Cheddar and Chive Pancakes
I’ve always loved a hearty breakfast that’s quick to whip up, and these savory Cheddar and Chive Pancakes are one of my favorites.
They’re cheesy, herby, and perfect for mornings when I want something comforting without much fuss.
Whether it’s a lazy Sunday brunch or a quick snack, these pancakes always hit the spot. Bonus? They reheat beautifully for busy weekdays.
Savory Cheddar and Chive Pancakes are fluffy and packed with cheesy goodness.
Made with a simple batter of self-raising flour, milk, eggs, cheddar, and fresh chives, they’re cooked to golden perfection in just minutes.
Enjoy them with butter, extra cheese, or your favorite breakfast toppings.
- 200 g self-raising flour
- 1 tsp salt
- 250 ml milk
- 1 egg
- 110 g mature cheddar cheese, coarsely grated
- 40 g Parmesan cheese, finely grated
- 10-15 g fresh chives, finely chopped
- 10 g butter + 1 tsp oil for cooking
- Sift the self-raising flour and salt into a large mixing bowl.
- Whisk the milk and egg together in a jug until well combined.
- Gradually pour the milk mixture into the flour, whisking to form a smooth batter.
- Gently fold in the grated cheddar, Parmesan, and chopped chives.
- Heat a frying pan or griddle over medium heat and melt the butter with the oil.
- Test the heat by letting a small drop of batter sizzle in the pan. Adjust as needed.
- Drop a tablespoon of batter onto the pan for each pancake, leaving space to spread.
- Cook for 2-3 minutes until bubbles appear around the edges, then flip and cook for another 2-2½ minutes until golden.
- Repeat with the remaining batter, greasing the pan lightly between batches.
- Serve warm with a dab of butter or extra cheese, if desired.
For the best texture, avoid overmixing the batter. These pancakes store well in the fridge for up to 3 days or can be frozen for later use. Reheat in a microwave to keep them fluffy.