Savory Dinner Pancakes with Chilli Butter

Name: Savory Dinner Pancakes with Chilli Butter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
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

Anna

Savory Dinner Pancakes with Chilli Butter

April 11, 2026March 1, 2026 by Anna

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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

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.

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Written by Anna

Anna is the founder and recipe developer behind Chroka Recipes. She creates easy, restaurant-quality homemade recipes — from comforting dinners and decadent desserts to healthy salads and quick breakfasts. With 2,200+ published recipes, Anna helps home cooks discover their next favorite dish.

Savory Dinner Pancakes with Chilli Butter