Stuffed Breakfast Pancakes

by
Print Recipe

Introduction

Stuffed Breakfast Pancakes are a fun and delicious twist on traditional pancakes, filled with your favorite breakfast ingredients like scrambled eggs, cheese, and vegetables. These pancakes are fluffy on the outside with a savory surprise inside, creating the perfect bite-sized combination of flavors. Whether you’re looking for a satisfying breakfast to start your day or a fun brunch option for family and friends, Stuffed Breakfast Pancakes are a guaranteed hit. They’re customizable to suit your preferences, and the savory fillings make them a hearty, filling meal.

I remember the first time I made these for a weekend brunch with friends. The pancakes were golden and fluffy, and when everyone took that first bite and discovered the savory filling, their faces lit up with excitement. What’s great about these pancakes is how versatile they are—you can stuff them with whatever you like! From scrambled eggs and cheese to bacon, spinach, or mushrooms, the possibilities are endless. The savory pancakes are so satisfying, making them a complete meal in themselves.

These pancakes are surprisingly easy to make too. With a basic pancake batter and a few ingredients for the filling, you can create a hearty and flavorful breakfast in no time. Whether you’re making them for a special brunch or just looking to treat yourself to something unique, Stuffed Breakfast Pancakes will always leave everyone asking for more!

Perfect for:

  • Breakfast or brunch
  • Brunch parties
  • Family meals
  • Creative pancake lovers
  • Quick meal prep

Why You’ll Love This Recipe

Here’s why Stuffed Breakfast Pancakes will become your go-to breakfast treat:

  • Customizable Fillings: You can fill your pancakes with any combination of eggs, cheese, vegetables, or even plant-based proteins, making this dish as versatile as it is delicious.
  • Fluffy and Delicious: The pancakes are light and fluffy, with the filling providing a savory and satisfying contrast.
  • Perfect for Meal Prep: Prepare the pancakes in advance and reheat them for a quick and easy breakfast throughout the week.
  • Hearty and Filling: This dish is packed with protein and nutrients, perfect for fueling your day.
  • Kid-Friendly: The fun stuffed pockets inside the pancakes are sure to be a hit with kids.

Preparation and Cooking Time

  • Total Time: 35-40 minutes
  • Preparation Time: 15 minutes
  • Cooking Time: 20-25 minutes
  • Servings: 4 servings (2 stuffed pancakes per person)
  • Calories per serving: Approximately 350-400 calories
  • Key Nutrients: Protein: 15g, Carbs: 45g, Fat: 15g

Ingredients

Gather these ingredients to make your Stuffed Breakfast Pancakes:

For the Pancakes:

  • 1 ½ cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ¼ cups buttermilk (or regular milk)
  • 1 large egg
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract

For the Filling:

  • 3 large eggs, scrambled
  • 1 cup shredded cheese (cheddar, mozzarella, or a mix)
  • ½ cup diced bell peppers (red, green, or both)
  • ¼ cup diced onions (optional)
  • 1 tablespoon olive oil or butter for cooking the vegetables
  • Fresh herbs (parsley, chives, or spinach) for garnish (optional)

For Serving (optional):

  • Sour cream or Greek yogurt
  • Hot sauce or salsa
  • Sliced avocado

Ingredient Highlights

  • Buttermilk or Milk: The buttermilk gives the pancakes a tender and fluffy texture, but you can substitute with regular milk if needed.
  • Eggs: Provide the foundation for the pancake batter and are used to create a delicious scrambled filling.
  • Cheese: Adds a creamy, gooey element to the filling. You can mix and match your favorite cheeses!
  • Bell Peppers & Onions: These vegetables add a savory and slightly sweet flavor to the filling.
  • Butter: Adds flavor and helps to make the pancakes light and fluffy.

Step-by-Step Instructions

Here’s how to make Stuffed Breakfast Pancakes:

Make the Pancake Batter:

  1. Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. Mix the Wet Ingredients: In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until well combined.
  3. Combine the Wet and Dry Ingredients: Add the wet ingredients to the dry ingredients, and stir gently until just combined. Be careful not to overmix; it’s okay if the batter is a bit lumpy.

Prepare the Filling:

  1. Scramble the Eggs: In a small bowl, beat the eggs and cook them in a skillet over medium heat with a bit of olive oil or butter until scrambled and fully cooked. Remove from the pan and set aside.
  2. Cook the Vegetables: In the same skillet, add a little more butter or oil and sauté the diced bell peppers and onions until softened (about 5 minutes). Set aside.
  3. Combine the Filling: Once the vegetables have cooled slightly, mix them with the scrambled eggs and shredded cheese.

