Savory Herb Pancakes

Name: Savory Herb Pancakes
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: Eggs medium 2; Type 00 flour 0.8 cup; Smoked pancetta 3.5 oz; Whole milk ¼ cup; Gruyere cheese 1.8 oz; Chives chopped 1 spoonful; Parsley minced 2 spoonfuls; Basil minced 1 spoonful; Instant yeast for salted preparations ½ tsp; Fine salt to taste; Black pepper to taste; Extra virgin olive oil (for the pan) 2 spoonfuls; Sour cream (or very thick Greek yogurt) 0.3 cup; Chives chopped 1 spoonful; Fine salt to taste; White pepper to taste

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434

Calories per serving

Energy Kcal 434
Carbohydrates g 28.6
of which sugars g 3.6
Protein g 20.6
Fats g 26.4
of which saturated fat g 10.47
Fiber g 1.9
Cholesterol mg 186
Sodium mg 1056

Difficulty: Easy
Prep time: 30 min
Cook time: 10 min
Serving: 4
Cost: Low

PRESENTATION

Green flecks of fresh herbs give savory herb pancakes that inviting, homemade look—something that instantly grabs attention on the breakfast table. Earthy and fragrant, these herb pancakes deliver a burst of rich flavor in every bite. Since they break away from the typical sweet pancakes, families find them a welcome twist for an American breakfast or even a weekend brunch. This dish packs plenty of personality—think gentle hints of scallion, parsley, or chive lifted with each forkful—turning simple savory pancakes recipes into real flavor adventures for the whole family. No surprise why these quick savory pancakes often show up for breakfast gatherings, Sunday mornings, or whenever you need something a little different that still feels comforting and familiar (especially with simple toppings like sour cream or smoked salmon for extra DELICIOUS appeal).

Busy schedules mean home cooks love reliable, stress-free wins...and easy herb pancakes fit that bill well. Whether you’re planning a weekend breakfast spread or need an easy weeknight "breakfast-for-dinner", the flexibility of this savory breakfast recipe really shows. Works GREAT paired with bacon, eggs, fresh fruit, or as part of a bigger brunch—with options to riff on chickpea pancakes, buckwheat pancakes, or even add in sourdough starter for extra tang. For families looking to manage carbs, keto pancakes loaded with herbs also work pretty well, bringing out satisfying flavor without much fuss. Swap in whatever fresh or dried herbs you’ve got, garnish with a sprinkle of extra green, and the result always looks pretty on a platter (even more so with colorful sides). Whenever these pancakes end up on the table, you get that nice combination of soft inside, crispy edges, and savory flavor—everyone basically wants seconds. It’s the kind of versatile dish that keeps breakfast interesting, keeps kids (and adults) happy, and always keeps me excited for the next round.

INGREDIENTS

434

Calories per serving

Ingredients for 8 pancakes: Eggs 2 - medium; Type 00 flour 0.8 cup (100 g); Smoked pancetta 3.5 oz (100 g); Whole milk ¼ cup (70 ml); Gruyere cheese 1.8 oz (50 g); Chives 1 spoonful - chopped; Parsley 2 spoonfuls - minced; Basil 1 spoonful - minced; Instant yeast for salted preparations ½ tsp; Fine salt to taste; Black pepper to taste; Extra virgin olive oil 2 spoonfuls - (for the pan)

For the cream: Sour cream 0.3 cup (80 g) - (or very thick Greek yogurt); Chives 1 spoonful - chopped; Fine salt to taste; White pepper to taste

Preparation

How to prepare Savory Herb Pancakes

To prepare the savory herb pancakes, start by coarsely grating the Gruyère cheese 1 and set it aside. Brown the bacon cubes in a non-stick pan without adding any fats 2 and let them brown over low heat, then drain them from excess fat and set aside. Chop the herbs separately: chives, basil, and parsley 3.

In a bowl, put the sifted flour and baking powder, and add the grated cheese 4 and the chopped herbs one by one: parsley, chives, and basil (5-6).

In a separate small bowl, beat the eggs with the milk 7 and add the obtained liquid to the bowl containing the rest of the dry ingredients 8. Mix well until a soft and homogeneous mixture is obtained, add the browned bacon cubes 9, salt and pepper, and mix one last time.

In a small non-stick pan, put 2 tablespoons of extra virgin olive oil 10 and heat it over the stove: take 3 spoonfuls of batter at a time and place them in the pan 11, forming 3 pancakes that you will cook on both sides until they become golden brown 12. Remove the pancakes from the pan, drain them on absorbent paper, and keep them warm; put another tablespoon of olive oil in the pan and fry the remaining pancakes in the same way.

Prepare the cream to accompany the savory pancakes by mixing the sour cream (or Greek yogurt) and half a tablespoon of chopped chives 13, salt, and pepper evenly in a small bowl. Serve the savory herb pancakes with a spoonful of cream on each 14 and a sprinkle of leftover chives 15.