These Savory Pancakes are the perfect recipe for leftover holiday ham. They are so easy and delicious that they could easily be the star of your Easter brunch, too! This post contains affiliate links.
Leftovers might be one of my favorite things about big holiday meals. Especially if it’s our Southern Style Cornbread Dressing or Creamed Corn; but there’s only so many ways to repurpose leftover holiday ham, am I right? Ham and eggs, ham sandwiches, ham and beans…
These Ham and Cheese Pancakes are my favorite leftover ham recipe. These savory pancakes were inspired by myClassic Pancakes that we enjoy at least once a week.
You only need a few simple ingredients, cubed ham, and freshly grated cheese to make these. You can also make my Pancake Parfait Tacos or Blueberry Buttermilk Pancakes to satisfy your pancake cravings.
What’s Needed for These Savory Pancakes?
This recipe is one of my all-time favorite savory breakfast ideas! Here’s what you’ll need to make ham and cheese pancakes:
- All-purpose flour
- Baking powder
- Whole milk
- Cheddar cheese
How to Make Savory Pancakes
- Whisk together the dry ingredients.
- Make a well in the center of the dry ingredients, then pour in the wet.
- Mix in the diced ham and cheese.
- Scoop the batter onto a preheated griddle. Cook until golden on both sides.
Tip: Don’t wait until you see bubbles to flip. The surface will go from shiny to matte, but you won’t see the defined bubbles. Take a peek under the corner to check for golden brown goodness before committing to the flip.
How to Serve Savory Pancakes
Dress these Ham and Cheese Pancakes up with a dollop of sour cream and top with diced green onions. These would be fantastic with a savory herb infused butter. Don’t be afraid to use traditional maple syrup either — the sweet and savory combo is one of my favorites!
Can I Freeze Ham and Cheese Pancakes?
Absolutely! Let the pancakes cool completely, then lay them out on a baking tray and freeze. Once hardened, transfer to a freezer bag. To reheat, microwave for 30 seconds or toast in the toaster.
Tips for Making Ham and Cheese Pancakes
- If you’re using a skillet, make sure you have even heat.Let your pan heat up while you make the batter.
- Always spray your pan with a little bit of nonstick spray to keep your pancakes from sticking.
- Use an electric griddle to make multiple pancakes at once. This is the one I have and I use it ALL the time. Set it to 325 degrees for these pancakes.
- Use quality ingredients. I use unsalted butter and whole milk for this recipe.Grate your own cheese, it’s so much better!
- Make sure your baking powder is fresh. If you feel like it gives an odd taste, it’s probably time for a new one. You might also try aluminum-free.
- This batter is thick. You might be tempted to thin it out with more milk but don’t or your pancakes won’t cook as evenly throughout. The batter is thick.
- Because the batter is so thick, don’t expect to pour it. Use a 1/4 cup measuring spoon to portion out nice round pancakes.
- Remember the flip is all in the wrist!
Looking for More Ways to Use Leftover Ham?
- Scalloped Potatoes (add cubed ham)
- Slow Cooked Bacon and Beans (swap cubed ham for the bacon)
- Ham, Egg, & Cheese Breakfast Enchiladas
Looking for More Pancake Recipes?
- Best Ever Homemade Pancakes
- Blueberry Buttermilk Pancakes
- Strawberry Banana Pancake Skewers
- Pancake Parfait Tacos
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cups whole milk
- 3 tablespoons butter , melted
- 1 egg
- 1/2 cup grated cheddar cheese
- 1/3 cup diced ham
- Melt the butter in microwave for 30 seconds, set aside.
- In a medium bowl, mix together flour, salt, and baking powder.
- Stir milk and egg together.
- Create a well in the center of the flour mixture.
- Pour the butter and milk mixture into the well.
- Use a wire whisk to stir everything together until just combined. It will be slightly thick and lumpy, but should be well incorporated.
- Mix in the diced ham and shredded cheese.
- Allow the batter to rest while heating a lightly oiled skillet or griddle to medium high heat.
- Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
- Cook each side for 2-4 minutes, until lightly golden brown.