These savory pea pancakes are in between a fritter and a pancake. It has a soft inside, but I like to get the outside golden and toasty like a fritter. They’re oddly addictive, and once I start eating a piece, I end up stuffing myself until I’m full. Because of all the peas, cheese, and eggs in them, they’ll fill you up quickly.
Great for babies and toddlers finger food
I first made these pancakes for my youngest a couple of years ago. They make great finger food for babies and toddlers; they are easy to hold and soft enough to eat without a full set of teeth. When cooking for babies, you can reduce the amount of cheddar cheese to half to reduce sodium. Another way to reduce sodium and increase nutrition is to substitute cream cheese with ricotta cheese.
Babies and toddlers feeding set by Grabease (below)
These savory pea pancakes make a delicious filling snack or breakfast even after my kids are over the weaning stage. I like to snack on them myself! They remind me of savory Korean pancakes (jeon) but are different at the same time – Frozen peas and cheese aren’t the typical ingredients in Korean food.
Cook these pea pancakes golden and toasty
When cooking these pancakes, grease a nonstick pan with a generous amount of oil or butter. Then add the batter and spread it thinly with a spatula. You want to get the bottom nice and toasty, like cooking a fritter. When you flip and cook the other side, gently press the pancakes with a flat spatula to get all the surface golden brown. Serve these pea pancakes when they’re hot and crispy! Although you can eat them cold, the crispy outside makes them extra delicious.
Also, check out Naturally Pink Beetroot Pancakes.
If you tried this recipe, I would love to hear from you!
Savory Pea Pancakes
These savory pea pancakes are in between a fritter and a pancake. Great way to serve peas for picky eaters.
- 1/2 cup frozen peas
- 4 oz (1/2 cup) cream cheese
- 4 oz (1 cup) shredded cheddar cheese
- 2 eggs
- 1/2 cup milk
- 1 tbsp olive oil
- 1/2 cup all-purpose flour
- 2 tsp baking powder
- 1 tsp onion powder
- oil for cooking
Place peas into a microwave-safe bowl, add a splash of water, cover, and microwave for one and a half minutes.
In a blender, blend peas, cream cheese, cheddar cheese, eggs, milk, and olive oil until smooth.
In a bowl, mix flour, baking powder, and onion powder.
Pour the liquid mixture into the dry mixture and mix until just combined.
Heat a nonstick pan over medium heat and grease with a generous amount of oil. Scoop the batter onto the pan (about 2~3 tbsp for a pancake), and spread it thinly with a spatula. Cook until the bottom is golden brown and crispy. Flip and gently press the pancakes with a flat spatula. Cook until golden brown. Repeat with the remaining batter.