Savory Turkish Feta Pancakes with Peppers and Dill Tips, FAQ & printable recipe

Tips for success

For the fluffiest pancakes, make sure your baking powder is fresh—it should be replaced every six months. If you're unsure, test it by adding a teaspoon to a small amount of hot water; it should bubble vigorously.

Also, let the batter rest for 5 to 10 minutes after mixing. This allows the flour to fully hydrate and the baking powder to start working, resulting in a lighter texture.

When cooking the pancakes, use a cookie scoop or measuring cup to portion the batter evenly. This ensures uniform size and even cooking. If you're making a large batch, keep the cooked pancakes warm in a single layer on a baking sheet in the oven.

Don't stack them, or they'll become soggy. Serve with a dollop of thick yogurt and a sprinkle of fresh dill for a classic Turkish touch.

Variations

• Spinach and Feta: Add 1 cup of finely chopped fresh spinach to the batter along with the feta. Squeeze out any excess moisture from the spinach before adding to avoid a watery batter. The spinach adds color and a mild earthy flavor.
• Zucchini and Herb: Grate one small zucchini and squeeze out the liquid. Add it to the batter with the dill, and also add a tablespoon of chopped fresh mint. The zucchini keeps the pancakes moist and tender.
• Spicy Pepper and Cheese: For a kick of heat, add a finely chopped jalapeño or a teaspoon of red pepper flakes to the batter. Use pepper jack cheese instead of feta for a melty, spicy center.
• Tomato and Basil: Fold in 1/2 cup of diced sun-dried tomatoes and 1/4 cup of chopped fresh basil. The tomatoes add a sweet-tangy flavor that pairs well with the feta and dill.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or skillet to restore crispness.

Freezer

Freeze cooked pancakes in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.

Reheat

Reheat refrigerated pancakes in a toaster or in a dry skillet over medium heat for 2-3 minutes per side until warmed through and crisp.

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 and crisp on the outside. Avoid microwaving, as it can make them rubbery.

The batter can be prepared up to 24 hours in advance and stored in the refrigerator. Give it a gentle stir before cooking. Cooked pancakes can also be made ahead and frozen for up to 2 months. Reheat directly from frozen in a toaster or oven.

Serving ideas

These savory pancakes are delicious on their own, but they also pair beautifully with a side of Greek yogurt or a dollop of sour cream.

For a more substantial meal, serve them alongside a simple green salad dressed with lemon and olive oil. They also make a great base for a poached egg or a slice of smoked salmon.

For a brunch spread, arrange the pancakes on a platter with bowls of olives, sliced tomatoes, and cucumbers. A sprinkle of sumac or za'atar adds a Middle Eastern twist.

The pancakes are best enjoyed warm, so serve them immediately after cooking. If you have leftovers, they make a great next-day lunch, either cold or reheated.

Frequently asked questions

Recipe card

Savory Turkish Feta Pancakes with Peppers and Dill

Prep 10 minCook 15 minTotal 25 minServes 4

Ingredients

• 2 large eggs
• 1 cup whole milk
• 1/4 cup vegetable oil
• 1 tsp salt
• 10 g baking powder
• 1 1/2 cups all-purpose flour
• 1/2 cup crumbled Turkish beyaz peynir feta
• 1/2 cup diced sweet red peppers
• 1/4 cup chopped fresh dill

Instructions

1. In a large mixing bowl, whisk the eggs until the yolks and whites are fully combined. Add the whole milk, vegetable oil, salt, and baking powder. Whisk vigorously for about 30 seconds until the mixture is light, aerated, and slightly frothy on top.
2. Sift the all-purpose flour directly into the wet mixture. Use a rubber spatula to fold the flour in gently, just until no dry streaks remain. The batter will be thick and lumpy—do not overmix.
3. Fold the crumbled feta, diced sweet red peppers, and chopped fresh dill into the batter until evenly distributed. The batter will be chunky with pockets of cheese and vegetables.
4. Place a large nonstick skillet or griddle over medium heat. Let it heat for 2 to 3 minutes until a drop of water sizzles and evaporates immediately. Add a small amount of oil or butter if needed, spreading it evenly.
5. Pour about 1/3 cup of batter per pancake onto the hot skillet. Spread it slightly with the back of a spoon to form a round pancake about 4 inches across. Cook for 2 to 3 minutes until the edges look set and bubbles form on the surface.
6. Carefully slide a spatula under the pancake and flip it in one swift motion. Cook the second side for about 2 minutes until it is deeply golden brown and the center feels firm to the touch. The pancake should be cooked through to the center.
7. Transfer the cooked pancakes to a serving platter. Keep them warm in a low oven (about 200°F/95°C) while cooking the remaining batter, if desired.
8. Serve the pancakes warm. Break one open to reveal the steamy, savory pockets of melted cheese and tender peppers inside. Enjoy immediately.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

420

Protein

14 g

Carbohydrates

38 g

Fat

24 g

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