat. Add a few drops of oil or butter and spread it evenly.

Step 4: Cook the Pancakes

  • Pour a ladleful of batter onto the pan. Spread gently into a round shape.
  • Cook for 2–3 minutes on one side, until bubbles form and the edges look set. Flip and cook for another 2 minutes until golden and the cheese inside is melty.
  • Repeat for the remaining batter, greasing the pan as needed.

Step 5: Serve Hot

Serve your savory cheese pancakes hot with:

  • Mint chutney

  • Tomato ketchup

  • Sour cream

  • Or even a fried egg on top

Tips & Variations:

  • Add protein: Mix in boiled corn, crumbled paneer, or tofu.

  • Make it gluten-free: Use oat flour or chickpea flour instead of all-purpose flour.

  • Kids’ version: Skip chili and load with cheese and grated carrots.

  • Vegan version: Use plant-based milk, egg replacer, and vegan cheese.

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