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Vegetable and goat's cheese savoury pancakes recipe

Vegetable and goat's cheese savoury pancakes recipe

14 ratings

Pancakes don't have to be sweet or drizzled in maple syrup. Try these veggie filled pancakes with sweetcorn, carrots and creamy goat's cheese for a light dinner or savoury brunch. See method

  • Serves 4
  • 15 mins to prepare and 25 mins to cook
  • 278 calories / serving


  • 100g plain flour
  • 1 large egg
  • 300ml milk
  • 25g butter, melted
  • 150g canned sweetcorn, drained
  • 1 small carrot, peeled and finely diced
  • 1tbsp parsley, roughly chopped
  • 50g goat's cheese, crumbled

Each serving contains

  • Energy

  • Fat

    12g 17%
  • Saturates

    6g 32%
  • Sugars

    9g 10%
  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 35.1g Protein 10.2g Fibre 2.6g


  1. Prepare the pancake batter by sifting the flour with a pinch of salt into a mixing bowl. Add the egg and half of the milk and whisk, starting slowly, until you have a smooth, thick batter. Whisk in the rest of the milk until you have the right consistency. Fold in the sweetcorn, carrot, parsley, goat's cheese and seasoning.
  2. Add teaspoons of the melted butter to a small frying pan and heat over a medium heat. Fry the pancake batter, 2-3 tablespoons per pancake, making sure you tilt the pan to coat the surface as soon as you have added the batter. Flip and cook the other side once golden underneath; usually 1-2 mins.
  3. Keep the cooked pancakes warm on a plate lined with aluminium foil that is big enough to wrap over the pancakes and cover them loosely. Arrange 2-3 pancakes on serving plates when ready to eat.

See more Pancake recipes

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