Skip the Syrup: 6 Savory Pancakes for Breakfast (or Dinner!)

Anjali Prasertong
Anjali Prasertong
Anjali Prasertong is a writer and public health dietitian focused on food systems, racial equity, and nutrition. Originally from Los Angeles, she has taught English in rural Japan, worked as a private chef in Malibu, and led an innovative city-funded corner store program in New Orleans that increased fresh food access in low-income neighborhoods. She was previously a contributing editor for The Kitchn, and currently lives in Denver with her husband and two kids.
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published Mar 8, 2012
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(Image credit: Emily Han)

Even if your morning cravings lean more salty than sweet, you can still enjoy a stack of hot, fluffy pancakes for breakfast. Ham, leeks, cheese and even quinoa give these six pancake recipes a savory twist.

Savory pancakes would make an unusual addition to a weekend brunch, or a satisfying weekday breakfast if you made the batter the night before. A few of these recipes are even hearty enough to stand in for dinner.

FROM THE KITCHN
• Ricotta Pancakes with Spinach and Cherry Tomatoes
• How To Make Scallion Pancakes

ELSEWHERE ON THE WEB
• Dill Pancakes with Country Ham and Cheese at Fine Cooking
• Cottage Cheese & Cauliflower Pancakes at 101 Cookbooks
• Savory Leek Pancake with Smoked Gouda at Big Girls Small Kitchen
• Quinoa Cakes with Eggplant-Tomato Ragù and Smoked Mozzarella at Gourmet

Do you ever make savory pancakes?

Related: A Healthy Breakfast: Mark Bittman’s Cornmeal Pancakes

(Image: Emily Han)

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Breakfast