Ham and Cheese Pancakes

Ingredients

• 188 g (1 1/2 cups)plain flour
• 14 g (3 1/2 teaspoons)baking powder
• 2.5 g (1/2 teaspoon)salt
• 300 ml (1 1/4 cups)whole milk
• 42 g (3 tablespoons)butter, melted
• 1egg
• 56 g (1/2 cup)cheddar cheese, grated
• 50 g (1/3 cup)ham, diced

Instructions

1. 1

   Melt the butter

   Microwave the butter for 30 seconds, then set it aside.

2. 2

   Mix dry ingredients

   In a medium bowl, combine the flour, salt and baking powder.

3. 3

   Combine milk and egg

   Stir the milk and egg together.

4. 4

   Make a well

   Create a well in the centre of the flour mixture.

5. 5

   Add wet ingredients

   Pour the melted butter and milk mixture into the well.

6. 6

   Stir the batter

   Whisk until just combined. The batter should be incorporated but still slightly thick and lumpy.

7. 7

   Add ham and cheese

   Stir in the diced ham and grated cheddar.

8. 8

   Heat the pan

   Let the batter rest while you heat a lightly oiled skillet or griddle over medium-high heat.

9. 9

   Portion pancakes

   Pour or scoop about 60 ml (1/4 cup) of batter onto the griddle for each pancake.

10. 10

    Cook until golden

    Cook each side for 2–4 minutes, until lightly golden brown.

What are ham and cheese pancakes?

Pancakes are a familiar American breakfast and brunch staple, and this savoury version folds ham and cheddar into the batter. It turns the usual sweet stack into a handy way to use leftover cooked ham.

The method keeps the batter simple: mix the dry and wet ingredients separately, combine them gently, then cook on a griddle. A short rest while the pan heats makes the sequence easy to manage.

Nutrition and macros by portion

The nutrition label shows one serving as written: 151 calories, 5g protein, 16g carbs, 7g fat.

The flour supplies most of the carbohydrates, while butter, cheddar and whole milk contribute much of the fat; the ham, egg, milk and cheese provide protein. Pair a serving with fruit or vegetables to round out the plate.

Choosing the ingredients

Ham: Use cooked ham cut into small pieces so it distributes through the batter and fits neatly into each pancake.

Cheddar: Grated cheddar gives the pancakes a savoury, cheesy flavour. Grate it finely enough to mix through without leaving large clumps.

Whole milk: The milk loosens the flour mixture, while the egg and melted butter help bring the batter together.

Mixing without overworking

Dry ingredients: Stir the flour, salt and baking powder together before adding the wet mixture, so the raising agent is spread through the flour.

Batter: Whisk only until the ingredients are just combined. A few small lumps and a slightly thick consistency are expected; mixing until perfectly smooth can make pancakes less tender.

Getting the pan ready

Heat: Set the lightly oiled skillet or griddle over medium-high heat while the batter rests. The surface should be hot enough for the pancakes to cook and colour, but not so hot that their outsides darken too quickly.

Portions: Use about 60 ml (1/4 cup) of batter for each pancake. Keep the portions similar so they cook at roughly the same rate.

Checking for doneness

Timing: Cook each side for 2–4 minutes, as the method specifies. The exact time depends on the pan and the size of each pancake, so use the colour as well as the clock.

Colour: Turn the pancakes when the first side is lightly golden brown, then cook the other side until similarly coloured. Avoid pressing them down with the spatula.

Serving ideas

These pancakes work well as a brunch dish or as a quick savoury meal. Serve them warm, alongside fruit or a simple green salad for a fresher contrast.

For a larger brunch spread, pair them with eggs or vegetables. Keep accompaniments simple so the ham and cheddar in the pancakes remain the main flavours.

Recipe notes & tips

• Dice the ham into small, even pieces so it is easy to portion through the batter.
• Measure the flour carefully to help keep the batter from becoming overly thick.
• Let the batter rest while the skillet heats, as directed.
• Use a lightly oiled cooking surface to help the pancakes release cleanly.
• Cook in batches if needed rather than crowding the griddle.
• Keep an eye on the pancakes within the 2–4 minute cooking window, since pans vary.

Variations

• Use another cheese: Swap cheddar for a similarly melty grated cheese.
• Add spring onions: Stir finely sliced spring onions into the batter with the ham and cheese.
• Use leftover roast ham: Dice cooked ham into small pieces before adding it.
• Make smaller pancakes: Use less batter per pancake and check them early for browning.
• Add herbs: Fold chopped chives into the batter for a fresh savoury note.

Common mistakes to avoid

• Overmixing the batter: Stop when it is just combined, even if a few lumps remain.
• Using large ham pieces: Dice the ham small so it distributes more evenly through each pancake.
• Starting with a cool pan: Heat the lightly oiled skillet or griddle before adding the batter.
• Overheating the griddle: Lower the heat if the outside browns too quickly before the pancake cooks through.
• Making uneven portions: Use about 60 ml (1/4 cup) of batter for each pancake so they cook more consistently.

How to store

Refrigerate leftover pancakes in a covered container and use within 3 days. Reheat in a skillet over low to medium heat or in the microwave until warmed through.

Frequently asked questions