Making Savory Syrup for Pancakes

When you don’t have maple syrup, you can use alternatives to the toppings of the pancake. Instead of having a pile of pancakes drenched in the maple syrup, you can have the fried up luscious latke. Having savory syrup or savory pancakes means that they are not sweet but they are kind of salty and spicy. The pancakes provide a range of ingredients, flavors, and cuisines in both sweet and savory. 

Savory Pancakes

Crispy Duck Pancakes
Crispy Duck Pancakes

Duck pancakes are the addition to pancakes of a tangy peach sauce which offers a great alternative to the classic Tuesday shrove options. Despite its longer marination and cooking time, it requires only a few ingredients and provides a renowned aromatic flavor. 


  • Dugs legs: 2 
  • Chinese five-spice: 1 tsp 
  • Beansprout: 1 – 2 handfuls, blanched 
  • Spring onions: 12 small, both ends trimmed
  • Sesame oil: 1 tsp 
  • Ready-made Chinese pancakes: 10 – 12 

Peach Sauce:

  • Peaches: 2 larges, halved and stoned
  • Stem ginger: 1 ball, sliced plus 1 tbsp syrup 
  • Chinese five-spice: ½ tsp 
  • Rice wine vinegar: 1 tbsp 
  • Orange juice: 3 tbsp 

As it needs more time for marination, so you need to marinate the duck legs a day before or at least a few hours before. use a fork to prick the skin of the legs of the duck. Mix the five-spice with ½ tsp cracked black pepper and 1 tsp o salt. now rub it all over the duck’s legs. Let it marinate over the night.

Heat the oven to 200C/fan 180C/gas. Pat the duck legs and let the skin sit down in a cold frying pan. Cook it at medium heat to make the skin crisp and brown. brush the tops with them stem ginger syrup and pour 200ml water around the legs of the duck.

Now put the duck legs in the oven and let them roast for 20 minutes. Meanwhile, you should be preparing peaches. Put the halves of peaches in the baking dish, skin side down and pour the orange juice. Scatter the stem ginger slices and put ½ tsp of Chinese five-spice powder. 

When the duck legs have been roasted for 20 minutes, turn the oven down to 140C/fan 120C/gas. Now add the peach dish below and bake for another 45 minutes. After that remove the peaches and roast the duck meat for another 15 minutes to make it more tender and until it’s crispier. 

Blend the peach and ginger. Add the vinegar and whizz to smooth the juice and let it cool down before serve. To serve the pancake, spread some peach sauce, and shred the duck meat. Add some griddled onion pieces and beansprouts. 

Ham and Cheese Crêpes
Ham and Cheese Crêpes

You can stuff your savory crepe with salty gruyere and chunky ham for a comforting midweek meal that is quick to cook. All you need is:

  • Plain flour: 75g 
  • Whole milk: 150ml
  • Egg: 1
  • Groundnut oil: for frying


Crème Fraiche: 8 tbsp 

Sliced cooked ham: 300g, fat removed and torn into pieces 

Gruyere: 200g, finely grated 

Put the flour in the bowl and add a pinch of salt. Mix the milk and egg. The batter should be the consistency of single cream. You can add more milk if you want to. Now heat a crepe pan or frying pan to hot and brush the oil. Add a ladleful of batter to the pan. Cook for a few minutes until it’s gold and flip to cook the other side. 

Once you have fried the pancakes. Now put 1 pancake in the frypan and put a thin layer of crème Fraiche. Scatter 2-3 tbsp of gruyere on the thin top layer. Now scatter some ham and leave it to heat for a couple of minutes. Fold it in half and then half again before serving. 

Sweetcorn, Spring Onion and Feta Pancakes
Sweetcorn, Spring Onion and Feta Pancakes

These savory pancakes made with sweetcorn, spring onion, and salty feta are easy and quick to cook. You can add bacon and maple syrup to give an extra touch to the pancakes or to make them sweet


Corn on the cob: 2, kernels removed 

Spring onions: 3 thinly sliced

Feta: 150g crumbled 

Coriander: ½ a bunch, roughly chopped 

Eggs: 2, medium 

Milk: 100ml 

Plain flour: 60g 

Baking powder: 1tsp 

Dried chili flakes: 1 tsp, optional 

Oil: for frying 

Mix the spring onions, feta, coriander, milk, eggs, flour, baking powder, and chili (if you are using it) in a bowl with salt and pepper. Heat a large frying pan at medium heat and pour oil. Fry the pancake batches for 2 to 3 minutes until each side becomes golden brown. Before serving you can use the healthy topping of honey or maple syrup, if not then you can use a chili sauce and serve with the bacon.

Potato Pancake
Potato Pancake

For a savory brunch, you can try the moreish potato and buttermilk pancakes. These delicious pancakes are topped with a dollop of crème Fraiche and chives sprinkling. 


  • Floury potatoes: 300g peeled and cut into large chunks 
  • Plain flour: 50g
  • Baking powder: 1 tsp 
  • Egg: 1 beaten 
  • Buttermilk: 100ml 
  • Milk: 1-2 tbsp 
  • Butter: for frying 
  • Topping: Crème fraiche and Chopped chives 

In sold salted water, put the potatoes in a pan. Bring it to a simmer and then cook for 15 to 20 minutes. Cook until they become tender. Drain well and cover them with a clean tea towel and let them steam dry. Mash them well and then let them cool completely. Now put the potato in a bowl and mix in the baking powder, egg, and flour. Stir in the buttermilk and season it well. 

Melt the knob of the butter and cooking pancakes in the frying pan. The small pancakes of 10cm should be fried in butter. When the small bubbles appear in the frying pan, flip the pancakes and cook until golden. Serve the pancakes with crème Fraiche and chives for a savory brunch this weekend. 

Savory Vegan Crepes
Savory Vegan Crepes

You can use vegan milk and coconut oil to make a deliciously crisp egg-free crepe. You can use garlicky mushrooms for filling and vegan soft cheese for an easy and healthy vegetarian lunch. 


  • Plain flour: 150g 
  • Oat milk or soya milk: 250-300ml 
  • Coconut oil: 1 tbsp, melted
  • Groundnut oil: for frying 


  • Garlic: 2 cloves 
  • Olive oil 
  • Porta Bellini mushrooms: 300g sliced   
  • Vegan soft cheese: 3 tbsp 
  • Chives: chopped to make 2 tbsp

Add salt to the flour in the bowl and whisk it in the oat or soya milk to make it thin enough. Now whisk it in coconut oil and leave it for 5 minutes. Now heat the frying pan or crepe pan and brush it with oil. Now swirl the batter into the pan and cook for few minutes until it turns golden on both sides. 

Now heat 1 tbsp of oil in non-stick frying and add mushrooms with a good pinch of salt. fry the mushrooms for 5 to 6 minutes until they are tender and the liquid has evaporated. Stir through the garlic and then the soft cheese until melted. Add the taste, season, and chives as a topping. 


Pancakes are not meant to be sweet, but they can be salty, spicy, and savory. We have mentioned some of the best savory pancakes with their recipes that you can try at breakfast, lunch, or dinner. You can easily cook them at home for your lunch or dinner that makes a quick and delicious meal.