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    Hungry Healthy Happy » Recipes » Vegetarian

    Savoury Pancakes with Caramelised Onion

    Published: Feb 24, 2020 · Modified: Feb 13, 2021 by Dannii · This post may contain affiliate links · 64 Comments

    724 shares
    • 297
    Jump to Recipe
    Diet: Low Carb / Vegetarian
    A savoury pancake with onions and spinach with a tex title overlay.

    Pancakes don't have to be sweet, and if you are wanting to go down the savoury pancake route then these Caramelised Onion and Cheddar Savoury Pancakes are the ones to put on your table. The creaminess of the cheese and the sweetness from the balsamic onions pair together perfectly. They even have some green veggies in them! Really quick and simple to make and cooked in just 10 minutes.

    Onion filled savoury pancake with a bowl of salad

    Whenever people think about pancakes, they usually think of the sweet kind. But pancakes can be so much more than that. We would happily eat pancakes for breakfast, lunch and dinner, so savoury makes a nice change.

    The French call these crepes and they are a basic mix of flour, egg and milk. What could be more simple than that?! Unlike American pancakes, which are thick and fluffy, these crepe pancakes have fillings and are folded. Everything is better with fillings!

    We have sweet pancake recipes for you to try as well. Take a look at our Apple Pancakes, Easy Mini Pancakes or our Banana Pancakes.

    Jump to:
    • Why you will love it
    • Ingredients needed
    • How to make savoury pancakes - Step by step
    • Pancake fillings
    • FAQs
    • Extra tips
    • More vegetarian recipes
    • Recipe
    • Feedback

    Why you will love it

    • Cooked in just 10 minutes
    • A nice alternative to sweet pancakes
    • Lots of options for filling
    • A fun way to eat more vegetables

    Ingredients needed

    • Plain flour
    • Egg
    • Skimmed milk - You could use whole milk or even a plant based alternative if you wanted to make these savoury pancakes dairy free (you would need to use a cheese alternative).
    • Red onion - These are so sweet and sticky once they have been caramelised. You could use a regular brown onion or even shallots instead though.
    • Mushrooms - These are a great way to bulk out the savoury pancakes and make the whole meal a little bit more filling. Try to use a variety of different mushrooms for extra texture.
    • Balsamic vinegar - This is where the sweetness comes from and helps to caramelise the onions. Try to use the best quality balsamic vinegar that you can find, as you really will be able to taste the difference.
    • Cheddar - We used an extra mature cheddar. This has such a strong flavour, meaning you don't have to use so much of it and it keeps the calories down. You could swap cheddar for a Swiss cheese.
    • Spinach - A great way to give these savoury pancakes a green veggie boost. You could swap it for kale if you like, but you should sauté the kale as it will be a little tougher.
    • Parsley - This freshens up the whole dish. You could swap parsley for chives.

    A full ingredients list with measurements is in the recipe card below.

    How to make savoury pancakes - Step by step

    One: Combine the flour and salt in a large bowl. Make a well and crack in the egg and pour in the milk and 1 tablespoon of oil.

    A mixing bowl containing flour and a cracked egg.

    Two: Whisk until you have a smooth batter. Set aside.

    A mixing bowl containing whisked pancake batter.

    Three: Heat the butter in a frying pan and add the onions. Fry until soft.

    A frying pan with sliced onion.

    Four: Add the mushrooms and balsamic vinegar and cook until it has reduced.

    A frying pan with cooked onion slices and chopped mushrooms.

    Five: Add the spinach and wilt and set aside.

    A frying pan containing sliced onions, chopped mushrooms and spinach.

    Six: Wipe a frying pan with oiled kitchen paper and heat over a moderate heat. Ladle the batter into the centre of the pan and tilt the pan so the batter spreads thinly around the pan. Cook undisturbed for 30 seconds.

    A frying pan with pancake batter poured into it.

    Seven: Flip the pancake and heat the other side for 30 seconds. Once cooked, put the pancake on a plate and cover with foil to keep it warm. Repeat with all the batter.

    A frying pan with a cooked pancake in it.

    Eight: Assemble the pancakes by adding a line of the onion mixture and then the grated cheese. Fold and serve.

    A folded pancake on a blue plate filled with onions.

    Pancake fillings

    The great thing about pancakes is that the filling options are almost endless, so why limit yourself to sweet fillings. There are so many savoury fillings that go well in pancakes and cheese and caramelised onion are just a couple of them. We also added some mushrooms and spinach for a veggie boost.

    We used mature cheddar, as you get lots of flavour without having to use too much of it, but you could use any cheese or a mixture. We like mozzarella and goats cheese too. Spinach and ricotta is a delicious combination.

    If you want to add some meat, then ham or leftover shredded chicken would work. Or bacon. Everything is better with bacon. We have also done a fish version with tinned tuna and grilled salmon.

    Other filling ideas:

    • Chorizo
    • Sweetcorn
    • Cooked potato
    • Kale
    • Swiss chard
    • Sausage
    • Bell peppers
    • Courgette (zucchini)
    • Leftovers (get really creative with the savoury pancakes and add leftovers from bolognese or chilli).
    The edge of a folded pancake with cheese, onions and herbs spilling out.

    FAQs

    Are savoury pancakes healthy?

    These pancakes can be a really nutritious meal, as it's easy to bulk them out with lots of vegetables. Try to keep the cheese to a minimum and adds lots of leafy greens and you will be on the right track.

    Can savoury pancakes be made in advance?

    Yes, you can make the batter in advance and then keep it in the fridge until you are ready to make the pancakes. 
    You can also make the whole pancakes ahead of time and then stack them on a plate with greaseproof paper between them. Just heat them through in a pan before you are ready to add your toppings.

