Why You’ll Love This Recipe
These pancakes strike the perfect balance between soft, savory comfort and bold, spicy flavor. The batter is light and herby, while the chili butter adds richness and a satisfying kick. They’re versatile enough to serve as a main course, side dish, or even a creative brunch option. Best of all, they’re quick to prepare and can be customized with your favorite ingredients—from cheese and corn to smoked salmon or sautéed greens. If you’re looking to elevate your dinner game with something a little unexpected yet comforting, this recipe delivers in every way.
Savory Dinner Pancakes with Chili Butter: A Bold Twist on a Comfort Classic
- Total Time: 30 minutes
- Yield: 8 pancakes (serves 4)
- Diet: Vegetarian
Description
These Savoury Dinner Pancakes with Chilli Butter are fluffy, golden pancakes infused with herbs and cheese, topped with a rich, spicy chilli butter that melts over the top. Perfect as a unique dinner, brunch, or side dish with grilled meats or roasted veggies.
Ingredients
- For the Pancakes:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 2 large eggs
- 3/4 cup buttermilk (plus more if needed)
- 2 tbsp melted butter or olive oil
- 1/2 cup shredded cheddar or feta cheese
- 2 tbsp chopped green onions or chives
- 1 tbsp chopped parsley
- 1/2 cup cooked corn kernels or diced vegetables (optional)
- For the Chilli Butter:
- 1/4 cup unsalted butter, softened
- 1 tsp chilli flakes (adjust to taste)
- 1 small garlic clove, minced
- 1/2 tsp lemon juice
- Pinch of salt
- 1 tbsp chopped cilantro or parsley (for garnish)
Instructions
- In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, pepper, and smoked paprika.
- In a separate bowl, whisk eggs, buttermilk, and melted butter until smooth.
- Pour wet ingredients into dry ingredients and stir gently until just combined (don’t overmix). Fold in cheese, herbs, and optional vegetables.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup batter per pancake and cook for 2–3 minutes until bubbles form on the surface. Flip and cook another 1–2 minutes until golden and cooked through. Keep warm in a low oven while cooking the rest.
- In a small bowl, mix softened butter with chilli flakes, garlic, lemon juice, and a pinch of salt until well combined. Chill briefly to firm up if desired.
- Serve pancakes warm, topped with a dollop of chilli butter that melts over the top. Sprinkle with chopped parsley or cilantro for garnish.
Notes
- Use whole wheat flour for a heartier version or gluten-free flour if preferred.
- For extra spice, add a dash of hot sauce or diced jalapeños to the batter.
- The pancakes pair beautifully with grilled chicken, salmon, or a fried egg on top.
- Leftover pancakes can be reheated in a skillet or toaster for a quick savory snack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Fried
- Cuisine: Fusion (British / Mediterranean)
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-Purpose Flour: The base of the batter—simple and reliable, creating a soft, fluffy texture.
Baking Powder: Helps the pancakes rise and stay airy.
Eggs: Add structure and richness to the batter.
Milk or Buttermilk: Keeps the pancakes tender and gives a slight tang that complements the savory flavors.
Butter: For both the batter and the chili butter topping—adds richness and depth.
Salt and Black Pepper: Essential seasoning for balancing the flavors.
Fresh Herbs (like chives, parsley, or dill): Add brightness and freshness to the pancakes.
Cheddar Cheese (optional): For an extra layer of savory indulgence.
Chili Flakes or Fresh Red Chili: The star of the chili butter, adding a pleasant heat.
Garlic (optional): Infuses the butter with aromatic depth.
Lemon Juice or Zest: Adds a subtle freshness that cuts through the butter’s richness.
Honey (optional): A touch of sweetness that balances the spice in the chili butter.
Directions
- Prepare the chili butter. In a small bowl, mix softened butter with chili flakes (or finely chopped fresh chili), garlic, lemon juice, and a small drizzle of honey if desired. Stir until smooth, then transfer to a small dish and chill until ready to use.
- Mix the dry ingredients. In a large mixing bowl, whisk together flour, baking powder, salt, and pepper. Add finely chopped herbs and grated cheese if using.
