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 and seeded

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

Step 1: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.

Step 2: Stir in the finely minced garlic, chopped red chilies, and smoked paprika until they are evenly distributed throughout the dry mixture.

Step 3: In a separate bowl, whisk the eggs, whole milk, melted butter, and honey or maple syrup until the mixture is uniform.

Step 4: Pour the wet mixture into the dry ingredients and gently stir just until combined, being careful not to overmix.

Step 5: Fold in the chilled club soda or sparkling water carefully until the batter is light and bubbly; small lumps are fine.

Step 6: Preheat a nonstick skillet or griddle over medium heat and lightly coat it with butter or oil.

Step 7: Pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2–3 minutes until small bubbles form on the surface and the edges start to set.

Step 8: Flip the pancakes and cook for another 1–2 minutes until golden brown and cooked through.

Step 9: Repeat the process with the remaining batter, greasing the skillet as needed.

Step 10: Serve the pancakes hot, garnished with fresh chives or green onions and a dollop of sour cream or Greek yogurt.

Tips & Variations

Adjust the number of red chilies according to your preferred spice level to control the heat.

For a smoky depth, don’t skip the smoked paprika, but it can be omitted for a milder flavor.

Use sparkling water if you prefer a subtler taste compared to club soda.

Try adding finely grated cheese or crumbled cooked bacon to the batter for extra richness.

FAQs

Can I make these pancakes gluten-free?

Yes, substitute the all-purpose flour with your favorite gluten-free flour blend, but keep in mind the texture may vary slightly. Adding a little xanthan gum can help mimic the structure of gluten.

What can I use instead of sour cream or Greek yogurt for serving?

You can serve these pancakes with cream cheese, a drizzle of olive oil, or a mild salsa for a different but delicious garnish that complements their spicy flavor.