Cook the Pancakes:

  1. Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
  2. Pour the Batter: For each pancake, pour ¼ cup of batter onto the skillet and spread it into a circle. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for an additional 1-2 minutes until golden brown and cooked through.
  3. Add the Filling: Once the pancake is cooked, spoon 2 tablespoons of the egg and vegetable filling onto the center of the pancake. Fold the pancake in half to encase the filling. Cook for an additional 1 minute to ensure the filling is warmed through.
  4. Repeat the Process: Continue cooking and stuffing the remaining pancakes.

Serve and Garnish:

  1. Serve: Serve the stuffed pancakes warm with a dollop of sour cream, a drizzle of hot sauce, or a side of salsa. Garnish with fresh herbs or avocado slices for added flavor and color.

How to Serve

  • With a Side of Fresh Fruit: Pair with berries, sliced bananas, or any of your favorite fruits for a refreshing side.
  • As a Brunch Option: Serve with orange juice or iced tea for a complete brunch experience.
  • With Yogurt or Sour Cream: A dollop of yogurt or sour cream complements the savory pancakes perfectly.
  • Spicy Kick: Top with salsa or hot sauce if you love a little extra heat.
  • With Avocado Slices: Add fresh avocado for a creamy, satisfying bite.

Additional Tips

  • Make Ahead: You can prepare the filling in advance and refrigerate it for up to 2 days. This will save time in the morning.
  • Customizable Fillings: Feel free to add your favorite ingredients like spinach, mushrooms, or even a vegetarian sausage substitute for a different twist.
  • Fluffy Pancakes: Be careful not to overmix the batter to keep the pancakes light and fluffy.

Recipe Variations

  1. Vegetarian Stuffed Breakfast Pancakes: Replace the eggs with tofu scramble or a vegetarian sausage substitute.
  2. Mushroom and Spinach Stuffed Pancakes: Add sautéed mushrooms and spinach for a savory, earthy filling.
  3. Mexican-Inspired Stuffed Pancakes: Fill with scrambled eggs, cheese, and sautéed onions, peppers, and black beans, then top with salsa.
  4. Mediterranean Stuffed Pancakes: Fill with scrambled eggs, feta cheese, olives, and sautéed tomatoes.
  5. Vegan Stuffed Pancakes: Use a plant-based milk and egg substitute, like flax eggs, and fill with sautéed vegetables and vegan cheese.
  6. Cheesy Herb Stuffed Pancakes: Add fresh herbs like parsley or chives to the filling for an extra burst of flavor.
  7. Sweet and Savory Stuffed Pancakes: Add a drizzle of honey or maple syrup to the filling for a sweet touch.
  8. Avocado and Cheese Stuffed Pancakes: Add mashed avocado and cheese for a creamy, flavorful filling.
  9. Breakfast Sausage Stuffed Pancakes (no pork): Use turkey sausage or a plant-based sausage option for a savory protein-packed filling.
  10. Loaded Potato Stuffed Pancakes: Add mashed potatoes, cheese, and chives for a loaded potato-inspired filling.

Freezing and Storage

  • Freezing: Let the pancakes cool completely, then freeze in an airtight container or zip-top bag for up to 1 month. Reheat in the microwave or on a skillet.
  • Storage: Keep leftovers in the fridge for up to 3 days. Reheat before serving.

Special Equipment

  • Non-stick skillet or griddle
  • Spatula for flipping
  • Bowl for mixing the filling

FAQ Section

  1. Can I make these pancakes gluten-free? Yes, use a gluten-free flour blend for the pancake batter.
  2. Can I make these in advance? Yes, prepare and cook the pancakes, then store them in the fridge or freezer for later use.
  3. Can I add meat to the filling? Absolutely, use chicken, turkey sausage, or your favorite protein!
  4. Can I make the filling vegetarian? Yes, simply add your favorite vegetables and cheese.
  5. How can I make these pancakes vegan? Use plant-based milk, vegan eggs, and non-dairy cheese for a completely vegan breakfast.

Conclusion

Stuffed Breakfast Pancakes are the ultimate combination of fluffy, savory, and satisfying, making them a perfect choice for breakfast or brunch. Whether you stuff them with cheese, eggs, vegetables, or your favorite fillings, these pancakes offer a delicious twist on the classic breakfast favorite.

Customizable and hearty, these stuffed pancakes are sure to become a go-to dish for your mornings. Whether you’re serving them to family, friends, or just treating yourself, each bite delivers the perfect balance of savory goodness and fluffy texture.

I’d love to see how your Stuffed Breakfast Pancakes turn out! Snap a photo, share it on social media, and don’t forget to tag me—I can’t wait to see your creative and tasty fillings! Enjoy your breakfast feast!

Leave a Comment