Cheese Chive Pancakes have become my go-to for a quick and incredibly satisfying meal, and I think you’ll love them too! I remember the first time I tried making them – I was aiming for a savory breakfast that felt a little more special than usual, and these delivered. The aroma of melted cheddar and fresh chives filling my kitchen was just heavenly. These savory cheese chive pancakes are wonderfully fluffy and have just the right amount of cheesy goodness. Making these homemade cheese chive pancakes is surprisingly simple, and they’re perfect for breakfast, lunch, or even a light dinner. Let’s get cooking!
Why You’ll Love These Cheese Chive Pancakes
You’re going to adore these pancakes for so many reasons:
- The flavor is absolutely divine – a perfect balance of savory cheese and fresh chives.
- They are incredibly quick to whip up, making them a fantastic option for busy mornings.
- This easy cheese chive pancake recipe is a winner for even beginner cooks.
- They’re surprisingly budget-friendly, using simple pantry staples.
- Kids and adults alike rave about the cheesy, savory taste.
- It’s a versatile dish that works for breakfast, brunch, or a light lunch.
- You’ll find this easy cheese chive pancake recipe makes for a wonderfully satisfying meal.
- Enjoy a delicious, homemade breakfast that feels special without a lot of fuss.
Ingredients for Cheese Chive Pancakes
Gathering your ingredients is the first step to making these delightful cheese chive pancakes. This recipe creates a wonderfully fluffy cheese chive pancake batter that’s packed with flavor. Here’s what you’ll need:
- 1 cup self-raising flour – this is key for fluffy pancakes
- 1 teaspoon salt – enhances all the savory flavors
- 1 cup milk – use whole milk for richness, or any milk you have
- 1 large egg – at room temperature if possible, helps bind the batter
- 1 cup mature cheddar cheese, grated – the star of the show for that cheesy goodness
- 1/4 cup Parmesan cheese, grated – adds another layer of savory flavor
- 1 bunch chives, chopped – for that fresh, oniony bite
- 2 tablespoons butter and oil mixture – for cooking and adding richness
- Optional Toppings: Additional butter, additional cheese
How to Make Cheese Chive Pancakes
Making these savory pancakes is a breeze, and the results are so worth it. Follow these simple steps for perfectly fluffy, cheesy goodness every time. It’s a straightforward process that lets you focus on the delicious outcome.
- Step 1: Start by preheating your oven to 350°F (175°C). This helps keep your cooked pancakes warm while you finish the batch.
- Step 2: In a large mixing bowl, sift together the 1 cup self-raising flour and 1 teaspoon salt. Sifting ensures no lumps and helps create lighter pancakes.
- Step 3: In a separate bowl, whisk the 1 cup milk and 1 large egg until they are well combined. This liquid base will hydrate the flour.
- Step 4: Gradually pour the wet ingredients into the dry ingredients, whisking gently until you have a smooth batter. Don’t overmix; a few small lumps are okay.
- Step 5: Now for the best part! Gently fold in the 1 cup mature cheddar cheese, grated and the 1/4 cup Parmesan cheese, grated, along with the 1 bunch chives, chopped. The batter will look thick and delicious.
- Step 6: Melt the 2 tablespoons butter and oil mixture in a small saucepan or directly in your frying pan. This mixture helps prevent sticking and adds a lovely richness.
- Step 7: Heat a frying pan or griddle over medium-high heat. You want it hot enough to sizzle, but not so hot that it burns the pancakes instantly.
- Step 8: Lightly grease the hot pan with a little of the butter-oil mixture. This is crucial for preventing sticking and achieving that beautiful golden color.
- Step 9: Using a tablespoon, drop portions of the batter onto the hot pan. Aim for about 1/4 cup of batter per pancake to create generously sized pancakes.
- Step 10: Cook each pancake until bubbles start to form on the surface and the underside is a lovely golden brown. This usually takes about 2.5 minutes. It’s a visual cue that tells you it’s time to flip.
- Step 11: Carefully flip the pancakes using a spatula and cook for another 2-2.5 minutes, or until the other side is also golden and the pancakes are puffed up and fluffy. Learning how to cook cheese chive pancakes properly means watching for these visual cues.
