We’ve already talked about the brilliance of breakfast for dinner, the way the easy morning meal turns a weeknight (especially one without a Blue Apron delivery!) into an opportunity to eat homemade food, even if it’s just French toast. We also saw how breakfasts from around the world have transformed into American dinner staples and looked at what happens when you put an egg on it.
But though we love the classic pancakes and bacon configuration of BFD, there are times when we crave a more savory style. The following eight savory cakes, fitters, and patties–and one traditional buttermilk pancake–will satisfy breakfast and dinner cravings at once!
Scallion pancake goes from appetizer to full-fledged dinner. Get the recipe.
When cabbage cooks up with carrots and eggs, a hearty vegetarian pancake is born. Get the recipe.
It’s like we sent hashbrowns to India, then brought the taters back and turned them into pancakes. Get the recipe.
Lightly fried vegetable cakes transform tofu, quinoa, and chickpeas into a high-protein veg dish you really, really want to eat. Get the recipe.
The pancakes are already done in this Chinese-American classic. You just make the filling. Get the recipe.
When ricotta’s in the batter, dinner pancakes have the loveliest fluffy texture. Get the recipe.
No better way to meet your zucchini-eating quota than by tossing zucchini shreds into pancakes. Get the recipe.
Sort of like corn kernel-speckled cornbread, but in pancake form. Get the recipe.
We had to include the classic. Bulk up the breakfast with berries and breakfast sausage. Get the recipe.