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Cheese pancakes with sour cream and herbs

Cheese Pancakes – The Ultimate Guide to This Savory Breakfast Delight

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  • Author: Chef Mya
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 20 - 25 1x

Description

These ultra-fluffy, savory cheese pancakes are a tasty and unique option for breakfast, brunch, or lunch—perfectly paired with your favorite toppings for a satisfying meal.


Ingredients

Scale

2 large eggs

2 tablespoons (30 ml) olive oil

1/2 cup (125 ml) whole milk

1/2 cup (125 g) sour cream

1 1/2 cups (225 g) self-rising flour

1 teaspoon salt

1 cup (50 g) grated cheddar cheese, or your preferred cheese

Optional: spices like paprika, garlic powder, or herbs


Instructions

  1. Grate the Cheese:
    Finely grate the cheddar cheese—or your preferred variety—and set it aside.

  2. Mix Wet Ingredients:
    In a large mixing bowl, whisk together the eggs, olive oil, milk, and sour cream until the mixture is smooth and fully combined.

  3. Add Dry Ingredients:
    Sift in the self-rising flour and salt. Whisk until the batter is lump-free and smooth. If you’re using any spices, add them now.

  4. Fold in the Cheese:
    Gently fold in the grated cheese, making sure it’s evenly distributed to prevent clumps.

  5. Preheat Your Pan:
    Heat a non-stick skillet, crepe pan, or flat saucepan over medium-high heat. Lightly grease it with a bit of olive oil or butter.

  6. Cook the Pancakes:
    Pour a scoop of batter onto the hot pan. Cook for about 2 minutes, or until bubbles form on the surface. Flip and cook the other side for another 2 minutes, or until golden brown.

  7. Serve Warm:
    Repeat with the remaining batter. Serve your cheese pancakes hot with your favorite toppings and enjoy immediately.


Notes

Yield: This recipe makes approximately 5 large cheese pancakes, ideal for serving 2 to 3 people.

Ingredient Notes

If you don’t have self-rising flour on hand, substitute it with all-purpose (plain) flour and add 1 1/2 teaspoons of baking powder plus 1/2 teaspoon of baking soda to achieve the same lift and texture.

Instruction Tips

If your sour cream is too thick or firm straight from the fridge, give it a quick whisk or warm it slightly for a few seconds to soften. This prevents clumps when mixing it with other wet ingredients.

Always sift your dry ingredients before adding them to the batter. This ensures a smooth consistency and reduces the risk of lumps.

Cooking time may vary based on your pan type and heat level. To ensure doneness, look for a golden brown color on each side—this is your visual cue that the pancake is perfectly cooked.


Nutrition

  • Calories: 431
  • Sugar: 3
  • Sodium: 730
  • Fat: 22
  • Saturated Fat: 9
  • Carbohydrates: 44
  • Fiber: 1
  • Protein: 14
  • Cholesterol: 114