If you’re looking for a quick, protein-packed breakfast that’s both satisfying and easy to make, the Egg and Cheese Pancake is your new best friend. With just a handful of everyday ingredients, you can whip up a savory pancake that’s fluffy on the inside, golden on the outside, and bursting with cheesy goodness in every bite. Whether you’re cooking for yourself on a busy morning or making a quick snack, this recipe is simple, budget-friendly, and customizable.
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Egg and Cheese Pancake
Equipment
- Non-stick frying pan
- Mixing bowl
- Whisk
Ingredients
Main Ingredients
- 2 large eggs Beaten.
- ¼ cup grated cheese Cheddar or your preferred cheese.
- ¼ cup all-purpose flour For structure.
- ¼ cup milk For a smoother batter.
- ½ tsp baking powder For a fluffy texture.
- ¼ tsp salt Adjust to taste.
- ¼ tsp black pepper For added flavor.
- 1 tbsp butter or oil For cooking.
Instructions
- In a mixing bowl, whisk together the eggs, milk, and grated cheese.
- Add the flour, baking powder, salt, and black pepper. Stir until combined.
- Heat a non-stick frying pan over medium heat and add butter or oil.
- Pour half of the batter into the pan, spreading evenly.
- Cook for 3-4 minutes until golden brown on the bottom and bubbles form on the surface.
- Flip the pancake carefully and cook for another 2-3 minutes until fully cooked.
- Repeat with the remaining batter.
- Serve hot with your favorite toppings like sour cream, herbs, or extra cheese.
Notes
Why You’ll Love This fluffy cheese pancake
- Quick & Easy – Ready in just 10 minutes.
- High in Protein – Keeps you full for hours.
- One-Bowl Recipe – Minimal cleanup required.
- Versatile – Works for breakfast, brunch, or even a light dinner.
- Kid-Friendly – Cheesy flavor that kids love.
Try to see : Nutritional Benefits of eggs
Ingredients for Egg and Cheese Pancakes
- 2 large eggs
- ¼ cup shredded cheese (cheddar or mozzarella)
- ¼ cup all-purpose flour
- 2–3 tbsp milk (regular or dairy-free)
- ½ tsp baking powder
- A pinch of salt and pepper
- 1 tsp butter or oil (for greasing the pan)
Step-by-Step Instructions For protein-rich pancake
Step1: Prepare the Batter
In a medium bowl, whisk the eggs until they’re well-beaten and slightly frothy. Add the shredded cheese, milk, salt, and pepper, mixing until well combined. Sift in the flour and baking powder, then gently stir until a smooth batter forms. Avoid overmixing to keep the pancake light and fluffy.
Step2: Heat the Pan
Place a non-stick skillet or griddle over medium heat. Add butter or oil and swirl it around so the entire cooking surface is lightly coated.
Step3: Cook the Pancake
Pour the batter into the skillet, spreading it gently into a circle about 6 inches wide. Cook for 2–3 minutes, or until bubbles start forming on top and the edges look set. Flip carefully with a spatula and cook the other side for another 2–3 minutes, or until golden brown.
Step4: Serve
Transfer your egg and cheese pancake to a plate. Enjoy it as is, or pair it with fresh vegetables, salsa, or avocado slices for extra flavor.
Tips for the Best cheesy egg recipe
- Choose the Right Cheese – Cheddar adds a sharp, savory taste while mozzarella gives you a mild, stretchy texture.
- Don’t Overmix – This keeps your pancake light and airy.
- Adjust the Thickness – For a thinner pancake, add a splash more milk; for a thicker one, reduce the milk slightly.
- Cook on Medium Heat – High heat can burn the outside before the inside cooks through.
Delicious Variations to Try
Add Veggies
Mix in finely chopped spinach, bell peppers, or onions for extra nutrition and color.
Make It Spicy
Add a pinch of chili flakes or diced jalapeños for a fiery kick.
Turn It Into a Wrap
Cook a thinner pancake, then fill it with chicken, tomatoes, and lettuce before rolling it up.
Nutrition Benefits
This egg and cheese pancake isn’t just tasty—it’s also packed with nutrients:
| Nutrient | Benefit |
|---|---|
| Protein | Supports muscle repair and keeps you full longer |
| Calcium (from cheese) | Strengthens bones and teeth |
| Vitamins (from eggs) | Boosts immunity and eye health |
| Healthy fats | Provides lasting energy |
Storage and Meal Prep
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Wrap in parchment paper, place in a freezer bag, and freeze for up to 1 month.
- Reheat: Warm in a skillet or toaster oven for best texture.
Frequently Asked Questions (FAQs)
Can I make this without flour?
Yes! You can skip the flour for a low-carb version, though the pancake will be softer.
What’s the best cheese to use?
Cheddar and mozzarella are top picks, but you can experiment with gouda, Swiss, or feta.
Can I make this dairy-free?
Yes—use plant-based milk and vegan cheese.
How do I make it fluffier?
dd a little extra baking powder and cook the pancake on low-medium heat for a slower rise.
Conclusion
The Egg and Cheese Pancake is the ultimate solution for busy mornings when you want something quick, filling, and delicious. It’s a recipe that’s as flexible as it is satisfying—easy to make, easy to customize, and perfect for anyone who loves a warm, savory start to the day.
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