Fluffy Cheese Egg Pancake

A combination of creamy melting cheeses for the most delicious filling

by Justina Sullivan
ceramic plate on a table with a Fluffy Cheese Egg Pancake

The Ultimate Fluffy, Cheesy Breakfast Pancake

Scrambled eggs mixed with flour and water thicken the contents to make a slightly more robust, but still soft and moist, cheesy omelette pancake.

There are many different cheeses you can use for the filling. Cheddar and creamy French cheeses give the most luxurious results. Don’t be afraid to experiment – mixing two or three types of cheese makes for the most exciting tasting pancakes. Below you will find a list of cheeses that will work very well.

Fluffy Cheese Egg Pancake Recipe

Best Cheeses For Melting Into a Fluffy Cheese Egg Pancake

  • Cheddar
  • Brie
  • Goat Cheese
  • Monterey Jack
  • Swiss Cheese
  • Fontina
  • Muenster
  • Smoked Gouda
  • Provolone
  • Gruyere
  • Camembert

Getting The Temperature of Your Pan Right

You will need a large non-stick frying pan. The egg pancake batter is added to the pan without butter or oil. Make sure your non-stick pan is of a good quality.

Only add the batter once the pan is very hot so the batter seals together quickly and starts to rise and puff. This will make flipping it easier. Full recipe instructions below.

Fluffy Cheese Egg Pancake Recipe

Recipe: Fluffy Cheese Egg Pancake

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ceramic plate on a table with a Fluffy Cheese Egg Pancake
Print Recipe

Fluffy Cheese Egg Pancake

It's a fluffy, cheesy, creamy, buttered and perfect breakfast pancake.
Total Time10 minutes
Servings: 1

Ingredients

  • 1 egg
  • 4 tablespoons of plain flour
  • Big pinch of salt
  • 80ml water
  • Butter

Filling

  • A handful of grated Gouda or Cheddar cheese
  • Slices of French Créaxous cheese, or another creamy French cheese
  • 1 spring onion, finely sliced
  • Sea salt flakes

Instructions

  • Combine egg, flour, water and salt. Whisk until the dough is smooth.
  • Heat a large non-stick frying pan without oil or butter. Pour batter in and swirl around until the pan is evenly coated.
  • Cook for a few minutes, then quickly flip the pancake with a spatula.
  • After 30 seconds, the pancake should puff up and look fluffy. At this point sprinkle with cheese, spring onions and salt.
  • Fold the pancake in half. Add a knob of butter to the pan and once melted, baste the butter over the pancake.
  • Remove from the pan. Cut into strips and transfer to a plate. Sprinkle with more spring onion slices, salt and pepper.