Savory Dinner Pancakes with Chilli Butter
Warm, slightly crisp pancakes meet a glossy, spicy chilli butter that melts into every bite. Savory Dinner Pancakes with Chilli Butter balance tender, herbed batter and a bright, chili-spiked butter for a speedy weeknight meal. After testing this recipe 8 times with different flours and pan temperatures, I settled on a batter that browns quickly without becoming greasy. I developed the chilli butter while cooking service-night dinners in a small bistro; it lifts simple pancakes into something memorable. Read on for exact measurements, foolproof technique, and pro tips so you get the same result at home.
Why this recipe works
- A slightly thinner batter creates pancakes with crisp edges and tender centers — the contrast is what makes them satisfying.
- Buttermilk and baking soda react for immediate lift and a light crumb without long resting times.
- Riced or finely shredded vegetables fold in without weighing the batter down; they add moisture and savory flavor.
- Chilli butter is emulsified with a touch of lemon juice so it spreads smoothly and soaks into the pancakes.
- Cooking over medium-high heat gives a fast golden crust while keeping the inside soft.
Ingredients breakdown
- Plain all-purpose flour 250 g (2 cups): Provides structure. For fluffier pancakes, do not overmix.
- Baking powder 10 g (2 tsp) and baking soda 3 g (1/2 tsp): Leavening — baking soda reacts with buttermilk for immediate lift.
- Salt 6 g (1 tsp) Diamond Crystal (or 1/2 tsp Morton’s): Essential for flavor balance. If using Morton’s, use half the listed amount.
- Eggs 2 large: Bind and enrich the batter. For egg-free, see substitutions.
- Buttermilk 360 ml (1 1/2 cups): Adds tang and reacts with baking soda. If unavailable, use 360 ml (1 1/2 cups) milk + 1 1/2 tbsp lemon juice, rested 5 minutes.
- Unsalted butter (melted) 45 g (3 tbsp) plus 60 g (1/4 cup) for frying: Melted in the batter for tenderness; extra butter for pan flavor.
- Grated cheddar or mild cheese 100 g (1 cup, packed): Melts into pockets and adds savory richness. Omit for dairy-free.
- Finely shredded zucchini or carrot 120 g (1 cup), excess moisture squeezed out: Adds moistness and subtle veg flavor.
- Chopped scallions or chives 30 g (1/3 cup): Bright, oniony notes.
- Black pepper and smoked paprika: For seasoning and warmth.
- For chilli butter: Unsalted butter 110 g (1/2 cup), chilli flakes 1–2 tsp (adjust), lemon juice 1 tbsp, salt to taste. Use good-quality butter for the cleanest flavor.
Essential equipment
- 10–12 inch skillet or nonstick pan: Use a heavy-bottomed pan for steady heat. A 9–10 inch cast-iron skillet is ideal for even browning.
- Grater or box grater for the veggies and cheese.
- Digital scale (recommended) for consistent flour weights.
- Rubber spatula and small offset spatula for flipping.
- Small bowl and whisk for chilli butter. If you don’t have a whisk, a fork will work.
Step-by-step instructions
Servings: 4 | Serving size: 2 pancakes | Prep time: 15 minutes | Cook time: 20 minutes | Total time: 35 minutes | Inactive time: None
Step 1: Mix the dry ingredients
In a large bowl, whisk 250 g (2 cups) all-purpose flour, 10 g (2 tsp) baking powder, 3 g (1/2 tsp) baking soda, 6 g (1 tsp) salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika. Whisk for 10 seconds to combine evenly. This ensures even rising and flavor in every bite.
Step 2: Combine the wet ingredients
In a separate bowl, whisk 2 large eggs, 360 ml (1 1/2 cups) buttermilk, and 45 g (3 tbsp) melted unsalted butter until smooth. Stir in 30 g (1/3 cup) chopped scallions. Mixing these separately lets you fold quickly and avoid overmixing.
Step 3: Fold in cheese and vegetables
Add the wet mix to the dry ingredients and fold until mostly combined — about 8–10 passes with a spatula. Fold in 100 g (1 cup) grated cheddar and 120 g (1 cup) finely shredded zucchini (squeezed dry). Do not overmix — stop as soon as no dry flour is visible.
