Spring garlic pancakes are a delightful twist on the traditional pancake, bringing a burst of fresh, aromatic flavor to your breakfast table. These pancakes are light, fluffy, and infused with the subtle yet distinct taste of spring garlic, making them a perfect dish for a springtime brunch or a savory breakfast treat.
Spring garlic, also known as green garlic, might not be a staple in every kitchen. It has a milder flavor compared to mature garlic and can usually be found in the produce section of your supermarket during the spring season. If you can't find spring garlic, you can substitute it with green onions or chives for a similar taste.

Ingredients for Spring Garlic Pancakes
Flour: The base of the pancake batter, providing structure and texture.
Milk: Adds moisture and helps create a smooth batter.
Egg: Acts as a binding agent and adds richness to the pancakes.
Spring garlic: Adds a fresh, aromatic flavor to the pancakes.
Salt: Enhances the overall flavor of the pancakes.
Butter: Used for cooking the pancakes, adding a rich, buttery taste.
Technique Tip for This Recipe
When making these spring garlic pancakes, ensure that the batter is smooth and lump-free by whisking it thoroughly. This will help the pancakes cook evenly and achieve a light, fluffy texture. Additionally, allow the skillet to heat up properly before adding the butter and batter, as this will prevent the pancakes from sticking and ensure a nice golden brown finish.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may result in a denser pancake.
milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in most pancake recipes.
egg - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to replace one egg, making it a vegan option.
chopped spring garlic - Substitute with chopped green onions: Green onions provide a similar mild onion flavor and can be used in the same quantity.
salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, but use it sparingly to avoid overpowering the dish.
butter - Substitute with olive oil: Olive oil is a healthier fat option and works well for cooking pancakes.
Other Alternative Recipes Similar to This One
How to Store or Freeze These Pancakes
Allow the spring garlic pancakes to cool completely before storing. This prevents condensation, which can make them soggy.
Place a sheet of parchment paper between each pancake. This will keep them from sticking together and make it easier to grab just one or two at a time.
Store the pancakes in an airtight container or a resealable plastic bag. Squeeze out as much air as possible to keep them fresh longer.
For short-term storage, keep the container in the refrigerator. They will stay fresh for up to 3 days.
For longer storage, place the pancakes in the freezer. They can be frozen for up to 2 months without losing their flavor or texture.
When ready to reheat, you can use a microwave, oven, or toaster. For the microwave, place a damp paper towel over the pancakes and heat for about 20-30 seconds. In the oven, preheat to 350°F (175°C) and warm the pancakes on a baking sheet for about 10 minutes. If using a toaster, simply toast until heated through and slightly crispy.
If you notice any freezer burn or off smells, it's best to discard the pancakes to ensure food safety.
To add a fresh twist when reheating, consider topping the pancakes with a dollop of sour cream, a sprinkle of chopped chives, or even a drizzle of honey for a sweet-savory combination.
How to Reheat Leftovers
Oven Method: Preheat your oven to 350°F (175°C). Place the spring garlic pancakes on a baking sheet in a single layer. Cover them with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until warmed through.
Microwave Method: Place the pancakes on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.
Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of butter or olive oil. Place the pancakes in the skillet and heat for 1-2 minutes on each side until they are warmed through and slightly crispy.
Toaster Method: If you prefer a bit of crispiness, you can reheat the pancakes in a toaster. Set the toaster to a medium setting and toast for 1-2 cycles, checking to ensure they don't burn.
Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the pancakes in a single layer in the air fryer basket. Heat for 3-5 minutes, shaking the basket halfway through to ensure even heating.
Best Tools for This Recipe
Mixing bowl: Use this to combine and whisk together the flour, milk, egg, chopped spring garlic, and salt until smooth.
Whisk: Essential for blending the ingredients in the mixing bowl to achieve a smooth batter.
Non-stick skillet: This will be used to cook the pancakes, ensuring they don't stick to the surface.
Spatula: Handy for flipping the pancakes once bubbles form on the surface.
Measuring cups: Necessary for accurately measuring the flour and milk.
Measuring spoons: Useful for measuring the salt and butter.
Chopping board: Provides a surface to chop the spring garlic.
Knife: Needed to finely chop the spring garlic.
Ladle: Helps in pouring a small amount of batter into the skillet to form pancakes.
How to Save Time on Making These Pancakes
Prepare ingredients in advance: Chop the spring garlic and measure out the flour, milk, and salt ahead of time.
Use a blender: Combine all ingredients in a blender for a smoother batter and quicker mixing.
Preheat the skillet: Ensure the skillet is hot before you start cooking to speed up the process.
Batch cooking: Cook multiple pancakes at once if your skillet is large enough.
Keep warm: Place cooked pancakes in a warm oven to keep them hot while you finish the rest.

Spring Garlic Pancakes
Ingredients
Main Ingredients
- 1 cup All-purpose flour
- 1 cup Milk
- 1 Egg
- 2 tablespoon Chopped spring garlic
- 1 teaspoon Salt
- 1 tablespoon Butter for cooking
Instructions
- In a mixing bowl, whisk together the flour, milk, egg, chopped spring garlic, and salt until smooth.
- Heat a non-stick skillet over medium heat and add a bit of butter.
- Pour a small amount of batter into the skillet, forming a pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
- Repeat with the remaining batter, adding more butter as needed.
- Serve warm and enjoy!
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