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Cheese & Chive Pancakes

Delicious fluffy pancakes featuring savory cheddar cheese and fresh chives, perfect for a delightful breakfast experience.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast, Brunch
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup milk Can substitute with almond or oat milk for vegan option.
  • 1 large egg Can be replaced with a flax egg for vegan option.
  • 1/2 cup shredded cheddar cheese Feel free to use any cheese of choice.
  • 1/4 cup chopped fresh chives Other herbs like parsley or dill can be used.
Cooking
  • 1 tablespoon vegetable oil Used for cooking the pancakes.

Method
 

Preparation
  1. In a bowl, whisk together the flour, baking powder, and salt.
  2. In another bowl, combine the milk and egg, then mix in the shredded cheddar cheese and chopped chives.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined.
Cooking
  1. Heat a non-stick skillet over medium heat and add a little vegetable oil.
  2. Pour batter onto the skillet to form pancakes of desired size.
  3. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
  4. Serve warm and enjoy!

Notes

For fluffier pancakes, separate the egg, beat the white until stiff, and fold it into the batter. These pancakes can be topped with sour cream or maple syrup for a sweet-savory vibe. Store leftovers in an airtight container in the fridge for up to 3-4 days or freeze for up to 2 months.