Feeding Kiddos part 2: Broccoli Cheddar Spelt Pancakes

Overhead, close-up shot of Broccoli Cheddar Spelt Pancakes

These fluffy, savoury pancakes are made with Greek yogurt and eggs for an added kick of protein. If you are dairy-free and/or egg-free, you can sub-in your favourite alternatives.



  1. In a large bowl, combine the flour and baking powder, and salt (if using).
  2. In a separate bowl, whisk together the eggs, yogurt, milk, and the tablespoon of oil.
  3. Pour the wet ingredients into the dry and stir together until just mixed. Allow to sit for 5 minutes.
  4. Add the cheese and broccoli and stir to combine. The batter will be a bit thicker than typical pancake batter.
  5. Warm a skillet or griddle over medium heat, and melt a small amount of oil in the pan. I find that medium-high heat will burn these pancakes because of the cheese, so it is better to go for a lower heat and cook a little longer on each side than would be typical with regular pancakes.
  6. Once the pan is hot, pour out 1/4-cup portions of the batter into the pan. Cook for 4 minutes on the first side, then flip over and cook for 3 minutes on the second side. You will know it’s time to flip when bubbles start to break through the surface on the first side.
  7. Serve cut into quarters, strips, or bite-size pieces. No sauce or dip required! Freeze these in an airtight container, with parchment between layers, for up to 3 months. Reheat in the toaster, or at 350°F in the oven for 5–10 minutes.


*The recipe doesn’t call for salt, but I find that the pancakes benefit from it. When I’m making these for our whole family, I add salt into the batter. When they’re just for Basia, I leave it out or add just a little.

Keywords: Spelt, pancakes, broccoli, cheddar, savoury, savory, finger foods,