Savory Cheese Pancakes with Chives (Printable Version)
Fluffy, golden pancakes packed with cheese and chives—crispy outside, soft and melty inside.
# What You'll Need:
→ Batter
01 -
125g all-purpose flour
02 -
1 teaspoon baking powder
03 -
0.5 teaspoon baking soda
04 -
0.25 teaspoon salt
→ Wet Ingredients
05 -
2 large eggs
06 -
180ml buttermilk
07 -
60ml plain yogurt or sour cream
08 -
1 tablespoon melted butter
→ Flavourings and Add-ins
09 -
100g grated cheese (Gruyère, Cheddar, or Emmental)
10 -
2 tablespoons chopped fresh chives, plus extra for serving
→ For Cooking
11 -
Butter or oil for greasing the skillet
# Steps To Follow:
01 -
In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
02 -
In a separate bowl, whisk the eggs with the buttermilk, yogurt, and melted butter until smooth and homogeneous.
03 -
Pour the wet mixture into the dry ingredients. Gently stir until just incorporated. Avoid overmixing to ensure tender pancakes. Fold in the grated cheese and chopped chives.
04 -
Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil. For each pancake, ladle about 60ml of batter onto the skillet. Cook until bubbles appear on the surface and the edges start to set, approximately 2–3 minutes. Flip carefully and continue cooking until golden and cooked through, 1–2 minutes more.
05 -
Arrange the pancakes on a warm plate, garnish with additional chopped chives, and serve hot.
# Notes and Tips:
01 -
For fluffy pancakes, do not overwork the batter; a few small lumps are fine.