Dinner Pancakes with Chilli Butter
Dinner Pancakes with Chilli Butter are savory, fluffy pancakes layered with spicy chorizo, melty cheese, and finished with rich, creamy chilli butter for a cozy dinner upgrade.
Imagine crisp golden edges giving way to pillowy stacks, with the warm aroma of chorizo and a buttery, spicy finish that makes each bite pop this is comfort food with a gentle kick. Growing up, my mom would flip pancakes for dinner on chilly nights, and adding a touch of heat was always her secret for turning a regular meal into something special.
Here, the sweet-savory balance and playful toppings make these pancakes more satisfying and fun than any ordinary stack, while the recipe stays approachable for home cooks. You’re about to discover the coziest, most craveable way to do pancakes for dinner let’s get started!
Why You’ll Love This Savory Stack
- Cozy, golden layers with a gentle kick of heat: Each pancake is flecked with chorizo and scallion, crisped at the edges and pillowed at the center, delivering just enough warmth to make your cheeks tingle.
- Balances fluffy, crispy, and melty textures in every bite: Imagine fluffy stacks layered with gooey cheddar, nibbles of bacon, and that dreamy, melty chilli butter dripping down the sides every forkful is a little celebration.
- Satisfying, creative twist on classic comfort food: It’s pancakes but for dinner, with a festive, savory spin that turns an ordinary meal into something a little rebellious and a lot delicious.
- Makes weeknight dinners special (and fun!): Stack them high, let everyone drizzle on the syrup and butter, and suddenly the kitchen feels like home on a Friday night warm, lively, and full of laughter.
Ingredients You’ll Need
- All-purpose flour – The base of your pancakes, this pantry staple creates those classic fluffy, tender layers we crave in a cozy dinner stack.
- Baking powder – Gives lift and lightness, helping the pancakes puff up beautifully as they cook.
- Egg – Adds richness and binding, ensuring each bite holds together but still feels soft and creamy on the inside.
- Milk – Use full-fat or 2% for moistness and subtle flavor; either choice keeps things ultra-tender.
- Chorizo – Tiny bursts of smoky, savory goodness melt into the pancakes, infusing every layer with warmth and flavor depth.
- Spring onions (scallions) – Sprinkle them into the batter for a hit of gentle sharpness and color—it keeps each bite fresh and vibrant.
- Cheddar cheese – Melts into gooey, salty ribbons that pull with every forkful, hugging the spicy and savory bits.
- Unsalted butter – For cooking and for the chili butter, this makes the edges golden and the finish irresistibly rich.
- Green chili (or jalapeño) – Folded into softened butter, it becomes a chili butter that’s fragrant, creamy, and brings just enough heat.
- Bacon – Adds crispy, salty crunch totally optional if you prefer vegetarian, but wildly comforting for classic flavor lovers.
- Golden syrup – Drizzled over the top, it balances the savory, spicy profile with a touch of cozy sweetness.
How to Make Dinner Pancakes with Chilli Butter
- Sizzle the Chorizo
Heat a pan until it’s nice and hot, then add chorizo pieces, stirring as they release their paprika-rich oils. Set them aside once the edges look a little crisp and your kitchen starts to smell savory and toasty. - Whisk the Batter
In a big bowl, whisk flour, baking powder, salt, and the egg. Pour in the milk slowly, whisking just until you have a thick, just-barely-lumpy batter don’t overdo it! Fold in most of the scallions for a green-speckled mix. - Mix and Chill the Chilli Butter
Stir together softened butter and finely chopped chilli. Scoop and let it chill briefly to hold its shape, infusing that rich, spicy aroma. - Cook Those Pancakes
Brush a non-stick pan with a swipe of butter and drop the batter in rounds. When you see gentle bubbles on top, scatter on the chorizo and cheddar. Flip gently the goal is crispy, golden undersides with melty cheese pockets.
- Warm Stack and Finish
Keep finished pancakes warm in a low oven while you batch-cook. To serve, stack high, generously dotted with bacon, extra scallions, and spoons of chilli butter that melt down in glossy rivers. Finish with a little golden syrup for that playful, sweet heat. Enjoy every fluffy, spicy bite!
Tips for the Best Results
- Crispy Edges Make All the Difference: For those delightfully golden edges, heat your pan well and don’t skimp on the butter. You’ll hear a gentle sizzle and get the perfect crisp bite that signals a cozy, homey stack.
- Spice Level to Your Liking: Play with the amount of chopped green chilli in your butter, or swap in a milder pepper if you’re feeding spice-sensitive kids. It’s easy to adjust as you mix, and the aroma will let you know when it’s just right.
- Batch Cooking for Family Ease: Keep finished pancakes warm in a low oven while you cook the rest. They stay fluffy and ready for the table no more frantic flipping while hungry eyes wait.
- Get Playful: Try adding extra cheese or using Pancake Poppers for mini, bite-sized fun alongside your savory stack.
