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.
I first experimented with this recipe on a rainy weekend craving comfort but with a spicy kick. The combination of soda and muffin technique made these pancakes incredibly light yet robust with savory notes that everyone at the table loved.
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Ingredients
- All-purpose flour: 2 cups
- Baking powder: 2 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Garlic (finely minced): 2 cloves
- Fresh red chilies (finely chopped seeds removed): 1-2
- Smoked paprika (optional): 1/2 tsp
- Plain soda (club soda or sparkling water chilled): 1 cup
- Large eggs: 2
- Whole milk: 1/3 cup
- Unsalted butter (melted and cooled): 1/4 cup
- Honey or maple syrup (optional): 1 tbsp
- Fresh chives or green onions (thinly sliced optional): 2 tbsp
- Sour cream or Greek yogurt (for serving optional): as needed
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Instructions
- Mix Dry Ingredients:
- In a large bowl whisk together flour baking powder baking soda and salt.
- Add Aromatics & Spices:
- Stir in the minced garlic chopped chilies and smoked paprika.
- Prepare Wet Ingredients:
- In a separate bowl whisk eggs milk melted butter and honey/maple syrup until smooth.
- Combine Wet & Dry:
- Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix.
- Add Chilled Soda:
- Fold in the chilled soda gently until the batter is light and bubbly. Some lumps are fine.
- Cook Pancakes:
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Pour 1/4 cup batter per pancake and cook 2–3 minutes until bubbles form and edges look set.
- Flip & Finish:
- Flip the pancakes and cook another 1–2 minutes until golden and cooked through. Repeat with remaining batter.
- Serve:
- Serve warm garnished with chives or green onions and a dollop of sour cream or yogurt if desired.
Save These pancakes quickly became a weekend favorite for my family especially with a side of grilled tomatoes and creamy yogurt. Gathering around the table with steaming stacks and fresh toppings makes even busy mornings feel special.
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Required Tools
Large mixing bowls whisk measuring cups and spoons nonstick skillet or griddle spatula
Allergen Information
Contains wheat (gluten) eggs dairy (milk butter). Double-check labels for dairy alternatives if substituting.
Nutritional Information
Each pancake provides 160 calories 7 g total fat 20 g carbohydrates and 4 g protein.
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Serve these pancakes hot for the best texture or reheat briefly in a skillet for quick savory snacks later.
