Savory Ham and Cheese Pancakes: Prepare to ditch the syrup and enter a world of breakfast bliss! Forget everything you thought you knew about pancakes because this recipe is about to redefine your morning routine. Imagine fluffy, golden pancakes studded with salty ham and melty cheese – a delightful combination that’s both comforting and surprisingly sophisticated.
While pancakes are often associated with sweet toppings, savory versions have a rich history in various cultures. Think of the Korean savory pancakes, “pajeon,” or the French “galettes.” These dishes demonstrate that the humble pancake is a versatile canvas for culinary creativity. Our savory ham and cheese pancakes draw inspiration from this global tradition, offering a delightful twist on a classic breakfast staple.
So, why are these pancakes so irresistible? It’s the perfect balance of flavors and textures. The savory ham and cheese create a satisfying depth of flavor, while the fluffy pancake provides a comforting base. They’re also incredibly easy to make, perfect for a quick weekday breakfast or a leisurely weekend brunch. Plus, they’re a fantastic way to use up leftover ham! Get ready to experience a pancake revolution – your taste buds will thank you!
Ingredients:
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon granulated sugar
- ½ teaspoon salt
- 1 ¼ cups buttermilk (or 1 ¼ cups milk + 1 tablespoon lemon juice or vinegar)
- 2 large eggs
- 3 tablespoons unsalted butter, melted, plus more for greasing the pan
- 1 cup cooked ham, diced
- 1 cup shredded cheddar cheese (or your favorite cheese blend)
- ¼ cup chopped green onions (optional)
- Freshly ground black pepper, to taste
Preparing the Batter:
- First, let’s get our dry ingredients ready. In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. Make sure everything is well combined so that the baking powder and soda are evenly distributed. This will ensure our pancakes rise nicely and have a light and fluffy texture.
- Now, for the wet ingredients. In a separate bowl, whisk together the buttermilk (or your milk and lemon juice/vinegar mixture), eggs, and melted butter. If you’re using the milk and lemon juice/vinegar substitute, let it sit for about 5 minutes to curdle slightly – this helps mimic the tanginess of buttermilk.
- Alright, time to combine the wet and dry ingredients. Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon. Be careful not to overmix! Overmixing can develop the gluten in the flour, resulting in tough pancakes. We want a batter that’s just combined, with a few lumps still visible.
- Now, for the best part – adding the savory goodies! Gently fold in the diced ham, shredded cheese, and chopped green onions (if using). Again, be gentle to avoid overmixing. Season with freshly ground black pepper to taste. I like a generous amount of pepper to really bring out the savory flavors.
- Let the batter rest for about 5-10 minutes. This allows the gluten to relax and the baking powder and soda to start working their magic. You’ll notice the batter will thicken slightly.
Cooking the Pancakes:
- Heat a lightly greased griddle or large skillet over medium heat. You can use butter, cooking spray, or oil to grease the pan. I prefer butter for the added flavor, but be careful not to let it burn. The pan is ready when a drop of water sizzles and evaporates quickly.
- Pour ¼ cup of batter onto the hot griddle for each pancake. You can adjust the amount of batter depending on how large you want your pancakes to be. Leave some space between each pancake so they have room to spread.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. You’ll know it’s time to flip when bubbles start to form on the surface of the pancakes and the edges look set.
- Carefully flip the pancakes using a spatula and cook for another 2-3 minutes, or until the second side is golden brown. Gently press down on the pancakes with the spatula to ensure they cook evenly.
- Remove the cooked pancakes from the griddle and place them on a plate. You can keep them warm in a preheated oven (200°F) while you cook the remaining batter.
- Repeat steps 2-5 until all the batter is used. Remember to grease the griddle as needed to prevent the pancakes from sticking.
Serving Suggestions:
These savory ham and cheese pancakes are delicious on their own, but here are a few ideas to take them to the next level:
- Serve with a fried egg on top. The runny yolk adds richness and flavor.
- Drizzle with maple syrup or hot sauce. The sweet and savory combination is surprisingly delicious.
