Irresistible Cheese & Chive Pancakes for Easy Cozy Mornings Recipe

Introduction

Start your day with these irresistible cheese and chive pancakes that bring a savory twist to a classic breakfast favorite. They’re quick to make, packed with flavor, and perfect for cozy mornings with family or friends.

Ingredients

• 1 cup Self-Raising Flour (Can substitute with plain/all-purpose flour plus 2 tsp baking powder for lift)
• 1 tsp Salt (Enhances flavor)
• 1 cup Milk (Try buttermilk for a tangy twist!)
• 1 large Egg (Can use a flax egg for vegan option)
• 1 cup Mature Cheddar Cheese (Feel free to substitute with your favorite cheese)
• 1/2 cup Parmesan Cheese (Adds a sharp bite)
• 1/4 cup Chives (Can substitute with green onions or omit)
• 2 tbsp Butter (Enhances flavor while cooking)
• 1 tbsp Oil (Helps prevent burning)

Instructions

1. Step 1: Sift the self-raising flour and salt into a large bowl.
2. Step 2: In a jug, whisk together the milk and egg until blended; gradually pour into the flour while stirring. Mix until smooth, then fold in the grated cheddar, parmesan cheeses, and chopped chives gently.
3. Step 3: In a small saucepan, melt the butter with a splash of oil. Meanwhile, heat a large frying pan or griddle over medium-high heat.
4. Step 4: Brush the pan lightly with the butter and oil mixture. Pour 1 tablespoon of batter for each pancake onto the pan. Cook for about 2½ minutes until bubbles form and edges turn golden. Flip and cook for another 2 to 2½ minutes until golden brown.
5. Step 5: Once cooked, transfer pancakes to a clean tea towel to keep them warm and soft while repeating with the remaining batter.
6. Step 6: Serve the pancakes warm, topped with additional butter, cheese, or chives if desired.

Tips & Variations

• Use buttermilk instead of regular milk to add a subtle tang and extra fluffiness.
• Try swapping chives with green onions for a milder onion flavor or omit entirely for a plain cheese pancake.
• For a vegan version, replace the egg with a flax egg and use plant-based milk and cheese alternatives.
• Keep cooked pancakes warm in a low oven (around 90°C / 200°F) if preparing a large batch.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them gently in a non-stick pan over medium heat or in the oven until heated through. Avoid microwaving as it can make them rubbery.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter up to a few hours in advance and keep it covered in the fridge. Give it a gentle stir before cooking to recombine any settled ingredients.

Can I freeze these cheese and chive pancakes?

Absolutely. Let the pancakes cool completely, then stack them with parchment paper in between and freeze in a sealed container or bag for up to 2 months. Reheat from frozen in a toaster or oven for best texture.

Irresistible Cheese & Chive Pancakes for Easy Cozy Mornings Recipe

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★★★★★

4.6 from 57 reviews

• Author: Matteo
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

These Irresistible Cheese & Chive Pancakes are a deliciously savory twist on classic pancakes, perfect for cozy mornings. Made with a blend of mature cheddar, Parmesan cheese, and fresh chives, they offer a rich, cheesy flavor balanced by a light, fluffy texture. Quick to prepare and cook in under 30 minutes, these pancakes make an effortless and comforting breakfast or brunch option.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup Self-Raising Flour (Can substitute with plain/all-purpose flour plus 2 tsp baking powder for lift)
• 1 tsp Salt (Enhances flavor)

Wet Ingredients

• 1 cup Milk (Try buttermilk for a tangy twist)
• 1 large Egg (Can use a flax egg for vegan option)

Cheese & Herbs

• 1 cup Mature Cheddar Cheese (Grated, feel free to substitute with your favorite cheese)
• 1/2 cup Parmesan Cheese (Grated, adds a sharp bite)
• 1/4 cup Chives (Chopped, can substitute with green onions or omit)

For Cooking

• 2 tbsp Butter (Enhances flavor while cooking)
• 1 tbsp Oil (Helps prevent burning)

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Instructions

1. Prepare the Batter: Sift the self-raising flour and salt into a large bowl to ensure an even texture. In a separate jug, whisk together the milk and egg until fully blended. Gradually pour the wet mixture into the flour while stirring continuously to avoid lumps. Mix until you achieve a smooth batter, then gently fold in the grated mature cheddar, Parmesan cheese, and chopped chives to distribute evenly without overmixing.
2. Heat the Cooking Fat: In a small saucepan, melt the butter together with a splash of oil over low heat. This combination enhances flavor and prevents the pancakes from sticking or burning during cooking.
3. Preheat the Pan: While the butter and oil are melting, heat a large frying pan or griddle over medium-high heat until hot enough to sizzle a drop of batter immediately upon contact.
4. Cook the Pancakes: Lightly brush the frying pan with the melted butter and oil mixture to coat the surface. Spoon approximately 1 tablespoon of batter for each pancake onto the pan. Cook for about 2½ minutes until bubbles form on the surface and the edges appear golden and slightly set. Carefully flip each pancake and cook the other side for an additional 2 to 2½ minutes until golden brown and cooked through.
5. Keep Warm: Transfer the cooked pancakes to a clean tea towel to keep them warm and soft while you proceed with cooking the remaining batter. This method helps maintain their ideal texture and temperature.
6. Serve: Serve the cheese and chive pancakes warm. Optionally, top with extra butter, additional grated cheese, or chopped chives to enhance the flavor and presentation. Enjoy as a satisfying breakfast or brunch dish.

Notes

• You can substitute self-raising flour with plain flour plus 2 teaspoons of baking powder if self-raising is unavailable.
• Use buttermilk instead of regular milk for a tangier flavor with extra tenderness.
• For a vegan version, replace the egg with a flax egg and use vegan cheese alternatives.
• If you prefer a milder herb flavor, green onions are a good substitute for chives or omit them entirely.
• Keeping cooked pancakes wrapped in a tea towel prevents them from drying out before serving.
• To reheat leftovers, warm them gently in a pan or oven to preserve their texture without drying out.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Frying
• Cuisine: British

Keywords: cheese pancakes, chive pancakes, savory pancakes, breakfast recipe, easy pancakes, cheesy breakfast, brunch ideas