Go Back
Cheese & Chive Pancakes Recipe 
Ben Carraoli

Cheese & Chive Pancakes Recipe 

I recently made these Cheese & Chive Pancakes, and I have to tell you—they were a game-changer! I love how the cheese melts perfectly while the fresh chives add that subtle punch of flavor.
Print Recipe Pin Recipe
Total Time 25 minutes
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 large egg
  • ¾ cup milk
  • 2 tablespoons melted butter
  • ½ cup grated cheddar cheese
  • 2 tablespoons chopped fresh chives
  • 1 teaspoon mustard optional

Method
 

  1. In a bowl, whisk together flour, baking powder, salt, and black pepper. This ensures even distribution and a fluffier pancake.
  2. In another bowl, beat the egg with milk and melted butter. Add mustard if using. Slowly fold the wet ingredients into the dry mixture.
  3. Gently stir in the grated cheese and chopped chives. Be careful not to overmix—the batter should stay light and airy.
  4. Place a non-stick skillet over medium heat. Lightly grease it with butter or oil to prevent sticking and add flavor.
  5. Scoop batter into the pan, making small pancakes. Cook 2-3 minutes per side until golden brown and cooked through.
  6. Stack pancakes on a plate, keeping them warm in a low oven if making multiple batches.

Notes

  • I always grate the cheese fresh—it melts better than pre-shredded varieties.
  • I avoid overmixing the batter; a few lumps are okay.
  • I cook on medium heat; too high can burn the outside while leaving the inside raw.
  • I sprinkle extra chives on top for a fresh flavor burst.