Join us on a salty journey with our “30 Savory Pancakes New Recipes”. We’ve redefined the pancake experience, offering a tantalizing array of delicious delights that will awaken your taste buds and leave you wanting more.

Imagine biting into a fluffy pancake infused with savory herbs and spices, perfectly complemented by a medley of delicious toppings. From delicious bacon and gooey melted cheese to soft slices of ham and earthy mushrooms, our savory pancake creations are a culinary symphony of flavors that will leave you craving seconds.

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breakfast   brunch   dinner   lunch

Smoked Salmon and Dill Pancakes

11/26/2024

 

Servings: 4       Total Time: 25 mins       Difficulty: Beginner

 

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Savory pancakes with smoked salmon and fresh dill

Smoked salmon and dill pancakes are a savory twist on traditional pancakes. They’re made with a fluffy batter filled with smoked salmon and dill, creating a perfect brunch dish.

Jump To Recipe

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Mashed Potato and Chive Pancakes

Prep Time: 25 minutes
Total Time: 35 minutes

Nutrition Facts (per serving):

• Calories: 220
• Fat: 9g
• Carbs: 26g
• Protein: 8g

Ingredients:

• 1 cup of all-purpose flour
• 1 teaspoon of baking powder
• 1/2 teaspoon of salt
• 1 cup of milk
• 1 large egg
• 2 tablespoons of unsalted butter, melted
• 1/2 cup of mashed potatoes
• 2 tablespoons of chopped fresh chives
• Optional toppings: sour cream, crispy fried onions

Directions:

1. Whisk the flour, baking powder and salt.
2. Whisk milk, egg, and melted butter in another bowl.
3. Stir in mashed potatoes and chopped chives.
4. Combine wet and dry ingredients, mixing until smooth.
5. Heat a skillet over medium heat and lightly grease it.
6. Pour 1/4 cup batter, cook until bubbles form, flip and cook until golden.
7. Serve with sour cream or crispy fried onions.

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Savory Cornmeal and Cheddar Pancakes

Prep Time: 20 minutes
Total Time: 30 minutes

Nutrition Facts (per serving):

• Calories: 230
• Fat: 10g
• Carbs: 26g
• Protein: 9g

Ingredients:

• 1 cup of cornmeal
• 1/2 cup of all-purpose flour
• 1 teaspoon of baking powder
• 1/2 teaspoon of salt
• 1 cup of milk
• 1 large egg
• 2 tablespoons of unsalted butter, melted
• 1/2 cup of grated cheddar cheese
• Optional toppings: salsa, sliced avocado

Directions:

1. Whisk cornmeal, flour, baking powder and salt.
2. Whisk milk, egg and melted butter in a separate bowl.
3. Add grated cheddar cheese to the batter.
4. Combine wet and dry ingredients.
5. Heat a skillet and lightly grease it.
6. Pour 1/4 cup batter per pancake and cook for 2-3 minutes on each side.
7. Serve with optional toppings like salsa or avocado slices.

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Savory Bacon and Chive Pancakes with Maple Mustard Sauce

Prep Time: 20 minutes
Total Time: 30 minutes

Nutrition Facts (per serving):

• Calories: 240
• Fat: 11g
• Carbs: 26g
• Protein: 9g

Ingredients:

• 1 cup of all-purpose flour
• 1 teaspoon of baking powder
• 1/2 teaspoon of salt
• 1 cup of milk
• 1 large egg
• 2 tablespoons of unsalted butter, melted
• 1/4 cup of cooked and crumbled bacon
• 2 tablespoons of chopped fresh chives
• Optional toppings: maple mustard sauce (mix equal parts maple syrup and Dijon mustard)

Directions:

1. Whisk the flour, baking powder and salt.
2. Whisk milk, egg and melted butter in a separate bowl.
3. Stir in crumbled bacon and chopped chives.
4. Combine wet and dry ingredients.
5. Heat a non-stick skillet and lightly grease.
6. Cook 1/4 cup batter per pancake for 2-3 minutes on each side.
7. Serve with maple mustard sauce and extra bacon bits.

