Savory Pancakes

Savory Pancakes
Anne Dolce


  • 2 Cups  pancake batter
  • 2 Cups  water
  •   Salt and pepper, to taste
  • 3 Tablespoons  butter
  • leeks, green parts removed, quartered, and sliced
  • 1/4 Pound  sliced ham, diced
  • 1/4 Pound  Swiss cheese, shredded
  •   Cooking spray

What I wanted to do with this recipe was make crepes, but what I did was get lazy and bought pancake batter instead. I'm pretty satisfied with the results, because I found that by making, thick, fluffly pancakes with savory ingredients instead of crepes, I was inevitablty making this doughy, cheesey, delicious pastry that's far better than a crepe, and something that I'll definitely be making for dinner (or breakfast) again. 

Click here to see Fall in Love with Breakfast Again — at Dinner.


In a large bowl, whisk together the pancake batter and water. (If you read the directions on the back of the box, you might notice that this recipe calls for more water than the directions; that's intentional, so make sure that your batter has a thin consistency.) Season with salt and pepper, to taste, and set aside. 

In a medium-sized sauté pan, melt 2 tablespoons of the butter and add the leeks. Season with salt and pepper, to taste, and sauté until the leeks until soft and slightly browned. Remove from the pan and add the remaining butter. When melted, add the ham, and sauté for a few minutes until browned and heated through. Add to the bowl with the leeks and stir well. 

Preheat the oven to 350 degrees. 

Wipe the pan clean and grease with the nonstick cooking spray. Add about 1 ½ cups of the pancake batter to the middle of the pan and then, using the handle, tip the pan in a circular motion so that the batter spreads out evenly into one thin layer. If you want a thicker pancake, add more batter. Turn the heat to medium-low and sprinkle an even amount of leeks, ham, and cheese on top.

Reduce the heat to low and cook the pancakes for 2-4 minutes, checking the bottoms to see if they are nicely browned. When browned, flip the pancake in 1/2 (to resemble an omelette) and press down firmly with your spatula. Flip back and forth a few times, and then remove from the pan and add to a baking sheet. Repeat with the rest of the batter until you make about 4-6 pancakes. Add the sheet to the oven and immediately reduce the oven temperature to 150 degrees or the lowest setting. Cook the pancakes in the oven for 8-10 minutes and serve. 


Calories per serving:

504 calories

Dietary restrictions:

Sugar Conscious, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 104g 160%
  • Carbs 206g 69%
  • Saturated 45g 227%
  • Fiber 4g 15%
  • Trans 1g
  • Sugars 5g
  • Monounsaturated 22g
  • Polyunsaturated 3g
  • Protein 68g 136%
  • Cholesterol 377mg 126%
  • Sodium 3,625mg 151%
  • Calcium 1,264mg 126%
  • Magnesium 199mg 50%
  • Potassium 1,108mg 32%
  • Iron 9mg 48%
  • Zinc 9mg 58%
  • Phosphorus 1,811mg 259%
  • Vitamin A 770µg 86%
  • Vitamin C 21mg 35%
  • Thiamin (B1) 2mg 108%
  • Riboflavin (B2) 2mg 100%
  • Niacin (B3) 11mg 53%
  • Vitamin B6 1mg 45%
  • Folic Acid (B9) 68µg 17%
  • Vitamin B12 4µg 72%
  • Vitamin D 2µg 0%
  • Vitamin E 2mg 11%
  • Vitamin K 48µg 60%
Have a question about nutritional data? Let us know.
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