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.
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
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.
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.
Save Serve these pancakes hot for the best texture or reheat briefly in a skillet for quick savory snacks later.