Cheddar Pancakes
Take your breakfast game to the next level with these mouthwatering Cheddar Pancakes, a savory twist on the classic morning favorite. Infused with sharp, melty cheddar cheese and a hint of chopped chives, these golden, fluffy pancakes offer a deliciously cheesy bite in every forkful. Perfect for brunches or as a unique dinner side, this recipe combines pantry staples like all-purpose flour, baking powder, and milk with the rich flavors of shredded cheddar to create a hearty, satisfying dish. Quick and easy to prepare in just 30 minutes, these pancakes are cooked to perfection on a hot skillet, delivering crispy edges and soft centers. Elevate the experience by serving them with sour cream, extra chives, or a drizzle of hot sauce for a gourmet touch. Perfect for cheese lovers and those who enjoy savory breakfasts, these cheddar pancakes are bound to become a new family favorite!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 1 teaspoons Granulated sugar
- 1 large Egg
- 1.25 cups Whole milk
- 3 tablespoons Unsalted butter, melted
- 1 cup Cheddar cheese, shredded
- 2 tablespoons Chives, chopped (optional)
- 1 tablespoon Vegetable oil or butter (for greasing)
Instructions
In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
In a separate medium bowl, whisk the egg, milk, and melted butter until smooth.
Gradually pour the wet ingredients into the dry ingredients, mixing gently until just combined. Do not overmix; a few small lumps are okay.
Fold in the shredded Cheddar cheese and chopped chives (if using) until evenly distributed in the batter.
Heat a nonstick skillet or griddle over medium heat and lightly grease the surface with vegetable oil or butter.
Scoop about 1/4 cup of pancake batter onto the skillet for each pancake, spacing them out to allow room for spreading.
Cook the pancakes for 2-3 minutes, or until bubbles start to form on the surface and the edges look set. Flip and cook for an additional 2-3 minutes, or until golden brown on both sides.
Remove the cooked pancakes from the skillet and keep warm under a clean kitchen towel or in a low-temperature oven while cooking the remaining batter.
Serve the cheddar pancakes warm as is or with a dollop of sour cream, additional chopped chives, or a drizzle of hot sauce for extra flavor.
Nutrition Facts
Calories |
1838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.1 g | 133% | |
| Saturated Fat | 55.9 g | 280% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 469 mg | 156% | |
| Sodium | 3478 mg | 151% | |
| Total Carbohydrate | 166.8 g | 61% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 19.5 g | ||
| Protein | 63.6 g | 127% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 1237 mg | 95% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 858 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
