Savory Broccoli Pancakes Recipe

Savory Broccoli Pancakes
Jessica Harlan
  • 20 mins
  • Prep: 15 mins,
  • Cook: 5 mins
  • Yield: 12 3-in pancakes (4-6 servings)

These savory broccoli pancakes are a versatile snack or meal component. They can be served in a stack with a fried egg on top for brunch, or in place of cornbread or muffins alongside soup or stew. They make a great snack, dipped in warm marinara sauce or savory yogurt dip. Or they can be made in tiny rounds and topped with a dollop of herbed goat cheese or a morsel of smoked salmon for an appetizer. If you like savory pancakes, be sure to also check out the recipe for savory Corn Pancakes.

Cooking Equipment Needed: Garlic tool, chef's knife, cutting board, measuring cups, measuring spoons, liquid measuring cup, blender (one to try: Blendtec Designer Series 625), electric or stovetop griddle or large nonstick skillet (Try the Presto Cool Touch Electric Griddle or the Swiss Diamond Double Burner Griddle), turning spatula

What You'll Need

  • 1 cup broccoli florets (fresh)
  • 1 clove garlic (minced)
  • 1 shallot (coarsely chopped)
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup milk (whole)
  • 1 egg
  • 1 tablespoon parsley (roughly chopped fresh)
  • 5 fresh chives
  • 1/2 teaspoon salt (Kosher)
  • 1/8 teaspoon black pepper
  • Butter, for griddle or pan

How to Make It

  1. Place the broccoli, garlic, and shallot in a blender and pulse until it’s finely chopped. Add the flour, baking powder, milk and egg. Run the blender on medium speed just until all the ingredients are combined into a thick batter. Add the parsley, chives, salt and pepper and pulse until the parsley is mixed into the batter.
  2. Heat a skillet or griddle and coat the cooking surface with butter. Spoon about 2 tablespoons batter for each pancake onto the griddle. Cook for about 3 minutes, until the underside is lightly browned, then flip and cook for 2 minutes more. Transfer to a paper towel lined plate and keep warm under aluminum foil until all the pancakes are made. Serve warm or at room temperature.

    Note: For a savory yogurt dip, combine one cup of plain yogurt with 1 teaspoon minced fresh chives, 1/4 teaspoon garlic powder and 1/4 teaspoon kosher salt. Mix well.

    Nutritional Guidelines (per serving)
    Calories 136
    Total Fat 4 g
    Saturated Fat 1 g
    Unsaturated Fat 2 g
    Cholesterol 37 mg
    Sodium 545 mg
    Carbohydrates 21 g
    Dietary Fiber 2 g
    Protein 5 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)