Description
Flip light golden savory pancakes studded with Parmesan and fresh herbs easy brunch recipe that brightens mornings and wows guests Try it now
Ingredients
Scale
- 1 cup all-purpose flour (or 1:1 gluten-free blend)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup grated Parmesan (about 2–3 oz) — freshly grated recommended
- 2 large eggs (or egg-free swaps: 3 tbsp aquafaba or 1 tbsp ground flax + 3 tbsp water per egg)
- 3/4–1 cup milk (dairy or plant; buttermilk for tang)
- 2 tablespoons melted butter or olive oil (plus extra for pan)
- 1/3 cup finely chopped fresh herbs (parsley, chives, dill, or a mix)
- 2 scallions, thinly sliced (optional)
- Optional add-ins: shredded zucchini (squeezed dry), corn kernels, or a pinch of smoked paprika
Instructions
- Mix the dry ingredients: whisk the flour, baking powder, salt, and pepper in a bowl until combined. Stir in the grated Parmesan to disperse it and prevent clumps.
- Whisk the wet ingredients: in a separate bowl, beat the eggs with 3/4 cup milk and the melted butter (or olive oil) until silky and slightly glossy.
- Combine and fold: pour the wet into the dry and fold gently until just mixed. Small lumps are fine. If the batter is very thick, add up to 1/4 cup more milk. Fold in the chopped herbs and scallions.
- Rest briefly (optional): let the batter sit 5–10 minutes to hydrate the flour and let the baking powder start working.
- Heat the pan: warm a nonstick skillet or griddle over medium heat and add a little oil or butter. Heat until the fat is shimmering but not smoking.
- Scoop and cook: use a 1/4-cup measure to drop batter onto the hot surface. Cook until bubbles form and edges look set, about 2–3 minutes, until the underside is deep golden brown.
- Flip and finish: flip carefully and cook 1–2 minutes more until golden and the center springs back. If using zucchini, cook a bit longer to ensure doneness.
- Keep warm and repeat: transfer cooked pancakes to a warm oven (about 200°F / 95°C) on a wire rack to stay crisp while you finish the batch.
Notes
Little golden rounds packed with Parmesan and fresh herbs — crisp-edged, tender inside. A versatile savory pancake for breakfast, brunch, or a light dinner. Pantry-friendly with tips for swaps, reheating, and pairings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 8 pancakes (serves 3–4)
- Calories: 312 kcal
- Sugar: 2.5 g
- Fat: 16 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 15 g
Keywords: savory pancakes, Parmesan pancakes, herb pancakes, brunch, breakfast