- Serve with a side of sour cream or Greek yogurt. This adds a tangy and creamy element.
- Add a sprinkle of fresh herbs, such as chives or parsley. This adds a pop of color and freshness.
- Make them into pancake sandwiches. Layer the pancakes with ham, cheese, and your favorite toppings.
Tips and Tricks:
- Don’t overmix the batter. Overmixing will result in tough pancakes. Mix until just combined, with a few lumps still visible.
- Let the batter rest. Resting the batter allows the gluten to relax and the baking powder and soda to start working, resulting in lighter and fluffier pancakes.
- Use a hot griddle. A hot griddle is essential for achieving golden brown pancakes. The pan is ready when a drop of water sizzles and evaporates quickly.
- Don’t flip the pancakes too early. Wait until bubbles start to form on the surface of the pancakes and the edges look set before flipping.
- Keep the pancakes warm. Keep the cooked pancakes warm in a preheated oven (200°F) while you cook the remaining batter.
- Experiment with different cheeses and meats. Try using different types of cheese, such as Gruyere or Swiss, or different types of meat, such as bacon or sausage.
- Add vegetables. You can add other vegetables to the batter, such as chopped bell peppers, onions, or spinach.
- Make them ahead of time. These pancakes can be made ahead of time and reheated. Store them in an airtight container in the refrigerator for up to 3 days. To reheat, microwave for 30-60 seconds or bake in a preheated oven (350°F) for 5-10 minutes.
- Freeze them for later. These pancakes can also be frozen for longer storage. Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer bag. They can be stored in the freezer for up to 2 months. To reheat, microwave for 1-2 minutes or bake in a preheated oven (350°F) for 10-15 minutes.
Variations:
- Spicy Ham and Cheese Pancakes: Add a pinch of red pepper flakes or a dash of hot sauce to the batter for a spicy kick.
- Vegetarian Ham and Cheese Pancakes: Omit the ham and add more vegetables, such as chopped bell peppers, onions, or spinach.
- Gluten-Free Ham and Cheese Pancakes: Use a gluten-free all-purpose flour blend in place of the regular all-purpose flour.
- Dairy-Free Ham and Cheese Pancakes: Use a dairy-free milk alternative, such as almond milk or soy milk, in place of the buttermilk. You can also use a dairy-free cheese alternative.
Detailed Explanation of Ingredients:
- All-Purpose Flour: This is the base of our pancake batter. It provides structure and helps to bind the ingredients together.
- Baking Powder and Baking Soda: These are leavening agents that help the pancakes rise and become light and fluffy. Baking powder is a complete leavening agent, meaning it contains both an acid and a base. Baking soda, on the other hand, is a base and requires an acid (like buttermilk) to activate.
- Granulated Sugar: A small amount of sugar adds a touch of sweetness and helps to balance the savory flavors. It also helps the pancakes to brown nicely.
- Salt: Salt enhances the flavors of all the other ingredients.
- Buttermilk: Buttermilk adds a tangy flavor and helps to tenderize the pancakes. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 ¼ cups of milk. Let it sit for about 5 minutes to curdle slightly.
- Eggs: Eggs provide structure, richness, and moisture to the pancakes.
- Unsalted Butter: Melted butter adds flavor and richness to the batter. It also helps to keep the pancakes moist.
- Cooked Ham: Diced ham adds a savory and salty flavor to the pancakes. You can use any type of cooked ham that you like.
- Shredded Cheddar Cheese: Cheddar cheese adds a cheesy and melty flavor to the pancakes. You can use any type of cheese that you like, such as Gruyere, Swiss, or Monterey Jack.
- Chopped Green Onions: Green onions add a mild onion flavor and a pop of color to the pancakes. They are optional, but I highly recommend them.
- Freshly Ground Black Pepper: Black pepper adds a touch of spice and enhances the savory flavors.
