Go Back
–+ servings
A stack of 5 cooked savory cheese pancakes sitting on a cream plate.
Pin Print
5 from 12 votes

Savory Cheese Pancakes

By: Min Kwon | MJ and Hungryman
Soft, fluffy savory cheese pancakes made with Greek yogurt and veggies. Kid-friendly, freezer-friendly, and perfect for breakfast, lunch, dinner, or snacks.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12 pancakes
Want to save this recipe for later?
Just enter your email and get it sent to your inbox. Plus you'll get easy, family-friendly recipes every week to lighten your mealtime mental load.

Equipment

Ingredients 

  • 1 cup full-fat plain Greek yogurt
  • 1/4-1/3 cup milk
  • 2 eggs
  • 2 tablespoons unsalted butter (melted and slightly cooled)
  • 1 cup all-purpose flour (or white whole wheat flour)
  • 2 teaspoons baking powder
  • 1 cup finely grated or chopped vegetables
  • 1 cup shredded cheese

Instructions 

  • In a medium bowl, whisk together the Greek yogurt, eggs, melted butter, and ¼ cup of the milk until smooth.
  • Add the flour and baking powder and stir just until combined.
  • Check the batter consistency. If it is too thick, add more milk a little at a time until the batter is thick but pourable.
  • Gently fold in the cheese and chopped vegetables (such as zucchini and carrots).
  • Heat a lightly greased skillet or griddle over medium heat. Scoop about ¼ cup of batter onto the skillet for each pancake and spread slightly with the back of the ice cream scooper or spoon. Cook for 2–3 minutes, or until bubbles form on the surface and the bottoms are golden. Flip and cook another 2–3 minutes until cooked through. Enjoy warm with your favorite toppings.

Notes

  • Use a scoop or ¼-cup measure for even pancakes.
  • Batter should be thick but pourable; gently spread if needed.
  • Cook over medium heat for even cooking.
  • Don’t press the pancakes while cooking.
  • Lightly grease the pan between batches.

Nutrition

Calories: 111kcal | Carbohydrates: 10g | Protein: 6g | Fat: 5g | Cholesterol: 41mg | Sodium: 155mg | Potassium: 94mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1952IU | Vitamin C: 1mg | Calcium: 121mg
Like this recipe? Rate and comment below!