Savory Broccoli Pancakes Recipe

Savory Broccoli Pancakes
Jessica Harlan
Ratings
  • Total: 20 mins
  • Prep: 15 mins
  • Cook: 5 mins
  • Yield: 12 3-in pancakes (4-6 servings)
Nutritional Guidelines (per serving)
136 Calories
4g Fat
21g Carbs
5g Protein
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Nutrition Facts
Servings: 12 3-in pancakes (4-6 servings)
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. 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

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.

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.