Easy Homemade Cheddar and Herb Savory Pancakes

Ingredients

• •2 cups all-purpose flour
• •1 teaspoon baking powder
• •1/2 teaspoon baking soda
• •1 teaspoon salt
• •1/4 teaspoon black pepper
• •1 tablespoon fresh chives, finely chopped
• •1 tablespoon fresh parsley, finely chopped
• •1 cup shredded cheddar cheese
• •1 3/4 cups buttermilk
• •2 large eggs
• •2 tablespoons unsalted butter, melted
• •Butter or oil for greasing the pan

Instructions

1. 1

   In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and black pepper.

2. 2

   Stir in the chopped chives, parsley, and shredded cheddar cheese until evenly distributed.

3. 3

   In a separate bowl, whisk together the buttermilk, eggs, and melted butter until fully combined.

4. 4

   Pour the wet ingredients into the dry ingredients and gently mix until the batter is just combined. Do not overmix; the batter should be slightly lumpy.

5. 5

   Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.

6. 6

   Scoop 1/4 cup of batter onto the skillet for each pancake and use the back of the spoon to spread it into a circle.

7. 7

   Cook the pancakes for 2-3 minutes or until bubbles start to form on the surface and the edges look set.

8. 8

   Flip the pancakes and cook for an additional 2-3 minutes, until golden brown and cooked through.

9. 9

   Repeat with the remaining batter, greasing the skillet as needed.

10. 10

    Serve warm, optionally with a dollop of sour cream or additional herbs on top.