Savory Pancakes with Chili Butter — Easy Brunch Recipe

Posted on February 19, 2026

Stack of Savory Pancakes topped with crispy bacon, chorizo bits, melted cheddar, a dollop of chili butter and a glossy golden-syrup drizzle.

Savory Pancakes — dinner that flips the script

These Savory Pancakes are the no-fuss way to turn a breakfast classic into a full-on dinner party on a plate. Think fluffy rounds studded with chorizo and cheddar, crowned with crispy bacon, spring onions, and a lick of chilli butter — drizzle with golden syrup and prepare to be weirdly delighted. Who said pancakes had to be sweet?

Why you’ll want these on repeat

Why swap maple for heat and salt? Because this is a Savory Pancakes Meal that actually satisfies. You get the comfort of pancakes, the umami from chorizo and bacon, and the bright kick of jalapeño butter. It’s the kind of plate that impresses guests and wins over picky eaters (yes, even the kids who hate omelettes).

Quick promise: these stack fast, they feed a crowd, and they reheat well. Perfect for busy weeknights or lazy weekend brunches. Looking for Brunch Ideas With Savory Pancakes? This is your headliner.

The Key Ingredients (and Why You Need Them)

Below I list the main ingredients (no amounts here — the recipe card has those). I’ll explain what role each plays so you understand how and why to tweak things.

Flour + baking powder + salt: The basic structure. Baking powder gives lift so your pancakes stay light, not dense.
Egg + milk: Binders and moisture — they make the batter silky and help it puff.
Chorizo: Fatty, smoky, and full of flavor; it renders into the batter and gives pockets of savory richness. Keep the pieces small for even cooking.
Cheddar (or your favorite melty cheese): Adds gooeyness and salt; melt it on top in the pan for best results.
Spring onions (scallions): Freshness and crunch — they cut through the richness.
Bacon: For crispy, salty contrast. A must if you want a real Bacon And Pancakes Meal vibe.
Salted butter + jalapeño: Turned into chilli butter, this does the heavy lifting for flavor — spicy, buttery, and addictive.
Golden syrup (or maple if you must): Trust me — the sweet-salty combo is magical. Golden syrup has a thicker mouthfeel and pairs beautifully here.

Pro tip: small chorizo bits and a few reserved spring onion slices on top make for a prettier and more evenly cooked pancake.

How to Make It

This is the method I use every time — quick, reliable, and forgiving.

Make the chilli butter. Finely chop a jalapeño (remove seeds if you want less heat). Mix into softened salted butter and set aside. Chill if you prefer a firmer pat to top the stack.
Cook the chorizo. Fry small cubes until crisp and slightly caramelized. Remove and drain on paper towel. Save a little rendered oil to fry the pancakes if you like the extra flavor.
Mix the batter. Whisk flour, baking powder, and salt. In a separate bowl beat egg and milk, then fold into the dry mix until mostly smooth. Stir in chopped spring onions. Don’t overmix — lumps are fine.
Pan time. Heat a non-stick pan and brush with butter or a bit of the chorizo oil. Spoon batter (about 1/4 cup each) into the pan. Cook for ~1 minute, sprinkle chorizo and cheese on top, then flip and cook the other side until golden and cooked through.
Stack and finish. Pile the pancakes high, scatter cooked bacon and more spring onions, top with a generous pat of chilli butter, and drizzle golden syrup to your heart’s content.

Serving note: if you want melty cheese without sticking, try sprinkling cheese on after flipping instead of before. Works great if your pan isn’t high-quality non-stick.

Pro tips for perfect results

Use a non-stick pan — it’s the easiest way to prevent the cheese from sticking. If you prefer stainless, flip first, then add cheese.
Keep chorizo pieces small. Large chunks create hot spots and uneven cooking.
Don’t over-mix the batter. Gentle folds keep pancakes tender.
Control the heat. Medium-high for a quick sear, then lower to finish so the centers cook without burning the outside.
Reserve toppings. Leave some bacon and spring onions to sprinkle on the finished stack for contrast and color.
Want a real kick? Use the seeds in the jalapeño or swap in a serrano. For milder heat, remove the membranes.

Bold tip: if you’re feeding kids or heat-averse adults, make a separate butter with no jalapeño — then offer the chilli version as a “grown-up” topping.

Variations to try

Jalapeno Pancakes: Fold minced jalapeño into the batter for whole-pancake heat. Great if you want Jalapeno Pancakes specifically.
Spicy Pancakes with eggs: Top the stack with a runny fried egg for extra richness and a saucy bite.
Vegetarian twist: Swap chorizo for smoked paprika-roasted mushrooms and use vegetarian bacon.
Cheese swaps: Try pepper jack for extra oomph or gruyère for a nutty note.
Sweet-savory play: Swap golden syrup for honey or a light hot-honey drizzle — still brilliant.

Fancy a Spicy Savory Pancake Dish? Add smoky paprika and a drizzle of sriracha mayo on top.

Best ways to serve

Family dinner: Serve a stack with bacon scattered over and a dollop of chilli butter. Let everyone drizzle their syrup.
Brunch spread: Make mini pancakes, arrange on a board with bowls of butter, syrup, and extra chorizo — ideal for grazing.
Date night: Plate two generous stacks, top with a knob of chilli butter and a delicate drizzle of golden syrup for that sweet/salty wow.
Picnic or make-ahead: Keep pancakes warm in a low oven and bring a tub of chilli butter to serve.

Serving idea: pair with a crisp salad or pickled onions to cut through the richness.

Quick tips for storage and leftovers

Short-term: Store cooled pancakes in an airtight container in the fridge for up to 3 days. Reheat gently in a microwave or warm oven.
Best reheat method: Microwave two at a time for a minute or warm them in a 325°F oven for 5–8 minutes until piping hot. Microwave alone can leave the chorizo chilly — oven heats more evenly.
Freeze for later: Stack pancakes with parchment between layers, freeze flat, then transfer to a bag. Reheat from frozen in a hot pan or oven.
Make-ahead batters: You can mix the dry ingredients ahead; combine wet ingredients just before cooking for best lift.

FYI: reheated pancakes won’t be as fluffy as fresh, but they’ll still taste terrific — especially with a fresh pat of chilli butter.

FAQs

What if I don’t like spicy food?

Make the chilli butter mild by removing the jalapeño seeds and membranes, or omit it altogether and serve plain butter on the side.

Can I make a vegetarian version?

Yes — swap chorizo and bacon for smoked mushrooms or seasoned tempeh. You’ll still get the savory depth.

Is golden syrup necessary?

You’ll get great results with maple, honey, or hot honey. IMO, golden syrup gives the smoothest, most nostalgic finish.

Can I use pre-cooked bacon?

Absolutely. Pre-cooked bacon saves time — crisp it up in the pan for a minute to revive the texture.

How do I make them kid-friendly?

Skip the chilli, keep the cheese mild, and serve syrup on the side. Kids often love the novelty of savory pancakes once they try them.

Final thoughts — flip bravely

If you haven’t tried a Spicy Pancakes approach to dinner, this is a safe (and wildly tasty) place to start. It’s playful, surprisingly comforting, and a brilliant solution when you want to satisfy different tastes at the same time. The combo of salty bacon, smoky chorizo, melty cheese, and spicy-sweet chilli butter is a delightful contradiction — and that’s what makes it addictive.

So next time you’re tired of the usual dinner rotation, make a stack, slap on some chilli butter, and drizzle a little golden syrup. Curious? Nervous? Go on — flip bravely. You might just convert a household of omelette-haters into full-on pancake disciples.

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