Savory Feta Dill Pancakes with Sausage Tips, FAQ & printable recipe

Tips for success

For extra fluffiness, separate the eggs and beat the whites to soft peaks before folding them into the batter. This adds more air and creates a lighter texture. If you don't have buttermilk, you can add a tablespoon of lemon juice to regular milk and let it sit for 5 minutes. This will add a slight tang and tenderness to the pancakes.

To keep cooked pancakes warm, place them on a baking sheet in a single layer in a 200°F oven. This prevents them from steaming and becoming soggy. If you're making a large batch, you can keep them warm for up to 30 minutes. For a crispier exterior, cook them on a griddle with a little extra oil. Serve with a dollop of Greek yogurt and a sprinkle of fresh dill.

Variations

• Spinach and Feta: Add 1 cup of fresh spinach, roughly chopped, to the batter along with the feta. The spinach wilts during cooking, adding moisture and nutrients. You can also use frozen spinach that has been thawed and squeezed dry.
• Tomato and Basil: Replace the red pepper with 1/2 cup of sun-dried tomatoes, chopped, and use fresh basil instead of dill. This gives a Mediterranean twist with a sweet, tangy flavor.
• Zucchini and Parmesan: Grate 1 small zucchini and squeeze out excess moisture. Add it to the batter with 1/2 cup of grated Parmesan cheese. This adds a subtle sweetness and a nutty flavor.
• Bacon and Cheddar: Swap the feta for shredded cheddar and add 1/2 cup of cooked, crumbled bacon. This is a heartier version that's perfect for a weekend brunch.

Storage and make-ahead

Fridge

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or oven to restore crispness.

Freezer

Freeze cooked pancakes in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. They keep for up to 2 months.

Reheat

Reheat frozen or refrigerated pancakes in a toaster, toaster oven, or a dry skillet over medium heat until hot and crisp.

Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a toaster or toaster oven until warm and crisp. Alternatively, microwave them for 20-30 seconds, but they will be softer.

If you have a lot of leftovers, consider freezing them. Layer parchment paper between pancakes to prevent sticking. Thaw in the refrigerator overnight before reheating.

The batter can be made up to 24 hours ahead and stored in the refrigerator. Cover the bowl with plastic wrap or a lid. When ready to cook, give the batter a gentle stir, as it may separate slightly.

Cook as directed. You can also cook the pancakes ahead and reheat them later. They freeze well for up to 2 months. To serve, reheat in a toaster or oven until hot and crispy.

Serving ideas

These savory pancakes are delicious on their own, but they also pair well with a variety of sides. A dollop of Greek yogurt or sour cream adds creaminess and tang. A sprinkle of fresh dill or chives enhances the herb flavor.

For a heartier meal, serve with scrambled eggs, bacon, or roasted tomatoes. They also make a great base for poached eggs and hollandaise sauce, creating a savory eggs Benedict variation.

For a lighter option, serve the pancakes with a side salad of mixed greens dressed with lemon and olive oil. The bright acidity cuts through the richness of the cheese and sausage.

You can also offer a bowl of fresh fruit or a simple fruit compote for a sweet contrast. These pancakes are versatile enough for brunch, lunch, or even a quick dinner. Experiment with different toppings to find your favorite combination.

Frequently asked questions

Recipe card

Savory Feta Dill Pancakes with Sausage

Prep 10 minCook 12 minTotal 22 minServes 3

Ingredients

• 2 large eggs
• 1 cup whole milk (200 ml)
• 1/4 cup olive oil (50 ml)
• 1 tsp salt
• 1 packet baking powder (10 g)
• 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 cooked sausage, diced

Instructions

1. In a large bowl, whisk the eggs, milk, olive oil, salt, and baking powder until frothy and well combined. The mixture should be smooth and slightly bubbly.
2. Add the flour to the wet mixture and stir with a spatula or whisk until just combined. Do not overmix; a few lumps are fine.
3. Gently fold in the crumbled feta, diced red pepper, and fresh dill. If using sausage, fold it in now. The batter will be chunky and colorful.
4. Place a non-stick skillet or griddle over medium heat. Add a small amount of oil or butter if needed, but the pancakes have oil in the batter so the pan may be dry.
5. Pour about 1/4 cup of batter per pancake onto the hot pan. Cook for about 2 minutes, until bubbles form on the surface and the edges look set. The bottom should be golden brown.
6. Flip the pancakes with a spatula and cook for another 1-2 minutes, until puffed and cooked through. The second side should be golden brown as well.
7. Transfer cooked pancakes to a plate and keep warm in a low oven (200°F) while cooking the remaining batter. Repeat with the rest of the batter.
8. Stack the warm pancakes on a plate. Pull one open to reveal the steaming pockets of melted feta and sausage. Serve immediately.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

450

Protein

16 g

Carbohydrates

40 g

Fat

26 g

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