Chili Garlic Soda Muffin Pancakes Recipe

Introduction

These Chili Garlic Soda Muffin Pancakes offer a delightful twist on traditional pancakes with a savory kick from fresh garlic and red chilies. Lightened by sparkling soda, they’re fluffy and full of flavor, perfect for a unique breakfast or brunch treat.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cloves garlic, finely minced
• 1 to 2 fresh red chilies, finely chopped, seeds removed
• 1/2 teaspoon smoked paprika (optional)
• 1 cup plain club soda or sparkling water, chilled
• 2 large eggs
• 1/3 cup whole milk
• 1/4 cup unsalted butter, melted and cooled
• 1 tablespoon honey or maple syrup (optional)
• 2 tablespoons fresh chives or green onions, thinly sliced
• Sour cream or Greek yogurt, for serving

Instructions

1. Step 1: In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until fully blended.
2. Step 2: Stir the minced garlic, chopped chilies, and smoked paprika into the dry mixture.
3. Step 3: In a separate bowl, beat the eggs, whole milk, melted butter, and honey or maple syrup until smooth.
4. Step 4: Gently pour the wet ingredients into the dry and stir until just combined; do not overmix.
5. Step 5: Fold in the chilled club soda or sparkling water until the batter is light and bubbly. Some small lumps are fine.
6. Step 6: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
7. Step 7: Pour 1/4 cup of batter for each pancake onto the skillet. Cook 2 to 3 minutes until bubbles form and edges set.
8. Step 8: Flip the pancakes and cook another 1 to 2 minutes until golden and cooked through.
9. Step 9: Repeat with the remaining batter, keeping pancakes evenly sized and spaced.
10. Step 10: Serve warm, topped with sliced chives or green onions, and a dollop of sour cream or Greek yogurt if desired.

Tips & Variations

• Adjust chili quantity to your heat preference or substitute with milder peppers for less spice.
• Use sparkling water instead of club soda for a slightly different taste.
• Add a sprinkle of shredded cheese to the batter for extra richness.
• For a dairy-free option, substitute milk and butter with plant-based alternatives.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave. For longer storage, freeze pancakes separated by parchment paper in a freezer bag for up to 1 month and reheat from frozen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this batter ahead of time?

It’s best to prepare and cook the batter immediately after mixing to preserve the soda’s bubbles, which help keep the pancakes light and fluffy.

What can I serve alongside these savory pancakes?

These pancakes pair well with fresh salads, avocado slices, or a simple fried egg for a complete savory breakfast.

Chili Garlic Soda Muffin Pancakes Recipe

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★★★★★

4.7 from 245 reviews

• Author: Noah
• Total Time: 25 minutes
• Yield: 8 to 10 pancakes 1x

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Description

These Chili Garlic Soda Muffin Pancakes combine the fluffy lightness of soda water and baking powder with a savory punch of minced garlic and fresh red chilies. Infused with smoked paprika and fresh chives, these pancakes make a flavorful and unique breakfast or brunch option, served best warm with a dollop of sour cream or Greek yogurt.

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Ingredients

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Dry Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon smoked paprika (optional)

Aromatics and Spices

• 2 cloves garlic, finely minced
• 1 to 2 fresh red chilies, finely chopped, seeds removed

Wet Ingredients

• 1 cup plain club soda or sparkling water, chilled
• 2 large eggs
• 1/3 cup whole milk
• 1/4 cup unsalted butter, melted and cooled
• 1 tablespoon honey or maple syrup (optional)

Garnish

• 2 tablespoons fresh chives or green onions, thinly sliced
• Sour cream or Greek yogurt, for serving

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Instructions

1. Combine Dry Base: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until fully blended to form the dry base of the batter.
2. Incorporate Aromatics and Spices: Add the finely minced garlic, chopped red chilies (with seeds removed), and smoked paprika to the dry ingredients, mixing thoroughly to evenly distribute the flavors.
3. Prepare Wet Blend: In a separate bowl, beat the eggs, whole milk, melted and cooled unsalted butter, and honey or maple syrup until smooth and homogenous.
4. Form the Batter: Gently pour the wet mixture into the dry ingredient bowl and stir until just combined, taking care not to overmix to maintain a tender texture.
5. Add Soda and Aerate: Fold the chilled club soda or sparkling water into the batter slowly until the mixture appears light and bubbly; small lumps remaining are acceptable and help with texture.
6. Preheat and Grease Cooking Surface: Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil to prevent sticking.
7. Begin Cooking Pancakes: Pour approximately 1/4 cup of batter per pancake onto the hot skillet, cooking for 2 to 3 minutes until bubbles begin to form on the surface and the edges look set.
8. Flip and Finish Cooking: Carefully turn the pancakes and cook the other side for an additional 1 to 2 minutes until golden brown and fully cooked through.
9. Repeat Process: Continue with the remaining batter, ensuring pancakes maintain even size and are cooked consistently.
10. Garnish and Serve: Serve the pancakes warm topped with sliced fresh chives or green onions and a dollop of sour cream or Greek yogurt if desired for a rich and tangy contrast.

Notes

• For a milder heat, reduce the amount of fresh red chilies or remove all seeds.
• Ensure the club soda or sparkling water is chilled to maximize the fluffiness of the pancakes.
• Do not overmix the batter once wet and dry ingredients are combined to avoid tough pancakes.
• These pancakes are best eaten fresh but can be reheated gently in a skillet or toaster.
• Substitute whole milk with plant-based milk to make it dairy-free, though it may slightly alter texture.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Keywords: Chili Garlic Pancakes, Savory Pancakes, Soda Water Pancakes, Spicy Pancakes, Breakfast Recipe, Brunch