Go Back
+ servings
One savory pancake on a plate

Loaded Savory Pancakes

Everyone loves pancakes! And pancakes are great when you're craving breakfast for dinner. Especially with my Loaded Savory Pancakes.
5 from 6 votes
Print Pin
Course: Main Meal
Cuisine: American
Keyword: Breakfast for Dinner, savory pancake recipe
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8 4-inch pancakes
Author: Laura Franco


  • 1 cup of all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3/4 cup milk
  • 1/4 cup sour cream
  • 1 egg
  • 1 teaspoon white vinegar
  • 1 TBS canola oil for cooking pancakes
  • 6-8 slices of cooked and crumbled bacon
  • 1/2 cup shreeded medium cheddar cheese
  • 1 cup corn
  • 1 TBS fresh chived cut small
  • 1 TBS chopped parsley
  • Garnishes optional - sour cream and fresh parsley


  • Mix together the milk, egg, sour cream, and vinegar.
  • In a separate bowl, mix together flour, sugar, salt, pepper, and baking powder.
  • Pour the wet ingredients into the dry ingredients and mix. The batter may be a little lumpy but that's ok.
  • Place the batter in the refrigerator to rest for 10 minutes.
  • After the batter has rested, add the corn, cheese, bacon, and herbs.
  • Heat a large skillet on high.
  • Add the canola oil.
  • Turn the heat down to medium.
  • Scoop pancake batter onto skillet.
  • When you see small holes form on the top of the batter, it's time to flip the pancake.
  • Cook for another few minutes until you see the edges start to crisp.
  • Remove the pancakes from the skillet.
  • Garnish with sour cream and fresh parsley.