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Savory Herb and Cheese Pancakes

Prep Time: 15 minutes
Total Time: 25 minutes

Nutrition Facts (per serving):

• Calories: 220
• Fat: 9g
• Carbs: 25g
• Protein: 8g

Ingredients:

• 1 cup of all-purpose flour
• 1 teaspoon of baking powder
• 1/2 teaspoon of salt
• 1 cup of milk
• 1 large egg
• 2 tablespoons of unsalted butter, melted
• 1/4 cup of grated parmesan cheese
• 2 tablespoons of chopped fresh herbs (such as parsley, basil and oregano)
• Optional toppings: sour cream, sliced cherry tomatoes

Directions:

1. Mix the flour, baking powder and salt.
2. Whisk milk, egg and melted butter in another bowl.
3. Add grated parmesan and chopped fresh herbs to the batter.
4. Combine wet and dry ingredients, mixing until just combined.
5. Heat a skillet over medium heat and lightly grease it.
6. Pour 1/4 cup batter per pancake, cook until bubbles form, flip and cook until golden.
7. Serve with sour cream or cherry tomatoes.

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Savory Curry and Vegetable Pancakes

Prep Time: 20 minutes
Total Time: 30 minutes

Nutrition Facts (per serving):

• Calories: 210
• Fat: 8g
• Carbs: 24g
• Protein: 7g

Ingredients:

• 1 cup of all-purpose flour
• 1 teaspoon of baking powder
• 1/2 teaspoon of salt
• 1 cup of milk
• 1 large egg
• 2 tablespoons of unsalted butter, melted
• 1 tablespoon of curry powder
• 1/2 cup of finely chopped mixed vegetables (such as bell peppers, carrots and onions)
• Optional toppings: yogurt, chutney

Directions:

1. Mix the flour, baking powder, salt and curry powder.
2. In a separate bowl, whisk milk, egg and melted butter.
3. Stir in finely chopped vegetables.
4. Combine wet and dry ingredients.
5. Heat a skillet over medium heat and lightly grease it.
6. Cook 1/4 cup batter per pancake for 2-3 minutes on each side.
7. Serve with yogurt or chutney.

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Savory Pumpkin and Spinach Pancakes with Sage Butter

Prep Time: 25 minutes
Total Time: 35 minutes

Nutrition Facts (per serving):

• Calories: 220
• Fat: 9g
• Carbs: 26g
• Protein: 8g

Ingredients:

• 1 cup of all-purpose flour
• 1 teaspoon of baking powder
• 1/2 teaspoon of salt
• 1 cup of milk
• 1 large egg
• 2 tablespoons of unsalted butter, melted
• 1/2 cup of canned pumpkin puree
• 1/4 cup of chopped spinach
• 1 tablespoon of chopped fresh sage
• Optional toppings: sage butter (melt butter with chopped sage leaves)

Directions:

1. Whisk the flour, baking powder and salt.
2. Whisk milk, egg and melted butter in a separate bowl.
3. Stir in pumpkin puree, chopped spinach and sage.
4. Combine wet and dry ingredients.
5. Heat a non-stick skillet and lightly grease it.
6. Cook 1/4 cup batter per pancake for 2-3 minutes per side.
7. Serve with sage butter.

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Savory Beetroot and Feta Pancakes

Prep Time: 20 minutes
Total Time: 30 minutes

Nutrition Facts (per serving):

• Calories: 210
• Fat: 9g
• Carbs: 24g
• Protein: 8g

Ingredients:

• 1 cup of all-purpose flour
• 1 teaspoon of baking powder
• 1/2 teaspoon of salt
• 1 cup of milk
• 1 large egg
• 2 tablespoons of unsalted butter, melted
• 1/2 cup of grated beetroot
• 1/4 cup of crumbled feta cheese
• Optional toppings: yogurt, chopped walnuts

Directions:

1. Whisk the flour, baking powder and salt.
2. Whisk milk, egg and melted butter in a separate bowl.
3. Stir in grated beetroot and crumbled feta.
4. Combine wet and dry ingredients.
5. Heat a skillet and lightly grease it.
6. Cook 1/4 cup batter per pancake for 2-3 minutes on each side.
7. Serve with yogurt or chopped walnuts.

