These savory pancakes are soft, cheesy, and stuffed with gooey cheese and ham—making them the ultimate comfort food. Whether you're serving brunch, a quick lunch, or a creative weeknight dinner, these stuffed pancakes bring all the flavor and fun of a sandwich, but in pancake form!
Why Everyone Will Love This Recipe
- Perfectly fluffy with a salty, cheesy bite
- Filled with melty cheese and savory ham for extra indulgence
- Great for kids, lunchboxes, or make-ahead meal prep
- No special tools or skills needed—just a bowl and a skillet!
What Are Savory Stuffed Pancakes?
Savory pancakes are a spin on the traditional sweet breakfast favorite. Instead of syrup and fruit, these are filled with cheese, ham, and Parmesan for a salty, satisfying twist. In many cultures—from French crêpes to Korean jeon—savory pancakes are a beloved comfort food. This version is thick, cheesy, and stuffed in the center for a surprise bite every time.
Cooking Tips
- Use freshly grated Parmesan for maximum flavor.
- Don’t overmix the batter—it should be just combined for fluffier pancakes.
- Preheat your skillet to medium heat so the pancakes cook evenly without burning.
- Cover the pan while cooking to help the cheese inside melt completely.
- Try other fillings like sautéed mushrooms, spinach, or mozzarella for variety.
Frequently Asked Questions
Can I Make These Pancakes Ahead of Time?
Yes! Store them in an airtight container in the fridge and reheat in a skillet or microwave before serving.
What Cheese Works Best for Stuffing?
Mild cheeses that melt well—like mozzarella, fontina, or gouda—work great.
Can I Make Them Without Ham?
Definitely! Swap in sautéed vegetables, shredded chicken, or keep them just cheesy for a vegetarian version.
How Do I Make Them Gluten-Free?
Substitute the all-purpose flour with a 1:1 gluten-free flour blend for similar results.
How to Store
Allow pancakes to cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat or in the microwave until warmed through.
How to Freeze
Freeze cooked pancakes individually wrapped in parchment or plastic wrap. Store in a freezer-safe bag for up to 1 month. To reheat, thaw in the fridge and warm in a pan for crisp edges, or microwave for convenience.
Ingredients
How to Make Savory Stuffed Pancakes
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In a large bowl, whisk together flour, grated Parmesan, baking powder, and salt. Add the egg and milk. Stir until smooth and lump-free.
In a large bowl, whisk together flour, grated Parmesan, baking powder, and salt. Add the egg and milk. Stir until smooth and lump-free.
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Portion the batter into 4 equal parts. Fill a glass or cup with each portion to help pour and layer.
Portion the batter into 4 equal parts. Fill a glass or cup with each portion to help pour and layer.
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In a preheated skillet, pour about ¾ of one portion of batter. Add sliced cheese and ham in the center. Spoon the remaining batter on top to fully cover the filling.
In a preheated skillet, pour about ¾ of one portion of batter. Add sliced cheese and ham in the center. Spoon the remaining batter on top to fully cover the filling.
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Cook over medium heat for 2–3 minutes, or until golden underneath. Flip and cook the other side until fully set and golden. Repeat with remaining batter.
Cook over medium heat for 2–3 minutes, or until golden underneath. Flip and cook the other side until fully set and golden. Repeat with remaining batter.
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Transfer pancakes to a plate and serve warm, optionally with a green salad or dipping sauce on the side.
Transfer pancakes to a plate and serve warm, optionally with a green salad or dipping sauce on the side.
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