Savory Scallion Cornmeal Griddlecakes Recipe

Looking for a unique and flavorful addition to your breakfast or brunch table? These Savory Scallion Cornmeal Griddlecakes are the perfect solution! Combining the hearty texture of cornmeal with the fresh, zesty bite of scallions, these griddlecakes offer a delightful twist on traditional pancakes. They’re ideal for anyone craving a savory breakfast or even a quick breakfast for dinner option that feels both comforting and elevated.

Unlike sweet pancakes drenched in syrup, these griddlecakes lean into bold, savory flavors, making them a fantastic pairing with breakfast potatoes, crispy hashbrowns, or even a simple fried egg. Whether you’re hosting a weekend breakfast brunch or just want to switch up your morning routine with breakfast ideas healthy and satisfying, this recipe will quickly become a go-to. Plus, they’re easy to whip up with pantry staples and a few fresh ingredients.

In this guide, I’ll walk you through every step to create these delicious griddlecakes, share tips for customization, and suggest complementary dishes to round out your meal. Let’s dive into the world of savory breakfast with a recipe that’s as versatile as it is tasty!

Recipe Overview

Cuisine: American
Category: Breakfast, Brunch
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 (makes about 8 griddlecakes)

What You’ll Need

To create these Savory Scallion Cornmeal Griddlecakes, each ingredient plays a crucial role in building flavor and texture. Here’s a quick breakdown of what you’ll need and why:

• Cornmeal – Provides the signature gritty texture and nutty flavor that sets these griddlecakes apart from regular pancakes.
• Flour – Balances the coarseness of cornmeal for a softer, more cohesive batter.
• Scallions – Adds a fresh, mildly oniony kick that defines the savory profile.
• Cottage Cheese – Brings a subtle creaminess and boosts protein, making these a filling option for cottage cheese recipes savory lovers.
• Eggs – Binds the batter and adds richness, perfect for fans of egg recipes.
• Milk – Thins the batter to the right consistency for easy cooking.
• Baking Powder – Gives the griddlecakes a slight lift, keeping them light despite the hearty cornmeal.
• Seasonings – Salt, pepper, and a pinch of cayenne elevate the savory notes.

Discover the fresh flavors of Savory Scallion Cornmeal Griddlecakes in the making!

INGREDIENTS

• – 1 cup yellow cornmeal
• – 1/2 cup all-purpose flour
• – 1 teaspoon baking powder
• – 1/2 teaspoon salt
• – 1/4 teaspoon black pepper
• – 1/8 teaspoon cayenne pepper (optional, for a subtle kick)
• – 2 large eggs
• – 3/4 cup milk (whole or 2%)
• – 1/2 cup cottage cheese
• – 1/3 cup finely chopped scallions (green parts only for milder flavor)
• – 2 tablespoons unsalted butter (melted, for batter)
• – 2 tablespoons vegetable oil (for cooking)

PREPARATION

1. In a large mixing bowl, whisk together the 1 cup cornmeal, 1/2 cup flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/8 teaspoon cayenne (if using). Ensure the dry ingredients are well combined.
2. In a separate medium bowl, beat the 2 eggs until smooth. Add the 3/4 cup milk, 1/2 cup cottage cheese, and 2 tablespoons melted butter, whisking until fully incorporated.
3. Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the griddlecakes tender. Fold in the 1/3 cup chopped scallions for a burst of flavor.
4. Heat a large skillet or griddle over medium heat and add 1 tablespoon vegetable oil. Swirl to coat the surface evenly.
5. Using a 1/4 cup measure, scoop the batter onto the hot skillet, spreading it slightly to form 3-4 inch rounds. Cook in batches if necessary to avoid overcrowding.
6. Cook each griddlecake for 2-3 minutes on the first side, or until golden brown and bubbles form on the surface. Flip and cook for an additional 1-2 minutes on the other side until fully cooked through.
7. Transfer the cooked griddlecakes to a plate and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more oil to the skillet as needed.
8. Serve hot with your favorite toppings or sides, such as sour cream, a fried egg, or crispy hashbrown recipes.