- Step 12: Transfer the cooked Cheese Chive Pancakes to a clean tea towel to keep them warm while you cook the rest of the batter.
- Step 13: Repeat the greasing and cooking process until all the batter is used up. Following these steps on how to cook cheese chive pancakes ensures a consistent, delicious result.
- Step 14: Once all are cooked, you can optionally serve them with a little extra butter and a sprinkle of cheese for an even more decadent treat.
Pro Tips for the Best Cheese Chive Pancakes
Want to elevate your cheese chive pancakes from good to absolutely amazing? I’ve picked up a few tricks that make all the difference:
- Don’t overmix the batter! A few lumps are fine; overmixing develops the gluten too much, which can lead to tough pancakes instead of the fluffy ones we want.
- Ensure your pan is properly heated before adding the batter. Too low, and they’ll be greasy; too high, and they’ll burn before cooking through. Medium-high is your sweet spot.
- Grate your cheese freshly. Pre-shredded cheese often has anti-caking agents that can affect how well it melts into the batter.
- Use fresh chives! Dried chives just don’t offer the same vibrant flavor and fresh bite that makes these so special.
What’s the secret to perfect Cheese Chive Pancakes?
The real secret to achieving those wonderfully fluffy cheese chive pancakes lies in not overmixing the batter and ensuring your cooking surface is perfectly heated. A hot, lightly greased pan is crucial for a good sear and even cooking. For more pancake tips, check out these buttermilk pancakes with maple syrup apples.
Can I make Cheese Chive Pancakes ahead of time?
You can definitely prepare the cheese chive pancake batter a few hours in advance and store it in the refrigerator. However, it’s best to cook them just before serving for the freshest taste and texture. For meal prep, cook them and then store them.
How do I avoid common mistakes with Cheese Chive Pancakes?
The most common pitfall is overmixing, which can make your pancakes dense. To avoid pancakes that are flat, make sure your leavening agent (self-raising flour) is fresh and your pan is hot enough before you start cooking. Don’t overcrowd the pan either! For more on ingredients, learn about the many benefits of onions.
Best Ways to Serve Cheese Chive Pancakes
These delightful cheese chive pancakes are incredibly versatile and delicious served in a few different ways. They’re perfect on their own, but I also love them with a dollop of sour cream or a side of crispy bacon. For a truly satisfying brunch or light dinner, consider pairing them with a fresh green salad or some roasted vegetables. They make a fantastic base for a hearty meal, and as savory breakfast pancakes, they’re a hit any time of day. You can even top them with a fried egg for an extra protein boost!
Nutrition Facts for Cheese Chive Pancakes
Here’s a breakdown of the nutritional goodness you get in each of these delicious cheese chive pancakes. They’re a satisfying way to start your day or enjoy a savory treat. Remember that these are approximate values. For a healthy side, try this mediterranean chickpea salad.
- Calories: 220 kcal
- Fat: 9 g
- Saturated Fat: 5 g
- Protein: 8 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Sugar: 1 g
- Sodium: 400 mg
Nutritional values are estimates and can vary based on the specific ingredients and portion sizes you use. For more information on healthy eating, consider looking into sustainable farming practices.
How to Store and Reheat Cheese Chive Pancakes
Don’t worry if you have leftovers of these amazing cheese chive pancakes; they store beautifully and reheat like a dream. Once cooked, let the pancakes cool completely on a wire rack. This is important to prevent condensation, which can make them soggy. For the best storage of cheese chive pancakes, place them in an airtight container or wrap them well in plastic wrap, then aluminum foil.
You can keep them in the refrigerator for about 3 to 4 days. If you want to store them for longer, freezing is a great option. Wrap individual pancakes tightly in plastic wrap and then place them in a freezer-safe bag or container. They’ll stay good in the freezer for up to 3 months. To reheat, you can pop them in the microwave for about 30-60 seconds per pancake, or for a crispier result, reheat them in a toaster oven or a dry skillet over medium heat until warmed through.