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Savory Chickpea Flour and Herb Pancakes

Prep Time: 15 minutes
Total Time: 25 minutes

Nutrition Facts (per serving):

• Calories: 180
• Fat: 9g
• Carbs: 17g
• Protein: 7g

Ingredients:

• 1 cup of chickpea flour
• 1 teaspoon of baking powder
• 1/2 teaspoon of salt
• 1 cup of water
• 1 large egg
• 2 tablespoons of olive oil
• 2 tablespoons of chopped fresh herbs (such as parsley, cilantro, and mint)
• Optional toppings: yogurt, lemon wedges

Directions:

1. Whisk chickpea flour, baking powder and salt in a bowl.
2. In another bowl, whisk water, egg and olive oil.
3. Stir in chopped fresh herbs.
4. Combine wet and dry ingredients.
5. Heat a skillet over medium heat and lightly grease it.
6. Cook 1/4 cup batter per pancake for 2-3 minutes per side.
7. Serve with yogurt or lemon wedges.

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Savory Broccoli and Sun-Dried Tomato Pancakes

Prep Time: 20 minutes
Total Time: 30

Nutrition Facts (per serving):

• Calories: 220
• Fat: 9g
• Carbs: 25g
• Protein: 8g

Ingredients:

• 1 cup of all-purpose flour
• 1 teaspoon of baking powder
• 1/2 teaspoon of salt
• 1 cup of milk
• 1 large egg
• 2 tablespoons of unsalted butter, melted
• 1/2 cup of finely chopped broccoli florets, steamed
• 1/4 cup of chopped sun-dried tomatoes
• Optional toppings: pesto, grated parmesan cheese

Directions:

1. Whisk the flour, baking powder and salt in a bowl.
2. In another bowl, whisk milk, egg and melted butter.
3. Stir in chopped broccoli and sun-dried tomatoes.
4. Combine wet and dry ingredients.
5. Heat a non-stick skillet and lightly grease it.
6. Cook 1/4 cup batter per pancake for 2-3 minutes per side.
7. Serve with pesto or parmesan.

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Savory Mushroom and Swiss Cheese Pancakes

Prep Time: 20 minutes
Total Time: 30 minutes

Nutrition Facts (per serving):

• Calories: 220
• Fat: 10g
• Carbs: 23g
• Protein: 9g

Ingredients:

• 1 cup of all-purpose flour
• 1 teaspoon of baking powder
• 1/2 teaspoon of salt
• 1 cup of milk
• 1 large egg
• 2 tablespoons of unsalted butter, melted
• 1 cup of chopped mushrooms
• 1/4 cup of shredded Swiss cheese
• Optional toppings: sour cream, chopped parsley

Directions:

1. Whisk the flour, baking powder and salt in a bowl.
2. Whisk milk, egg and melted butter in a separate bowl.
3. Stir in chopped mushrooms and shredded Swiss cheese.
4. Combine wet and dry ingredients.
5. Heat a skillet and lightly grease it.
6. Pour 1/4 cup batter per pancake and cook for 2-3 minutes on each side.
7. Serve with sour cream or parsley.

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Savory Herb and Onion Pancakes

Prep Time: 15 minutes
Total Time: 25 minutes

Nutrition Facts (per serving):

• Calories: 210
• Fat: 9g
• Carbs: 24g
• Protein: 7g

Ingredients:

• 1 cup of all-purpose flour
• 1 teaspoon of baking powder
• 1/2 teaspoon of salt
• 1 cup of milk
• 1 large egg
• 2 tablespoons of unsalted butter, melted
• 2 tablespoons of chopped fresh herbs (such as chives, parsley and dill)
• 1/4 cup of finely chopped onion
• Optional toppings: sour cream, caramelized onions

Directions:

1. In a bowl, whisk the flour, baking powder and salt.
2. Whisk milk, egg and melted butter in a separate bowl.
3. Stir in chopped herbs and finely chopped onion.
4. Combine wet and dry ingredients.
5. Heat a skillet over medium heat and lightly grease it.
6. Cook 1/4 cup batter per pancake for 2-3 minutes per side.
7. Serve with sour cream or caramelized onions.

