Red Onion & Goat Cheese Pancake

Red Onion & Goat Cheese Pancake

6 Reviews
From: EatingWell Magazine, May/June 2008

The technique for this pancake is similar to that for a Dutch baby or German pancake, but the savory onion and goat cheese combination is a surprise for those who think of pancakes as breakfast food only. Serve with a mixed green salad for a light supper or as a side dish with grilled or roasted meat.

Ingredients 1 serving

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  • 1 tablespoon extra-virgin olive oil
  • 2 large red onions, sliced (see Kitchen Tip)
  • 2 tablespoons water
  • 2 tablespoons chopped fresh thyme
  • ½ cup all-purpose flour
  • ½ cup low-fat milk
  • 2 large eggs
  • 2 large egg whites
  • 1 tablespoon canola oil
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • ¼ cup crumbled goat cheese
  • 1 cup balsamic vinegar
  • 2 teaspoons honey


  • Active

  • Ready In

  1. Heat olive oil in a large cast-iron or ovenproof nonstick skillet over medium-high heat. Reduce heat to medium, add onions and cook, stirring occasionally, until they are tender and light golden brown, 15 to 20 minutes.
  2. Stir in water and thyme, scraping up any browned bits.
  3. Meanwhile, position rack in middle of oven; preheat to 450°F.
  4. Blend flour, milk, eggs, egg whites, canola oil, sugar, salt and pepper in a blender until smooth. Pour the batter over the onions. Sprinkle with cheese.
  5. Bake the pancake until puffed and golden, about 15 minutes.
  6. Meanwhile, combine vinegar and honey in a small saucepan. Bring to a boil over medium-high heat and cook until syrupy and reduced to ⅓ cup, 12 to 15 minutes. (Watch carefully during the last few minutes to prevent burning.) Cut the pancake into wedges and serve immediately with the balsamic syrup.
  • Kitchen Tip: Onions contain a volatile compound called lachrymator that reacts with the fluid in your eyes and makes them water. To chop them without crying, try wearing goggles, burning a candle nearby or cutting them under cold water. To mellow the bite of a raw onion, soak it for an hour in 1 cup cold water, ¼ cup vinegar and ½ teaspoon salt and then rinse thoroughly.

Nutrition information

  • Serving size: 1 slice ( ¼ of pancake for main-dish serving)
  • Per serving: 308 calories; 12 g fat(3 g sat); 2 g fiber; 38 g carbohydrates; 10 g protein; 75 mcg folate; 99 mg cholesterol; 20 g sugars; 6 g added sugars; 326 IU vitamin A; 8 mg vitamin C; 105 mg calcium; 2 mg iron; 274 mg sodium; 315 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 1 vegetable, 1 medium-fat meat, 1 fat

Reviews 6

July 09, 2014
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By: EatingWell User
Great idea - but the volume is too small I agree with the previous poster that this turned out a bit flatter than I'd have liked: I do stuffed Yorkshire Puddings all the time and prefer them puffy like a Dutch pancake. Easily remedied by doubling the recipe and making it in the same size pan. I also often pour in the batter and drop the filling over it when doing a filled pudding, so the edges rise up around it like a crust. Pros: An easy dinner Cons: Kind of flat
January 22, 2014
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By: EatingWell User
A winter dinner favorite in our house I make this regularly. I add 2 more eggs and 1/4 c. more milk, omit the sugar and use a bottled balsamic reduction instead of making the syrup. Add a tossed green salad and dinner is done. Makes great leftovers, too. Pros: Easy, ingredients always on hand Cons: none
January 10, 2012
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By: nk.chiemelu
Syrup is overpowering The pancake itself is good but the balsamic-honey syrup was both too much and too strong and overpowered the taste of the pancake. If I made this again, I would use half the amount of vinegar.
August 11, 2011
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By: Barbara
Heaven, I'm in heaven... I was desperately looking for a recipe which would enable me to use random leftovers from my fridge (some red onion, egg whites, goat cheese) and came across this pancake. It turned out wonderful. I used only one egg and 2 egg whites, and dried instead of fresh thyme. Also, I only have a small countertop oven (up to 450F) so I had to remove the pancake from the pan to a shallow baking dish, but it didn't make any difference: it baked perfectly and the eggs puffed. Pros: a wonderful way to use leftovers
September 23, 2009
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By: EatingWell User
Can't wait to try this!! Love the veggie recipes. Thank you and keep them coming please. Karen Coleman,, Gla, UK
September 23, 2009
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By: EatingWell User
This was a surprise hit with my husband. The onions cooked until tender and sweet, complemented with the fresh tangy goat cheese and balsamic/honey syrup. The eggs didn't puff, but it didn't seem to matter. Excellent warmed up in the microwave, too. Chris, Los Altos, CA
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