Cheese & Chive Pancakes Recipe

I absolutely adore making and sharing this Cheese & Chive Pancakes Recipe because it’s a savory twist on a comforting classic that never fails to delight. These pancakes are fluffy, cheesy, and generously flecked with fresh chives, giving each bite a burst of flavor that feels both indulgent and homey. Whenever I’m craving something quick yet special, this recipe is my go-to because it’s super straightforward but tastes like I spent hours in the kitchen crafting it.

Why You’ll Love This Cheese & Chive Pancakes Recipe

From the very first bite of these pancakes, I’m greeted with the perfect balance of sharp, nutty cheese and the mild oniony freshness of chives. The mature Cheddar adds a rich, savory depth, while the Parmesan contributes a subtle tang and extra complexity that really lifts the flavor profile. I love how the combination creates a satisfying warmth and melt-in-your-mouth texture that feels like comfort food with a gourmet twist.

What makes this Cheese & Chive Pancakes Recipe stand out for me is how incredibly approachable it is. With just a handful of staple ingredients, I can pull together a batch of these beauties in under half an hour. They’re ideal for a leisurely weekend brunch, a fun appetizer for guests, or even a cozy weeknight dinner when I want something a bit different. Plus, I appreciate how adaptable they are—there’s room to tweak the cheeses or add spices, so I never get bored of them.

Ingredients You’ll Need

Each ingredient in this Cheese & Chive Pancakes Recipe plays an essential role, combining to create a texture that’s light yet cheesy, with bursts of vibrant color and flavor from the chives. These simple ingredients come together beautifully to make an irresistibly tasty batter.

• Self-raising flour: Provides the light and fluffy structure that gives the pancakes their signature lift without extra fuss.
• Salt: Enhances all the flavors, especially the cheese, making every bite more pronounced.
• Milk: Adds moisture to create a smooth batter and helps bind everything.
• Egg: Acts as a natural binder and contributes to the rich texture.
• Mature Cheddar cheese: The star ingredient for that sharp, creamy cheese flavor.
• Parmesan cheese: Adds a nutty, slightly salty depth and helps with browning.
• Chives: Provide a fresh, mild onion flavor and a lovely splash of green color.
• Butter and oil (for cooking): Ensure a beautifully golden, slightly crisp exterior without sticking.

Directions

Step 1: Start by sifting the self-raising flour and salt together into a large mixing bowl to ensure even distribution and avoid any lumps in your batter.

Step 2: In a separate jug, whisk the milk and egg until the mixture is smooth and well combined—this will help the batter come together easily.

Step 3: Make a well in the center of the flour mixture and slowly pour in the milk and egg mixture while whisking continuously to form a smooth, lump-free batter.

Step 4: Gently fold in the coarsely grated mature Cheddar cheese, finely grated Parmesan, and the finely chopped chives, distributing them evenly throughout the batter.

Step 5: In a small saucepan, melt the butter with the oil over low heat, then remove from heat—this creates the perfect fat mixture for cooking.

Step 6: Heat a large frying pan or griddle to medium-high. Brush it lightly with the melted butter and oil mixture and wait for it to sizzle, indicating the pan is hot enough.

Step 7: Pour one tablespoon of batter per pancake into the pan, making sure not to crowd them. I recommend cooking a test pancake first to adjust the temperature if needed.

Step 8: Cook the pancakes until bubbles form around the edges and the underside is golden brown—this usually takes about 2 and a half minutes, with an extra 30 seconds if necessary.

Step 9: Flip the pancakes carefully and cook the other side for another 2 to 2 and a half minutes. If they’re not ready to turn after 3 minutes, increase the heat slightly.

Step 10: As you finish cooking, wrap the pancakes in a clean tea towel to keep them warm while you cook the rest, lightly greasing the pan each time with the butter and oil mixture.

Step 11: Serve the pancakes warm with a little extra butter and a sprinkle of grated cheese if you like, to really amplify the flavor.

Servings and Timing

This Cheese & Chive Pancakes Recipe makes approximately 16 pancakes, perfect for serving about 4 people as a main dish or more as an appetizer. The prep time is just 10 minutes, and cooking takes about 20 minutes, so from start to finish, you’re looking at around 30 minutes. There’s no resting time required, which means you can have these cheesy delights on your plate almost immediately after mixing your batter.

