Scallion Cheddar Pancakes: A Savory Morning Delight
Break away from the typical with Scallion Cheddar Pancakes—
a zesty twist that’s bound to delight.
These pancakes are the perfect savory option for any meal, offering a delicious alternative to your regular breakfast.
Ready in just 30 minutes,
let’s start cooking and make your next meal unforgettable with these cheesy, scrumptious pancakes!
For Scallion Cheddar Pancakes
- Green Onions – about 1 cup, diced (from 5-10 scallions, depending on size), for that fresh, savory flavor.
- Olive Oil – for sautéing the scallions and bringing out their sweetness.
- Cheddar Cheese – 1 cup grated, but feel free to add more if you like extra cheesiness!
- All-Purpose Flour – 1½ cups, or swap for white whole wheat flour if you prefer.
- Sugar – 1 tablespoon, just a touch to balance the savory flavors.
- Baking Powder – 2 teaspoons, to give the pancakes a nice fluffy rise.
- Salt – ¼ teaspoon, to enhance all the flavors.
- Milk – 1½ cups, any kind (dairy or non-dairy), to make the batter smooth and creamy.
- Egg – 1, lightly beaten, to help bind everything together.
- Butter – 2 tablespoons, melted, to add richness to the batter.
- Non-stick Spray – for greasing the skillet before cooking.
For Lime Crema
- Sour Cream – ¼ cup, for a cool, creamy topping.
- Lime Juice – 1 teaspoon, fresh-squeezed for a little zing.
- Salt and Pepper – to taste, for perfect seasoning.
Scallion Cheddar Pancakes Recipe
Notes
Ingredients:
- 1 cup diced green onions (from about 5-10 scallions, depending on size)
- 1 tablespoon olive oil
- 1 cup grated cheddar cheese (add more for extra cheesiness, if desired)
- 1.5 cups all-purpose flour (or substitute with white whole wheat flour)
- 1 tablespoon sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1.5 cups milk (choose from 1%, 2%, whole, or a vegan alternative)
- 1 egg, lightly beaten
- 2 tablespoons butter, melted
- Non-stick cooking spray
For the Lime Crema:
- ¼ cup sour cream
- 1 teaspoon lime juice
- Salt and pepper to taste
Special Equipment Needed:
- Large non-stick skillet
- Oil sprayer
- Whisk
- 2 large bowls
Instructions:
-
Prepare the Scallions:
- Heat olive oil in a medium skillet.
- Add diced scallions and sauté over medium-high heat for 3-4 minutes until softened and lightly browned.
-
Mix Dry Ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
-
Combine Wet Ingredients:
- In a separate bowl, mix milk, melted butter, and beaten egg until just combined.
-
Make Pancake Batter:
- Pour the wet ingredients into the dry ingredients and stir gently to combine.
- Add the sautéed scallions and grated cheddar, mixing until just combined (avoid over-mixing).
-
Cook Pancakes:
- Heat a greased skillet over medium heat.
- Scoop about ¼ cup of batter for each pancake.
- Cook for 2-4 minutes on each side until golden and bubbly, then flip and cook for another 1-2 minutes.
-
Prepare Lime Crema:
- Mix sour cream, lime juice, salt, and pepper in a small bowl.
-
Serve:
- Top pancakes with lime crema, additional chopped scallions, and shredded cheese.
Notes:
- For a stronger onion flavor, sauté the scallions as directed. If preferred, raw scallions can be added directly to the batter for a milder taste.
Nutrition
Calories: 153 kcal | Carbohydrates: 13g | Protein: 8g | Fat: 8g | Saturated Fat: 3g Cholesterol: 24mg | Sodium: 88mg | Potassium: 136mg | Fiber: 2g | Sugar: 3g | Vitamin A: 155 IU | Vitamin C: 10mg | Calcium: 81mg | Iron: 0.5mg
1. Can I make the batter ahead of time?
Yes! You can totally make the batter ahead. Just pop it in the fridge for up to a day. Give it a quick stir before cooking — sometimes it separates a little, but that’s totally normal.
2. Do I have to sauté the scallions first?
Sautéing makes them soft and brings out their sweetness (so good!). But if you’re short on time or love a bit more bite, you can toss them in raw. Either way, you win.
3. Can I freeze these pancakes?
Absolutely! Cook them first, let them cool, then freeze with parchment between each one (no sticking disasters here!). They’ll keep for about 2 months. Just reheat in a pan or toaster oven — easy!
4. What cheese can I use besides cheddar?
Oooh, so many options! Pepper Jack for a spicy kick, Gruyère for something fancy, or Monterey Jack for that smooth melt. Honestly, any good melting cheese works — get creative!
5. How do I keep the pancakes fluffy, not dense?
The secret? Don’t overmix the batter. Stir until just combined — lumps are totally fine (embrace them!). Overmixing makes them tough and nobody wants tough pancakes.
