Sweet or savory, with a salad and cheese or fruit and maple — little cheese pancakes made with cheese, a bit of flour, and eggs. That’s it. A recipe to bookmark and keep for breakfast or dinner. The kids, and adults, will thank you.
3-Ingredient Cheese Pancakes
PrintIngredients
For about 10-12 small pancakes:
- 1 cup (about 250 g) sour cream (see note for savory options)
- 5 heaping tablespoons self-rising flour
- 2 medium eggs
*For the savory version: add 1/2 teaspoon salt
*For the sweet version: add 2 tablespoons sugar, maple syrup, or honey
Instructions
- In a medium bowl, add all the ingredients and mix into a smooth batter.
- Lightly grease a pan with a little butter or olive oil and spoon in portions of the batter. Do not flatten — the pancakes will spread slightly on their own.
- Cook on both sides until golden and serve.
3-Ingredient Cheese Pancakes
Notes
- You can replace the flour with whole-grain flour like spelt.
- If not using self-rising flour, add 1 teaspoon baking powder to the flour.
- You can also use red lentil flour or oat flour.
- Instead of white cheese, you can use sour cream, 5% Greek Yogurt strained, or Farmer’s cheese.
- Add raisins, blueberries, or raspberries to the sweet version for something extra special.
- For the savory version add a bit of Bulgarian cheese, grated cheese (Edam, Gouda, Monterey Jack), oregano, or corn
