A perfectly simple and delicious Savory Egg & Cheese Pancake.
Chickens!!! We finally got our small flock! Our whole family is so excited and we absolutely adore our chickie poos! They’ve all become happy and adjusted. The first morning we awoke to find that our girls left us eggs was so exciting – like Christmas morning.
These chickies have it made! My husband went above and beyond the normal chicken coop – he built these girls the high rise penthouse of chicken houses! Much attention, thought and love is put into the care of our chickens.
With the chickens come eggs. These are no ordinary eggs. These are our chickens eggs! These girls eat good – lots of fresh herbs, fruits and veggies with their feed. So what does that mean for you? You can expect to see a lot more egg recipes : )
This is the first recipe I made with our hens eggs. I’ve been making these egg and cheese pancakes forever now. It’s a very basic recipe focusing on simply the eggs and cheese. That being said – use the freshest eggs you can get your hands on and your favorite good quality cheese. These pancakes are quick and easy to make and use average, on hand ingredients. I make them for breakfast, lunch or dinner. I serve it along side some fresh fruit, fried potatoes, bacon, sausage or even a bowl of grits.
I fry these egg and cheese pancakes up on an electric griddle. Just like a regular pancake, I wait for the edges to start to bubble and flip them. Both sides should be nicely golden browned. Serve these hot, right off the griddle. Top with a small dollop of sour cream or eat as is.
That’s it. Quick, easy and delicious. This has always been a family favorite and I’m sure we’ll be eating it a lot more frequently with the flux of eggs we’ll have. You can season these pancakes up however you like, add some fresh herbs, finely diced veggies or perhaps some crumbled bacon – this is a wonderful recipe to get creative with!
Thanks so much for stopping by! I do hope you enjoy this recipe and I’d love to hear all about it! Happy Cooking!
-Amanda-
- 4 large eggs
- ½ teaspoon salt
- ¼ teaspoon onion powder
- ¼ teaspoon pepper
- pinch of fresh chives, finely snipped
- 1 teaspoon baking powder
- ½ cup flour
- 1½ cup preferred shredded cheese
- 2 - 3 tablespoon butter
- sour cream (optional)
- In a mixing bowl, whisk together eggs, salt, onion powder, pepper and chives.
- Whisk in flour and baking powder until all lumps are gone.
- Stir in cheese.
- Heat butter on griddle at med/high heat - I set my griddle at 350.
- Pour desired amount of pancake mixture onto griddle.
- Lightly brown pancakes on both sides, just as you would regular pancakes, flipping once.
- Serve. Spoon a dollop of sour cream on top if preferred. Enjoy!
Eggs and Cheese Pancakes? What a perfect, yummy idea? Why didn’t I think of that? Can’t wait to try it.
Thanks Katie! We love these pancakes – they are so perfectly simple and yummy! I hope you love them too!
You got my attention at cheese! These look great, fun idea 🙂
Thanks Angie! The variations on this one are endless. I last made them with horseradish cheddar – insane!
I replaced the white flour with almond flour and made them low carb. Delicious!
What a fabulous idea! So glad you enjoyed the recipe! Thanks for stopping by, Cheryl 🙂
Maybe it’s because I used Parmesan but these turned out dry and a bit dense for me. Could use some oil or melted butter in the batter. Tasted great and took almost no time, so definitely good enough for another try!
Hi Jaxine. Parmesan, a low moisture cheese, will definitely make a difference in the texture. I usually use a good melting cheese – cheddar or a cheddar/mozz blend works great for these. Love to hear if you try them again – thanks for stopping by 🙂
Tried these with mozzarella and torn up slices of cheddar, added a dash of paprika and cayenne, fried up some onions and bacon, folded that into the batter before frying them in excess bacon fat. Great with sour cream!
Sounds delicious! And the bacon…and bacon fat…that just makes everything better ♥
So glad you enjoyed the recipe! Thanks for stopping by 🙂
Made these tonight for the kids. The hens have been outdoing themselves this summer, so my bunch is rather jaded about anything “eggy”, but these were a hit! Recipe is bookmarked; will make again.
So glad the recipe was a hit with the kiddos 🙂
Lol – my hens are slacking a but this summer. We have a decent sized flock, but only about half the girls are laying…some of them have retired I guess. We bought quite a few pullets this year, so next summer will be booming again.
Thanks for stopping by Carmen!
Love this..!!! Came out soooo fluffy..my toddler ate this up so fast!!
made it for thanksgiving brekkie…i substituted with bobs red mill gluten free flour , mixed haloumi and cheddar cheese.. and used parsley cause thats all i had on hand….served with a side of avocado and black beans. Yummmmm!!!!!
Im adding some sauteed red epper using the leftover batter and baking up un mini muffin tins for during the week.
Please, which flour did you use in the making of the egg and cheese pancakes, white/almond/coconut flour?
I used all purpose flour. You could use other flours but you would have to increase liquid amounts. Now I want to try these with almond or coconut flour!!!
Absolutely delicious! Kinda like a pancake omelet, Very filling.
Lynne