Breakfast Egg Cheese Pancake

A delightful fusion of traditional pancakes and an omelet, these Breakfast Egg Cheese Pancakes are fluffy, savory, and easy to make.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 pancakes

Course: Breakfast, Brunch

Cuisine: American

Calories: 210

Ingredients Method Notes

Ingredients

Dry Ingredients

1 cup all-purpose flour Can substitute with whole wheat flour
1 tablespoon baking powder You can substitute with baking soda mixed with vinegar or lemon juice
1/2 teaspoon salt

Wet Ingredients

1 cup milk (or a non-dairy alternative) Almond milk or oat milk works well
2 large eggs
1 tablespoon olive oil or melted butter

Cheese and Optional Herbs

1 cup shredded cheddar cheese Or your favorite cheese
chopped herbs (like chives or parsley) Optional

Method

Preparation

In a mixing bowl, combine the flour, baking powder, and salt. Mix well.
In a separate bowl, whisk together the milk, eggs, and olive oil (or butter).
Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined.
Fold in the shredded cheese and optional herbs until evenly mixed.

Cooking

Preheat a non-stick skillet or griddle over medium heat and lightly grease it.
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form, about 2-3 minutes.
Flip and cook for an additional 2 minutes, or until golden brown.
Remove from the skillet and keep warm while cooking the remaining pancakes.

Notes

Serve with maple syrup, fresh salsa, hash browns, or fruit. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to a month.