Fluffy Savory Feta Pancakes with Sucuk Tips, FAQ & printable recipe

Tips for success

For the fluffiest pancakes, make sure your baking powder is fresh. If it's been open for more than six months, it may lose its potency.

Also, let the batter rest for 5 minutes before cooking; this allows the flour to hydrate and the gluten to relax, resulting in a more tender crumb. Use a light hand when folding in the fillings to avoid deflating the batter.

To keep the pancakes warm while cooking the rest, place them on a baking sheet in a 200°F (93°C) oven. Don't stack them directly on top of each other, as they may become soggy.

If you prefer a crispier exterior, cook them a little longer on each side. Serve with a dollop of yogurt or a drizzle of honey for a sweet-savory contrast, or keep them plain to enjoy the full flavor of the feta and sucuk.

Variations

• Spinach and Feta: Replace the red bell pepper with 1/2 cup of chopped fresh spinach (squeezed dry) and add a pinch of nutmeg to the batter. The spinach adds a nice color and earthy flavor.
• Zucchini and Herb: Swap the red bell pepper for 1/2 cup of grated zucchini (squeezed dry) and use a mix of dill and mint. The zucchini keeps the pancakes moist and adds a subtle sweetness.
• Spicy Chorizo: Substitute the sucuk with 1/2 cup of cooked and crumbled chorizo. Add a minced jalapeño for extra heat. The chorizo brings a smoky, spicy flavor that pairs well with the feta.
• Tomato and Basil: Replace the red bell pepper with 1/2 cup of diced sun-dried tomatoes and use fresh basil instead of dill. This variation has a Mediterranean twist with a sweet-tart flavor.

Storage and make-ahead

Fridge

Leftover pancakes can be kept in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or skillet for best results.

Freezer

Freeze cooked pancakes in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Reheat from frozen in a toaster or oven.

Reheat

Reheat pancakes in a toaster, toaster oven, or dry skillet over medium heat until warmed through and crispy on the edges.

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a toaster or a dry skillet over medium heat until warmed through.

They can also be reheated in the microwave for 30 seconds, but the texture will be softer. For longer storage, freeze the pancakes in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Reheat from frozen in a toaster or oven.

You can prepare the dry ingredients (flour, baking powder, salt) in advance and store them in a sealed container. The wet ingredients (eggs, milk, olive oil) can be mixed the night before and kept in the refrigerator.

The fillings (feta, red pepper, dill, sucuk) can be prepped and stored separately. In the morning, simply combine everything and cook. You can also cook the pancakes ahead and reheat them; they are best enjoyed fresh but reheat well.

Serving ideas

Serve the pancakes warm, stacked high on a plate. For a complete breakfast, pair them with a side of scrambled eggs or a fresh green salad. A dollop of Greek yogurt or a sprinkle of extra dill on top adds a creamy, fresh finish. These pancakes also work well for brunch with a fruit salad and a cup of coffee.

For a more substantial meal, serve the pancakes with a fried egg on top or a side of roasted tomatoes. They are also delicious with a drizzle of hot honey or a spoonful of chili crisp for a spicy kick. However you choose to serve them, these savory pancakes are sure to become a new favorite.

Frequently asked questions

Recipe card

Fluffy Savory Feta Pancakes with Sucuk

Prep 10 minCook 12 minTotal 22 minServes 3

Ingredients

• 2 large eggs
• 1 cup whole milk
• 1/4 cup olive oil
• 1 tsp salt
• 1 packet baking powder (10g)
• 1 1/2 cups all-purpose flour
• 1/2 cup crumbled feta cheese
• 1/2 cup diced red bell pepper
• 1/4 cup finely chopped fresh dill
• 1/2 cup diced sucuk (Turkish sausage)

Instructions

1. In a large mixing bowl, crack the eggs and add the milk, olive oil, salt, and baking powder. Whisk vigorously until the mixture is frothy and well combined, about 30 seconds.
2. Sift the all-purpose flour into the wet mixture. Stir with a spoon or spatula until just combined; a few lumps are fine. Do not overmix.
3. Gently fold the crumbled feta, diced red bell pepper, finely chopped dill, and diced sucuk into the batter until evenly distributed.
4. Place a non-stick skillet over medium heat. Add a small drizzle of olive oil or a pat of butter and let it melt, tilting the pan to coat the surface.
5. Pour about 1/4 cup of batter per pancake onto the hot skillet. Cook until bubbles form on the surface and the edges look set, about 2 minutes.
6. Flip each pancake with a spatula and cook the other side until puffed, bronzed, and cooked through, about 1 to 2 minutes more. The internal temperature should reach 160°F (71°C) for the eggs.
7. Transfer the cooked pancakes to a plate and keep them warm while cooking the remaining batter. Serve immediately, stacked high on a plate, and tear one open to show the melted feta and sucuk bits.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

410

Protein

14 g

Carbohydrates

38 g

Fat

23 g

Automatic estimate from the ingredient list, not laboratory-verified.