Turkey Pancakes
Transform your breakfast or brunch with these savory and protein-packed Turkey Pancakes, a flavorful twist on the classic pancake! Made with ground turkey, fresh parsley, and green onions, these golden, pan-fried delights are balanced with a subtle touch of garlic and black pepper for a savory depth of flavor. The light and fluffy batter, enriched with milk and eggs, ensures a perfect texture, while cooking them with a mix of butter and oil delivers a lightly crispy exterior. Ready in just 40 minutes, Turkey Pancakes are easy to whip up and pair beautifully with a dollop of sour cream for a creamy finish. Perfect for brunch gatherings or a quick, hearty dinner, this recipe is a unique way to shake up your mealtime routine. Experience a satisfying blend of comforting textures and rich, savory flavors in every bite!
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Recipe Information
Ingredients
- 250 grams Ground turkey
- 120 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Black pepper
- 2 large Eggs
- 240 milliliters Milk
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Green onions, thinly sliced
- 2 tablespoons Vegetable oil
- 1 tablespoon Unsalted butter (for cooking)
- 100 grams Sour cream (optional for serving)
Instructions
In a large mixing bowl, combine the all-purpose flour, baking powder, salt, garlic powder, and black pepper. Whisk to mix thoroughly.
In another bowl, beat the eggs and then add the milk. Mix well.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; some lumps are fine.
Fold in the ground turkey, chopped parsley, and sliced green onions until evenly distributed throughout the batter.
Heat a large non-stick skillet or griddle over medium heat and melt 1 tablespoon of unsalted butter with 1 tablespoon of vegetable oil.
Pour about 1/4 cup of batter for each pancake onto the skillet, spreading slightly to form an even circle.
Cook for about 3 minutes on each side, or until the pancakes are golden brown and cooked through. Lower the heat if the pancakes brown too quickly before cooking through.
Transfer the cooked pancakes to a plate and cover them with foil to keep warm. Repeat with the remaining batter, adding more butter or oil to the skillet as needed.
Serve the turkey pancakes warm with a dollop of sour cream, if desired, and enjoy!
Nutrition Facts
Calories |
1612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.4 g | 113% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 653 mg | 218% | |
| Sodium | 2089 mg | 91% | |
| Total Carbohydrate | 112.6 g | 41% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 16.5 g | ||
| Protein | 84.5 g | 169% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 516 mg | 40% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 912 mg | 19% | |
*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.
