Savory Cauliflower Pancakes with Herbs and Parmesan

If you want savory pancakes without spending hours in the kitchen, this recipe is ideal. These cauliflower savory pancakes are healthy, simple to prepare, and work for breakfast, lunch, or dinner.

Pancakes for dinner are always a winner. These savory cauliflower pancakes let you enjoy all your favorite breakfast flavors any time of day and they’re quick to make.

This recipe is adaptable: you can use almond flour, make it egg-free with a flax egg, or swap in other low-carb flours if you prefer. It’s a great way to add vegetables to meals while keeping carbs low and flavor high.

Frequently Asked Questions

Can pancakes be healthy?

Yes. These savory cauliflower pancakes are nutritious and lower in carbs than traditional pancakes. Cauliflower adds fiber and vitamins while keeping calories down.

What’s the best way to reheat savory pancakes?

Reheat on a baking sheet in a 350°F (175°C) oven for about 10 minutes or until heated through. You can also warm them in a skillet over low–medium heat for a crisp exterior.

Can savory pancakes be frozen?

Yes. Freeze up to 3 months. Flash-freeze pancakes on a baking sheet for 30 minutes, then transfer to a freezer-safe bag or container.

What National Day is Pancake Day?

National Pancake Day is observed on September 26th.

What are some savory pancake toppings?

Popular toppings and sides include:

• sautéed vegetables
• fried or poached eggs
• bacon or sausage
• melty cheese
• avocado
• fresh tomatoes
• low-carb fruits and berries

What can I add to savory pancakes for flavor?

Try mix-ins like:

• diced onion
• minced garlic
• dried or fresh herbs (parsley, dill, thyme)
• shredded cheese

Can I make savory pancakes without eggs?

Yes. Substitute a flax egg (see below) or other egg replacers to make this recipe vegan or egg-free.

What is a flax egg?

A flax egg is a plant-based egg substitute made by combining ground flaxseed with water. Mix 1 tablespoon ground flaxseed with 3 tablespoons water and let sit 10 minutes to thicken.

How do you store leftover dinner pancakes?

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Ingredients You’ll Need

• 1 medium head cauliflower
• 2 large eggs (or 1 flax egg to replace)
• 1/2 cup shredded mozzarella cheese
• 1 teaspoon smoked paprika
• 1/4 – 1/3 cup almond flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

How to Make Healthy Pancakes

Step 1 – Prep the Cauliflower

Cut the cauliflower into florets and steam or boil until fork-tender. If you overcook to a puree, expect it to hold more water, which you’ll need to squeeze out.

Let the cauliflower cool enough to handle, then place it in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. Set the drained cauliflower aside.

Step 2 – Mix the Ingredients

Beat the eggs in a medium bowl and stir in smoked paprika, salt, and pepper. Add the drained cauliflower and use a potato masher or fork to break up any large pieces.

Stir in 1/4 cup almond flour and mix until you have a soft dough that holds its shape. If it’s too loose, add another tablespoon of flour.

Fold in the shredded mozzarella and combine thoroughly.

Step 3 – Cook the Pancakes

Heat a large skillet over medium heat and brush with a little olive oil or use cooking spray. Form the cauliflower mixture into patties and cook until golden on both sides, flipping carefully so they hold together.

Step 4 – Serve

Top the pancakes with avocado, tomatoes, a dollop of your favorite dip, or any toppings you like. Serve warm.

Recipe Tips

• Use these pancakes as a bread substitute for low-carb sandwiches—texture differs from bread but they work well for keto-style meals.
• Store leftovers in an airtight container in the fridge for up to 4 days.
• Swap cauliflower for broccoli for a tasty variation.
• Make a larger pancake to use as flatbread and top with a salad for a hearty meal.

Healthy Savory Pancake Recipe Nutrition

Makes 8 pancakes

Per pancake: Calories: 75 | Carbohydrates: 5g | Protein: 5g | Fat: 5g | Sodium: 227mg | Fiber: 2g | Sugar: 2g | Net Carbs: 3g

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Save or pin this easy breakfast-for-dinner recipe so you can make it again.

Printable version of this recipe:

Cauliflower Savory Pancakes

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Course Breakfast, Dinner idea

Cuisine American

Servings 8 pancakes

Calories 75 kcal

Ingredients

  

• 1 medium head cauliflower
• 2 large eggs
• ½ cup shredded mozzarella cheese
• 1 teaspoon smoked paprika
• ¼ – ⅓ cup almond flour
• ½ teaspoon salt
• ½ teaspoon ground pepper

Instructions

 

• Chop cauliflower into florets and steam or boil until fork-tender.
• Let cool, then squeeze out excess liquid using a clean towel or cheesecloth. Set aside.
• Beat the eggs and mix in smoked paprika, salt, and pepper.
• Add cauliflower to the bowl and mash any large pieces with a potato masher.
• Stir in ¼ cup almond flour and mix until the mixture holds its shape. Add an extra tablespoon if needed.
• Fold in shredded mozzarella and combine well.
• Cook patties in a skillet over medium heat with a little olive oil or cooking spray, turning to brown both sides.
• Serve warm with avocado, tomatoes, dips, or preferred toppings.

Notes

Recipe Tips

• These pancakes can replace bread in sandwiches for a low-carb option.
• Store in the refrigerator up to 4 days in an airtight container.
• Broccoli works well as a substitute for cauliflower.
• Make a large pancake and use it as flatbread topped with salad or protein.

Nutrition facts are provided as a courtesy.