Save A unique fusion breakfast: fluffy, savory pancakes inspired by soda bread and loaded with chili, garlic, and muffin-like lightness. Perfect for brunch or a spicy snack.
The first time I made Chili Garlic Soda Muffin Pancakes, everyone was amazed by their fluffy texture and the way the spicy aroma filled our kitchen. We've made them a regular treat for weekend breakfasts, especially when we want something that stands out.
Ingredients
- All-purpose flour: 2 cups
- Baking powder: 2 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Garlic: 2 cloves, finely minced
- Red chilies: 1 to 2, finely chopped (seeds removed for less heat)
- Smoked paprika (optional): 1/2 tsp
- Plain soda: 1 cup (club soda or sparkling water, chilled)
- Eggs: 2 large
- Whole milk: 1/3 cup
- Unsalted butter: 1/4 cup, melted and cooled
- Honey or maple syrup (optional): 1 tbsp (for slight sweetness)
- Fresh chives or green onions (optional garnish): 2 tbsp, thinly sliced
- Sour cream or Greek yogurt (for serving): as needed
Instructions
- Combine Dry Ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Add Aromatics:
- Stir in the minced garlic, chopped chilies, and smoked paprika.
- Mix Wet Ingredients:
- In a separate bowl, whisk eggs, milk, melted butter, and honey/maple syrup until smooth.
- Blend Wet and Dry:
- Pour the wet mixture into the dry ingredients and stir gently until just combined (do not overmix).
- Add Soda:
- Add chilled soda and fold in gently until batter is light and bubbly; some lumps are fine.
- Preheat Skillet:
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
- Cook Pancakes:
- Pour 1/4 cup batter per pancake onto the skillet. Cook 2 to 3 minutes, until bubbles form and edges look set.
- Flip and Finish:
- Flip and cook another 1 to 2 minutes until golden and cooked through.
- Repeat:
- Repeat with remaining batter.
- Serve:
- Serve warm, garnished with chives or green onions and a dollop of sour cream or yogurt if desired.
Save Sharing these pancakes on a lazy Sunday morning always brings laughter to our table. My family loves how even the pickiest eaters get excited for a spicy and fluffy breakfast.
Required Tools
Large mixing bowls, whisk, measuring cups and spoons, nonstick skillet or griddle, spatula
Allergen Information
Contains wheat (gluten), eggs, and dairy. For substitutions, verify labels for dairy alternatives.
Nutritional Information (per pancake)
Calories: 160, Total Fat: 7 g, Carbohydrates: 20 g, Protein: 4 g
Save These fusion pancakes are best enjoyed fresh and warm. Their savory kick and airy crumb are sure to elevate any breakfast table.
Recipe FAQ
- → Can I reduce the spiciness?
Yes, simply use less chili or remove the seeds before chopping. You can also omit smoked paprika for a milder taste.
- → Is it possible to make these gluten-free?
Substitute all-purpose flour with a reliable gluten-free blend, adjusting liquid as needed to maintain a light batter.
- → What is the best way to keep pancakes fluffy?
Handle the batter gently and do not overmix. Adding chilled soda at the end ensures a light, bubbly texture.
- → Can I make the batter ahead of time?
It's best to mix and cook soon after adding soda, as the bubbles are key for fluffiness and may dissipate if left standing.
- → What flavors pair well with these pancakes?
Try serving with avocado, poached eggs, roasted tomatoes, or folding in grated cheddar for extra richness.
- → Can I use dairy alternatives?
Yes, replace milk and butter with oat or almond milk and vegan butter to accommodate dietary needs.