Recipes › Dessert › Pesto Pancakes Recipe

Pesto Pancakes Recipe

Recipe by Pedro M. A. Neves

Pesto pancakes blend the fresh herbaceous flavors of Italian basil pesto into savory, herb-flecked pancakes that are crispy on the outside and tender within. This unexpected fusion transforms the American breakfast staple into an elegant Italian-inspired main course, perfect served with a dollop of ricotta, fresh tomatoes, and crème fraîche. A modern interpretation that honors both culinary traditions while creating something entirely new.

Ingredients

• 200g all-purpose flour (1⅔ cups)
• 10ml baking powder (2 teaspoons)
• 5ml salt (1 teaspoon)
• 240ml whole milk (1 cup)
• 2 large eggs
• 120ml prepared basil pesto (½ cup)
• 30ml olive oil (2 tablespoons)
• 60g grated Parmigiano-Reggiano (¾ cup)
• Fresh basil leaves for garnish
• Ricotta cheese for serving (optional)
• Cherry tomatoes for serving (optional)

Instructions

1. Whisk together flour, baking powder, salt, and grated Parmigiano-Reggiano in a large mixing bowl until evenly combined.

2. In a separate bowl, whisk together milk, eggs, and olive oil until thoroughly blended.

3. Create a well in the center of the dry ingredients and pour the wet mixture into it. Stir gently until just combined; the batter should be slightly lumpy.

4. Fold the basil pesto into the batter using a spatula with approximately 8-10 gentle strokes until evenly distributed. Do not overmix.

5. Heat a griddle or large skillet over medium-high heat (190°C / 375°F) and lightly grease with butter or additional olive oil.

6. Pour 60ml (¼ cup) batter onto the griddle for each pancake, spacing them 5cm apart. Cook for 2-3 minutes until the edges appear set and small bubbles form on the surface.

7. Flip each pancake carefully using a thin spatula and cook for an additional 1-2 minutes until the undersides are golden brown.

8. Transfer cooked pancakes to a warm plate and keep warm. Repeat with remaining batter.

Substitutions

• Use dairy-free milk and vegan pesto for a plant-based version
• Replace all-purpose flour with spelt flour for a nuttier flavor and lighter texture
• Substitute store-bought pesto with homemade pesto using fresh basil, pine nuts, garlic, olive oil, and Pecorino Romano
• Use egg replacer (3 tablespoons per egg mixed with 45ml water) for an egg-free adaptation

Tips

• Do not overmix the batter after adding pesto; lumps are desirable and result in fluffier, more tender pancakes
• If pesto is very thick, thin it slightly with 15ml of milk before folding to ensure even distribution throughout the batter
• Serve immediately after cooking for optimal texture; pesto pancakes are best enjoyed warm and fresh from the griddle
• Top with a spoonful of fresh ricotta, halved cherry tomatoes, and a light drizzle of aged balsamic vinegar for an authentic Italian presentation

This dish represents a modern culinary fusion that celebrates Italy's beloved pesto while reinterpreting a breakfast tradition. Basil pesto originates from Liguria in northwestern Italy, where it has been crafted for centuries, and this creative application honors that heritage while introducing savory pancakes as a sophisticated main course, reflecting contemporary Italian cooking's embrace of innovation.

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