- Combine wet ingredients. In another bowl, whisk together eggs and milk (or buttermilk).
- Make the batter. Pour the wet ingredients into the dry mixture and stir gently until just combined. Don’t overmix—a few small lumps are fine.
- Cook the pancakes. Heat a non-stick skillet over medium heat and brush lightly with butter or oil. Pour in about ¼ cup of batter per pancake and cook until bubbles form on the surface (about 2 minutes). Flip and cook another 1–2 minutes until golden. Keep warm while you cook the rest.
- Serve. Stack the pancakes on a warm plate, top with a generous spoonful of chili butter, and let it melt over the top. Garnish with extra herbs or a sprinkle of chili flakes if desired.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
- Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
- large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
- Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
- Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
- Cutting board – For prepping cabbage leaves and rolling them like a pro.
- 9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
- knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
- Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Servings and timing
This recipe serves 4 people (makes about 8 pancakes). Preparation takes 10 minutes, cooking time 15 minutes, for a total of 25 minutes.
Storage/reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven at 350°F (175°C) for 5–6 minutes until warm. The chili butter can be kept refrigerated for up to a week—just bring it to room temperature before serving.
Variations and Customizations
Cheesy Corn Pancakes
Add corn kernels and shredded cheese to the batter for a sweet-savory combo.
Smoked Salmon Stack
Top with smoked salmon, a dollop of sour cream, and fresh dill for a gourmet finish.
Bacon and Maple Chili Pancakes
Add crispy bacon bits to the batter and drizzle with a touch of maple syrup to complement the chili butter.
Vegetable Medley Pancakes
Mix in finely diced bell peppers, spinach, or zucchini for color and nutrition.
Herb and Feta Pancakes
Fold in crumbled feta and plenty of parsley for a Mediterranean twist.
Crispy Parmesan Edge
Sprinkle Parmesan cheese onto the skillet before adding the batter for a crispy, golden crust.
Vegan Option
Use plant-based milk, vegan butter, and a flaxseed “egg” to make this recipe completely dairy-free.
Gluten-Free Pancakes
Substitute the flour with a 1:1 gluten-free blend for a light and fluffy result.
Honey-Lemon Drizzle
Add a quick drizzle of honey and lemon over the finished pancakes for a spicy-sweet balance.
Double Chili Kick
Use both fresh red chili and chili oil for those who love an extra punch of heat.
FAQs
1. Can I make the batter ahead of time?
Yes, you can prepare the batter a few hours in advance. Just give it a gentle stir before cooking.
2. Can I make the pancakes in advance?
Yes—store them in the fridge and reheat in the oven or toaster before serving.
3. What type of chili works best for the butter?
Red chili flakes, Thai chili, or even jalapeños work depending on how spicy you like it.
4. Can I freeze the pancakes?
Yes! Freeze between layers of parchment paper for up to 1 month. Reheat in a toaster or oven.
5. How can I make this recipe milder?
Reduce the chili flakes or use sweet paprika for gentle warmth instead of spice.
6. What goes well with these pancakes?
Grilled chicken, roasted vegetables, or a poached egg on top make fantastic pairings.
7. Can I make mini pancakes for appetizers?
Absolutely—just use a tablespoon of batter per pancake for bite-sized portions.
8. What’s the best cheese to use?
Cheddar, Gruyère, or feta all work beautifully depending on your preference.
9. Can I add protein to make it a full meal?
Yes, add chopped ham, cooked sausage, or shredded rotisserie chicken to the batter.
10. How can I make them extra fluffy?
Don’t overmix the batter, and make sure your baking powder is fresh. Letting the batter rest for 5 minutes before cooking also helps.
Conclusion
These Savory Dinner Pancakes with Chili Butter are a creative, flavorful way to turn an everyday staple into something exciting. The fluffy, herb-filled pancakes paired with melting chili butter strike the perfect balance of comfort and spice. Whether served as a main dish, a side, or even a brunch star, they’ll impress with their bold flavors and simple elegance. Once you try this recipe, you’ll never look at pancakes the same way again—they’re officially on the dinner menu.
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