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.
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.
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
- Pizza beans toast (Beans cooked in tomato sauce, baked on toast with cheese. So simple and so good.)
- Rich blueberry granola pancakes (Sweet pancakes stuffed with granola and blueberries. These are anything but boring!)
- Crispy waffles with cinnamon peach sauce (The most incredible peach sauce in the world and the most perfect waffles.)
- Oatmeal banana pancakes (Very easy blender pancakes that use oats instead of flour.)
- Cottage cheese toast with grapes (So filling and simple.)
Recipe
Savory pancakes with a fried egg and spinach
Ingredients
- 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
- 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.
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
Do give savory pancakes a try, I think they’re totally worth it. 🙂
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.
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.
I’ve never had savory pancakes, what a revelation! These look delightful.
Thanks Daria, and you totally need to try some. 🙂
it looks amazing.nice idea
Thank you Sumit!
This looks delicious – the perfect brunch. I love the detailed directions on how to make a good fried egg, very helpful! I’m so glad I found your blog, I love it! The photography, and the recipes are mouth-watering!
You’re too kind, thank you so much! 🙂