A delicious, protein-packed savory pancake stack layered with a creamy tuna and vegetable filling. Perfect for breakfast, brunch, lunch, or a light dinner.

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4

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Ingredients

For the Savory Pancakes

• 1 cup (125 g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs
• 1 cup (240 ml) milk
• 2 tablespoons vegetable oil or melted butter
• 1 tablespoon chopped fresh parsley (optional)

For the Tuna Filling

• 2 cans (5 oz / 140 g each) tuna in water, drained
• 3 hard-boiled eggs, chopped
• 1 small carrot, grated
• 1/2 cup finely diced cucumber
• 1/4 cup finely diced red bell pepper
• 2 tablespoons chopped green onions
• 1/3 cup mayonnaise
• 2 tablespoons Greek yogurt or sour cream
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• Salt and black pepper to taste

Garnish

• Fresh parsley or dill
• Cherry tomatoes, halved
• Sliced cucumber
• Paprika (optional)

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Instructions

Step 1: Make the Pancake Batter

1. In a bowl, combine flour, baking powder, salt, and pepper.
2. In another bowl, whisk eggs, milk, and oil.
3. Add the wet ingredients to the dry ingredients and mix until just combined.
4. Let the batter rest for 10 minutes.

Step 2: Cook the Pancakes

1. Heat a lightly greased non-stick skillet over medium heat.
2. Pour about 1/4 cup batter for each pancake.
3. Cook for 2–3 minutes until bubbles appear.
4. Flip and cook another 1–2 minutes.
5. Repeat until you have 6–8 pancakes.
6. Cool completely before assembling.

Step 3: Prepare the Filling

1. Combine tuna, chopped eggs, carrot, cucumber, bell pepper, and green onions.
2. Stir together mayonnaise, Greek yogurt, mustard, and lemon juice.
3. Mix the dressing into the tuna mixture.
4. Season with salt and pepper.

Step 4: Assemble the Tower

1. Place one pancake on a serving plate.
2. Spread an even layer of tuna filling.
3. Repeat with remaining pancakes.
4. Finish with a final pancake on top.
5. Decorate with herbs, cucumber slices, cherry tomatoes, and a sprinkle of paprika.

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Tips

• Chill the tower for 20–30 minutes before slicing for cleaner layers.
• Add shredded cheddar or mozzarella for extra richness.
• Fresh dill pairs especially well with tuna.
• Whole wheat flour can replace half the all-purpose flour.
• Serve with a crisp green salad or soup.

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Nutrition Information (Per Serving)

• Calories: 430
• Protein: 28 g
• Carbohydrates: 29 g
• Fat: 22 g
• Saturated Fat: 5 g
• Fiber: 3 g
• Sugar: 5 g
• Cholesterol: 170 mg
• Sodium: 640 mg

Nutrition values are approximate and may vary based on ingredients used.

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Nut Information

Contains Nuts: No

Common Allergens Present:

• Wheat (flour)
• Eggs
• Milk (if using milk and yogurt)
• Fish (tuna)

Nut-Free Notes:

• This recipe contains no tree nuts or peanuts.
• Always check labels on mayonnaise, mustard, and other packaged ingredients if preparing for someone with severe nut allergies to ensure there is no cross-contamination.

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Frequently Asked Questions (Q&A)

Q1: Can I make this ahead of time?
Yes. Assemble it up to 24 hours in advance and keep refrigerated.

Q2: Can I use canned salmon instead of tuna?
Absolutely. Canned salmon or shredded cooked chicken are excellent substitutes.

Q3: Can I make it healthier?
Yes. Replace mayonnaise with extra Greek yogurt and use whole wheat flour.

Q4: Can I freeze the pancakes?
Yes. Freeze the pancakes separately for up to 2 months. Prepare the filling fresh.

Q5: What vegetables work best?
Carrots, cucumbers, corn, spinach, bell peppers, peas, and celery all work well.

Q6: How should I store leftovers?
Store covered in the refrigerator for up to 2 days.

Q7: Can I make it gluten-free?
Yes. Use a 1:1 gluten-free flour blend for the pancakes.

Q8: What can I serve with it?
Fresh salad, roasted vegetables, pickles, tomato soup, or potato wedges make great side dishes.