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Have you ever tried a Savory Pancake? It’s a soft and fluffy pancake with tons of savory things, like cheese, bacon, and jalapeños. You can add anything you like and make this as one big skillet pancake or as individual pancakes. They’re perfect as a side dish!
I love a pancake for breakfast, but sometimes I want them for dinner or I’m in the mood for something savory, not sweet. That’s when this skillet pancake recipe comes in handy! I used my favorite pancake recipe and added lots of savory flavors; my husband even ate these and he normally avoids pancakes (“too sweet,” he says). But these are perfect for a heartier breakfast or as a side dish for soup or chili or just because!
Savory Pancake Ingredients
- My pancake recipe uses all-purpose flour, baking soda, baking powder, and salt. I also add a touch of sugar to balance the flavors.
- You can use any kind of milk (whole, 2%, fat free) or nondairy milk.
- I add a bit less oil to the pancake batter because the bacon adds plenty of extra fat.
- The best part about this recipe is you can really add whatever you want, but I love crispy bacon, onions, and jalapeños (and cheese!)
Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.
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Dorothy’s Testing Notes
- Use a 10- to 12-inch skillet maximum for the best thickness (if making one big pancake).
- A nonstick pan is essential (I love my Caraway pans because nothing sticks to them!)
- Wait until the pancake is almost totally cooked through before trying to flip it. You may need to use two spatulas (I had to test this out a few times to get it perfect).
- You can make smaller, normal sized pancakes as well.
- Turn this into a baked pancake by baking in an oven-safe skillet or 9×13-inch pan.
Savory Pancake Recipe with Cheese and Bacon
Ingredients
- 4 slices (137g) bacon, diced small
- 1-2 (32g) jalapeños, diced small
- ½ (64g) medium onion, diced small
- 1 cup (124g) all-purpose flour
- 2 tablespoons (25g) granulated sugar
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup buttermilk, (see note)
- 1 large egg
- 1 tablespoon olive oil
- 1 cup cheese, optional
Instructions
- Place a large (10-12-inch) skillet over medium heat.
- Add bacon, jalapeños, and onions to the skillet cook until vegetables are soft and bacon is done.
- Meanwhile, whisk flour, sugar, salt, baking soda and baking powder in a medium bowl. Whisk buttermilk, egg, and oil in a large measuring cup. Add wet ingredients to dry ingredients and mix until combined. Stir in cheese if using.
- Once veggies and bacon are done cooking, pour pancake batter over them in the skillet.
- Lower the stove temperature to medium low and allow the pancake to cook almost all the way through before attempting to flip it. Once it's almost done looking on top (not loose wet, but more opaque) you can more easily flip it. Let finish cooking. Remove from pan and slice and eat warm.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer or microwave.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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How to make Savory Pancakes
- Dice all the ingredients small so the chunks aren’t too big inside the pancake. It’s also important to soften the onions and jalapeño and to cook the bacon before adding the batter.
- While the veggies and bacon are cooking, whisk up the pancake batter. It’ll be slightly lumpy from the cheese.
- Once you pour the batter into the pan, stir or swish it around immediately because the force of pouring will move all the filling to the edges, so you need to redistrubute them.
FAQs
Instead of baking them, just use a griddle or pan to flip pancakes like normal.
You can add veggies, cheese and bacon to your savory pancakes. Garnish with herbs like cilantro for ultra freshness.
In an airtight container, store these savory pancakes in the fridge for up to 3 days.
Yes. Freeze these savory pancakes for up to 1 month in an airtight container.
This is a great idea! Great for a summer Sunday supper. Thanks for sharing!
Glad you like it, thanks!
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