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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
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.
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.
Repeat Process: Continue with the remaining batter, ensuring pancakes maintain even size and are cooked consistently.
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