High Protein Herbed Skillet Pancake

High Protein Herbed Skillet Pancake is a quick and easy meal to make for breakfast, lunch or dinner. Savory pancake batter is made in a blender and then baked in a hot skillet until golden. Topped with fresh herbs and smoked salmon, this is the perfect meal any time of day! 

Are you on team Pancake or Waffle? 

I remain neutral when it comes to these traditional breakfast teams. Both offer a wide variety of flavors, textures, and can be eaten for breakfast, lunch, or dinner. BUT! If I am going to venture down the non-smoothie or egg path to start the day, I am going to jump on the savory bandwagon. 

Don’t worry. If you are on team sweet pancake I’ve got you covered with Dark Chocolate Pumpkin Pancake Skillet, Easy Churro Pancakes, and Easy Souffle Pancakes.  However, if you want to test the savory pancake waters, you definitely need to try this High Protein Herbed Skillet Pancake. 

The pancake batter is whipped up in a blender and then poured into a hot skillet. Baked until golden and then topped with herbs, smoked salmon, and more cheese. 

Do I have you convinced to try a savory pancake? I say we dive in! 

Ingredients used to make this High Protein Herbed Skillet Pancake 

You will need the following ingredients from your pantry to make this delicious skillet dish:

• Cottage cheese
• Eggs
• Whole milk
• All-purpose flour
• Unsalted butter
• Parmesan cheese
• Dried basil
• Dried thyme
• Fresh arugula
• Fresh dill
• Microgreens
• Smoked salmon

How to Make this High Protein Herbed Skillet Pancake 

I’m a big fan of meals that can be eaten for breakfast, lunch or dinner. This savory pancake batter is quickly made in a blender and then baked in a hot skillet until golden. Topped with all the herbs and fresh salmon. It’s the perfect dish to enjoy any time of day. Check out the following steps to make this dish: 

1. Preheat the oven to 450 degrees. Place a 10-inch cast iron skillet into the oven and let it preheat for about 5 to 7 minutes. 
2. Next, in a blender add the cottage cheese, eggs, milk, flour, kosher salt, and 2 tbsp melted butter. Blend everything together until smooth. 
3. In a small bowl combine the Parmesan cheese, basil and thyme. Remove the hot skillet from the oven and add 1 tbsp unsalted butter to the hot skillet followed by the batter. Working quickly top the batter with Parmesan cheese mixture and place the skillet back into the oven. 
4. Cook for about 20 to 25 minutes or until the pancake is puffed and golden brown. Remove from the oven and garnish with fresh dill, arugula, microgreens and smoked salmon. 

Variations for High Protein Herbed Skillet Pancake 

Best part about making this high protein herbed pancake are all the variations. Here are few ideas to customize your savory pancake making experience: 

Vegetable Variation: Add diced vegetables like bell peppers, spinach, or zucchini to the batter for extra nutrition and flavor.

Protein Boost Variation: Besides cottage cheese you could Incorporate cooked and crumbled turkey bacon, diced ham, or cooked sausage 

Spicy Variation: Add a pinch of red pepper flakes or chopped jalapeños for a spicy kick.

Cheesy Variation: Mix in extra shredded cheese like cheddar or mozzarella for a cheesier pancake.

Proper Storing 

Here are some guidelines on how to store this dish: 

• Storage Container: Transfer the cooled pancake or pancake portions into an airtight container. 
• Refrigeration: Store the pancake in the refrigerator for up to 3-4 days. 
• Freezing: If you want to store the pancake for longer periods, you can freeze it. Frozen pancakes can last for up to 1-2 months.
• Thawing and Reheating: When you’re ready to eat, thaw the pancake in the refrigerator overnight if frozen. Reheat individual portions in a skillet over medium heat until warmed through, or microwave them for a quick option.