Savoury Dinner Pancakes with Chilli Butter. These Savoury Pancakes would make great street food!  Simple and quick to make - great for a speedy dinner!

Savoury Dinner Pancakes

Savoury Pancakes make a real treat dinner - with chorizo, bacon and chilli butter, plus a good drizzle of golden syrup.
Course Breakfast, Brunch
Cuisine American, British
Keyword pancake day
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings of 3 pancakes each
Author Nicky Corbishley


Pancake Batter:

  • 1 x 15cm (6") length of chorizo chopped into small chunks
  • 1 3/4 cups (210g) plain (all purpose) flour
  • 1 tbsp (yes, tbsp, not tsp) baking powder
  • pinch of salt
  • 1 large egg
  • 1 1/4 cups (300ml) milk full or half fat
  • 8 spring onions (scallions) finely chopped
  • 1 tsp unsalted butter
  • 1/2 cup (50g) grated cheddar cheese

Chilli Butter:

  • 4 tbsp (60g) salted butter slightly softened
  • 1 green chilli finely chopped (I like jalapenos)


  • 8 rashers/strips streaky bacon fried and chopping into small pieces
  • 4 tbsp golden syrup


  • Preheat the oven to a very low setting (to keep the cooked pancakes warm whilst you're cooking the rest).
    First fry the chorizo by placing in a frying pan and cooking on a high heat for 1-2 minutes until it starts to release it's oils. Transfer the cooked chorizo to a plate. 
  • Next make your pancake batter. In a large bowl place the flour, baking powder, salt and egg.
  • Start to mix slowly with a balloon whisk or fork whilst slowly adding in the milk. You should end up with quite a thick pancake batter. Don’t overmix, it’s fine if it’s still a little bit lumpy. Stir in 3/4 of the spring onions (scallions).
  • Now make your chilli butter by mixing the salted butter and chopped chilli together in a small bowl. Once mixed, place in the fridge to firm up (or you can leave it room temperature if you prefer).
  • Heat the butter on a medium-high heat in a large non-stick frying pan* (Note 1) or on a non-stick large griddle, then brush it around to cover the pan. Add blobs of pancake batter - approx 1/4 cup (4 tbsp) per pancake. 
  • Fry for 1 1/2-2 minutes, until bubbles appear on top of the pancake. Then sprinkle the cooked chorizo and cheese on top. Turn the pancakes over and allow to cook for a further minute or two, until cooked through. You will probably have to work in batches - as this recipe makes 12 pancakes. Keep the cooked pancakes warm by placing in the pre-warmed oven.
  • Once all the pancakes are cooked, stack them up and top with crispy bacon, the reserved spring onions, a spoonful of chilli butter and a good drizzle of golden syrup.


Note 1:

Use a non-stick pan to ensure the cheese doesn't stick to the pan when you flip the pancakes. If you don't like using non-stick, then I'd suggest flipping the pancakes, then sprinkling a little cheese on top, so the cheese can melt when the pancakes finish off cooking. You can still add the chorizo as per the recipe though.

More topping/filling ideas:

Oh, I've got loads! ham, mushrooms, mozzarella, cooked diced potato, peppers, chives, kale, spinach, sausage, onions, sweetcorn, pepperoni.... basically anything you'd put into an omelette! BUT be sure to just go for a couple of fillings! Too many will impact the structural integrity of your pancakes, making them harder to flip without them falling apart. If you want lots of extras, add a couple to you pancake mixture and top with the rest.

Nutritional information is per serving (of 3 pancakes), including toppings.

Nutritional Information

Calories: 767kcal | Carbohydrates: 66g | Protein: 22g | Fat: 45g | Saturated Fat: 21g | Cholesterol: 140mg | Sodium: 785mg | Potassium: 778mg | Fiber: 2g | Sugar: 22g | Vitamin A: 970IU | Vitamin C: 5.9mg | Calcium: 370mg | Iron: 3.8mg
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