Cheesy Scallion Pancakes with Lime Crema

Ingredients You’ll Need

For the Pancakes:

• 1 cup diced green onions (about 5–10 scallions)
• 1 tbsp olive oil
• 1 cup shredded cheddar cheese (or more for extra cheesiness)
• 1 1/2 cups all-purpose flour
• 1 tbsp sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1 1/2 cups milk (any type—dairy or non-dairy)
• 1 egg, lightly beaten
• 2 tbsp melted butter
• Non-stick spray for cooking

For the Lime Crema:

• 1/4 cup sour cream
• 1 tsp fresh lime juice
• Salt and pepper to taste

How to Make Cheesy Scallion Pancakes

Step 1: Sauté the Scallions

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced green onions and cook for 3–4 minutes until they soften and start to caramelize. This step brings out their natural sweetness and adds depth of flavor.

Step 2: Make the Pancake Batter

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and beaten egg. Pour the wet mixture into the dry and stir until mostly combined.

Fold in the sautéed scallions and shredded cheddar cheese. Be careful not to overmix—the batter should be slightly lumpy.

Step 3: Cook the Pancakes

Heat a non-stick skillet or griddle over medium heat and spray with non-stick cooking spray. Pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2–4 minutes, until bubbles form and the edges start to look set. Flip and cook another 1–2 minutes until golden brown.

Repeat with the remaining batter, spraying the skillet as needed to prevent sticking.

Step 4: Prepare the Lime Crema

While the pancakes are cooking, whisk together the sour cream, lime juice, salt, and pepper in a small bowl. Set aside.

Step 5: Serve and Enjoy!

Serve warm pancakes topped with a drizzle of lime crema. For an extra cheesy touch, sprinkle with more shredded cheese or a few fresh scallions.

Topping Ideas & Customization Options

One of the best things about these pancakes is how versatile they are. Try these fun variations:

• Add a kick: Mix in some chopped jalapeños or a dash of red chili flakes for spice.
• Go veggie: Add grated zucchini (squeeze out moisture), corn, or chopped bell peppers.
• Try new cheeses: Substitute cheddar with Gruyère, mozzarella, or Pepper Jack.
• Make it a meal: Serve with fried eggs, avocado, or roasted potatoes.

Make-Ahead & Storage Tips

• To make ahead: You can prepare the batter (without baking powder) and store it in the fridge overnight. Add the baking powder just before cooking.
• To store leftovers: Keep cooked pancakes in an airtight container in the fridge for up to 3 days.
• To freeze: Let pancakes cool completely, then freeze in a single layer. Transfer to a freezer bag. Reheat in a skillet or toaster oven.

Nutritional Info (Per Pancake, Approximate):

• Calories: 153
• Carbohydrates: 13g
• Protein: 8g
• Fat: 8g
• Saturated Fat: 3g
• Fiber: 2g
• Sugar: 3g
• Sodium: 88mg
• Calcium: 81mg