- Light Mixing Touch: Avoid overmixing the batter those little lumps give you tender, pillowy pancakes every time.
Variations & Substitutions
Go vegetarian or dairy-free: Skip the chorizo and bacon, and swap in sautéed mushrooms or roasted peppers for beautiful texture. Use your favorite dairy-free cheese and plant-based milk to keep every bite creamy and luscious.
Amp up the cheese factor: Love things extra melty? Try a blend of sharp cheddar and creamy mozzarella, or scatter in a few nuggets of goat cheese for pockets of tang.
Get herby and creative: Chopped cilantro, parsley, or even a dash of smoked paprika can bring a fresh twist. Grate in a little zucchini or carrot if you want hidden veggies this pancake batter is super forgiving!
Topping swaps and sweet inspiration: Trade chilli butter for herbed yogurt or smoky salsa. Or, if you’re dreaming of sweet stacks, see how I flip it with Greek Yogurt Pancakes with Fresh Blueberries and keep savory nights extra special here.
Try alternative flours: If you love nutty depth, swap in Oat Flour Pancakes for a heartier base—the savory toppings shine just as brightly!
Storage & Reheating Tips
- Fridge-Friendly: Store any leftover Dinner Pancakes with Chilli Butter in an airtight container in the fridge. They’ll stay tender and moist for up to three days just tuck a sheet of wax paper between layers to keep them from sticking.
- Freezer Magic: For longer storage, freeze pancakes flat on a baking sheet, then pop them into a zip-top bag once solid. Thaw overnight in the fridge before reheating for best results.
- Reheating for Meltiness: Warm pancakes in the oven at a low heat, or quick-toast them in a skillet for crispy edges and a gooey center. Add a dab of extra chilli butter right before serving to bring back all that melty, spicy joy.
- Meal Prep Approved: You can prep the batter or even cook a full batch ahead for busy weeks. These pancakes reheat beautifully, just like a Baked German Pancake, making breakfast-for-dinner a breeze anytime.
How to Serve This Dish
- Leafy salad on the side: These savory pancakes love a crisp green salad with a lemony vinaigrette. The contrast keeps each bite refreshing and bright.
- Pair with soup: Ladle up a cozy bowl of creamy tomato or potato soup for the perfect comfort combo spoon and fork required!
- Family-style stacking: Stack those golden pancakes high on a platter, dot with extra chilli butter, and let everyone help themselves at the table.
- Breakfast-for-dinner twist: Serve alongside soft scrambled eggs or roasted potatoes for a playful “brinner” spread that feels like a treat.
- Sweet and savory delight: If you’d like to keep the pancake party going, check out Cherry Red Velvet Pancakes or Fluffy Japanese Souffle Pancakes for next time every plate brings a little more joy.
Dinner Pancakes with Chilli Butter
Ingredients
Equipment
Method
- Preheat the oven to a very low temperature to keep pancakes warm.
- Heat a frying pan over high heat and cook the chorizo for 1–2 minutes until it releases its oils. Remove and set aside.
- In a large bowl, whisk together the flour, baking powder, salt, and egg.
- Slowly pour in the milk while mixing to form a thick batter. Do not overmix—small lumps are fine.
- Stir in three-quarters of the chopped spring onions.
- In a small bowl, mix the softened butter with the chopped chilli. Chill briefly to firm up.
- Heat a non-stick pan over medium-high heat and brush with unsalted butter.
- Spoon about 1/4 cup batter per pancake into the pan.
- Cook for 1½–2 minutes until bubbles form, then sprinkle chorizo and cheese on top.
- Flip and cook for another 1–2 minutes until golden and cooked through.
- Transfer cooked pancakes to the warm oven and repeat with remaining batter.
- Stack pancakes and top with bacon, remaining scallions, chilli butter, and a drizzle of golden syrup. Serve immediately.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Can I make these pancakes ahead of time?
Absolutely! You can cook a stack in advance and store them in the fridge for up to three days. Pop them in the oven or back on the skillet to rewarm; tuck in an extra spoonful of chilli butter before serving to revive that glorious melty finish.
What can I use instead of chorizo if I want to make it vegetarian?
Don’t worry just sauté some mushrooms or roast bell peppers to fold into your batter. You’ll still get that hearty texture and color, with smoky depth if you add a sprinkle of smoked paprika. Even meat-lovers won’t feel like they’re missing out!
How spicy will the chilli butter be, and can I control the heat?
You’re in the driver’s seat! Use just a touch of finely chopped chilli for gentle warmth, or add more if you crave a bolder kick. Milder peppers or even a little sweet paprika work if you’re cooking for spice-shy family members.
What’s the best way to keep pancakes warm before serving?
Stack your pancakes on a baking tray in a low oven (around 200°F/90°C) as you finish each batch. This keeps them fluffy and cozy, with the edges just crisp enough for that irresistible, homey bite when it’s time to sit down together.