How to Serve This Cheese & Chive Pancakes Recipe

When I serve these pancakes, I love pairing them with simple sides that complement the richness rather than overpower it. A fresh green salad with a lemony vinaigrette or a bowl of mixed roasted vegetables balances the savory cheese beautifully. Sometimes, I top them with a dollop of sour cream or crème fraîche for a cool contrast, and I often garnish with extra chopped chives for that fresh pop of color.

For a crowd-pleasing presentation, stacking the pancakes with thin layers of butter melting between them makes for a gorgeous platter. I also think these pancakes look inviting arranged in a circular pattern on a large serving dish with small bowls of various toppings—like smoked salmon, avocado slices, or a tangy chutney—for a fun and interactive meal experience.

As for drinks, I recommend something crisp and refreshing: a chilled glass of sparkling water with lemon, a light white wine like Sauvignon Blanc, or an herbaceous gin and tonic. These drinks highlight the cheese and chive flavors without overwhelming the palate. I usually serve these pancakes warm but they’re also delicious at room temperature, making them great for buffet-style parties or picnics.

Variations

I really enjoy experimenting with different cheeses when making this Cheese & Chive Pancakes Recipe. For a milder flavor, swapping mature Cheddar for a young Gouda or Monterey Jack works beautifully. If you like a sharper taste, consider adding a bit of blue cheese or Taleggio for a more pungent punch. Parmesan can also be replaced with Pecorino Romano for an extra salty bite.

If you have dietary considerations, you can easily make gluten-free pancakes by substituting the self-raising flour with a gluten-free blend and adding a teaspoon of baking powder to help with rise. Vegan versions are totally achievable too, by using plant-based milk and egg replacers; for the cheese, vegan cheddar-style shreds bring that cheesy taste without dairy. I always suggest a gentle pan temperature for vegan versions as they tend to be a bit more delicate.

For a fresh twist, try stirring in finely chopped spring onions, fresh dill, or even a pinch of smoked paprika into the batter. Cooking the pancakes on a griddle rather than a frying pan can give them an extra crispy edge, which I love for added texture contrast. These little tweaks keep the Cheese & Chive Pancakes Recipe exciting and tailor it perfectly to your mood and pantry.

Storage and Reheating

Storing Leftovers

If you have any leftover pancakes, I store them in an airtight container in the fridge. They keep well for 2 to 3 days, which makes for an easy next-day snack or light meal. I find stacking them with some parchment paper in between helps prevent sticking and keeps them fresh to the last one.

Freezing

These pancakes freeze wonderfully. After cooking, let them cool completely and then layer them in a freezer-safe container or bag, separating each pancake with parchment or wax paper. They’ll hold their flavor and texture for up to 2 months in the freezer, which makes batch cooking a great option.

Reheating

For reheating, I recommend a quick zap in the microwave to retain their fluffy texture—about 20-30 seconds should do the trick depending on your microwave. If you prefer crispiness, a quick warm-up in a hot pan for 1-2 minutes on each side gives a lovely golden crust. Avoid reheating at too high a temperature for too long, as this can dry out the pancakes and toughen the cheese.

FAQs

Can I use regular flour instead of self-raising flour?

You can, but you’ll need to add about 2 teaspoons of baking powder to mimic the rising effect of self-raising flour. This keeps your pancakes light and fluffy.

What types of cheese work best in this recipe?

Mature Cheddar is my favorite for its strong taste, but you can mix in Parmesan, Gruyere, or even a sharp goat cheese for different flavor profiles. Just make sure to grate them finely or coarsely as the recipe suggests so they melt evenly.

Can I prepare the batter ahead of time?

Yes, you can mix the batter and store it covered in the fridge for up to 24 hours. Just give it a gentle stir before cooking, and be prepared for slightly more delicate pancakes due to the resting.

Are these pancakes suitable for kids?

Absolutely! Most kids love cheesy pancakes, and the chives add a mild flavor that’s usually well accepted. You can reduce or omit the chives if preferred for a more straightforward cheesy pancake.

What’s the best way to keep pancakes warm while cooking the rest?

I wrap the cooked pancakes in a clean tea towel and place them on a warmed plate. This method traps heat and moisture, keeping them soft and warm without drying out until serving.

Conclusion

I can’t recommend this Cheese & Chive Pancakes Recipe enough if you’re looking for something deliciously savory yet simple to prepare. It’s one of those recipes that feels homemade and special, perfect for sharing with family or friends. Trust me, once you try it, it will quickly become a favorite in your recipe collection as it has in mine!

Print