Savory Cheese Pancakes Chives

Cheese pancakes with chives bring that perfect balance of crispy edge and moist, fluffy middle. They are just as welcome for lazy weekends as they are for an impressive brunch spread and always come out packed with gooey cheese flavor and a punch of freshness from the chives.

My family always lights up when they see these on the table. My kids love the cheesy pockets and I now keep a little pot of chives growing just for this recipe.

Ingredients

• All purpose flour: creates that classic pancake texture for fluffiness and structure choose unbleached for the best crumb
• Baking powder: lifts the pancakes for a cloudlike rise make sure yours is fresh
• Baking soda: enhances browning and works with buttermilk for just the right tang
• Salt: sharpens the cheese flavor and rounds out every bite use fine salt for even distribution
• Eggs: bind everything and add extra richness reach for large eggs if possible
• Buttermilk: brings a gentle tang and keeps the pancakes extra tender if using milk plus vinegar let it sit for five minutes to thicken
• Plain yogurt or sour cream: deepens the flavor and helps with moisture use full fat for the best result
• Melted butter: layers in extra flavor and helps with the golden crust unsalted is best here
• Grated cheese: Gruyère Cheddar or Emmental melt beautifully and give the most flavor freshly grated cheese melts smoother than pre shredded
• Fresh chives: add a subtle oniony brightness look for perky green bunches with no wilting
• Butter or oil for cooking: ensures crisp edges butter is classic oil prevents burning if cooking in batches

Step-by-Step Instructions

Mix the Dry Ingredients:

In a large bowl whisk flour baking powder baking soda and salt together well breaking up all lumps for even rising

Combine Wet Ingredients:

In a separate bowl beat eggs buttermilk yogurt and melted butter until the mixture is creamy and homogenous

Make the Batter:

Pour your wet mixture into the dry and stir just until no streaks of flour remain the batter should still look a little lumpy gently fold in grated cheese and fresh chives so they are spread throughout

Cook the Pancakes:

Preheat a non stick skillet or griddle over medium heat and coat lightly with butter or oil use a quarter cup of batter per pancake cook until bubbles start to show and the edges lose their shine flip using a wide spatula and cook until both sides are golden and the interiors puff up

Serve:

Transfer pancakes to a warm plate as they finish immediately top with extra chives and eat while the cheese is still melty and the pancakes steamy

Save

Gruyère is my secret weapon for that nutty depth but my kids will stage a mutiny if I ever skip the fresh chives They say it makes the pancakes taste like spring breakfast and I always think of Sunday mornings gathered around the table laughing with second helpings

Storage Tips

Allow pancakes to cool completely before storing Stack with pieces of parchment between each to prevent sticking These freeze well in airtight containers and reheat best in a toaster oven or skillet for a crisp edge

Ingredient Substitutions

No buttermilk Just add a teaspoon of lemon juice or white vinegar to regular milk and let it sit for a few minutes Out of Gruyère Sharp Cheddar or Emmental work beautifully You can even try a sprinkle of Parmesan for a sharper bite

Serving Suggestions

These are delicious with a dollop of crème fraîche or extra sour cream Sprinkle with crisp bacon bits or serve alongside scrambled eggs For a light dinner I sometimes pair them with a simple green salad dressed in mustard vinaigrette

Cheese Pancakes Around the World

These fluffy savory pancakes remind me of Eastern European syrniki or blini with their tang and soft cheese filled insides Every culture seems to have their own take on a cheesy pancake and this version is a family favorite for the way it celebrates both simplicity and rich flavor

Recipe FAQs

→ What cheese works best for these pancakes?

Gruyère, Cheddar, or Emmental are excellent choices, bringing melty texture and a savory depth.

→ Can I substitute buttermilk?

Yes, use regular milk mixed with a teaspoon of vinegar as a simple buttermilk alternative.

→ How do I keep pancakes fluffy?

Stir the batter gently and avoid overmixing. Let the batter rest briefly for best results.

→ What toppings go well with these pancakes?

Extra chopped chives, a dollop of sour cream, smoked salmon, or a poached egg complement the flavors.

→ Can I prepare the batter ahead?

It's best cooked fresh, but ingredients can be pre-measured and mixed quickly when needed.