Chum Salmon Roe Pancakes with Lemon-Dill Yogurt

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A unique Alaskan-inspired breakfast featuring delicate pancakes folded with fresh salmon roe, served with a zesty herb yogurt sauce. This Alaskan-inspired breakfast recipe, ready in about 27 minutes, layers all-purpose flour, baking powder, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 340 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup milk
• 2 large eggs
• 2 tbsp melted unsalted butter
• 1/4 cup chum salmon roe
• 1/4 cup plain yogurt
• 1 tbsp lemon zest
• 1 tbsp chopped fresh dill
• 1 tsp lemon juice

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: Whisk 1 cup all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt in a bowl; in another bowl, beat 2 large eggs with 1 cup milk and 2 tbsp melted unsalted butter until smooth.
2. Step 2: Gently fold the wet ingredients into the dry ingredients until just combined, then fold in 1/4 cup chum salmon roe; let rest for 5 minutes.
3. Step 3: Heat a non-stick skillet over medium heat, lightly buttering it; pour 1/4 cup batter per pancake and cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden.
4. Step 4: In a small bowl, mix 1/4 cup plain yogurt, 1 tbsp lemon zest, 1 tbsp fresh dill, and 1 tsp lemon juice; serve pancakes topped with yogurt sauce and extra dill.