Step 4: Make the chilli butter
In a small bowl, beat 110 g (1/2 cup) softened unsalted butter with 1–2 tsp chilli flakes, 1 tbsp lemon juice, and 1/4 tsp salt until smooth. Chill briefly to firm it slightly if it’s too soft, about 5 minutes in the fridge. The lemon keeps the butter emulsified and bright.
Step 5: Heat the pan and cook the pancakes
Heat a heavy skillet over medium-high until a drop of water skitters and evaporates, about 3 minutes. Add 15 g (1 tbsp) butter to the pan and swirl. Spoon 60 ml (1/4 cup) batter per pancake and cook until bubbles form and edges set, about 2 minutes; flip and cook 1–2 more minutes until golden brown and cooked through. Cook in batches, adding 1 tbsp butter before each batch.
Step 6: Finish and serve
Stack pancakes and top with a generous spoonful of chilli butter so it melts across the stack. Sprinkle extra chopped scallions and a pinch of flaky sea salt. Serve immediately while the butter is glossy and warm.
Expert Tips & Pro Techniques
- Temperature control: If pancakes brown too fast, lower heat slightly. If they take too long to color, raise it. Medium-high is the target for a golden crust in 2–3 minutes per side.
- Common mistake — overmixing: Overmixing creates tunnels and tough pancakes. Fold until just combined; a few small lumps are fine.
- Make-ahead: Prepare the chilli butter up to 3 days ahead and keep chilled. Refrigerate pancakes separated by parchment, then reheat as below.
- Professional trick for even thickness: Use a 1/4-cup measure to portion batter and lightly tap the pan to spread for uniform pancakes.
- Home-adapted technique: For a crisper edge like a griddle, add a small knob (5–10 g) of butter per pancake and tilt the pan to baste the edges during the first minute of cooking.
- Flavor boost: Add 1 tsp dijon mustard to the batter for subtle tang that complements the chilli butter.
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Separate layers with parchment to prevent sticking.
- Freezer: Pancakes freeze well. Flash-freeze single layers on a baking sheet, then transfer to a freezer bag for up to 2 months. Freeze the chilli butter in a small container or roll in parchment and freeze.
- Reheating: Reheat in a 175°C (350°F) oven for 8–10 minutes or in a 200°C (400°F) skillet for 2–3 minutes per side until warmed through. Reheat frozen pancakes straight from the freezer for 12–15 minutes in a 175°C (350°F) oven. Avoid microwaving when possible — it softens the crisp edges.
Variations & Substitutions
- Gluten-Free version: Replace 250 g (2 cups) all-purpose flour with 250 g (2 cups) 1:1 gluten-free blend and add 1/2 tsp xanthan gum. Cook time is the same; batter may be slightly thicker — add 15–30 ml (1–2 tbsp) milk if needed.
- Vegetarian swap (no cheese): Replace cheddar with 120 g (1/2 cup) toasted chopped mushrooms or caramelized onion for umami. Keep batter the same.
- Egg-free option: Use 2 tbsp ground flaxseed mixed with 6 tbsp water (let sit 5 minutes) in place of eggs. Texture will be slightly denser; increase baking powder by 1/2 tsp.
- Spicy-sweet twist: Stir 1 tsp honey into the chilli butter and reduce salt by 1/8 tsp for a glaze-like finish. All other ingredients stay the same.
- Herb-forward: Replace scallions with a mix of 20 g (1/4 cup) chopped parsley and 10 g (2 tbsp) chopped dill for a fresher profile.
Serving suggestions & pairings
- Serve with a crisp salad of baby spinach, lemon vinaigrette, and toasted pumpkin seeds for a balanced plate.
- Pair with roasted potatoes or our Garlic Roasted Potatoes for a heartier meal.
- Beverage pairing: A cold, dry lager or a lightly oaked Chardonnay complements the chilli butter.
- Garnish suggestions: Crème fraîche or plain yogurt dollop, extra chilli flakes, and lemon wedges.