NUTRITION INFORMATION

• Calories: 280 per serving (2 griddlecakes)
• Total Fat: 12g
• Saturated Fat: 4g
• Carbohydrates: 34g
• Protein: 9g
• Sodium: 420mg
• Fiber: 3g

Note: Nutritional values are approximate and may vary based on specific ingredients used.

Why Choose Cornmeal for Griddlecakes?

Using cornmeal in griddlecakes introduces a delightful texture that’s slightly gritty yet incredibly satisfying. Unlike all-flour pancakes, cornmeal adds a rustic, hearty quality that pairs beautifully with savory ingredients like scallions. It’s also a naturally gluten-free base if you swap the all-purpose flour for a gluten-free alternative, making this recipe adaptable for various dietary needs.

Customizing Your Griddlecakes

One of the best things about these Savory Scallion Cornmeal Griddlecakes is their versatility. Add shredded cheese for extra richness, or mix in diced jalapeños for a spicy kick. You can even swap scallions for chives or finely chopped leeks if that’s what you have on hand. These tweaks make the recipe perfect for experimenting with different brunch recipes.

Perfect Pairings for a Complete Meal

Elevate your savory breakfast by pairing these griddlecakes with complementary sides. Crispy breakfast potatoes or a hashbrown recipe add a satisfying crunch, while a poached or fried egg brings richness. For a lighter option, serve with a dollop of Greek yogurt or a fresh tomato salsa to brighten the flavors.

Tips for Fluffy Yet Crispy Results

Achieving the ideal texture for griddlecakes is all about balance. Don’t overmix the batter—stop as soon as the wet and dry ingredients combine to avoid dense cakes. Also, ensure your skillet is at the right medium heat; too hot, and they’ll burn before cooking through; too low, and they’ll be soggy rather than crispy on the edges.

Storing and Reheating Leftovers

Got extras? These griddlecakes store beautifully. Let them cool completely, then stack with parchment paper between each cake to prevent sticking. Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat for 1-2 minutes per side to restore their crisp exterior.

Making Ahead for Busy Mornings

For those hectic days when you still crave a homemade breakfast ideas healthy option, prepare the batter the night before and store it in the fridge. Give it a gentle stir before cooking, and you’re ready to go. You can also cook a batch ahead, freeze them, and reheat in a toaster or oven for a quick breakfast for dinner.

FREQUENTLY ASKED QUESTIONS

Can I make these griddlecakes gluten-free?

Absolutely! Swap the all-purpose flour for a gluten-free blend or almond flour to accommodate dietary restrictions. The cornmeal is naturally gluten-free, so it’s already a great base. Just ensure your baking powder is gluten-free as well, and you’ll have a delicious alternative that everyone can enjoy.

What can I serve with Savory Scallion Cornmeal Griddlecakes?

These griddlecakes shine with a variety of sides. Pair them with hashbrown recipes or roasted breakfast potatoes for a hearty meal. Top with a fried egg or a smear of avocado for added richness. They’re also fantastic with a side of sautéed greens if you’re leaning into breakfast ideas healthy.

Can I use something other than cottage cheese?

Yes, if you’re not a fan of cottage cheese recipes savory style, you can substitute with ricotta for a similar creamy texture or even Greek yogurt for a tangy twist. Both options will keep the batter moist and add a protein boost, ensuring the griddlecakes remain filling.

How do I prevent the griddlecakes from sticking to the pan?

Ensure your skillet or griddle is properly preheated and lightly coated with vegetable oil or butter before adding the batter. A non-stick pan works wonders too. Cook over medium heat to avoid burning, and don’t flip until the edges look set and bubbles form on top.

Try these Savory Scallion Cornmeal Griddlecakes for a unique brunch twist!