Description

Chili Garlic Soda Muffin Pancakes combine the light, airy texture of soda water with the bold flavors of fresh garlic and red chilies. These pancakes are a savory twist on traditional breakfast pancakes, perfect for those who enjoy a spicy kick and a unique texture, made simple with everyday ingredients and cooked on the stovetop.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Aromatics and Spices

2 cloves garlic, finely minced
1 to 2 fresh red chilies, finely chopped and seeded
1/2 teaspoon smoked paprika (optional)

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 and Serving

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

Instructions

Combine Dry Components: In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
Incorporate Aromatics and Spices: Stir in the finely minced garlic, chopped red chilies, and smoked paprika if using, blending them uniformly through the dry mixture to build the spicy, smoky flavor base.
Prepare Wet Base: In a separate bowl, whisk together the eggs, whole milk, melted and cooled butter, and honey or maple syrup if desired, creating a smooth, homogeneous wet mixture.
Combine Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients and gently stir just until combined, taking care not to overmix which could toughen the pancake texture.
Add Chilled Soda: Fold in the chilled club soda or sparkling water carefully until the batter becomes light and bubbly; it’s okay if a few small lumps remain to keep the batter airy.
Preheat Cooking Surface: Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil to prevent sticking and promote even browning.
Cook Pancakes: Pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2 to 3 minutes, watching for small bubbles to form on the surface and edges to start setting, indicating it’s time to flip.
Flip and Finish Cooking: Carefully turn the pancakes over and cook for an additional 1 to 2 minutes until the second side is golden brown and the pancakes are cooked through.
Continue With Remaining Batter: Repeat the cooking process with the rest of the batter, greasing the surface as needed to maintain a nonstick environment.
Garnish and Serve: Serve the pancakes hot, garnished with fresh chives or green onions and a dollop of sour cream or Greek yogurt, which complements the spiciness and adds creaminess.

Notes

For a milder heat, use fewer or deseeded chilies.
Ensure the butter is cooled before mixing with eggs to prevent cooking the eggs prematurely.
Do not overmix the batter to keep pancakes fluffy and tender.
The smoked paprika is optional but adds a nice smoky depth.
Use fresh club soda or sparkling water for the best rising effect and texture.
Adjust the cooking heat as needed to prevent burning while ensuring the pancakes cook through.

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

Keywords: savory pancakes, spicy pancakes, chili garlic pancakes, soda water pancakes, breakfast pancakes, easy savory breakfast