These savory pancakes are seasoned with sun-dried tomatoes, herbs, and parmesan cheese. They are packed with flavor and make a great breakfast or lunch! You won’t miss sweet pancakes with this recipe!
Below you will find information about the ingredients and how to prepare the recipe. For the measurements and detailed instructions scroll down to the printable recipe card.
Here’s what you need to make these delicious savory pancakes:
- Flour – you can use all-purpose flour or buckwheat flour (this is what the original recipe called for, both of these flours work in this recipe). Buckwheat flour is a little bit healthier, naturally gluten-free, and has a wonderful nutty flavor.
- Sun-dried tomatoes – I used tomatoes in oil, sold in a jar. This oil is very aromatic and I’m adding it to the pancake batter and also I cook the pancakes with it – this makes such a difference and is also a good opportunity to use up the whole jar. If you don’t have sun-dried tomatoes in a jar you can use dry sun-dried tomatoes in a packet. You need to let it soak in boiling water until soft then drain and use in the recipe. Use clarified butter / butter / or frying oil for cooking the pancakes.
- If you’re looking for more recipes using sun-dried tomatoes check out this recipe for Tuscan chicken pasta or Creamy Tuscan chicken with gnocchi. Here you can find all my sun-dried tomato recipes.
- Herbs – I used basil and oregano but you can use any of your favorite herbs or spice mixes like Italian seasoning.
Step by step instructions
The pancakes on the pictures below are made with buckwheat flour so they are a little bit darker in color. The pancakes on the main photos are made with all-purpose flour.
STEP 1: Add all the wet ingredients into a bowl (egg, finely chopped sun-dried tomatoes, oil from the sun-dried tomato jar, milk, yogurt).
STEP 2: Add all the dry ingredients into a small bowl (grated Parmesan, flour, baking powder and soda, salt, pepper, oregano, basil) and mix together.
STEP 3: Whisk the wet ingredients until combined.
STEP 4: Add the dry ingredients to the wet ingredients and whisk until just combined. Don’t overmix the batter.
STEP 5: Heat some oil from the sun-dried tomato jar in a non-stick pan. When hot, add a heaped tablespoon of batter per pancake. Cook over medium or medium-low heat until the bottom of the pancakes is golden brown.
STEP 6: Flip over and cook briefly on the other side. Transfer to a plate and repeat with the remaining batter.
How to serve them
- I like to serve them with cherry tomatoes, plain yogurt, and fresh basil.
- You could also serve them with pesto.
These pancakes can be easily reheated. Store them in the fridge for up to 3 days then reheat in a dry non-stick pan. They make a great make-ahead breakfast.
The pancake batter can not be prepared in advance. You can prepare the wet ingredients and dry ingredients and store them separately (in the fridge), then combine just before cooking.
How to freeze pancakes: Pancakes freeze very well! Wrap them in plastic foil and freeze for up to 3-6 months. Thaw in the fridge then reheat in a dry pan on both sides until warm.
Tips for cooking any type of pancakes
- How to measure flour: Fluff the flour by stirring it in the bag/flour container with a spoon. Spoon the flour and sprinkle it into your measuring cup. Sweep off the excess flour with the back of a knife.
- The pan and oil must be well-heated or the pancakes will soak up the fat and be flat and dense instead of light and fluffy.
- The most important thing is to cook the pancakes over medium-low heat. If you flip them over too soon they may fall apart. If you cook the pancakes over too high heat they will just burn on the outside and won’t be cooked through in the middle. This is important for American-style thick pancakes. I cook thin pancakes (crepes) over high heat.
- The second batch cooks more quickly, so you may need to lower the heat.
- Cook the pancakes longer on the first side and just briefly on the other side.
- If the pancakes are hard to flip over, they fall apart or tear, it means that they are not ready yet to be flipped over. Try to reduce the heat and cook them a little longer.
- If you’re already experienced, you can cook the pancakes on two pans simultaneously.
- Use a non-stick pan, the best is a pancake pan (shown on the photos) which has low rims – this makes flipping pancakes very easy. This recipe will work on any non-stick pan, though. A griddle is also very good for cooking pancakes.
- Cooking time depends also on the type of pan. The pancakes will cook a little longer on a heavy-bottomed pan, and it won’t be so easy to burn them so that you can cook them over medium or medium-high heat. If your pan has a thin bottom you need to reduce the heat as the pancakes will cook much quicker, and it will be easier to burn them. Cooking time depends also on the material and color of the pan (black pans cook quicker).
- How to keep the pancakes warm: keep them on a heat-proof plate in the oven at 80°C / 175°F
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
RATE THE RECIPE
(click on the stars)
- 1 large egg
- ¼ cup (60g) milk
- ½ cup (120g) plain yogurt
- ¼ cup finely chopped sun-dried tomatoes about 5 sun-dried tomatoes
- 2 tablespoons oil from the sun-dried tomatoes jar or olive oil
- ¾ cup (90g) all-purpose flour spooned and leveled, buckwheat flour also works
- ¼ cup (25g) grated Parmesan cheese packed
- ¾ teaspoon salt or to taste
- ¼ teaspoon ground black pepper
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- cherry tomatoes
- fresh basil leaves
- plain yogurt
- Mix the dry ingredients in a small bowl.
- Whisk the wet ingredients in a medium/large bowl.
- Add the dry ingredients to the wet ingredients and whisk until just combined. Do not overmix the batter.
- Heat some oil from the sun-dried tomatoes jar (about 1 tablespoon) or clarified butter/frying oil in a non-stick skillet over medium heat.
- When hot, scoop about 1 spoonful of batter onto the skillet for each pancake.
- Cook for about 2 minutes until golden on the bottom, flip over and cook briefly on the other side.
- Repeat until you have worked through all the batter.
- How to serve the pancakes: I like to serve them with plain yogurt and a simple tomato and basil salad, drizzled with olive oil and sprinkled with parmesan cheese
- You can use healthier buckwheat flour instead of all-purpose flour in this recipe.
- How to measure flour: 1. Fluff the flour by stirring it in the bag/flour container with a spoon. 2. Spoon the flour and sprinkle it into your measuring cup. 3. Sweep off the excess flour with the back of a knife.
- Calories = 1 serving (1/2 of the recipe, 4 pancakes). This is only an estimate!