I first made Cheese and Chive Pancakes on a rainy Saturday morning when I wanted something cozy but different from the usual sweet stack, and now they're my go-to whenever I crave something savory and satisfying. They're quick to whip up with simple ingredients, and the smell of melted Cheese and Chive Pancakes bubbling on the griddle fills your kitchen with the most comforting aroma.
If you love savory breakfast recipes, you might also enjoy trying these Easy Crème Brûlée French Toast , Easy Breakfast Hot Pocket Recipe or exploring more Easy Breakfast Pizza that bring bakery-style results right to your stovetop.
Why You'll Love This Cheese and Chive Pancakes
This savory pancake recipe delivers everything you want in a breakfast or brunch dish. The batter comes together in minutes, and you don't need any fancy equipment or hard-to-find ingredients. The combination of cheddar and Parmesan creates rich, cheesy flavor in every bite, while the chives add a fresh pop that keeps things light. These pancakes are fluffy on the inside with golden, slightly crispy edges that make them irresistible.
They're incredibly versatile too. Serve them warm with a pat of butter for a simple breakfast, or pair them with scrambled eggs and bacon for a full meal. They also taste amazing with smoked salmon and a dollop of sour cream if you're feeling fancy. Kids love them, and they're easy enough to make on busy mornings but special enough for weekend brunch.
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Cheese and Chive Pancakes ingredients
These fluffy pancakes come together with everyday ingredients you probably already have in your kitchen.
See Recipe Card Below This Post For ingredients Quantites
For the Pancake Batter:
- Self-raising flour: Forms the light, fluffy base of these pancakes and gives them their tender texture. The raising agents already in the flour help them puff up beautifully on the griddle.
- Salt: Balances the richness of the Cheese and Chive Pancakes and enhances all the savory flavors.
- Milk: Adds moisture and creates a smooth, pourable batter that cooks up tender.
- Egg: Binds everything together and adds structure while keeping the pancakes soft.
- Mature Cheddar cheese, coarsely grated: Brings sharp, tangy flavor and creates little pockets of melted Cheese and Chive Pancakes throughout. Coarsely grating it gives you better cheese distribution.
- Parmesan cheese, finely grated: Adds a nutty, salty depth that complements the cheddar perfectly. Finely grating it helps it melt smoothly into the batter.
- Chives, finely chopped: Give a mild onion flavor and fresh herby brightness that cuts through the richness of the Cheese and Chive Pancakes .
For Cooking:
Butter and oil: The butter adds flavor while the oil prevents burning and helps you get those golden edges.
To Serve (Optional):
- Butter: Melts into the warm pancakes for extra richness.
- Grated cheese: A little extra on top never hurts if you're a Cheese and Chive Pancakes lover.
How to Make Cheese and Chive Pancakes
Mix the dry ingredients: Sift the self-raising flour and salt into a large mixing bowl. This helps remove any lumps and makes your pancakes extra light.
Combine the wet ingredients: In a jug, whisk together the milk and egg until well combined and slightly frothy.
Make the batter: Create a well in the center of your flour mixture and gradually pour in the milk and egg, whisking continuously from the center outward. Keep whisking until you have a smooth batter with no lumps.
Add the good stuff: Gently fold in the grated cheddar, Parmesan, and chopped chives until everything is evenly distributed throughout the batter.
Prepare your cooking fat: In a small saucepan, heat the butter and oil together until the butter melts completely, then remove from the heat and set aside for brushing.
Heat your cooking surface: Warm a large frying pan or griddle over medium-hot heat for a few minutes.
Grease the pan: Brush the pan or griddle lightly with some of the butter and oil mixture. You'll know it's hot enough when the mixture sizzles immediately.
Cook the pancakes: Drop 1 tablespoon of batter per pancake onto the hot surface, spacing them so they don't touch. Cook a test pancake first so you can adjust the heat if needed.
Watch for bubbles: Let them cook for about 2½ minutes until small bubbles form around the edges and the underside turns golden brown. If your pancake isn't ready to flip after 3 minutes, turn the heat up slightly.
Flip carefully: Use a spatula to flip each pancake and cook for another 2 to 2½ minutes on the other side until golden and cooked through.
Keep warm: As you finish each batch, wrap the cooked pancakes in a clean tea towel to keep them warm and fluffy while you cook the rest. Lightly grease your pan between batches.
Serve: Plate them up warm with butter and extra grated Cheese and Chive Pancakes if you like.
Smart Substitutions
You can easily adapt this recipe based on what you have on hand.
Flour: If you don't have self-raising flour, use 200 g plain flour mixed with 2 teaspoons of baking powder and ½ teaspoon of salt.
Cheese: Swap the cheddar for Gruyère or a sharp white cheddar if that's what you have. You can also use pecorino romano instead of Parmesan for a slightly stronger flavor.