Troubleshooting:
- Pancakes are too flat: This could
Conclusion:
This isn’t just breakfast; it’s a breakfast revolution! These Savory Ham and Cheese Pancakes are a must-try because they’re the perfect blend of comfort food and culinary adventure. Forget the same old sweet pancakes; we’re talking about a flavor explosion that will tantalize your taste buds and leave you craving more. The salty ham, the melty cheese, and the fluffy pancake base create a symphony of textures and tastes that’s simply irresistible. Trust me, once you try these, you’ll never look at pancakes the same way again.
But the best part? These pancakes are incredibly versatile!
Serving Suggestions & Variations
Think of these as a blank canvas for your culinary creativity. Want to elevate your brunch game? Serve them with a dollop of sour cream or Greek yogurt and a sprinkle of fresh chives. A drizzle of hot sauce adds a delightful kick for those who like a little heat. For a more substantial meal, top them with a fried egg – the runny yolk cascading over the ham and cheese is pure perfection.
And the variations are endless! Feeling adventurous? Try adding some diced jalapeños to the batter for a spicy twist. Or, swap out the ham for crispy bacon or crumbled sausage. Vegetarian? No problem! Simply omit the ham and add some sautéed mushrooms, spinach, or roasted red peppers. You could even experiment with different cheeses – Gruyere, Swiss, or even a sharp cheddar would all be delicious.
For a truly decadent experience, consider adding a touch of Dijon mustard to the batter. It adds a subtle tang that complements the ham and cheese beautifully. Another fantastic addition is a sprinkle of everything bagel seasoning on top of the cooked pancakes. The sesame seeds, poppy seeds, and dried garlic add a wonderful textural element and a burst of flavor.
These Savory Ham and Cheese Pancakes are also fantastic for meal prepping. Make a big batch on the weekend and store them in the refrigerator for a quick and easy breakfast or lunch during the week. They reheat beautifully in the microwave or toaster oven.
Don’t be afraid to get creative and experiment with different ingredients and toppings to create your own signature version of these savory pancakes. The possibilities are truly endless!
I’m so excited for you to try this recipe! It’s a guaranteed crowd-pleaser, whether you’re serving it to your family, friends, or just yourself. It’s a fun and delicious way to start the day, and it’s sure to become a new favorite in your household.
So, what are you waiting for? Gather your ingredients, fire up your griddle, and get ready to experience the magic of Savory Ham and Cheese Pancakes.
I can’t wait to hear what you think! Please, share your photos and experiences in the comments below. Let me know what variations you tried and what toppings you loved. I’m always looking for new ideas and inspiration, and I’m sure other readers would love to hear your feedback as well. Happy cooking!
Savory Ham and Cheese Pancakes: The Ultimate Breakfast Recipe
Fluffy pancakes loaded with diced ham, cheddar cheese, and green onions for a flavorful and satisfying savory breakfast.
By: LanaCategory: BreakfastDifficulty: EasyCuisine: AmericanYield: 8-10 pancakesDietary: VegetarianIngredients
Instructions
Recipe Notes
- Don’t overmix the batter for the best texture.
- Letting the batter rest is crucial for light and fluffy pancakes.
- A hot griddle is essential for golden brown pancakes.
- Experiment with different cheeses, meats, and vegetables.
- Serve with a fried egg, maple syrup, hot sauce, sour cream, or fresh herbs.
- Pancakes can be made ahead of time, stored in the refrigerator for up to 3 days, or frozen for up to 2 months.
Frequently Asked Questions
→ How do I ensure the bread stays moist?Use fresh, ripe ingredients and avoid overmixing the batter. Store in an airtight container.→ Can I substitute ingredients?Yes, you can substitute similar ingredients while maintaining the basic ratios for best results.→ How long does this bread keep?Store tightly wrapped at room temperature for 2-3 days, or refrigerate for up to a week.→ What if I don't have all the spices?You can adjust spices to taste or substitute with similar warming spices.→ Can I freeze this bread?Yes, wrap individual slices and freeze for up to 3 months. Thaw at room temperature before serving.