Frequently Asked Questions About Cheese Chive Pancakes
What are cheese chive pancakes?
Cheese chive pancakes are savory pancakes infused with the delicious flavors of melted cheese and fresh chives. Unlike traditional sweet pancakes, these offer a delightful cheesy, slightly oniony taste that makes them perfect for breakfast, brunch, or even a light lunch. Think of them as a savory, fluffy twist on a classic pancake.
Can I use different types of cheese in these pancakes?
Absolutely! While cheddar and Parmesan are fantastic, feel free to experiment. Gruyere, Monterey Jack, or even a sharp white cheddar would be delicious. For a different flavor profile, try a bit of crumbled feta or goat cheese. The key is to use cheeses that melt well and complement the chives.
Why are my cheese chive pancakes flat?
If your cheese chive pancakes are coming out flat, it could be a few things. First, ensure your self-raising flour is fresh and has not expired, as this is your primary leavening agent. Also, make sure your pan or griddle is hot enough before you add the batter. If the pan isn’t hot, the batter spreads too much before it can cook and puff up.
Are there any vegetarian options for these pancakes?
Yes, these cheese chive pancakes are already vegetarian! They don’t contain any meat products, making them a wonderful option for anyone following a vegetarian diet. The combination of cheese and chives provides all the savory satisfaction you need.
Variations of Cheese Chive Pancakes You Can Try
Once you’ve mastered the classic cheese chive pancakes, why not get a little creative? These variations are fantastic ways to switch up your favorite savory breakfast pancakes. They’re all about adding a personal touch to these already delightful dishes.
- Spicy Kick: For a bit of heat, add a pinch of cayenne pepper or a finely minced jalapeño to the batter along with the chives. This turns them into delicious spicy cheese chive pancakes.
- Cream Cheese Swirl: Dollop a small amount of cream cheese into the center of each pancake just before flipping. It creates a wonderfully creamy texture inside.
- Bacon & Cheese: Cook and crumble about 4 strips of bacon, then fold them into the batter along with the cheese and chives. It adds a salty, smoky crunch that’s irresistible.
- Herbed Cheese Pancakes: Beyond chives, try adding other fresh herbs like parsley, dill, or even a hint of thyme to your batter. These herbed cheese pancakes offer a more complex, aromatic flavor profile.
Quick Cheese Chive Pancakes: Easy Savory Recipe
- Total Time: 30 minutes
- Yield: 4 pancakes 1x
- Diet: Vegetarian
Description
Fluffy and savory cheese and chive pancakes, perfect for breakfast or any meal.
Ingredients
- 1 cup self-raising flour
- 1 teaspoon salt
- 1 cup milk
- 1 large egg
- 1 cup mature cheddar cheese, grated
- 1/4 cup Parmesan cheese, grated
- 1 bunch chives, chopped
- 2 tablespoons butter and oil mixture for cooking
- Optional Toppings: Additional butter, additional cheese
Instructions
- Sift self-raising flour and salt into a mixing bowl.
- In a separate bowl, whisk together milk and egg until combined.
- Gradually mix the milk and egg mixture into the flour mixture to create a smooth batter.
- Gently fold in the grated mature cheddar cheese and chopped chives into the batter.
- Melt the butter and oil mixture in a small saucepan.
- Heat a frying pan or griddle over medium-high heat.
- Lightly grease the hot pan with the butter-oil mixture.
- Using a tablespoon, drop portions of the batter onto the hot pan to form pancakes.
- Cook each pancake until bubbles form on the surface and the underside is golden brown, about 2.5 minutes.
- Flip the pancakes and cook for another 2-2.5 minutes until golden and fluffy.
- Transfer the cooked cheese chive pancakes to a clean tea towel to keep warm.
- Repeat with the remaining batter.
- Optionally, serve with extra butter and a sprinkle of cheese.
Notes
- For best results, ensure the pan is hot before adding batter.
- Adjust heat as needed to prevent burning.
- Leftovers can be stored in the fridge for 2-3 days or frozen.
- Reheat well in the microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan-fried
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 60 mg
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