These savory pea pancakes sit somewhere between a fritter and a pancake. The interior stays soft and tender, while the outside crisps up to a golden, toasty finish. They’re surprisingly addictive: a few bites often turn into a generous helping because the peas, cheese, and eggs make them quite filling.
Great for babies and toddlers finger food
I first made these for my youngest child a few years ago. They’re ideal finger food for babies and toddlers — easy to hold, soft enough to eat without a full set of teeth, and packed with nutrients. To lower sodium for little ones, halve the cheddar cheese. You can also swap cream cheese for ricotta to cut salt and boost protein.
These pancakes remain a favorite snack or quick breakfast even after my kids have moved beyond the weaning stage. I enjoy them myself — they remind me a bit of savory Korean pancakes (jeon), although the use of frozen peas and cheddar is a different twist.
Cook these pea pancakes golden and toasty
For best results, heat a nonstick pan and use a generous amount of oil or butter. Spoon the batter onto the pan and spread it thinly with a spatula so the bottom gets nicely browned and crisp, more like a fritter. When you flip, press gently with a flat spatula to encourage even browning across the surface. Serve hot for maximum crispness — they’re also fine at room temperature, but the toasted edges are what make them special.
If you try this recipe, I’d love to hear how it turned out for you!
Savory Pea Pancakes
These savory pea pancakes are somewhere between a fritter and a pancake — an easy, tasty way to serve peas for picky eaters.
Breakfast, Snack
American
Ingredients
- 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
Instructions
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Place the peas in a microwave-safe bowl, add a splash of water, cover, and microwave for about 1½ minutes until tender.
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Blend the cooked peas with cream cheese, shredded cheddar, eggs, milk, and olive oil until smooth.
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In a separate bowl, whisk together the flour, baking powder, and onion powder.
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Pour the blended pea mixture into the dry ingredients and stir until just combined.
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Heat a nonstick pan over medium heat and add a generous amount of oil. Scoop about 2–3 tablespoons of batter per pancake onto the pan and spread it thin with a spatula. Cook until the bottom is golden and crispy, flip, and gently press with a flat spatula to brown evenly. Cook until the second side is golden. Repeat with remaining batter.