Cheesy Cauliflower Pancakes

I love cauliflower and discovered several ways to use it for low carb recipes.  I started making Cheesy Cauliflower Pancakes a couple years ago and the first time I made them, my family and I really loved them.  They are full of flavor and super tasty. Since we enjoyed them so much, I have made them many times and they are perfect for lunch or a side dish.  I do love potatoes, but when I find a way to make something low carb, I will jump on the idea.  I saw this recipe on and modified the ingredients to my liking.  I made Cheesy Cauliflower Pancakes last week after a tough boot camp workout and felt great eating something low carb after just burning hundreds of calories.  If you do not use all of the mix, it refrigerates well until the next day.  I love Cheesy Cauliflower Pancakes and since I have all of the ingredients, I am going to make them for lunch today!

4.8 from 16 reviews
Cheesy Cauliflower Pancakes
Cheesy Cauliflower Pancakes are low carb, super tasty, and perfect for lunch or a side dish.
Recipe type: Lunch or Side Dish
  • 1 head cauliflower (or a 16 oz bag of frozen cauliflower)
  • 2 large eggs
  • ½-3/4 cup shredded cheddar cheese (I love cheese, so use closer to ¾ cup)
  • ¼ cup diced green onions
  • ½-1 cup bread crumbs (I usually need closer to 1 cup)
  • ½ tsp cayenne pepper (more of less to taste)
  • salt
  • olive oil
  • light sour cream (optional)
  1. Cut cauliflower into florets and cook in boiling water until tender, about 10 minutes
  2. Drain and mash the cauliflower while it is still warm
  3. Stir cheese, eggs, green onions, bread crumbs, cayenne & salt to taste
  4. Coat the bottom of a skillet with olive oil over medium-high heat
  5. Form the cauliflower mixture into patties about 3 inches across
  6. Cook until golden brown & set, about 3 minutes per side
  7. Enjoy with some light sour cream!



  1. Diane Marie says

    I made these tonight as a side dish. They tasted amazing! Both my husband and myself loved them. I did have a little problem with them not binding together very well, maybe because I used a very large cauliflower?

  2. Chuck Schouwerwou says

    Hi Stacey! I suggest you research what low carb really means. The bread crumbs in your recipe render this a high carb rated dish. I adjusted your recipe to make it truly low carb – just substitute 1/4 almond flour and 3/4 chick pea flower for the 1 cup of bread crumbs to fix the carb issue. I also found that day old batter made for better tasting pancakes.

    • says

      Thanks for the suggestions Chuck. I think Stacey was talking about lowering the carb count down from potato pancakes. She wasn’t claiming this to be a no carb recipe, just a lower carb option for one of her favorite foods.

    • debmce4 says

      I was glad to hear your suggestion. I used 1/2 c coconut flour, which is much cheaper than almond flour and 1/2 c chickpea flour. Much lower carbs without any loss of flavor. Excellent recipe!

  3. Kathie Hunter says

    I live with a lot of back pain and can’t believe the relief I feel the day after eating Cauliflower and I can’t get enough of this recipe. It’s a great anti-inflammatory.

  4. Karen says

    Just made these….they tasted absolutely delicious. However, while they tasted good, they looked anything but. They didn’t hold together in the pan at all. What do you think I might have done wrong? I’m wondering if I needed another egg to help bind it.

  5. C says

    had this at a restarant and was looking for a recipe… if you eat them with cocktail sauce, they seem to be crab cakes- same texture… I also liked sprinkling them with garlic and a bit of cayenne…

  6. Tammy says

    really like this recipe I will be trying these out tomorrow as I love cauliflower and cheese but never tried it in pancake form will let you know how it goes thank you.

  7. says

    These are fantastic! Made them for dinner tonight and I embarrassed at how many of them my husband and I ate! I made them without the cayenne and they were still wonderful! This is a “keeper” recipe for years to come!

  8. says

    I just made these for lunch to go with my baked tilapia and roasted asparagus…they were fantastic. You wouldn’t know they were cauliflower unless someone told you. So good. Will be adding these to the regular rotation.

  9. says

    I used a whole wheat English muffin (just torn into tiny pieces) instead of the bread crumbs. I also made a topping of diced bell pepper, little bit of ketchup, and some Bragg Healthy Vinaigrette dressing. Very easy and yummy!

  10. debmce4 says

    This is delicious!! I substituted chickpea flour and coconut flour in order to reduce the carbs. We can replace so many carb. laden foods with it. This will be a staple in our home from now on. Thank you for the delicious recipe.

  11. Melissa says

    Hi Aubrey, I was wondering what the nutritional information was on this. Calories? Carbohydrates? Fat? Protein? I have to keep a food log for my doctor but I want to try these so badly.

  12. says

    Even though I’m not a house mom, Imade these for dinner tonight. I changed the cayenne pepper to hot sauce (I preference it), and I would highly recommend cooling down the mashed cauliflower before adding the eggs. It prevents the eggs from scrambling and the batter will stick together before fying. Four and a half out of five forks. Lol

  13. Amanda says

    I tried out this recipe and for some reason my pancakes didn’t stay together and we’re kind of dry. Not really sure what went wrong, but in aast ditch effort to save it I put the whole mixture in a pan, added a little extra cheese and a little plain Greek yogurt. It ended up creamy and almost Mac and cheese like. A little different than expected, but still delicious!

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