Can I make the pancake batter ahead of time?

Yes—mix it and store it covered in the fridge for up to 12 hours . Give it a gentle stir before cooking. (Don’t overmix—still the rule!)

How do I store leftovers?

Let pancakes cool, then store in an airtight container in the fridge for up to 3 days . Keep the chilli butter separate if you can.

How do I reheat them without drying them out?

Best method: warm in a skillet over medium-low heat with a tiny bit of butter. Microwave works too—just cover with a damp paper towel.

Can I swap chorizo for something else?

Absolutely. Cooked breakfast sausage, diced ham, or even sautéed mushrooms work great. You’ll still get that savory bite.

Is golden syrup necessary?

It’s the “wow” factor, but you can swap with maple syrup or hot honey. Or skip it if you’re firmly on Team Savory—these pancakes will still be delicious.

Dinner Pancakes with Chilli Butter: 12 Irresistible, Bold Bites

Description

Dinner Pancakes with Chilli Butter are fluffy, savory pancakes loaded with chorizo, cheddar, and scallions, then finished with crispy bacon, spicy chilli butter, and a sweet golden syrup drizzle. This fun breakfast-for-dinner recipe is bold, comforting, and ready in under 30 minutes—perfect for busy weeknights when you want something a little special.

Ingredients

Scale

Pancake Batter

1 x 15 cm (6-inch) chorizo, chopped into small chunks
210 g (1 3/4 cups) all-purpose flour
1 tbsp baking powder
Pinch of salt
1 large egg
300 ml (1 1/4 cups) milk (full-fat or 2%)
8 spring onions (scallions), finely chopped
1 tsp unsalted butter (for cooking)
50 g (1/2 cup) grated cheddar cheese

Chilli Butter

4 tbsp (60 g) salted butter, softened
1 green chilli (jalapeño works well), finely chopped

Toppings

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

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Instructions

Preheat the oven to a very low temperature to keep pancakes warm.
Heat a frying pan over high heat and cook the chorizo for 1–2 minutes until it releases its oils. Remove and set aside.
In a large bowl, whisk together the flour, baking powder, salt, and egg.
Slowly pour in the milk while mixing to form a thick batter. Do not overmix—small lumps are fine.
Stir in three-quarters of the chopped spring onions.
In a small bowl, mix the softened butter with the chopped chilli. Chill briefly to firm up.
Heat a non-stick pan over medium-high heat and brush with unsalted butter.
Spoon about 1/4 cup batter per pancake into the pan.
Cook for 1½–2 minutes until bubbles form, then sprinkle chorizo and cheese on top.
Flip and cook for another 1–2 minutes until golden and cooked through.
Transfer cooked pancakes to the warm oven and repeat with remaining batter.
Stack pancakes and top with bacon, remaining scallions, chilli butter, and a drizzle of golden syrup. Serve immediately.

Notes

Keep the batter thick for fluffy pancakes.

Adjust chilli amount to control heat.

Maple syrup or hot honey can be used instead of golden syrup.

Pancakes reheat well in a skillet over low heat.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner, Breakfast for Dinner
Method: Pan-Fried
Cuisine: American

Nutrition

Serving Size: 1 serving (3 pancakes)
Calories: 520 kcal
Sugar: 12 g
Sodium: 980 mg
Fat: 34 g
Saturated Fat: 16 g
Unsaturated Fat: 16 g
Trans Fat: 0.5 g
Carbohydrates: 38 g
Fiber: 2 g
Protein: 18 g
Cholesterol: 115 mg