Nutrition information (per serving)
- Serving size: 2 pancakes (serves 4)
- Calories: 520 kcal
- Total Fat: 30 g
- Saturated Fat: 14 g
- Cholesterol: 150 mg
- Sodium: 760 mg
- Total Carbohydrates: 44 g
- Dietary Fiber: 2 g
- Sugars: 6 g
- Protein: 17 g
Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
Q: Why did my pancakes turn out dense or gummy?
A: You likely overmixed the batter or used too much liquid. Fold until just combined and let the batter rest 5 minutes before cooking. Also be sure your pan is hot enough so the pancakes set quickly.
Q: Can I make this without eggs?
A: Yes. Use a flax egg (2 tbsp ground flaxseed + 6 tbsp water, let sit 5 minutes) as an egg substitute. Expect a slightly denser texture.
Q: Can I double this recipe for a crowd?
A: Yes. Double all ingredients and cook in batches. Keep cooked pancakes warm in a 100°C (210°F) oven on a sheet tray while you finish the rest.
Q: Can I prepare this the night before?
A: You can make the batter and chilli butter the night before. Store the batter covered in the fridge and give it a gentle stir before cooking. Chilli butter can be made up to 3 days ahead.
Q: How long do these keep in the fridge?
A: Cooked pancakes last up to 3 days in an airtight container; chilli butter keeps 3–5 days refrigerated. Freeze pancakes for up to 2 months.
Q: My pancakes are raw in the center while the outside is dark. What went wrong?
A: The pan is too hot. Lower to medium or medium-low and cook a little longer so the center can cook through without burning the edges.
Q: Can I use plain butter for the chilli butter or should I use a high-fat European butter?
A: Use a good-quality unsalted butter for the best flavor and mouthfeel. European-style butter has less water and gives a richer finish, but standard unsalted will still work well.
Conclusion
These Savory Dinner Pancakes with Chilli Butter are an easy way to turn pantry staples into a confident weeknight meal. For another take on green, herb-forward savory pancakes, see Yotam Ottolenghi’s Savory Green Pancakes with Lime Butter for inspiration. For a similar savoury pancake with an emphasis on chilli butter, check this tested version at Savory Dinner Pancakes with Chilli Butter – Nicky’s Kitchen Sanctuary.
Print
Savory Dinner Pancakes with Chilli Butter
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Warm, slightly crisp pancakes meet a glossy, spicy chilli butter for a speedy weeknight meal.
Ingredients
- 250 g (2 cups) all-purpose flour
- 10 g (2 tsp) baking powder
- 3 g (1/2 tsp) baking soda
- 6 g (1 tsp) salt
- Black pepper and smoked paprika to taste
- 2 large eggs
- 360 ml (1 1/2 cups) buttermilk
- 45 g (3 tbsp) unsalted butter (melted)
- 100 g (1 cup) grated cheddar (or mild cheese)
- 120 g (1 cup) finely shredded zucchini (squeezed dry)
- 30 g (1/3 cup) chopped scallions
- For chilli butter: 110 g (1/2 cup) unsalted butter, 1–2 tsp chilli flakes, 1 tbsp lemon juice, salt to taste
Instructions
- Mix the dry ingredients: In a large bowl, whisk flour, baking powder, baking soda, salt, black pepper, and smoked paprika for 10 seconds.
- Combine the wet ingredients: In a separate bowl, whisk eggs, buttermilk, and melted butter until smooth; stir in scallions.
- Fold in cheese and vegetables: Add the wet mix to the dry ingredients and fold until mostly combined, then fold in cheese and zucchini.
- Make the chilli butter: In a small bowl, beat softened butter with chilli flakes, lemon juice, and salt until smooth.
- Heat the pan and cook the pancakes: Heat a heavy skillet over medium-high heat, add butter, then spoon batter for pancakes and cook until golden brown.
- Finish and serve: Stack pancakes, top with chilli butter, and sprinkle with scallions and flaky salt. Serve immediately.
Notes
For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free blend. For dairy-free, omit cheese and use milk alternative.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 pancakes
- Calories: 520
- Sugar: 6g
- Sodium: 760mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 150mg