Savoury dinner pancakes with chilli butter are a bold and flavorful twist on traditional pancakes, perfect for a hearty meal. Made with cheddar cheese, spring onions, chorizo, and topped with crispy bacon, spicy butter, and golden syrup, this easy recipe is ideal for brunch or dinner. These pancakes are cooked until golden and fluffy, and can be made ahead or frozen for convenience. A great option for anyone looking for a filling pancake recipe that’s packed with protein and balanced with sweet and spicy toppings.

These savoury pancakes are packed with bold flavour from crispy chorizo, spring onions, cheddar cheese, and topped with spicy chilli butter, crispy bacon, and a drizzle of golden syrup. Perfect for a comforting dinner or weekend brunch.

Ingredients

For the Pancakes:

1 x 15 cm (6″) piece of chorizo, chopped into small pieces
210 g (1¾ cups) plain (all-purpose) flour
1 tbsp baking powder
Pinch of salt
1 large egg
300 ml (1¼ cups) milk (full or semi-skimmed)
8 spring onions (scallions), finely chopped
1 tsp unsalted butter (for frying)
50 g (½ cup) grated cheddar cheese

For the Chilli Butter:

4 tbsp (60 g) salted butter, slightly softened
1 green chilli (e.g. jalapeño), finely chopped

For the Toppings:

8 rashers streaky bacon, cooked and chopped
4 tbsp golden syrup

Instructions

Preheat the oven to a low setting to keep the pancakes warm while you cook in batches.
Fry the chorizo: Heat a pan over high heat. Add the chopped chorizo and fry for 1–2 minutes until it starts to release its oils. Remove from the pan and set aside.
Make the batter: In a large bowl, mix the flour, baking powder, salt, and egg. Gradually whisk in the milk until you have a thick batter—don’t overmix; a few lumps are fine. Stir in three-quarters of the chopped spring onions.
Prepare the chilli butter: Mix the softened butter with the chopped chilli in a small bowl. Chill in the fridge until ready to use, or leave at room temperature if you prefer a softer butter.
Cook the pancakes:
- Heat the unsalted butter in a large non-stick frying pan or griddle over medium-high heat and brush to coat the surface.
- Spoon in roughly ¼ cup (4 tbsp) of batter per pancake.
- Cook for 1½–2 minutes until bubbles appear on top. Sprinkle with some cooked chorizo and grated cheese.
- Flip and cook for another 1–2 minutes until golden and cooked through.
- Transfer to the oven to keep warm. Repeat with remaining batter (makes approx. 12 pancakes).
Assemble: Stack the pancakes and top with crispy bacon, remaining spring onions, a spoonful of chilli butter, and a generous drizzle of golden syrup.

Tips

Don’t overmix the batter—lumps are okay and help prevent the pancakes from becoming tough.
Use a hot pan to get golden, evenly cooked pancakes.
Keep warm in the oven to serve everything hot at once.
Fry chorizo first so the oil adds flavour to the batter when it’s cooked.

Variations and Substitutions

Swap chorizo for cooked sausage or pancetta if preferred.
Use red chilli or chilli flakes if you don’t have green chilli.
Try different cheeses like mozzarella, pepper jack, or crumbled feta.
Make it vegetarian by skipping the chorizo and bacon, and adding sautéed mushrooms or roasted peppers.

FAQs

Can I make the batter ahead of time?
Yes, you can make the batter up to 2 hours in advance and store it in the fridge. Stir gently before using.

Can I freeze the pancakes?
Yes, once cooled, place them between layers of parchment paper and freeze. Reheat in a pan or toaster.

Is golden syrup essential?
No, you can use maple syrup or hot honey as a substitute.

Serving Suggestions

Serve with a fresh green salad or roasted cherry tomatoes on the side.
Add a fried egg on top for extra richness.
Serve with avocado slices and a spoon of sour cream for a Tex-Mex vibe.

Why You’ll Love This Recipe

Combines sweet, smoky, and spicy in one bite
Hearty and filling enough for dinner
Ideal for brunch, lunch, or breakfast-for-dinner
Great way to use up leftover bacon or chorizo
Easy to customize with your favorite toppings