Savory Pumpkin-Cheddar Pancakes with Rosemary
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Cook time: 
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Yield: 2-3 breakfast servings, or 6 as an appetizer
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 large cloves garlic, minced
  • 2 teaspoons minced fresh rosemary
  • ½ cup (65 g) all-purpose flour
  • ⅓ teaspoon salt
  • ¼ teaspoon baking powder
  • ⅛ teaspoon baking soda
  • ⅛ teaspoon ground black pepper
  • 1 large egg
  • ¼ cup (60 g) pumpkin puree (canned or homemade)
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons milk (low-fat is fine)
  • 2 oz (60 g) sharp Cheddar, shredded
  • Canola oil, for frying
  • Any toppings you like, such as fried egg, honey, maple syrup, butter, sour cream, Greek yogurt, or herbs (like fresh minced chives)
  1. Heat the olive oil in a medium skillet over medium heat; add the onion and cook until softened and just starting to turn color, about 5 to 7 minutes, stirring occasionally. Add the garlic and rosemary, and cook 1 minute more, stirring constantly. Remove from heat and cool slightly.
  2. Whisk together the flour, salt, baking powder, baking soda, and black pepper in a medium bowl. Add the egg, pumpkin, honey, vinegar, milk, and onion mixture, and stir to combine, being careful not to over-mix. Fold in the cheddar.
  3. Heat a large nonstick skillet over medium heat. Once the pan is hot, add a light coating of canola oil and swirl the pan to coat. Drop the batter into the hot skillet by the heaping tablespoon and slightly spread it out to a circle. Cook until golden on both sides, about 3 minutes per side (don’t be afraid to let these pancakes get a little darker and crispier than normal pancakes – they are fantastic that way!).
  4. Wipe out the skillet, add more oil, and cook the remaining batter the same way.
  5. Serve hot, warm, or at room temperature with any toppings you like.
To Reheat: I like to reheat these pancakes in a toaster.
Recipe by An Edible Mosaic™ at