Buzz
Although bacon might make a suitable addition, savory breakfast enthusiasts often find pancakes less appealing. But why not challenge the norm and bring pancakes back to their savory roots? Be bold and make a hearty stack of savory pancakes.
To make your pancakes savory, simply reduce or eliminate the small amount of granulated sugar in the typical recipe. For pre-made mixes where sugar can't be adjusted, or if you enjoy the contrast of sweet and salty, feel free to keep the sugar as is. Standard pancakes aren't overly sweet, so there's still plenty of room to add savory flavors.
Savory pancakes are just as versatile as their sweet counterparts, allowing for endless creativity in their flavor combinations.
I used a simple just-add-water pancake mix to make a batch of herb-infused pancakes. I poured one cup of the dry mix into a bowl, then added a quarter teaspoon of fine sea salt, a few grinds of black pepper, dried chives, and freshly chopped cilantro. After gently stirring the herbs with the dry ingredients, I whisked in the recommended amount of water. A little butter went into the pan, and the pancakes cooked as usual.
The pancakes turned out light and fluffy, perfectly browned, and bursting with aromatic herbal and floral notes in every bite. The best part was how well they paired with my parmesan scrambled eggs, creating a balanced, harmonious dish—something I usually don't achieve with traditional sweet pancakes. While I chose the herbal version, you could experiment with countless variations for added flavor. Next time, I’m thinking of adding a couple teaspoons of hot sauce or a dollop of salsa macha. You could even try adding finely chopped dried meat, like bacon bits, or make a cheesy version by folding in shredded cheddar.
Pancake batter tends to be light, so here’s a tip: start with small amounts of finely chopped add-ins to prevent them from sinking to the bottom and burning. Keep to about two tablespoons of savory extras for a batch of six- to four-inch pancakes. Otherwise, let your imagination run wild. The following recipe uses a boxed mix, offering a sweet-savory flavor profile. You could top the finished pancakes with a spread of cream cheese (or a dollop of savory whipped cream), garnished with capers and lox, for a fancy hors d'oeuvres-style breakfast.
Herbed Pancakes from a Box Mix
Ingredients:
1 cup of box mix
¼ teaspoon of salt
¼ teaspoon of black pepper
1-2 tablespoons of chopped mixed herbs
⅔ cup of water
Combine the first four ingredients in a small mixing bowl. Gradually whisk in the water. Fry the pancakes in a pan over medium-low heat with either butter or oil. Serve them with eggs, salmon, cream cheese, or enjoy them alone as a tasty snack.