    Can I add meat to these savoury pancakes?

    These are a great vegetarian meal option, however if you want to add some meat to it then you could add chopped ham or cooked shredded chicken. Cooked chopped bacon is always a good option too.

    What to serve savoury pancakes with.

    We would happily just eat 4 of these, especially when it is Shrove Tuesday. However, if you want to serve it with some sides, then we have some suggestions for you.
    Keep it cheesy with our Easy Cauliflower Cheese. If you want to continue down the vegetable route, then our Grilled Corn with Herb Butter or Broccoli Slaw are a good addition. Thinking that chips would go well with this? Why not try our Air Fryer Chips, or Baked Polenta Fries and then dip it in Cucumber Raita.

    heart icon

    Extra tips

    • Make sure you pour only a very thin layer of batter in to the pan. These are meant to be thin, light and delicate crepe type pancakes. Too much batter would make them stodgy.
    • You can freeze these pancakes for up to 3 months. Make sure to put a layer of baking paper between each pancake though, to stop them from sticking.
    • Make sure your pan is heated, but not so hot that it is smoking otherwise the pancakes will burn. It's best to brush the pan with oil, so it gets a light coating of oil.

    More vegetarian recipes

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      Baked Feta with Tomatoes
    • Creamy Leek Pasta in a pink bowl topped with chopped herbs.
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    If you’ve tried this savoury pancake recipe, let us know how you got on in the comments below.
    Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.

    Recipe

    Savoury pancakes filled with caramelised onions on a blue plate.

    Savoury Pancakes with Caramelised Onion

    By: Dannii
    Pancakes don't have to be sweet, and if you are wanting to go down the savoury pancake route then these Caramelised Onion and Cheddar Savoury Pancakes are the ones to put on your table.
    The words low carb in a white circle.
    Low Carb
    An illustration of a v-shaped plant.
    Vegetarian
    5 from 40 votes
    Pin Print Save recipe Recipe saved!
    Course: Lunch
    Cuisine: British
    Prep: 5 minutes mins
    Cook: 10 minutes mins
    Total: 15 minutes mins
    Servings: 4 people
    Calories: 192kcal
    Allergens:
    An illustration of a carton of milk.
    Dairy
    An illustration of a cracked egg.
    Eggs
    An illustration of two ears of wheat.
    Gluten
    An illustration of a wine glass.
    Sulphites
    Prevent your screen from going dark

    Ingredients

    • 50 g (0.5 cups) Plain flour - (all purpose)
    • 1 Egg
    • 150 ml (0.66 cups) Skimmed milk
    • 1 tablespoon Sunflower Oil - (plus extra for frying)
    • 1 pinch Sea salt
    • 1 Red onion - sliced
    • 8 Mushrooms - sliced
    • 60 g (0.5 cups) Mature cheddar - grated
    • 60 g (2 cups) Spinach
    • 1 tablespoon Balsamic vinegar
    • 1 teaspoon Butter
    • Fresh parsley - to garnish

    Instructions

    • Combine 50 g Plain flour and 1 pinch Sea salt in a large bowl. Make a well and crack in 1 Egg and pour in 150 ml Skimmed milk and 1 tablespoon Sunflower Oil.
    • Whisk until you have a smooth batter. Set aside.
    • Heat 1 teaspoon Butter in a frying pan and add 1 Red onion. Fry until soft.
    • Add 8 Mushrooms and 1 tablespoon Balsamic vinegar and cook until it has reduced.
    • Add 60 g Spinach and wilt and set aside.
    • Wipe a frying pan with oiled kitchen paper and heat over a moderate heat. Ladle the batter into the centre of the pan and tilt the pan so the batter spreads thinly around the pan. Cook undisturbed for 30 seconds.
    • Flip the pancake and heat the other side for 30 seconds. Once cooked, put the pancake on a plate and cover with foil to keep it warm. Repeat with all the remaining batter.
    • Assemble the pancakes by adding a line of the onion mixture and then 60 g Mature cheddar and some Fresh parsley. Fold and serve.
      60 g Mature cheddar, Fresh parsley

    Notes

    • Make sure you pour only a very thin layer of batter in to the pan. These are meant to be thin, light and delicate crepe type pancakes. Too much batter would make them stodgy.
    • You can freeze these pancakes for up to 3 months. Make sure to put a layer of baking paper between each pancake though, to stop them from sticking.
    • Make sure your pan is heated, but not so hot that it is smoking otherwise the pancakes will burn. It's best to brush the pan with oil, so it gets a light coating of oil.

    Nutritional Information

    Serving: 1pancake | Calories: 192kcal | Carbohydrates: 14g | Protein: 8g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 43mg | Sodium: 198mg | Potassium: 104mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1500IU | Vitamin C: 8.3mg | Calcium: 90mg | Iron: 0.7mg
    DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

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    Reader Interactions

    Comments

    1. Emma

      April 18, 2023 at 8:38 pm

      What size egg did you use please?

      Reply
      • Dannii

        April 19, 2023 at 10:28 am

        A medium egg.

        Reply
        • Emma

          April 19, 2023 at 7:30 pm

          Thanks so much

          Reply
    2. Lauren Haywards

      August 26, 2021 at 12:48 pm

      This looks so delicious. A completely new version of pancakes. Thanks for sharing such a delicious recipe. Can't wait to try the combination of caramelised onion and cheddar.

      Reply
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    Established in 2011, Hungry Healthy Happy has become one of the UK's most popular food blogs, with two successful recipe books published.

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