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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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