This cheesy skillet pancake is the ultimate one-pan breakfast: golden and crisp at the edges, soft and melty in the middle, and packed with savory cheese flavor. A simple batter of eggs, sour cream, and grated cheese fries up in minutes, with fresh herbs adding a bright finish. Like our Fluffy High-Protein Cottage Cheese Pancakes, it is proof that a little cheese makes breakfast better — slice it like a pie and serve it warm.
Ingredients
- 3 eggs
- 250 g sour cream (or soft cottage cheese / Greek yogurt)
- 150 ml milk
- 100 g flour
- 100 g cheese, grated
- Fresh herbs to taste
Instructions
- Whisk the sour cream with the eggs until smooth (you can swap in soft cottage cheese or Greek yogurt).
- Add the milk, flour, grated cheese, and herbs; mix again.
- Fry in a hot skillet on both sides until golden and set.
Tips
- Swap the sour cream for soft cottage cheese or Greek yogurt if that is what you have on hand — the pancake stays just as tender.
- Use a well-seasoned cast-iron skillet and let the pancake set before flipping so the edges turn crisp and golden. Serious Eats explains how cast iron builds a beautifully browned crust.
- Stir the herbs in at the end of mixing so they stay bright green, and serve the pancake straight from the pan while the cheese is still melty.
Nutrition (per 100 g): 129 kcal, protein 10.2 g, fat 5.2 g, carbs 9.8 g.
For more pancake mornings, try our Golden Zucchini Pancakes next — or keep it classic with Classic Fluffy Kefir Pancakes.