These amazing savory pancakes are so soft and fluffy, made with sour cream and filled with sun-dried tomatoes and parsley. They are flavorful on their own, but when topped with a crispy fried egg, they make a great breakfast.

savory pancakes with fried egg

This recipe is an alternative to the sweet pancakes with maple syrup that many people now and love. Here the pancakes are made savory, with herbs and seasoned sun dried tomatoes. Instead of maple syrup, they are topped with a crispy fried egg. The yolk coats each bite of pancakes, like syrup would.

Savory pancakes wirh fried egg and spinach

The secret of making these pancakes look really nice is finely chopping the parsley and sun-dried tomatoes. This way the pancakes have tiny green and red specks in them and look like a savory grown up version of funfetti pancakes.

To make them super flavorful with a light texture, I add sour cream to the batter. It really makes all the difference.

You could stretch this meal into 4 servings with extra fried eggs. I also like to add some lightly seasoned spinach on the side, for some balance.

More breakfast recipes to explore

savory pancakes with herbs and fried egg
savory pancakes with fried egg

Recipe

Savory pancakes with a fried egg and spinach

Savory pancakes with sun-dried tomatoes and herbs that make a great breakfast. Topped with a crispy egg, these are so satisfying to eat.
Prep 10 minutes
Cook 30 minutes
Total Time 40 minutes
Servings 2
Rating
5

Ingredients 
US | M

Pancakes
  • 1 large egg
  • 1/3 cup sour cream
  • 1 cup milk
  • 1 1/3 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 sun dried tomatoes finely chopped
  • 3 tablespoons fresh chopped parsley
  • oil or butter for greasing the pan
Eggs
  • 1 tablespoon oil
  • 2 large eggs
  • freshly ground pepper to taste
  • salt to taste

Instructions

  • First make the pancakes: Beat egg with sour cream and milk. Top with flour, baking soda and salt. Whisk until incorporated, then fold in tomatoes and parsley.
  • Warm a non stick skillet over medium-high heat. Add a few drops of oil or some butter, then ladle in about 1/4 cup (60 ml) of batter per pancake.
  • Cook the pancake for a few minutes until it starts to bubble, then flip it over and cook for another minute or so. Continue with the rest of the batter. Transfer the pancakes on a plate and cover them with aluminum foil as you bake the rest.
  • To make the eggs, reheat the pan over high heat and grease it with oil. When it's really hot, crack in the eggs close to the bottom of the pan.
  • Let the eggs cook until the edges are crispy and the egg white is cooked, but the yolk remains sunny.
  • Divide the pancakes between two plates and top with crispy egg. Season with salt and pepper to taste. If desired, add some baby spinach too.

Notes

The secret to a perfect crispy fried egg is a hot greased pan. Don’t drop in an egg until you are sure it’s hot enough. Then crack in the egg, with your face away from the pan. When the egg hits the pan, it’ll make a funny noise, the egg white bubbles will burst and splatter over the pan and the edges will immediately start to turn into a perfect crust. Let the egg cook until the whites go from translucent to completely white and aren’t runny anymore. You can brush the uncooked whites over the cooked parts with your spatula to ensure the whole egg white is cooked through and through.
April 10, 2015 – Updated on March 7, 2024
Breakfast

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  1. Kelsey M says:

    I always eat sweet pancakes but I do enjoy making them for dinner sometimes- this would be a great alternative to sweet ones! Yum!

    -Kelsey

    Reply
    1. Alice says:

      Do give savory pancakes a try, I think they’re totally worth it. 🙂

  2. Rachel (LittleChefBigAppetite) says:

    Wow!!! THESE LOOK SO GOOD! I love the combination of flavors. Do you think I can sub yogurt for the sour cream, it is what I have on hand right now.

    Reply
    1. Alice says:

      Thanks Rachel!
      Yes, definitely, you can use yogurt instead, especially if it’s Greek, because that one is normally thicker from the regular. Just add a bit more flour if needed.

  3. daria says:

    I’ve never had savory pancakes, what a revelation! These look delightful.

    Reply
    1. Alice says:

      Thanks Daria, and you totally need to try some. 🙂

  4. Sumit Agrawal says:

    it looks amazing.nice idea

    Reply
    1. Alice says:

      Thank you Sumit!