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Savory Broccoli Pancakes Recipe

This recipe creates savory pancakes featuring finely chopped broccoli, shallots, and fresh herbs. Perfect as a unique breakfast, brunch, or light meal option, they cook quickly on a griddle for a delicious, vegetable-packed bite.
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Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 6 people
Calories 708.8 kcal

Equipment

  • 1 Food Processor or Knife For finely chopping vegetables
  • 2 Mixing Bowls
  • 1 Whisk or fork For combining wet and dry ingredients
  • 1 Griddle or Frying Pan
  • 1 Spatula

Ingredients
  

Main

  • 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

Instructions
 

  • Finely chop fresh broccoli florets, minced garlic, and coarsely chopped shallot using a food processor or knife.
  • Roughly chop fresh parsley and chives.
  • In a medium bowl, whisk together the all-purpose flour, baking powder, kosher salt, and black pepper.
  • In a separate large bowl, whisk together the whole milk and egg.
  • Add the finely chopped broccoli, garlic, shallot, parsley, and chives to the wet ingredients in the large bowl and stir to combine.
  • Pour the wet ingredient mixture into the bowl with the dry ingredients.
  • Gently fold the ingredients together with a spatula or fork until just combined; do not overmix.
  • Heat a griddle or frying pan over medium heat and add butter.
  • Pour small amounts of batter onto the hot griddle to form pancakes of your desired size.
  • Cook for a few minutes per side, until golden brown and cooked through, adding more butter as needed. Serve warm.

Notes

Ensure the broccoli, shallot, and garlic are very finely chopped or processed; larger pieces won't cook through properly in the short cooking time. Don't overmix the batter once wet and dry ingredients are combined; a few lumps are fine. Cook the pancakes over medium heat, adding more butter as needed, to achieve a golden crust and ensure the inside is cooked.