Cheddar Chive Savory Pancakes with Fried Egg and Hot Honey

Why You’ll Love This Recipe

• Fluffy and savory: Buttermilk and a balanced leavener mix keep the pancakes tender and tall.
• Big flavor, simple steps: Sharp cheddar, fresh chives, and optional bacon make every bite feel special.
• Brunch-worthy toppings: A fried egg adds richness, while sour cream cools or hot honey brings sweet-heat.
• Weekday-friendly: Ready in about 35 minutes with standard pantry ingredients.

Grocery List

• Produce: fresh chives
• Dairy: sharp cheddar cheese, buttermilk, unsalted butter, sour cream
• Pantry: all-purpose flour, baking powder, baking soda, kosher salt, granulated sugar, neutral oil (canola/avocado), hot honey
• Protein (optional): bacon, eggs

Full Ingredients

Cheddar-Chive Savory Pancake Batter

• 2 cups (260 g) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 tablespoon granulated sugar (helps browning; pancakes won’t taste sweet)
• 2 cups (480 ml) buttermilk, well shaken
• 2 large eggs
• 4 tablespoons (56 g) unsalted butter, melted and slightly cooled
• 1 1/2 cups (150 g) sharp cheddar cheese, shredded (about 6 oz)
• 1/3 cup fresh chives, thinly sliced (about 15 g)
• 1/2 cup (about 75 g) cooked crispy bacon bits (optional)

For Cooking

• 1–2 tablespoons neutral oil (canola or avocado), plus more as needed, or butter for the pan

Fried Eggs & Serving

• 4 large eggs
• 1 tablespoon butter (for frying eggs)
• 1/2 cup sour cream (about 120 g), for serving
• 1/4 cup hot honey (about 85 g), for serving
• Freshly ground black pepper, to taste
• Extra chopped chives, for garnish (optional)

Step-by-Step Instructions

Step 1: Prep your toppings and set up the workspace

Shred 1 1/2 cups (150 g) cheddar and slice 1/3 cup chives. If using bacon, cook until crisp, then chop into small bits and measure 1/2 cup. Set out sour cream and hot honey for serving so everything is ready when the pancakes come off the heat.

Step 2: Mix the dry ingredients

In a large bowl, whisk together 2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon kosher salt, and 1 tablespoon sugar. Whisking well here helps prevent pockets of leavening and keeps the pancakes evenly fluffy.

Step 3: Mix the wet ingredients

In a medium bowl, whisk 2 cups buttermilk, 2 eggs, and 4 tablespoons melted butter until smooth. Make sure the butter is slightly cooled so it doesn’t scramble the eggs.

Step 4: Combine wet and dry gently (do not overmix)

Pour the wet mixture into the dry ingredients. Stir with a spatula or wooden spoon just until you no longer see dry flour. The batter should look slightly lumpy and thick; that’s perfect. Overmixing develops gluten and makes pancakes tough.

Step 5: Fold in cheddar, chives, and optional bacon

Add the shredded cheddar, chives, and (if using) bacon bits. Fold gently until evenly distributed. Let the batter rest for 5 minutes while you preheat the pan; this helps hydrate the flour and improves fluffiness.

Step 6: Cook the pancakes until golden and cooked through

Heat a large nonstick skillet, cast iron pan, or griddle over medium heat until the surface is about 350°F (175°C). Add a thin slick of oil or a small pat of butter.

Scoop 1/3 cup batter per pancake and gently spread into a thick round (about 4 inches wide). Cook until bubbles rise and the edges look set, 2 to 3 minutes. Flip and cook the second side until golden brown and the center springs back lightly, 1 1/2 to 2 1/2 minutes.

Transfer cooked pancakes to a plate. If you want to keep them warm while you finish, place them on a baking sheet in a 200°F (95°C) oven.

Step 7: Fry the eggs

In a separate skillet over medium-low heat, melt 1 tablespoon butter. Crack in 4 eggs and cook until the whites are set, 2 to 3 minutes. For over-easy, flip carefully and cook 20 to 40 seconds more. Season with a pinch of salt and black pepper.

Step 8: Assemble and serve (sour cream, hot honey, or both)

Plate 2 pancakes per serving. Top each stack with a fried egg. Finish with a generous spoon of sour cream for tangy richness, or drizzle hot honey for sweet-heat. For the best of both worlds, add a small dollop of sour cream and a light drizzle of hot honey, then sprinkle with extra chives and black pepper.

Pro Tips

• Control the heat: If the pancakes brown too quickly, drop to medium-low. Cheese in the batter can make the exterior brown faster.
• Measure your scoop: Using a 1/3-cup measure keeps pancakes evenly sized so they cook at the same rate.
• Keep them fluffy: Stop mixing as soon as the flour disappears. A lumpy batter makes tender pancakes.
• Shred your own cheddar: Pre-shredded cheese is often coated with anti-caking agents that don’t melt as smoothly.
• Egg timing: Fry eggs at the end so they hit the pancakes hot, with runny yolks ready to sauce the stack.

Variations

• Jalapeño-cheddar: Add 1 small jalapeño (seeded and finely diced) to the batter and serve with sour cream.
• Herb swap: Replace chives with 2 tablespoons finely chopped dill or parsley, or use a mix.
• Smoky “breakfast sandwich” vibe: Use bacon and serve with maple hot honey (hot honey plus 1 teaspoon maple syrup).

Storage & Make-Ahead

Cool pancakes completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat on a skillet over medium-low heat for 1–2 minutes per side, or in a 350°F (175°C) oven on a baking sheet for 6–8 minutes. For longer storage, freeze pancakes in a single layer until firm, then bag and freeze up to 2 months. Reheat from frozen in a 350°F (175°C) oven for 12–15 minutes. Fry eggs fresh for best texture.

Nutrition (per serving)

Approximate, based on 4 servings (2 pancakes + 1 fried egg), including sour cream (about 2 tablespoons) and excluding hot honey: ~720 calories, 28 g protein, 49 g carbohydrates, 46 g fat, 5 g sugar, ~1250 mg sodium. Values vary with bacon and the amount of sour cream/hot honey used.