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Savory Tomato and Mozzarella Pancakes

Prep Time: 20 minutes
Total Time: 30 minutes

Nutrition Facts (per serving):

• Calories: 230
• Fat: 10g
• Carbs: 25g
• Protein: 8g

Ingredients:

• 1 cup of all-purpose flour
• 1 teaspoon of baking powder
• 1/2 teaspoon of salt
• 1 cup of milk
• 1 large egg
• 2 tablespoons of unsalted butter, melted
• 1/4 cup of chopped sun-dried tomatoes
• 1/4 cup of shredded mozzarella cheese
• Optional toppings: basil pesto, balsamic glaze

Directions:

1. Whisk the flour, baking powder and salt in a bowl.
2. In another bowl, whisk milk, egg and melted butter.
3. Stir in sun-dried tomatoes and shredded mozzarella.
4. Combine wet and dry ingredients.
5. Heat a skillet and lightly grease it.
6. Cook 1/4 cup batter per pancake for 2-3 minutes per side.
7. Serve with basil pesto or balsamic glaze

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Savory Spinach and Ricotta Pancakes

Prep Time: 20 minutes
Total Time: 30 minutes

Nutrition Facts (per serving):

• Calories: 220
• Fat: 9g
• Carbs: 25g
• Protein: 8g

Ingredients:

• 1 cup of all-purpose flour
• 1 teaspoon of baking powder
• 1/2 teaspoon of salt
• 1 cup of milk
• 1 large egg
• 2 tablespoons of unsalted butter, melted
• 1 cup of chopped spinach
• 1/4 cup of ricotta cheese
• Optional toppings: marinara sauce, grated parmesan cheese

Directions:

1. Mix the flour, baking powder and salt in a bowl.
2. In another bowl, whisk milk, egg and melted butter.
3. Stir in chopped spinach and ricotta cheese.
4. Combine wet and dry ingredients.
5. Heat a skillet over medium heat and lightly grease it.
6. Cook 1/4 cup batter per pancake for 2-3 minutes per side.
7. Serve with marinara sauce or parmesan.

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Savory Ham and Swiss Cheese Pancakes

Prep Time: 15 minutes
Total Time: 25 minutes

Nutrition Facts (per serving):

• Calories: 230
• Fat: 10g
• Carbs: 24g
• Protein: 9g

Ingredients:

• 1 cup of all-purpose flour
• 1 teaspoon of baking powder
• 1/2 teaspoon of salt
• 1 cup of milk
• 1 large egg
• 2 tablespoons of unsalted butter, melted
• 1/4 cup of chopped ham
• 1/4 cup of shredded Swiss cheese
• Optional toppings: Dijon mustard, sliced pickles

Directions:

1. Whisk the flour, baking powder and salt in a bowl.
2. In another bowl, whisk milk, egg and melted butter.
3. Stir in chopped ham and shredded Swiss cheese.
4. Combine wet and dry ingredients.
5. Heat a non-stick skillet and lightly grease it.
6. Cook 1/4 cup batter per pancake for 2-3 minutes per side.
7. Serve with Dijon mustard or pickles.

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Savory Avocado and Tomato Pancakes

Prep Time: 20 minutes
Total Time: 30 minutes

Nutrition Facts (per serving):

• Calories: 210
• Fat: 10g
• Carbs: 24g
• Protein: 7g

Ingredients:

• 1 cup of all-purpose flour
• 1 teaspoon of baking powder
• 1/2 teaspoon of salt
• 1 cup of milk
• 1 large egg
• 2 tablespoons of unsalted butter, melted
• 1/2 avocado, diced
• 1/4 cup of diced tomatoes
• Optional toppings: salsa, sliced jalapenos

Directions:

1. Prepare the dry ingredients: whisk the flour, baking powder and salt until well combined.
2. Mix the wet ingredients: whisk the milk, egg and melted butter until smooth.
3. Combine the mixtures: Gradually add the wet mixture to the dry ingredients, stirring until combined. Be careful not to overmix.
4. Fold in the avocado and tomatoes: Gently fold the diced avocado and tomatoes into the batter.
5. Heat the skillet: Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil if needed.
6. Cook the pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes or until bubbles form on the surface and the edges look set. Flip and cook the other side for 1-2 minutes or until golden brown.
7. Serve: Transfer the pancakes to a plate and repeat with the remaining batter. Top with salsa or sliced jalapeños for extra flavor, if desired.