For a Mediterranean touch, swap the ham for diced sun-dried tomatoes and crumbled feta cheese, adding a pinch of oregano to the batter. If you prefer a heartier version, mix finely chopped spinach or sautéed mushrooms into the batter and use Gruyère or smoked Gouda for a deeper flavor.
To make it spicy, add a dash of cayenne pepper or finely chopped jalapeños to the batter and pair with pepper jack cheese and crispy bacon instead of ham.
Tips
Ensure your batter rests for 5–10 minutes after mixing; this allows the flour to fully hydrate and results in fluffier, more tender pancakes.
Use a non-stick skillet or griddle over medium heat, and avoid pressing down on the pancakes while cooking—this keeps them light and allows the cheese to melt evenly inside.
For evenly golden pancakes, wait until the surface is bubbly and the edges look set before flipping, usually about 2–3 minutes per side.
How to Store
Once cooled completely, store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To freeze, place them in a single layer on a baking sheet until solid, then transfer to a freezer bag; they will keep for up to 2 months.
Reheat refrigerated pancakes in a toaster or warm skillet, and frozen ones can go straight into a skillet or oven until heated through—this helps restore their texture better than microwaving.
Conclusion
These salty pancakes with ham and cheese are a versatile and comforting dish that effortlessly blends simplicity with rich, savory flavor. Whether you stick to the classic recipe or experiment with creative variations, they promise a satisfying meal any time of day. Enjoy them freshly made with your favorite sides for a cozy, delicious experience.