Chives: Green onions work beautifully as a substitute. You can also try fresh dill or parsley for a different herb profile.
Milk: Any milk you have will work, including oat milk or almond milk if you're avoiding dairy. Just note that the flavor will be slightly less rich.
Equipment for Cheese and Chive Pancakes
You don't need much to make these pancakes, just basic kitchen tools.
- Large mixing bowl
- Medium jug for whisking
- Whisk
- Sieve for sifting flour
- Small saucepan
- Large frying pan or griddle
- Pastry brush for greasing
- Spatula for flipping
- Clean tea towel for keeping pancakes warm
Storage and Reheating Tips
These Cheese and Chive Pancakes and chive pancakes keep well, making them great for meal prep.
Refrigerator: Store cooled pancakes in an airtight container in the fridge for 2 to 3 days. Stack them with small pieces of parchment paper between each one to prevent sticking.
Freezer: These freeze beautifully for up to 2 months. Let them cool completely, then freeze in a single layer on a baking sheet before transferring to a freezer bag. This prevents them from sticking together.
Reheating: The microwave is your best friend for reheating these. Warm them for 20 to 30 seconds to bring back that fluffy texture. You can also reheat them in a dry frying pan over medium heat for about a minute on each side, though they won't be quite as fluffy as the microwave method.
expert tips
Test your heat first: Always cook one test pancake to make sure your temperature is right. If it cooks too fast and burns, lower the heat. If it takes more than 3 minutes to bubble, increase it slightly.
Don't overmix: Once you add your Cheese and Chive Pancakes and chives, fold gently. Overmixing can make your pancakes tough instead of fluffy.
Keep the batter thick: This batter should be thicker than regular pancake batter. If it seems too thin, it won't hold the Cheese and Chive Pancakes well and your pancakes will spread too much.
Use coarse cheese: Coarsely grated cheddar creates better pockets of melted Cheese and Chive Pancakes than finely grated, which just disappears into the batter.
Brush between batches: Re-greasing your pan lightly between batches prevents sticking and helps each pancake get those beautiful golden edges.
FAQ
What is the secret ingredient to good pancakes?
The secret is using self-raising flour and not overmixing your batter. Self-raising flour already has the leavening agents you need for fluffy pancakes, and mixing just until combined keeps them tender. Room temperature ingredients also help everything blend smoothly.
What exactly are sirniki?
Sirniki are Russian cheese pancakes made with farmer's cheese or cottage cheese, eggs, and flour. They're slightly sweet and often served with sour cream or jam. These Cheese and Chive Pancakes and chive pancakes are more savory and use cheddar and Parmesan instead of fresh cheese, giving them a completely different flavor profile.
What is the 3:2:1 method for pancakes?
The 3:2:1 method refers to a ratio of 3 parts flour, 2 parts liquid, and 1 part egg by weight. It's a simple way to remember basic pancake proportions. This recipe uses similar proportions but adds Cheese and Chive Pancakes and seasonings for a savory twist.
What does chive pancake taste like?
Chive pancakes have a mild, fresh onion flavor that's gentle and herbaceous. Combined with the sharp cheddar and nutty Parmesan in this recipe, they taste rich and savory with a lovely balance of Cheese and Chive Pancakes and herbs. The chives add brightness without being overpowering, making these pancakes perfect for breakfast or brunch.
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Cheese and Chive Pancakes
Ingredients
Method
- Make a well in the center of the flour and gradually add the milk and egg mixture, whisking continuously to make a smooth batter. mix
- Fold in the grated Cheddar, Parmesan, and chopped chives. mix
- In a small saucepan, heat the butter and oil until the butter is melted, then remove from heat. prep
- Heat a large frying pan or griddle to medium-hot. prep
- Brush the pan or griddle with a light coating of the butter and oil mixture. The mixture should sizzle when the pan is hot enough. prep
- Add 1 tablespoon of batter per pancake, as many as will fit without crowding. cook
- Tip: You may want to cook a test pancake first, then adjust the temperature if necessary before cooking the rest. prep
- Cook until a few bubbles appear around the edges of each pancake and the underside is golden brown (about 2½ minutes). Cook another 30 seconds if necessary. Flip the pancake and cook the other side for another 2-2½ minutes. cook
- Tip: If the pancake isn't ready to flip after 3 minutes, increase the heat slightly. prep
- Wrap the cooked pancakes in a clean tea towel to keep warm while you cook the remaining pancakes. Lightly grease the pan or griddle each time. prep
- Serve warm with butter and a sprinkling of extra cheese if desired. finish
- Optional: Reheat in the microwave to retain their fluffy texture. finish
- These pancakes can be stored in the fridge for 2-3 days or frozen. finish
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