Savory Broccoli Pancakes Recipe

By
Jessica Harlan
Jessica Harlan
Freelance food writer, trained chef, and kitchen equipment expert Jessica Harlan has written eight cookbooks on topics such as quinoa and ramen.
Learn about The Spruce Eats' Editorial Process
Updated on 09/5/19
Savory Broccoli Pancakes
Jessica Harlan
Prep: 15 mins
Cook: 5 mins
Total: 20 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
136 Calories
4g Fat
21g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 136
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 6%
Cholesterol 37mg 12%
Sodium 545mg 24%
Total Carbohydrate 21g 8%
Dietary Fiber 2g 9%
Protein 5g
Calcium 159mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

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, turning spatula.

Ingredients

  • 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

Steps 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.

Recipe Tip

  • 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.