Savory Dinner Pancakes

Breakfast for dinner? Yay! or Nah…
Serving traditionally breakfast foods for dinner is a surprisingly controversial idea. It can be especially problematic when you have a toddler who will not sleep if you give them too much sugar right before bed…

So what to do when dinner time approaches and all you are craving is pancakes…
My suggestion is to make breakfast into dinner! Savory pancakes was my delicious solution to this serious issue!

These savory dinner pancakes are seriously decadent and the whole family devoured them! For weeks we told everyone we talked to about these pancakes…

We may be a little addicted but I’m telling you they are worth it!

Now the toddler was expecting sweet, syrupy pancakes when we told her what was for dinner so she was a little disappointed… But once we convinced her to try some, even she got on board!

Below is my version of this recipe but please mix it up with your own preferences and share what you come up with!

Pancake Batter:

  • 1 ¾ cups (210g) plain (all purpose) flour
  • 1 tbsp baking powder
  • pinch of salt
  • 1 Zucchini – shredded & drained (squeeze as much liquid out as possible)
  • 1 large egg
  • 1 ¼ cups milk (full or half fat)
  • 8 green onions – finely chopped
  • 1 tsp butter
  • ½ cup grated cheddar cheese

Chili Butter:

  • 4 tbsp butter – slightly softened
  • Garlic chili sauce


  • Bacon – baked and chopping into small pieces
  • Cheddar cheese – shredded
  • Tomatoes – diced
  • Bell pepper – diced
  • Green onions – diced
  • Fried egg


*prepare zucchini – Shred your zucchini and using a cheese cloth squeeze as much liquid out of it as possible. Too much liquid will ruin the consistency of your pancakes.*

In a large bowl place the flour, baking powder, salt and egg.

Start to mix slowly with a balloon whisk or fork whilst slowly adding in the milk. You should end up with quite a thick pancake batter. Do not overmix, it’s fine if it’s still a little bit lumpy. Stir in ¾ of the green onions and your drained shredded zucchini.

Now make your chili butter by mixing the butter and chili sauce together in a small bowl. Once mixed, place in the fridge to firm up.

Heat a tab of butter on a medium-high heat in a large frying pan. Add a blob of pancake batter, approx. 1/2 cup to the center of the pan. Sprinkle some cheese on top of the gooey batter and gently press with your finger.

Cook for 1 ½-2 minutes, until bubbles appear on top of the pancake. Turn the pancake over and allow to cook for another minute or two, until cooked through.

You will probably have to work in batches – as this recipe makes 12 pancakes. Keep the cooked pancakes warm by placing them in a pre-warmed oven.

To serve, slather with chili butter and top with whatever you like. We used more cheddar cheese, green onions, diced bell peppers, diced tomatoes, crumbled bacon, and a fried egg.


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