Egg Cakes
Fluffy, savory, and irresistibly versatile, these homemade Egg Cakes are a quick and delightful twist on traditional breakfast pancakes. Made with simple pantry staples like eggs, flour, and milk, this recipe shines with its customizable mix-ins, such as scallions or grated cheese, for added flavor. The batter is whisked to perfection and cooked to golden brown, forming light and tender cakes that pair beautifully with toppings like sour cream, avocado, or a splash of hot sauce. Perfect for busy mornings, brunch spreads, or even a snack, these egg cakes are ready in just 25 minutes and offer a protein-packed start to your day. Whether you prepare them plain or elevate them with bold add-ins, this recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 4 large Eggs
- 4 tablespoons All-purpose flour
- 3 tablespoons Milk
- 0.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper (optional)
- 2 tablespoons Butter or cooking oil for frying
- 2 tablespoons Chopped scallions (optional)
- 2 tablespoons Grated cheese (optional)
Instructions
1. Crack the eggs into a medium mixing bowl and whisk until smooth and frothy.
2. Add the milk, flour, baking powder, salt, and black pepper (if using) to the eggs. Whisk until the mixture is smooth with no lumps. Optionally, fold in the chopped scallions or grated cheese for added flavor.
3. Heat a non-stick skillet or griddle over medium heat and add 1 tablespoon of butter or cooking oil to coat the surface.
4. Once the pan is hot, pour about 1/4 cup of the batter onto the skillet to form a small pancake-sized circle. Repeat if the pan has space for multiple cakes.
5. Cook for about 2-3 minutes, or until bubbles form on the surface and the edges begin to set. Carefully flip the egg cake using a spatula and cook for an additional 2-3 minutes on the other side, or until golden brown.
6. Remove the cooked egg cakes from the skillet and place them onto a plate lined with paper towels to absorb any excess oil. Repeat the process with the remaining batter, adding more butter or oil to the pan as needed.
7. Serve the egg cakes warm, with additional toppings like sour cream, avocado, or hot sauce if desired.
Nutrition Facts
Calories |
673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 820 mg | 274% | |
| Sodium | 1182 mg | 51% | |
| Total Carbohydrate | 29.0 g | 11% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 3.3 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 270 mg | 21% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 446 mg | 9% | |
*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.
