Savory Parmesan & Herb Pancakes

Happy Pancake Sunday! Celebrate your favorite day of the week flipping a stack of these Savory Parmesan & Herb Pancakes for brunch! Light, fluffy, herby and cheesy, they might just turn into your go-to pancakes.

There aren’t really a lot of savory pancake recipes out there – which I only discovered when looking for inspiration. So this came from the creative side of my mind.

So I cut a few corners here with the base recipe by using a boxed pancake mix, but that’s only because Kodiak Cakes makes such a phenomenal mix!

Not only do the OG ones taste like fresh buttermilk pancakes, but they’re also protein pancakes! And quite high in protein too.

There are other protein pancake mixes out there too, but this one’s my #1. Its got the perfect protein-carbs-fat ratio and a really good set of ingredients too. Whole grain is the way to go.

Another thing I like is a good height-ed stack of pancakes. Definitely not a short stack, or even a regular one. When I go for pancakes, I go for like 9 or 10 at a time. 

That’s actually what I did here too. I scaled up the recipe, but put a more “normal” serving size in here. Maybe next time I should just post my portion size itself. Who wouldn’t mind extra pancakes? Especially when they’re this good!

Savory Parmesan & Herb Pancakes

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Prep Time15 minutes mins

Cook Time10 minutes mins

Total Time25 minutes mins

Servings: 6 3½” pancakes

Calories: 77kcal

Course: Breakfast

Cuisine: American

Celebrate your favorite day of the week flipping a stack of these Savory Parmesan & Herb Pancakes for brunch! Light, fluffy, herby and cheesy, they might just turn into your go-to pancakes.

Ingredients

• 1 cup Buttermilk Pancake Mix
• ¼ cup Green Onion, Thinly Sliced (25g)
• 3 Tbsp Cilantro Leaves, Chopped (3g)
• 1 Tbsp Italian Seasoning
• 4 Tbsp Parmesan, Finely Grated(or 2 Tbsp Nutritional Yeast Seasoning)
• 3-4 Tbsp Water

Instructions

• Combine the pancake mix (or dry ingredients of a pancake recipe) with the onion, cilantro, seasoning and half parmesan.
• Add the wet ingredients as per pancake mix/recipe instructions, with the extra water.
• Whisk till just combined (do not over-mix or the pancakes won’t rise).
• Let the batter stand for 10 minutes.
• Heat a large non-stick skillet or griddle on medium and ladle out about ⅓ cup batter on it for each pancake. About 2-3 at a time.
• Flip pancakes over when large bubbles have formed in the middle, and the edges starts to look cooked.
• Cook the other side for about half the time until golden brown. Don’t double flip.
• Top with remaining parmesan and serve. (Tip: A quick greek yogurt+lemon+Italian seasoning sauce goes well too)

Notes

• Any regular pancake recipe with 1 cup of flour should work perfectly.
• A mix of dried basil, oregano, thyme & rosemary can be used in place of Italian seasoning.
• Nutritional value is calculated using pancake mix recommended below.

Product Recommendation:

• Kodiak Cakes Power Cakes Buttermilk Flapjack & Waffle Mix

Nutrition:

• Servings: 6 3½” pancakes | Serving size: 6 pancakes
• Calories: 474kcal
• Fat: 9.8g | Saturated fat: 3.5g
• Carbohydrates: 62.9g | Fiber: 10.5g | Sugar: 7.4g
• Protein: 36g