For about 8 savory pancakes, you’ll need:
-
1 1/2 cups all-purpose flour
-
2 teaspoons baking powder
-
1/2 teaspoon baking soda
-
1/2 teaspoon salt
-
1/4 teaspoon ground black pepper
-
1 1/4 cups milk (dairy or non-dairy)
-
2 large eggs
-
2 tablespoons melted butter or olive oil
-
1 cup cooked ham, diced
-
3/4 cup shredded cheese (cheddar, Swiss, or your favorite)
-
Butter or oil for the pan
Optional add-ins: chopped green onions, parsley, or a pinch of smoked paprika
Preparation
-
Mix dry ingredients:
In a large bowl, whisk together flour, baking powder, baking soda, salt, and pepper. -
Whisk wet ingredients:
In a separate bowl, combine milk, eggs, and melted butter. Stir until smooth. -
Combine batter:
Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing. -
Add the savory stuff:
Fold in diced ham and shredded cheese. If you’re using extras like green onions or herbs, stir those in now. -
Cook the pancakes:
Heat a non-stick skillet or griddle over medium heat and add a little butter or oil. Pour 1/4 cup of batter per pancake onto the skillet. Cook for 2–3 minutes, until bubbles form on the surface, then flip and cook for another 2 minutes or until golden brown and cooked through. -
Repeat and serve:
Continue with remaining batter. Serve warm with a dollop of sour cream, Greek yogurt, or a drizzle of spicy mustard.
Serving and Storage Tips
-
Serving: These pancakes pair perfectly with a side salad, fried egg, or roasted tomatoes. For extra indulgence, top with a bit more shredded cheese and broil briefly.
-
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
-
Reheating: Reheat in a dry skillet for crisp edges or microwave for 30–60 seconds.
-
Freezing: Freeze individual pancakes with parchment between layers. Reheat in the toaster or oven at 350°F (175°C) until warmed through.
Variants
-
Vegetarian version: Skip the ham and add sautéed mushrooms, spinach, or sun-dried tomatoes.
-
Spicy kick: Add chopped jalapeños or a pinch of chili flakes to the batter.
-
Breakfast sandwich: Use two pancakes as “bread” and stuff with a fried egg and avocado for a savory sandwich.
-
Mini pancake bites: Make smaller silver-dollar versions for appetizers or kids’ lunchboxes.
FAQ
Q: Can I make the batter ahead of time?
A: It’s best to cook the pancakes fresh, but you can prep the batter a few hours ahead and store it covered in the fridge.
Q: What cheese works best?
A: Sharp cheddar, Gruyère, or Swiss cheese melt beautifully and add depth, but feel free to mix and match based on your taste.
Q: Can I use deli ham?
A: Absolutely. Deli ham works well, just chop it into small pieces. Leftover baked ham is also perfect.
Q: Are these pancakes kid-friendly?
A: Yes! They’re mild, cheesy, and easy to eat. You can even make fun shapes with molds for picky eaters.
Q: Can I make these gluten-free?
A: Yes, use your favorite 1:1 gluten-free flour blend. Just keep an eye on the consistency—add a splash of milk if the batter feels too thick.
