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Broccoli and Cheddar Pancakes

Broccoli and cheddar pancakes combine tender steamed broccoli and rich cheddar cheese in a quick, easy and delicious savory pancake.

Cooking Method
Cuisine ,
Courses , , ,
Difficulty Beginner
Time
Prep Time: 20 mins Cook Time: 10 mins Total Time: 30 mins
Servings 4
Calories 200
Dietary low-carb, low-cholesterol, vegetarian
Description

Broccoli and cheddar pancakes combine tender steamed broccoli and rich cheddar cheese in a quick, easy and delicious savory pancake.

Ingredients
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1 large egg
  • 2 tbsp unsalted butter (melted)
  • 1 cup finely chopped broccoli florets (steamed)
  • 1/4 cup cheddar cheese (grated)
  • Optional toppings: sour cream, chopped chives
Instructions
  1. Prepare the Batter Base

    In a mixing bowl, combine 1 cup of all-purpose flour, 1 teaspoon of baking powder and 1/2 teaspoon of salt. Whisk to evenly distribute the dry ingredients.

    Tip: Sift the flour beforehand to get a smoother mixture and prevent lumps.
  2. Mix the Wet Ingredients

    In another bowl, whisk 1 cup of milk, 1 large egg and 2 tablespoons of melted butter. Make sure the butter is cooled slightly to avoid cooking the egg.

    Tip: Use room-temperature milk for better incorporation into the dry ingredients.
  3. Combine Wet and Dry Mixtures

    Gradually pour the wet mixture into the bowl of dry ingredients while whisking gently. Stir until a smooth batter forms, being careful not to overmix.

    Tip: Overmixing can make the pancakes dense; stop mixing as soon as no dry streaks remain
  4. Add Broccoli and Cheddar

    Fold 1 cup of finely chopped, steamed broccoli florets and 1/4 cup of grated cheddar cheese into the batter, using a spatula. Mix just until evenly distributed.

    Tip: Ensure the broccoli is well-drained and cool to prevent adding excess moisture to the batter.
  5. Preheat the Pan

    Place a non-stick frying pan or griddle over medium heat and lightly grease it with a small amount of butter or oil. Allow it to heat for 1-2 minutes.

    Tip: Test the heat by sprinkling a few drops of water on the pan; they should sizzle and evaporate quickly.
  6. Cook the Pancakes

    Scoop about 1/4 cup of batter onto the heated pan for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancakes and cook the other side for 1-2 minutes or until golden brown.

    Tip: Use a wide spatula for flipping to avoid breaking the pancakes.
  7. Serve and Garnish

    Serve the pancakes warm with optional toppings such as sour cream and chopped chives.

    Tip: Stack the pancakes and keep them warm in a low-temperature oven if cooking in batches.
Nutrition Facts

Servings 4

Amount Per Serving
Calories 200kcal
% Daily Value *
Total Fat 8g13%
Cholesterol 47mg16%
Total Carbohydrate 23g8%
Sugars 3g
Protein 7g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Helpful Tools:

Mixing bowl, whisk, frying pan, spatula

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Keywords: Quick, easy, healthy, delicious
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